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In a recent story on dental health aid therapists, the New York Times noted that "a study last year from the Centers for Disease Control [sic] showed that Americans' dental health was worsening for the first time since statistics began to be kept."
But the gloomy pronouncement may be in error. Last year, the Centers for Disease Control and Prevention (CDC) released its annual report on U.S. health, "Health, United States, 2007." The report had some dismal numbers on access to care, but it noted that the oral health of the nation has improved in recent times.
"Between 1988–1994 and 2001–2004, approximately one-quarter of adults 20–64 years of age had untreated dental caries, down from nearly one-half in 1971–1974," the report noted.
Another CDC report released in April 2007 -- "Trends in Oral Health Status: United States, 1988–1994 and 1999–2004" -- noted that "for most Americans, oral health status has improved since 1988–1994." Both reports relied for oral health statistics primarily on the National Health and Nutrition Examination Survey, for which 2004 statistics are the most recently available.
The second CDC report also noted that since the early 1970s dental caries levels have declined significantly among school-aged children, fewer adults have experienced tooth loss because of dental decay or periodontal disease, and complete tooth loss among adults has consistently declined.
But even though the oral health of the nation has improved, "oral health disparities remain across some population groups."
Sunday, May 16, 2010
Mouthwash facts
Most of us have a bottle of mouthwash in our medicine cabinets or on our bathroom counter. Maybe you use yours everyday or simply keep it around for those times when you need a quick breath freshener without having to pick up your toothbrush. Although the common belief is that mouthwash kills bad breath, experts have conflicting arguments about the benefits of mouthwash, or lack thereof. It's time to sort through the evidence and learn the truth about mouthwash once and for all.
Do You Know Your Mouthwash?
There are two schools of thought when it comes to formulating mouthwash. One style contains a high percentage of alcohol. For example, Listerine contains 26.9% alcohol, which is 5 times more than most beers and twice as much as wine.
Contrary to popular belief, the alcohol in such mouthwashes does not kill the bacteria responsible for bad breath. Rather, the alcohol is used as a carrier of essential oils, which are the active ingredients in the formula. In the case of Listerine, eucalyptol, menthol, methyl salicylate and thymol dissolve in the alcohol so they can reach your gums and effectively target plaque.
The problem with alcohol-based mouthwashes, argue some critics, is that alcohol is known to dry out the mouth. People with dry mouth are more prone to bad breath because they do not have enough saliva available to naturally wash away the bacteria, which release mouth odors. While dry mouth seems like a valid concern, members of the American Dental Association have noted that alcohol-containing mouthwashes do not exacerbate bad breath.
Research supports this claim. One study showed that people who already suffered from dry mouth who rinsed with Listerine threes times a day did not experience any additional dryness.
There may, however, be a more pressing problem with alcohol-based products. They can be a danger to children, who may be curious enough to drink such products. If there are children in your home, you might consider using an alcohol-free mouthwash, such as Crest Pro-Health.
Do They Really Work?
Regardless of what formula you choose, the question about mouthwash remains: Do they really work?
It is estimated that 25% of Americans suffer from chronic bad breath. While Listerine and various other products may be effective for preventing conditions like gingivitis, they do not kill bacteria in the mouth. Bad breath is the result of sulfur compounds released by bacteria. Everyone collects bacteria throughout the day. People with cavities or swollen gums have an additional challenge, however, because there is more damaged tissue where bacteria can grow. Studies have demonstrated that ingredients chlorine dioxide and zinc are effective at neutralizing some mouth odors.
To fight bad breath at its source, you need to get rid of bacteria. Unfortunately, mouthwash alone will not accomplish that goal. Experts suggest that twice or even three times daily brushing and flossing is the best defense against bacteria. Using a tongue scraper to remove additional bacteria is highly effective for many people with chronic bad breath. When you brush, floss or scrape, you are physically removing the odor-causing bacteria. Mouthwash may promote healthy gums and provide a fresh clean feeling, but it does not eliminate bacteria.
