Oral health and nutrition as gatekeepers to overall health: We are all in this together

Stanski, Rebecca; Palmer, Carole A.

doi:10.4103/2278-9626.163319

Cited by 10 publications

(4 citation statements)

References 26 publications

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“…Billions of microorganisms live in the oral cavity, and some of them are responsible for the development of various systemic diseases [17]. Oral health and overall health are linked [18]. As a result, maintaining good oral health is critical.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Anti-inflammatory and Antimicrobial Properties of Mustard Seed Extract-Based Hydrogel: An In Vitro Study

Bajpai,

Malaiappan,

2023

Cureus

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Introduction: Mustard has been regarded as one of the world's most extensively produced and useful plants as well as one of the oldest condiments ever. The aim of the study was to develop and analyse the antiinflammatory and antimicrobial properties of mustard seed extract.Methods: The extract was prepared by using a double filtration technique and anti-inflammatory properties were checked using egg albumin assay and bovine serum albumin assay and diclofenac sodium was the control. The antimicrobial property was evaluated by the Kirby-Bauer test and chlorhexidine gel was the control. The species included were Staphylococcus aureus, Streptococcus mutans, Enterococcus faecalis and Candida albicans.Results: The results showed that the anti-inflammatory property of mustard seed extract is comparable to diclofenac sodium whereas the maximum zone of inhibition was seen against C. albicans. Conclusion:This study discovered that mustard seed extract has potent antimicrobial and antiinflammatory activity against a variety of oral microorganisms. These findings indicate that this hydrogel was highly active against the tested pathogens and will be effective in the treatment of periodontitis.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Anti-inflammatory and Antimicrobial Properties of Mustard Seed Extract-Based Hydrogel: An In Vitro Study

Bajpai,

Malaiappan,

2023

Cureus

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“…Pada orangorang dengan serostomia dengan nafsu makan yang menurun, asupan serat dan makanan juga menurun akibatnya asupan tersebut tidak mencukupi sehingga kualitas diet/gizi juga buruk dan menyebabkan terjadinya defisiensi nutrisi. 18 Anak usia sekolah dasar disebut juga sebagai masa sekolah, berada diantara usia 6-12 tahun. 19 Anak usia sekolah belum memiliki motivasi yang optimal terhadap kesehatan rongga mulut serta asupan nutrisi dan masih banyak bergantung kepada orang tuanya.…”

Section: Pembahasanunclassified

<p>Pengaruh umur terhadap jaringan lunak mulut siswa usia sekolah dasar</p><p>Effect of age on the oral soft tissue of elementary school-age students</p>

Setiadhi

Wihardja

2019

J Ked Gi Unpad

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Pendahuluan: Umur merupakan salah satu faktor yang mempengaruhi perilaku kesehatan seseorang. Semakin bertambahnya umur dan semakin tingginya pendidikan maka semakin tinggipengetahuan mengenai kebersihan mulut sehingga diharapkan kebersihan mulut akan lebih baik sejalan dengan pertambahan umur. Rongga mulut terdiri dari jaringan keras dan jaringan lunak. Jaringan lunak rongga mulut terdiri dari mukosa labial, mukosa bukal, palatum, gingiva, frenulum dan lidah. Penelitian ini bertujuan untuk mengetahui apakah ada pengaruh umur terhadap jaringan lunak mulut siswa. Metode: Penelitian ini merupakan analitik crossectional terhadap data /catatan kesehatan gigi siswa SDK Yahya meliputi umur dan keadaan jaringan lunak mulut. Populasi dalam penelitian ini adalah seluruh data /catatan kesehatan jaringan lunak siswa SDK Yahya tahun ajaran 2012–2013. Jumlah sampel dihitung dengan rumus besaran sampel minimal : n = N/N(d)2 + 1 dan didapatkan jumlah sampel adalah 180.12 Setelah mendapatkan jumlah sampel minimal, metode pengambilan sampel yang digunakan adalah sampling sistematis. Hasil: Secara umum kondisi jaringan lunak mulut siswa-siswa yang diperiksa adalah baik. Uji t menunjukkan pengaruh parsial signifikan pada 3 kondisi jaringan mulut yaitu bibir normal, bibir kering dan lidah normal. Uji hipotesis (Uji F) menunjukkan pengaruh umur terhadap kondisi jaringan lunak mulut menunjukkan nilai F hitung (4,224) > F tabel (1,686), sehingga Ho ditolak artinya secara simultan terdapat pengaruh yang signifikan dari umur terhadap kondisi jaringan lunak mulut. Simpulan: Terdapat pengaruh umur terhadap kesehatan jaringan lunak mulut siswa usia sekolah dasar.Kata kunci: Umur, jaringan lunak mulut, siswa sekolah dasar ABSTRACTIntroduction: Age is one of the factors that influence an individual's health behaviour. The more you get older and the higher the education, the higher your knowledge about oral hygiene thus expected that oral hygiene would be better in line with aging. The oral cavity consists of hard and soft tissue. Oral soft tissue consists of labial mucosa, buccal mucosa, palate, gingiva, frenulum and tongue. This study was aimed to determine the influence of age on the oral soft tissues of elementary students. Methods: This study was a cross-sectional analytic of dental records of Yahya students, including the students’ age and oral soft tissue condition. The population in this study were all dental records of Yahya Christian Elementary School students' regarding the health of soft tissue, from 2012 to 2013 school year. The number of samples was calculated with a minimum sample size formula: n = N / N (d) 2 + 1 and the number of samples obtained is 180.12 After getting the minimum number of samples, the sampling method used was systematic sampling. Results: In general, the oral soft tissue condition of the students examined was good. The t-test showed a significant partial effect on 3 conditions of oral tissue, namely age lips, dry lips, and normal tongue. Hypothesis test (F-test) on the effect of age on the condition of oral soft tissue showed the calculated F-value (4.224) > F table (1.686) so that Ho was rejected, meaning that simultaneously, there was a significant effect of age on the condition of oral soft tissue. Conclusion: There was an influence of age on the health of elementary school-age students’ oral soft tissue.Keywords: Age, oral soft tissue, elementary school students

