Editorial: Nutrition and oral biology in health and disease

• Autor(a) principal: Capela e Silva, Fernando
• Data de Publicação: 2023
• Outros Autores: Bridge, Gemma, Lamy, Elsa, Castelo, Paula Midori
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/35131
• topic: diet; food choices; nutrition; oral biology; oral health

Daily food choices have an impact on global human health as good nutrition allows the body to function properly. People with healthy eating patterns are less likely to develop serious illnesses such as heart disease, type 2 diabetes, obesity, and some types of cancer, which can translate into a longer life expectancy. Healthy lifestyles, including balanced and nutritionally adequate diets, can also help prevent diseases of the oral cavity, such as tooth decay, gingivitis, periodontal disease, and oral cancer. Recent research on the relationship between diet and dental caries emphasize the importance of limiting free sugars in the diet, including sucrose, glucose, and lactose, for the prevention of tooth decay; in addition, studies have pointed out the importance of soft drinks as the most important dietary factor related to enamel erosion. In this sense, dietary guidelines suggest the adoption of a diet low in fats and free sugars, but rich in fruit, vegetables, and fibers as a protective measure against the development of oral diseases. Proteins and vitamins (both fat- and water-soluble), as well as calcium, phosphorus, and fluoride, are essential nutrients for the development, maturation, and protections of oral tissues at all stages of life. It is worth mentioning that this is a two-way relationship: oral health can also affect nutrition. Healthy oral tissues—teeth, bones, mucosa, muscles and joints—are vital for proper chewing of food and ensure that ingested food is broken down into small pieces and prepared for digestion. The first steps of digestion occur in the mouth, with the humidification of the bolus by the saliva, digestion of starch, and its buffering effect. Taste receptors have a direct influence on sensory capacities, with an impact on food choice and acceptance and, consequently, on nutrition. Saliva also plays a role in maintaining oral health helping to keep the integrity of soft and hard tissues, mastication, taste, and texture perception, swallowing and initial digestion. On the contrary, oral problems influence nutrition by limiting food choices: tooth decay and tooth loss can lead to limited masticatory function and reduced food intake, increasing the risk of chronic diseases, malnutrition, and low wellbeing and quality of life, especially in the elderly population.