The final verdict?
If you enjoy using mouthwash in addition to regular brushing and flossing, there is no need to change your routine. If you are struggling with bad breath, you should focus your efforts on physically removing bacteria by brushing, flossing and any other solutions recommended by your dentist. Mouthwash can indeed mask and even neutralize unpleasant odors, but it will not solve the problem on its own.
Do You Know Your Mouthwash?
There are two schools of thought when it comes to formulating mouthwash. One style contains a high percentage of alcohol. For example, Listerine contains 26.9% alcohol, which is 5 times more than most beers and twice as much as wine.
Contrary to popular belief, the alcohol in such mouthwashes does not kill the bacteria responsible for bad breath. Rather, the alcohol is used as a carrier of essential oils, which are the active ingredients in the formula. In the case of Listerine, eucalyptol, menthol, methyl salicylate and thymol dissolve in the alcohol so they can reach your gums and effectively target plaque.
The problem with alcohol-based mouthwashes, argue some critics, is that alcohol is known to dry out the mouth. People with dry mouth are more prone to bad breath because they do not have enough saliva available to naturally wash away the bacteria, which release mouth odors. While dry mouth seems like a valid concern, members of the American Dental Association have noted that alcohol-containing mouthwashes do not exacerbate bad breath.
Research supports this claim. One study showed that people who already suffered from dry mouth who rinsed with Listerine threes times a day did not experience any additional dryness.
There may, however, be a more pressing problem with alcohol-based products. They can be a danger to children, who may be curious enough to drink such products. If there are children in your home, you might consider using an alcohol-free mouthwash, such as Crest Pro-Health.
Do They Really Work?
Regardless of what formula you choose, the question about mouthwash remains: Do they really work?
It is estimated that 25% of Americans suffer from chronic bad breath. While Listerine and various other products may be effective for preventing conditions like gingivitis, they do not kill bacteria in the mouth. Bad breath is the result of sulfur compounds released by bacteria. Everyone collects bacteria throughout the day. People with cavities or swollen gums have an additional challenge, however, because there is more damaged tissue where bacteria can grow. Studies have demonstrated that ingredients chlorine dioxide and zinc are effective at neutralizing some mouth odors.
To fight bad breath at its source, you need to get rid of bacteria. Unfortunately, mouthwash alone will not accomplish that goal. Experts suggest that twice or even three times daily brushing and flossing is the best defense against bacteria. Using a tongue scraper to remove additional bacteria is highly effective for many people with chronic bad breath. When you brush, floss or scrape, you are physically removing the odor-causing bacteria. Mouthwash may promote healthy gums and provide a fresh clean feeling, but it does not eliminate bacteria.
The final verdict?
If you enjoy using mouthwash in addition to regular brushing and flossing, there is no need to change your routine. If you are struggling with bad breath, you should focus your efforts on physically removing bacteria by brushing, flossing and any other solutions recommended by your dentist. Mouthwash can indeed mask and even neutralize unpleasant odors, but it will not solve the problem on its own.
Preventing and controlling diabetes
The American Diabetes Association feels so strongly about the link between periodontal disease and type 2 diabetes that the group invited a number of dentists to share their thoughts on this growing problem during a special symposium at the 68th annual meeting of the American Diabetes Association this week in San Francisco.
According to the American Dental Association, nearly 10% (21 million) of the U.S. population has diabetes, which means U.S. dentists can expect to have more than 120 diabetic patient visits per year. Some 5% of diabetic patients are type 1, while the other 95% are type 2 -- the form that develops in adulthood and is linked to excess weight and a sedentary lifestyle.
Dental disease and the associated inflammation is an early warning sign of diabetes and its complications. In addition, diabetics with periodontal disease have a harder time controlling blood sugar levels.
