Believe it or not, you may have a better chance of dodging the common cold during winter than sidedestepping gum disease.

Consider:
More than 75% of American adults have some form of the disease, according to the University of Maryland Medical Center. Why so many?
Everyone’s mouth is loaded with bacteria, and if the microbes move below the gum line, periodontal (gum) desease can take hold.
Symptoms include swollen gums, gums that bleed (especially after brushing), bad breath and receding gums.
   While gum problems such as those will certainly take a toll on your smile, vanity isn’t the only thing you should be concerned about. Turns out, the same inflammatory molecules reponsible for making your gums red and tender can make their way into the bloodstream, causing inflammation and infection elsewhere in the body – including the heart – and exacerbating conditions like diabetes.
   Finnish doctors first  made the connection more than two decades ago, when they found that patients with heart disease ofthen had advanced periodontal disease. Since then, more than 50 studies have demonstrated a link between tooth loss, gum disease and cardiovascular conditions.
   The good news? Periodontal disease is completely preventable! Start by following these basics from the American Dental Association:

• Brush your teeth at least twice a day with a toothpaste that contains fluoride.
• Floss at least once a day – it removes plaque and food  particles from between the teeth and under the gum line where your brush can’t reach. To prevent bleeding, gently guide the floss between your teeth with a back – and – forth motion rather than forcing it straight down to the gum.
• Rinse with a mouthwash to help further reduce bacteria and the formation of plaque.
• Go for regular dental exams. Play it safe by seeing your dentist at least once a year (or as often as he recommends) and making an appointment at the first sign of gum disease.

 If you have diabetes.

Chronically high blood sugar levels cause inflammation in the gums, which can allow bacteria and germs into the bloodstream. When that happens, infection can take hold, causing the release of inflammatory proteins that make blood sugar control even harder. Your best defense? Stay on top of your oral care and keep your blood sugar in line to preserve your smile and defeat diabetes!

A new study from Brigham and Women’s Hospital found that certain types
of fat were associated with worse memory and overall cognitive function.

Boston, MA
It has been known for years that eating too many foods
containing “bad” fats, such as saturated fats or trans fats, isn’t
healthy for your heart. However, according to new research from Brigham
and Women’s Hospital (BWH), one “bad” fat—saturated fat—was found to be
associated with worse overall cognitive function and memory in women
over time. By contrast, a “good” fat—mono-unsaturated fat was associated
with better overall cognitive function and memory.

This study is published online by Annals of Neurology, a journal of the
American Neurological Association and Child Neurology Society, on May
18, 2012.

The research team analyzed data from the Women’s Health Study—originally
a cohort of nearly 40,000 women, 45 years and older. The researchers
focused on data from a subset of 6,000 women, all over the age of 65.
The women participated in three cognitive function tests, which were
spaced out every two years for an average testing span of four years.
These women filled out very detailed food frequency surveys at the start
of the Women’s Health Study, prior to the cognitive testing.

“When looking at changes in cognitive function, what we found is that
the total amount of fat intake did not really matter, but the type of
fat did,” explained Olivia Okereke, MD, MS, BWH Department of Psychiatry.

Women who consumed the highest amounts of saturated fat, which can come
from animal fats such as red meat and butter, compared to those who
consumed the lowest amounts, had worse overall cognition and memory over
the four years of testing. Women who ate the most of the monounsaturated
fats, which can be found in olive oil, had better patterns of cognitive
scores over time.

“Our findings have significant public health implications, ” said
Okereke. “Substituting in the good fat in place of the bad fat is a
fairly simple dietary modification that could help prevent decline in
memory.”

Okereke notes that strategies to prevent cognitive decline in older
people are particularly important. Even subtle declines in cognitive
functioning can lead to higher risk of developing more serious problems,
like dementia and Alzheimer disease.

