Food and Oral Health Handbook from C.H.I.P.S.

Food Constituents and Oral Health
Current Status and Future Prospects
edited by Michael Wilson

Food Constituents and Oral Health covers the latest research into the effects of food constituents on diseases and conditions of the mouth.


  • essential collection reviews the latest research into the food constituents on diseases and conditions of the mouth
  • examines oral conditions and diseases with specific chapters assessing bacterial, viral and fungal infections
  • reviews the effects of specific foods and food components including sugar alcohols and antioxidants
  • discusses the development of foods and supplements for oral health and oral healthcare products

Part One introduces oral conditions and diseases, with chapters on topics such as diseases caused by oral bacteria, viral and fungal infections of the oral cavity and dental erosion.

Part Two focuses on the effects of specific foods and food components, including sugar alcohols, casein phosphopeptides and antioxidants.

Part Three covers the technology and development of foods and supplements for oral health and oral healthcare products containing food-derived bioactives.


Part 1: The Nature of the Problem - Oral Diseases and the Impact on Nutrition

Diseases caused by oral bacteria

  • The mouth as a microbial habitat
  • The resident oral microbiota
  • Development of the oral microbiota
  • Distribution of the oral microbiota
  • Benefits of the resident oral microbiota
  • The oral microbiota and disease

Viral and fungal infections of the oral cavity

  • Introduction to viral infections
  • Herpes virus infection
  • Human papilloma virus
  • Hepatitis viruses
  • Human immunodeficiency virus (HIV)
  • Fungal infections
  • Paracoccidioidomycosis

Non-infectious diseases of the oral mucosa

  • White patches of the oral mucosa
  • Oral cancer
  • Swellings of the oral mucosa
  • Oral ulceration
  • Disorders of the salivary glands
  • Oral lesions associated with systemic disease

Dental erosion

  • Diagnosis
  • Risk factors
  • Biological factors
  • Chemical factors
  • Behavioural factors

Part 2: Food Components and Oral Health

Nutrition and its effect on oral health and disease

  • Enamel developmental defects
  • The role of diet in dental caries
  • Diet and dental erosion
  • The impact of nutrition on oral mucosal conditions
  • The impact of nutrition on periodontal health and disease
  • Diet and general health

Relating breath malodour to food constituents and oral health

  • Breath malodour and its measurement
  • The central paradigm for intra-oral generation by microbes
  • Diet, oral health and malodour
  • Salivary flow, substrate and product clearance from the mouth
  • More complex model (quasi-steady states with perturbations)
  • Interventions and management

Sugar alcohols and dental health

  • Introduction to sugars and sugar-free sweeteners
  • Sugar alcohols and cariogenicity
  • Xylitol efficacy in the prevention of tooth decay
  • Xylitol clinical applications
  • Deciphering xylitol-containing products for efficacy potential

Dairy products and oral health

  • Intake of dairy products and risk of dental caries
  • Intake of dairy products and risk of periodontitis

Impact of food sugars and polysaccharides on dental caries

  • Fermentable carbohydrates: a key factor in the caries process
  • The different carbohydrates in the diet
  • Relative cariogenicity of different sugars
  • Starches and dental caries
  • Impact on caries from a historical perspective
  • Impact in the modern era
  • Cariogenic risks of foods and beverages
  • Consumption frequency versus amount consumed
  • Influence of fluoride on the sugars-caries relationship
  • Individuals at increased risk
  • Impact in the 21st century

Casein phosphopeptides in oral health

  • Casein phosphopeptide stabilised amorphous calcium phosphate nanocomplexes (CPP-ACP) structure
  • Scientific evidence for casein phosphopeptide-amorphous calcium phosphate activity in preventing demineralisation and promoting remineralisation
  • Mechanism of action
  • Recommendations for clinical use

Antioxidants and periodontal disease

  • The nature of antioxidants
  • Antioxidants and periodontitis
  • Micronutrients in future therapeutic approaches to periodontitis

Anticaries and antiadhesive properties of food constituents and plant extracts and implications for oral health

  • Plaque-dependent oral pathologies
  • Classic approaches for the prevention of tooth and gum pathologies
  • Phenolic content of food and plant extracts
  • Main foods and plant extracts with anticaries and antiplaque activity
  • Effects of bacterial target inhibition by food and beverage components
  • Mode of delivery of polyphenols to the oral cavity
  • Repercussions of using natural food components for oral health