"One of the many complications of diabetes is a greater risk for periodontal disease," said Maria E. Ryan, D.D.S., Ph.D., a professor of oral biology and pathology at Stony Brook University, New York, at the diabetes association dental symposium. "If you have this oral infection and inflammation, as with any infection, it's much more difficult to control blood glucose levels."
A key finding to be reported at the diabetes meeting was the fact that in prediabetic patients -- those who are insulin-resistant but are not yet presenting with the disease -- the level of oral disease seems to correlate with the insulin resistance, she added.
"We have found evidence that the severity of periodontal disease is associated with higher levels of insulin resistance, often a precursor of type 2 diabetes, as well as with higher levels of A1C, a measure of poor glycemic control of diabetes," Dr. Ryan said at the meeting.
Recent studies have also shown that having periodontal disease makes those with type 2 diabetes more likely to develop worsened glycemic control and puts them at much greater risk of end-stage kidney disease and death, according to George W. Taylor, Dr.P.H., D.M.D., an associate professor of dentistry at the University of Michigan.
What dentists can do:
While patients with well-controlled diabetes can often be treated in similar ways as nondiabetic patients, diabetic patients often do have special needs.
The American Dental Association offers these tips for working with diabetic patients:
• Emphasize soft-tissue management to help avoid infections.
• Establish a more frequent recall schedule if indicated -- three to four months rather than six to 12 months.
• Emphasize proper home care, including brushing twice a day, flossing daily, and possibly using plaque-reducing toothpaste and mouthwash to help control gingivitis.
• For nonsurgical procedures such as periodontal debridement, restorations, orthodontic adjustments, fluoride treatments, and intraoral x-rays, try to schedule morning appointments and offer regular bathroom and snack breaks.
• For surgical procedures such as extractions and implants, try to schedule morning appointments and treatment breaks. Also consider systemic antibiotics for patients who have frequent infections or heal poorly. Consult with the patient or his or her physician about meal schedules and timing/dosage of insulin.
He pointed to an analysis of the National Health and Nutrition Examination Survey of the U.S. population data between 1988 and 1994, in which he and his colleagues found that people with periodontal disease were twice as likely to be insulin-resistant than those without such disease. This result was found after controlling for other characteristics that would be associated with insulin resistance, such as obesity, lipids, exercise, and other markers of inflammation, and whether they had diabetes.
Dr. Taylor also reported on studies at the University of Michigan and elsewhere that further demonstrate the association between periodontitis and the complications of type 2 diabetes.
"Given the numerous medical studies showing that good glycemic control results in reduced development and progression of diabetes complications, we believe there is the potential that periodontal treatment can provide an increment in diabetes control and subsequently a reduction in the risk for diabetes complications," Dr. Taylor said.
For example, a recent set of observational studies of southwestern U.S. Pima Indians, a population with a very high rate of type 2 diabetes, investigated whether those with periodontitis are more likely to develop poorer glycemic control. Dr. Taylor noted that those with periodontitis were more than four times as likely to develop worsened glycemic control after two years of follow-up.
Dr. Ryan recommends that the medical and dental communities work together to play a more proactive and preventive role in treating diabetic patients. In addition to checking for bleeding gums and other signs of gingivitis, if a patient's glycemia has been difficult to control, the physician should ask when the patient last visited a dentist, whether periodontitis has been diagnosed, and, if so, whether treatment has been completed. A consultation with the dentist might then be appropriate to discuss whether periodontal treatment has been successful or if a more intensive approach with oral or subantimicrobial antibiotics is in order.
"Just as it is difficult to control diabetes while the patient has an infected leg ulcer, the same applies when there's infection and inflammation of the gums," she said. "Diabetes educators and healthcare providers need to be informed of this and refer their patients to dentists for evaluation," she noted in an interview with DrBicuspid.com.
In addition to helping diabetic patients manage their disease through better oral health and regular checkups, dental care providers can also play an important role in helping to diagnose patients whose diabetes has not yet been detected, Dr. Ryan added.