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“…The caries process begins with the supply of dietary simple sugars (mono and disaccharides) to the bacteria in the dental plaque. Fermentable carbohydrates are called cariogenic foods which serve as the substrate for bacteria, and these carbohydrates are metabolized by bacteria, resulting in the emergence of organic acids in high concentrations, and lead to demineralization of tooth enamel (Mahan & Raymond, 2016 ; Stanski & Palmer, 2015 ). If demineralization exceeds remineralization over time, cavitation of the enamel surface will occur, leading to decay (Kleinman & Greer, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

“…the emergence of organic acids in high concentrations, and lead to demineralization of tooth enamel (Mahan & Raymond, 2016;Stanski & Palmer, 2015). If demineralization exceeds remineralization over time, cavitation of the enamel surface will occur, leading to decay (Kleinman & Greer, 2014).…”

mentioning

confidence: 99%

Is inflammatory potential of the diet related to oral and periodontal health?

Metin,

Tengilimoglu‐Metin,

Oğuz

et al. 2023

Food Science & Nutrition

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Inflammation is among the risks of periodontal diseases. The relationship between the inflammatory load of the diet and inflammation has been shown in previous studies, but the relationship between periodontal diseases and the inflammatory load of the diet is not clear. In this study, it was aimed to examine the relationship between dietary inflammatory index (DII) and periodontal health. Board approved the protocol. Information about the study was given to the patients who met the criteria of the study and agreed to participate in the study. Oral health status was evaluated by measuring the Decayed, Missing, and Filled Teeth (DMFT). Periodontal health status was determined using the plaque index (PI) and gingival index (GI). Twenty‐four‐hour dietary record was taken for 1 day to calculate the inflammatory load gained from daily diet, and the DII score was used. The study group consisted of 138 participants. DMFT scores were found with median 4.0, and no statistically significant difference was observed between DII quartiles. 65.8% of the participants had absence or small amount of plaque accumulation, while 39.2% had moderate or dense amount of plaque accumulation according to the PI classification. While DII did not differ by PI classification, DII quartile between second and third found a difference according to the GI classification. The new definition of periodontal health has been proposed as the absence of clinically detectable inflammation. It seems that pro‐inflammatory properties of the diet and periodontal health are related. But future randomized controlled trials are needed.

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Oral health and nutrition as gatekeepers to overall health: We are all in this together

Cited by 10 publications

References 26 publications

Evaluation of Anti-inflammatory and Antimicrobial Properties of Mustard Seed Extract-Based Hydrogel: An In Vitro Study

Evaluation of Anti-inflammatory and Antimicrobial Properties of Mustard Seed Extract-Based Hydrogel: An In Vitro Study

<p>Pengaruh umur terhadap jaringan lunak mulut siswa usia sekolah dasar</p><p>Effect of age on the oral soft tissue of elementary school-age students</p>

Is inflammatory potential of the diet related to oral and periodontal health?

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