Erschienen in:
01.07.2012 | Supplement
Introduction: functional foods and oral health
verfasst von:
Xiaojie Wang, Adrian Lussi
Erschienen in:
European Journal of Nutrition
|
Sonderheft 2/2012
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Excerpt
The health of oral tissues and organs are, more or less, inevitably related to the chemical, physical and physiological properties of foods and diets. It is recognized that various dietary components may impair oral health; for example, a high frequency of consumption of fermentable carbohydrates such as sugars and starches are considered a risk factor for dental caries when a frequent intake is associated with low oral hygiene. Food acids (phosphoric and citric acid, to name a few) are risk factors for dental erosion. …