"The Centers for Disease Control estimates that 40% of people with diabetes don't know they have it," she said. "And certainly dental care providers are in a position to help identify people at risk of diabetes. We know that periodontal disease leads to heightened levels of C-reactive proteins, and studies are now showing that people with elevated C-reactive protein levels are the most likely to convert to diabetes within five years. But if you treat the periodontal disease, you can reduce the levels of A1C. Now we need to find out if treating periodontal disease will delay the onset of diabetes, and this we don't know yet."
According to the American Dental Association, nearly 10% (21 million) of the U.S. population has diabetes, which means U.S. dentists can expect to have more than 120 diabetic patient visits per year. Some 5% of diabetic patients are type 1, while the other 95% are type 2 -- the form that develops in adulthood and is linked to excess weight and a sedentary lifestyle.
Dental disease and the associated inflammation is an early warning sign of diabetes and its complications. In addition, diabetics with periodontal disease have a harder time controlling blood sugar levels.
"One of the many complications of diabetes is a greater risk for periodontal disease," said Maria E. Ryan, D.D.S., Ph.D., a professor of oral biology and pathology at Stony Brook University, New York, at the diabetes association dental symposium. "If you have this oral infection and inflammation, as with any infection, it's much more difficult to control blood glucose levels."
A key finding to be reported at the diabetes meeting was the fact that in prediabetic patients -- those who are insulin-resistant but are not yet presenting with the disease -- the level of oral disease seems to correlate with the insulin resistance, she added.
"We have found evidence that the severity of periodontal disease is associated with higher levels of insulin resistance, often a precursor of type 2 diabetes, as well as with higher levels of A1C, a measure of poor glycemic control of diabetes," Dr. Ryan said at the meeting.
Recent studies have also shown that having periodontal disease makes those with type 2 diabetes more likely to develop worsened glycemic control and puts them at much greater risk of end-stage kidney disease and death, according to George W. Taylor, Dr.P.H., D.M.D., an associate professor of dentistry at the University of Michigan.
What dentists can do:
While patients with well-controlled diabetes can often be treated in similar ways as nondiabetic patients, diabetic patients often do have special needs.
The American Dental Association offers these tips for working with diabetic patients:
• Emphasize soft-tissue management to help avoid infections.
• Establish a more frequent recall schedule if indicated -- three to four months rather than six to 12 months.
• Emphasize proper home care, including brushing twice a day, flossing daily, and possibly using plaque-reducing toothpaste and mouthwash to help control gingivitis.
• For nonsurgical procedures such as periodontal debridement, restorations, orthodontic adjustments, fluoride treatments, and intraoral x-rays, try to schedule morning appointments and offer regular bathroom and snack breaks.
• For surgical procedures such as extractions and implants, try to schedule morning appointments and treatment breaks. Also consider systemic antibiotics for patients who have frequent infections or heal poorly. Consult with the patient or his or her physician about meal schedules and timing/dosage of insulin.
He pointed to an analysis of the National Health and Nutrition Examination Survey of the U.S. population data between 1988 and 1994, in which he and his colleagues found that people with periodontal disease were twice as likely to be insulin-resistant than those without such disease. This result was found after controlling for other characteristics that would be associated with insulin resistance, such as obesity, lipids, exercise, and other markers of inflammation, and whether they had diabetes.
Dr. Taylor also reported on studies at the University of Michigan and elsewhere that further demonstrate the association between periodontitis and the complications of type 2 diabetes.
"Given the numerous medical studies showing that good glycemic control results in reduced development and progression of diabetes complications, we believe there is the potential that periodontal treatment can provide an increment in diabetes control and subsequently a reduction in the risk for diabetes complications," Dr. Taylor said.
For example, a recent set of observational studies of southwestern U.S. Pima Indians, a population with a very high rate of type 2 diabetes, investigated whether those with periodontitis are more likely to develop poorer glycemic control. Dr. Taylor noted that those with periodontitis were more than four times as likely to develop worsened glycemic control after two years of follow-up.