Food preservatives and dental caries

  • Spices
  • Clove
  • Antibiotics
  • Chelation agents
  • Weak acids
  • Sulfites
  • Hypersensitivity

Food, nutrition and oral cancer

  • The causes of cancer
  • Food and the risk of cancer
  • Vegetarian diet and oral cancer
  • Animal studies
  • Anti-cancer agents in plant foods: mechanisms of action
  • Carcinogens in foods: additives and preparation
  • Drinks and the risk of cancer
  • Chemoprevention
  • Prevention of second primary tumours

Vitamin supplements and oral health

  • Classification of vitamins
  • Recommended dietary intakes
  • Nutritional supplements
  • Use of vitamin supplements
  • Brief review of biological functions of vitamins
  • Oral manifestations of vitamin deficiencies
  • Assessment of vitamin status

Trace elements and oral health

  • Trace element content of teeth
  • Fluoride
  • Iron
  • Copper
  • Zinc
  • Selenium
  • Lead

Alcohol and oral health

  • Overall effect of alcohol on general health
  • Systemic effects of alcohol, influencing orofacial health
  • Direct effects of alcohol influencing orofacial health

Malnutrition as an etiological factor in dental caries disparity

  • Stress and depression
  • Counseling caregiver about diet
  • Impact of poor diet
  • Model of caries disparity
  • Ecological model of what people eat: tooth decay is part of a larger problem
  • Family influences on taste preferences
  • Food access
  • Food marketing

Tea as a functional food for oral health

  • Anticariogenic potential of tea
  • Tea and periodontal disease
  • Tea and halitosis
  • Tea and oral cancer
  • Antimicrobial activity against fungi associated with oral infections
  • Antimicrobial activity against viruses associated with oral infections

Part 3: Technology and Product Development

Probiotics and oral health

  • Probiotics: the concept
  • Probiotic species
  • Putative mechanisms of probiotic action
  • Probiotics as support therapy for systemic diseases
  • Probiotic strains and oral microbiology
  • Experimental and clinical studies on the effect of probiotics on oral and dental diseases
  • Safety aspects

Oral gum care products

  • Introduction: notes on early history; rationales for the use of oral care gums
  • Oral care gums in relation to other oral care adjuvants; advantages and disadvantages
  • “In sputo veritas“ - gum-chewing stimulates salivation and the chemical defence of saliva
  • Target groups for the administration of oral care gums
  • Examples of special oral care gum products
  • Clinical caries trials: school programmes
  • Effect after “sugar challenge
  • Biochemical effects in short-term polyol gum use
  • Gum products and remineralisation
  • Public endorsement of oral care gum products
  • Practical instructions for studies on oral care gums; incompatibilities among gum ingredients

Novel drug delivery systems for therapeutic intervention in the oral environment

  • Polymeric systems appropriate for oral drug delivery: history and background
  • Oral diseases that are potential candidates for local drug delivery
  • Design goals for modern oral drug delivery systems
  • Actual devices based on biocompatible materials
  • Use of additives to accelerate release and solubility of problematic (water-insoluble) drugs
  • Maintaining and assuring stability of drugs during device manufacturing

Formulating tooth-friendly beverages, confectionery and oral care products

  • Properties of beverages which may compromise dental health
  • Properties of confectionery which may compromise dental health
  • Properties of oral care products which may compromise dental health
  • Acids and dental erosion: approaches to, and mechanisms of, reducing acid-mediated tooth dissolution
  • Sugars and dental caries: approaches to, and mechanisms of, reducing carious tooth loss
  • Formulating tooth-friendly beverages
  • Formulating tooth-friendly confectionery
  • Formulating tooth-friendly oral care products

Functional foods and oral health

  • Foods associated with oral diseases and disorders
  • Foods which can be used to prevent and treat oral disease
  • Minerals and caries
  • Minerals and periodontal disease
  • Minerals and tooth surface loss
  • Animal products and caries
  • Animal products and other oral disease
  • Plant products and caries
  • Plant products and periodontal disease
  • Plant products and oral cancer
  • Regulation of functional foods for oral health


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Food Constituents and Oral Health
Current Status and Future Prospects
edited by Michael Wilson

2009 • 543 pages • $284.00 + shipping
Texas residents please add 6.75 % sales tax

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