Biochemical mechanisms of the effect of environmental factors (diet, fluorine, alcohol and tobacco) on oral health

• Autor(a) principal: Cardoso, Inês Lopes
• Data de Publicação: 2020
• Outros Autores: Leal, Fernanda, Santos, D.R., Azevedo, W.S.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10284/8987
• topic: Caries; Diet; Fluorine; Oral cancer; Alcohol drinking

Nowadays, oral diseases are prevalent chronic diseases present in worldwide population. Dental caries results from a complex interaction between acid-producing bacteria, fermentable carbohydrates and host factors, including teeth and saliva. Risk factors for caries development include physical, biological, environmental, behavioral factors such as high numbers of cariogenic bacteria, inadequate salivary flow, poor oral hygiene and poor eating habits. Moreover, due to its efficacy in caries prevention, fluorine has been added to toothpaste, supplements and water. However, despite of its beneficial effect, excessive intake can lead to acute or chronic toxic effects, that depend on ingestion period and ingested amount, age, cardiovascular or renal problems and genetic changes. The most common adverse effects of excessive fluorine intake are dental and skeletal fluorosis. Another oral health problem is oral cancer, one of the most common cancers in the world and a highly relevant problem of global public health, mainly affecting lips and oral cavity. It is a preventable disease, where tobacco and alcohol, considered major risk factors, are present with a synergic effect in 90% of cases. Alcohol can act as a risk factor both locally and systemically, being causally associated with oropharyngeal and larynx cancer, esophageal cancer, among others.