Dr. Ryan recommends that the medical and dental communities work together to play a more proactive and preventive role in treating diabetic patients. In addition to checking for bleeding gums and other signs of gingivitis, if a patient's glycemia has been difficult to control, the physician should ask when the patient last visited a dentist, whether periodontitis has been diagnosed, and, if so, whether treatment has been completed. A consultation with the dentist might then be appropriate to discuss whether periodontal treatment has been successful or if a more intensive approach with oral or subantimicrobial antibiotics is in order.
"Just as it is difficult to control diabetes while the patient has an infected leg ulcer, the same applies when there's infection and inflammation of the gums," she said. "Diabetes educators and healthcare providers need to be informed of this and refer their patients to dentists for evaluation," she noted in an interview with DrBicuspid.com.
In addition to helping diabetic patients manage their disease through better oral health and regular checkups, dental care providers can also play an important role in helping to diagnose patients whose diabetes has not yet been detected, Dr. Ryan added.
"The Centers for Disease Control estimates that 40% of people with diabetes don't know they have it," she said. "And certainly dental care providers are in a position to help identify people at risk of diabetes. We know that periodontal disease leads to heightened levels of C-reactive proteins, and studies are now showing that people with elevated C-reactive protein levels are the most likely to convert to diabetes within five years. But if you treat the periodontal disease, you can reduce the levels of A1C. Now we need to find out if treating periodontal disease will delay the onset of diabetes, and this we don't know yet."
Elderly have barriers to proper dental care
An inability to pay for treatment, lack of transport to the dental office, and lack of perceived need are some of the biggest barriers to dental care for elderly patients, according to a new ADA survey.
The ADA Survey Center conducted the survey on behalf of the Council on Access, Prevention, and Interprofessional Relations in response to a resolution that called for initiatives related to the oral health of vulnerable elders, according to an ADA news article.
"As we learn more about the oral-systemic relationship of disease, and as our population ages, we as a council are increasingly concerned about the quality of life faced by those elderly who have dental needs and little or no ability to have them addressed," stated Jerald Boseman, D.D.S., a council member from Salt Lake City, in the article.
Other results from the survey include:
• In 2007, more than 92% of all dentists provided care to the vulnerable elderly -- patients who are over age 65 and have limited mobility, limited resources, or complex health status.
• More than 24% required dentists to consult with dental specialists, and more than 37% required dentists to consult with physicians.
• More than 68% of dentists said that they needed more information on managing patients with complex medical histories, managing xerostomia (63.6%), and managing dementia patients (49.1%).
• Some of the major barriers to care reported by the dentists included inability to pay for services (88.7%), lack of transportation to dentist's office (68.4%), inadequate financial support for care from local, state, and/or federal programs (65.5%).
The ADA Survey Center conducted the survey on behalf of the Council on Access, Prevention, and Interprofessional Relations in response to a resolution that called for initiatives related to the oral health of vulnerable elders, according to an ADA news article.
"As we learn more about the oral-systemic relationship of disease, and as our population ages, we as a council are increasingly concerned about the quality of life faced by those elderly who have dental needs and little or no ability to have them addressed," stated Jerald Boseman, D.D.S., a council member from Salt Lake City, in the article.
Other results from the survey include:
• In 2007, more than 92% of all dentists provided care to the vulnerable elderly -- patients who are over age 65 and have limited mobility, limited resources, or complex health status.
• More than 24% required dentists to consult with dental specialists, and more than 37% required dentists to consult with physicians.
• More than 68% of dentists said that they needed more information on managing patients with complex medical histories, managing xerostomia (63.6%), and managing dementia patients (49.1%).
• Some of the major barriers to care reported by the dentists included inability to pay for services (88.7%), lack of transportation to dentist's office (68.4%), inadequate financial support for care from local, state, and/or federal programs (65.5%).
