Fogorvosi szemle, 2004 (97. évfolyam, 1-6. szám)
2004-02-01 / 1. szám
48 FOGORVOSI SZEMLE ■ 97. évf. 1. sz. 2004. use of mouthrinsings containing the same substances, and contribute to the prevention of plaque accumulation and to the maintenance of gingival health. SEVERE PERIODONTITIS AND ANTI-INFECTIOUS THERAPY BARBIERI Bruno University Collage of London, Eastman Dental Institute London, England Periodontal diseases are a group of clinical entities in which alteration of the beneficial innate and adaptative host response leads to the destruction of tissues surrounding the teeth. It is now clear that there are differences in aetiology, pathway of tissue destruction, rate of progression, and response to therapy. However, no obvious differences have been demonstrated in term of microbiota associated with different class of this disease. Pocket formation results in the amplified presence of microorganisms adapted to survive in this particular environment. A growing number of risk factors have been identified. The effect of these risk factors on the host response may explain the differences observed in the pathobiology of periodontal diseases. Depending on the risk factor, a shift of the cytokine profile may occur, either towards a Th1 response (and the subsequent release of pro-inflammatory mediators), or a Th2 response (and the subsequent release of anti-inflammatory mediators). Depending of the resulting immune status of the host, the nature and extent of the tissular damages will be primarily either pathogen mediated or host mediated. Treatment of periodontal diseases may therefore take into account not only the control of the associated microbiota (i.e. dispersion of the biofilm, antibiotherapy and modification of the environment) but also the modulation of the host response. In that perspective, the use of low dose doxycycline, full mouth disinfection and antibiotics will be discussed. THE IMPORTANCE OF TEA CONSUMPTION FOR GENERAL AND ORAL HEALTH BOROS Ildikó Semmelweis University, Budapest, Hungary Over the last decade, there has been a growth in research studying the action of tea ingredients at cellular level. Clinical and epidemiological studies have clearly shown the positive impact of tea on human health. Moreover, these results suggest that the various forms of tea (e.g. green, black or oolong) should be considered as natural, functional food as they contain a large amount of protective constituents which can exert beneficial effects both on the oral cavity and the human body. Recognizing this, the food industry has started using tea extracts as important additives in various food products. Regular consumption of tea has many positive effects on human health because drinking tea offers protection against viral and bacterial infections, as well as oxidative stress. High antioxidant activity is known to be related to antimutagenic, antidiabetogenic, anticarcinogenic. Tea extracts also have an inhibitory effect on the growth of cariogenic bacteria. Furthermore, tea helps to reduce body weight, serum cholesterol, it improves renal, liver and neurological functions. Tea ingestion has been shown to positively modify intestinal microflora, blood circulation, bone metabolism, inflammation and parodontopathy. The presentation explains details and roles of the most important tea ingredients on the basis of published data. Accordingly, modified attitude of dentists toward accepting and advising tea consumption is highly recommended. DIET AND PREVENTION CURZON Martin E. J. Dental Institute, Leeds, United Kingdom Good oral health depends on the maintenance of three things: a resistant tooth, good oral hygiene and the use of a sensible diet. A resistant tooth is attained by the regular use of fluouride and good oral hygiene serves to remove plaque and food debris from the tooth surface. This oral hygiene should be thorough and carried out at least twice a day. The components of the diet that are more likely to foster cariogenic bacteria and the carbohydrates (CHO). But CHO per se are not the most important aspect. Rather it is the way that they are used that determines whether a diet is cariogenic or not. It has often been said that for good oral health there are no bad foods only bad diets. What constitutes a bad diet? It is claimed by some that the bad foods in the diet comprise sugars, confectionery, soft drinks and snacks. Yet many people without dental caries consume these products every day. Indeed other foods, such as raisins, thought of as entirely good, have been shown to be the most cariogenic food that could be used. In contrast foods such as chocolate, are found when tested for their cariogenic potential index (CPI) to have only half of the CPI of most fruits. Testing foods for their CPI reveals that the components of foods that are more likely to characterise a cariogenic food are the high levels of glucose, retentiveness, and a high inherent acid content. In contrast foods with low CPI are high in fluoride, calcium, phosphate and some fats. In giving advice on prevention a positive attitude is required. The negative approach of forbidding the use of foods does not achieve a result. Advice should focus on good dietary practice in the eating of foods, of all types, no more than five times a day coupled with the twice daily use of a fluoride toothpaste.