Saturday, April 3, 2010
This article from "heartwire" (http://www.theheart.org/, a website for cardiologists, brought joy to all of the chocolate lovers we know!
Largest Study to Date Links Chocolate to Lower BP and CV Risk
April 1, 2010 (Nuthetal, Germany) — The largest observational study so far to examine the association between chocolate consumption and risk of cardiovascular disease has found that those who ate the most chocolate--around 7.5 g per day--had a 39% lower risk of MI and stroke than individuals who ate almost no chocolate (1.7 g per day) [1].
Lead author Dr Brian Buijsse (German Institute of Human Nutrition, Nuthetal, Germany) told heartwire : "This shows that habitual consumption of chocolate is related to a lower risk of heart disease and stroke that is partly explained by blood-pressure reduction. The risk reduction is stronger for stroke than for MI, which is logical because it appears that chocolate and cocoa have a pronounced effect on BP, and BP is a higher risk factor for stroke than for MI." Buijsse and colleagues report their findings online March 31, 2010 in the European Heart Journal.
However, Buijsse cautions that only small amounts of chocolate were associated with the benefits and it is too early to give recommendations on chocolate consumption: "Maybe it's a boring message, but it's a little too early to come up with recommendations, because chocolate contains so many calories and sugar, and obesity is already an epidemic. We have to be careful." However, he added, that if people did want to treat themselves, they would be better off choosing small amounts of chocolate, preferably dark chocolate, over other sweet snacks. "We know it is the cocoa content in chocolate that is important, so the higher the cocoa content, the better."
Dr Steffen Desch (University of Leipzig, Heart Center, Germany), who was not involved with this study but who has performed research on the effects of chocolate on blood pressure, told heartwire : "This is an interesting study that adds to the growing body of evidence that flavanol-rich chocolate might be associated with health benefits. Several epidemiological studies (including the Zuphten Elderly Study, by the same first author) and even more physiological trials have been published before."
"What is missing now is a large-scale randomized trial of flavanol-rich chocolate versus control. The most reasonable end point would probably be the change in blood pressure between groups." However, Desch added, "the major problems in designing such a study are the lack of funding and finding an appropriate control substance. To the best of my knowledge, there is no commercially available flavanol-free chocolate that offers the distinct bitter taste and dark color inherent to cocoa-rich chocolate."
Biggest Chocolate Consumers Had Lowest Blood Pressure
Buijsse and colleagues followed 19 357 people, aged between 35 and 65, who were participants in the Potsdam arm of the European Prospective Investigation into Cancer (EPIC). They received medical checks, including blood pressure and height and weight measurements at the start of the study (1994–1998), and they also answered questions about their diet, lifestyle, and health, including how frequently they ate 50-g bars of chocolate.
The research was conducted before the health benefits of chocolate and cocoa were recognized, so no differentiation was made between milk, dark, and white chocolate in the study. But in a subset analysis of 1568 participants later asked to recall their chocolate intake over a 24-hour period, 57% ate milk chocolate, 24% dark chocolate, and 2% white chocolate.
Participants were divided into quartiles according to their level of chocolate consumption. Those in the top quartile, eating around 7.5 g of chocolate a day, had blood pressure that was about 1 mm Hg (systolic) and 0.9 mm Hg (diastolic) lower than those in the bottom quartile.
In follow-up questionnaires, sent out every two or three years until December 2006, the participants were asked whether they had had a heart attack or stroke, information that was subsequently verified by medical records from general physicians or hospitals. Death certificates from those who had died were also used to identify MIs and strokes.
"Our hypothesis was that because chocolate appears to have a pronounced effect on blood pressure, chocolate consumption would lower the risk of strokes and heart attacks, with a stronger effect being seen for stroke,” explained Buijsse.
Those Eating Most Chocolate Had Half the Risk of Stroke
During the eight years, there were 166 MIs (24 fatal) and 136 strokes (12 fatal); people in the top quartile had a 27% reduced risk of MI and nearly half the risk (48%) of stroke, compared with those in the lowest quartile. The relative risk of the combined outcome of MI and stroke for top vs bottom quartile was 0.61 (p=0.014).
The researchers found that lower baseline blood pressure explained 12% of the reduced risk of the combined outcome, but even after taking this into account, those in the top quartile still had their risk reduced by a third (32%) compared with those in the bottom quartile over the duration of the study.
To put this in terms of absolute risk, Buijsse said if people in the group eating the least amount of chocolate increased their chocolate intake by 6 g a day, 85 fewer heart attacks and strokes per 10 000 people could be expected to occur over a period of about 10 years.
He says it appears that flavanols in chocolate are responsible for the beneficial effects, causing the release of nitric oxide, which contributes to lower BP and improves platelet function.
Dr Frank Ruschitzka (University Hospital, Zurich, Switzerland) agrees. He said in a European Society of Cardiology statement [2]: "Basic science has demonstrated quite convincingly that dark chocolate particularly, with a cocoa content of at least 70%, reduces oxidative stress and improves vascular and platelet function."
Only Small Amounts of Chocolate Beneficial; Don't Eat Too Much
Buissje said this work builds on his earlier small trial--the Zuphten Elderly Study--performed in 500 men in Holland, which showed that chocolate consumption lowered overall cardiovascular mortality. "Due to the small size of this study, we were not able to differentiate between stroke and MI in this, but now we are able to look at stroke and MI separately, so it's a nice addition," he notes.
And the findings are in line with an intervention study that showed that eating around 6 g of chocolate a day--one small square of a 100-g bar--might lower CV disease risk, he says. "So the effects are achieved with very small amounts."
British Heart Foundation dietician Victoria Taylor made the same point: "It's important to read the small print with this study. The amount consumed on average by even the highest consumers was about one square of chocolate a day or half a small chocolate Easter egg in a week, so the benefits were associated with a fairly small amount of chocolate.
"Some people will be tempted to eat more than one square; however, chocolate has high amounts of calories and saturated fat . . . two of the key risk factors for heart disease," she noted in a statement [3].
Ruschitzka similarly urged caution: "Before you rush to add dark chocolate to your diet, be aware that 100 g of dark chocolate contains roughly 500 calories. As such, you may want to subtract an equivalent amount of calories, by cutting back on other foods, to avoid weight gain."
Sunday, March 21, 2010
Teeth whitening
There are many teeth-whitening products on the market, but they are very similar in that they use the same active ingredients. Over-eager patients can damage their gums and even turn their teeth translucent, so it's best to have a dentist guide you to the best products.
Whitening oxidizes by sending oxygen into the tooth, through the enamel and into the layer (the dentin) that brings color to your teeth. Teeth have "base colors" (hues) of gray, yellow or red-brown, but after using a whitening product, they all turn whiter (They actually have a higher value...another property of color). This oxygen is supplied through the breakdown of carbamide peroxide or hydrogen peroxide in the whitening product (WARNING: DO NOT USE HYDROGEN PEROXIDE OR HOUSEHOLD BLEACH (CHLOROX) FROM A BOTTLE. THEY WILL SEVERELY BURN YOU!)
Tooth sensitivity is very common after use of these products, but your dentist can supply the type of product that has a built-in desensitizer...or you can shorten the length of time you bleach...or you can change to a product with a lower concentration of active ingredient. In-office, "while you wait", bleaching will typically cause a LOT of sensitivity, since the concentration of bleach is 35%. You will get the same results with at-home bleaching...it just takes a little while longer, typically two weeks at the most.
Whitening trays that don't touch the gums are best because you then avoid gum irritation and tenderness and use less of the whitening product each time you put the tray in.
Avoid the whitening kiosks that are popping up all over at malls. Rarely is ANY dental professional involved and unknown dental conditions can lead to expensive problems. The safest, most reliable way to whiten is to see your dentist.
Whitening oxidizes by sending oxygen into the tooth, through the enamel and into the layer (the dentin) that brings color to your teeth. Teeth have "base colors" (hues) of gray, yellow or red-brown, but after using a whitening product, they all turn whiter (They actually have a higher value...another property of color). This oxygen is supplied through the breakdown of carbamide peroxide or hydrogen peroxide in the whitening product (WARNING: DO NOT USE HYDROGEN PEROXIDE OR HOUSEHOLD BLEACH (CHLOROX) FROM A BOTTLE. THEY WILL SEVERELY BURN YOU!)
Tooth sensitivity is very common after use of these products, but your dentist can supply the type of product that has a built-in desensitizer...or you can shorten the length of time you bleach...or you can change to a product with a lower concentration of active ingredient. In-office, "while you wait", bleaching will typically cause a LOT of sensitivity, since the concentration of bleach is 35%. You will get the same results with at-home bleaching...it just takes a little while longer, typically two weeks at the most.
Whitening trays that don't touch the gums are best because you then avoid gum irritation and tenderness and use less of the whitening product each time you put the tray in.
Avoid the whitening kiosks that are popping up all over at malls. Rarely is ANY dental professional involved and unknown dental conditions can lead to expensive problems. The safest, most reliable way to whiten is to see your dentist.
Sunday, February 14, 2010
Gum disease quiz
Over 80% of adults have gum disease. Take this quiz. If you answer yes to any of the following questions, you may have periodontal disease:
1. Do your gums bleed when you brush, floss, or eat?
2. Do your teeth feel like they are moving?
3. Are your gums receding?
4. Do your teeth look longer?
5. Do you have persistent bad breath?
6. Does your bite feel different?
7. Is it difficult for you to chew?
8. Have you noticed pus around your teeth?
9. Do your gums feel tender or look swollen?
10. Do your teeth or gums hurt?
1. Do your gums bleed when you brush, floss, or eat?
2. Do your teeth feel like they are moving?
3. Are your gums receding?
4. Do your teeth look longer?
5. Do you have persistent bad breath?
6. Does your bite feel different?
7. Is it difficult for you to chew?
8. Have you noticed pus around your teeth?
9. Do your gums feel tender or look swollen?
10. Do your teeth or gums hurt?
Health and your gums
Contrary to what you have been told, bleeding gums are not normal and shouldn’t be ignored. Would you be concerned if your hands bled every time you washed them? Your gums are no different.
Bleeding that occurs when you floss, brush, or eat is usually caused by a bacterial infection and represents one of the first symptoms of gum disease (periodontal disease). Researchers have found links between periodontal infection and other diseases. Heart disease, diabetes, respiratory diseases, osteoporosis, artificial joints, and pregnancy complications seem to be connected to your oral health.
The current theory is that bacteria present in infected gum tissues and jaw bone breaks loose, travels though your bloodstream, and attaches itself to your heart and other organs. A recent study found that 85% of heart-attack patients have periodontal disease, making this connection higher than the relationship between high cholesterol and heart attacks.
Bleeding that occurs when you floss, brush, or eat is usually caused by a bacterial infection and represents one of the first symptoms of gum disease (periodontal disease). Researchers have found links between periodontal infection and other diseases. Heart disease, diabetes, respiratory diseases, osteoporosis, artificial joints, and pregnancy complications seem to be connected to your oral health.
The current theory is that bacteria present in infected gum tissues and jaw bone breaks loose, travels though your bloodstream, and attaches itself to your heart and other organs. A recent study found that 85% of heart-attack patients have periodontal disease, making this connection higher than the relationship between high cholesterol and heart attacks.
Doggie Dentures
If you're a dog lover, you know that it's important for Fido to have healthy teeth. We found this website for those dogs who lost their teeth to gum disease:
http://www.pedigree.com/default.aspx
We think that cats are next!
http://www.pedigree.com/default.aspx
We think that cats are next!
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