This work was supported by research grants and awards from the National
Institutes of Health (NIH)/National Heart Lung and Blood Institute
(HL043851 and HL080467); NIH/National Cancer Institute (CA047988); and
NIH/National Institute on Aging (AG015933 and K08 AG029813).

http://www.eurekale rt.org/pub_ releases/ 2012-05/bawh- wfw051712. php

Food Choices

The percentage of fat by weight is widely used on food labels and advertising. Although this information is correct, it is misleading to the American public. The recommendation that fat intake should be limited to 35% refers to the percentage of fat based on the total kilocalories of the product. As shown below, the percentage of fat in whole milk is 49% of the total kilocalories, not 3.25% as the label indicates.
 

 

  The Nutrition Facts Label on foods indicates the grams and % Daily Value for fat, saturated fat, and trans fats in a serving of the food. All trans fats, including those from ruminant animals, are included on the Nutrition Facts Label; only CLAs are excluded. In 2003, before trans fats were added to the nutrition label, average consumption was 5.8 g, or 2.6% of kilocalories. Because a specific amount of trans fats has not been recommended, consumers find it difficult to interpret whether the product contains a high level or not. Even a motivated consumer may misinterpret a label indicating 4 g of trans fats as being acceptable. A claim such as “zero” trans fat is more helpful than the information on the Nutrition Facts Panel. The AHA recommends less than 2 g of trans fat daily, but zero trans fat intake is best. The Nutrition Facts Label may indicate the product has no trans fats, but the ingredient label indicates “partially hydrogenated” oil. This is because the U. S. Food and Drug Administration (FDA) allows manufacturers to label a food as “zero” trans fats if the product contains less than 0.5 g per serving. Canadian regulations set the labeling threshold at 0.2 g per serving.
   For most people, a decrease in red meat sonsumption is probably desirable, but the decision to eliminate it completely from the diet is not adviseble. In recent years, through improvements in breeding and feeding livestock, these products are lower in fat, saturated fat, kilocalories, and cholesterol. Other important nutrients are present in beef, pork, and lamb; moderate use of these products is encouraged for everyone. Loin (sirloin, tenderloin, or center loin) and round cuts (top, bottom, eye, or tip) and lean or extra lean ground beef contain the least amount of fat. More important than the fat content of a product is its saturated and trans fatty acid content.

Overconsumption and health-related problems

Some conditions related to fat intake are observed in dental hygiene practice. The following conditions suggest alteration of the amount or type, or both, of fat in the diet: obesity, diabetes mellitus, hyperlipidemia (elevated concentrations of any or all of the blood lipids, especially triglycerides and LDL cholesterol), fatty infiltration of the liver, and certain types of cancer.

Obesity

Excessive fat stores are a common disorder in the United States. Although the cause is usually oversonsumption of all energy nutrients, kilocalories from fat are so concentrated that relatively small quantities may rapidly increase caloric intake.

Blood Lipid Levels

Elevated blood lipids are related to diet. Hyperlipidemia is associated with heart disease. Although many factors can affect blood lipid levels, the strongest dietary determinant of the blood cholesterol level is the saturated fat content of the diet. Based on results of metabolic and epidemiological studies, trans fatty acids act like SFAs by increasing the risk of heart disease considerably and have a negative influence on blood glucose. Because of the unfavorable publicity about the harmful effects of trans fatty acids and food labels disclosing how much is in the product, commercial food producers have developed product alternatives to partially hydrogenated fats. Preserving the structural characteristics and palatability of these food products is not easy.
   Many of the trans fatty acid alternatives, especially those made from tropical fats containing SFA, may not have a desirable effect on blood lipids. In some cases, the hydrogenation process has been modified to reduce the amount of trans fatty acid to less than 10% of the oil contents.
   A process called interesterification produces customized fats with properties suitable for foodservice applications. Highly saturated hard fats are blended with oils to produce fats with intermediate characteristics. Some zero trans fat margarines may have a higher amount of SFA compared with conventional margarines with trans fatty acid. In short studies  comparing the effects of trans fatty acid and interesterified fats, these new fats negatively affect blood lipids, but not as severely as trans fats. Needless to say, more research is needed to determine the potential consequences of the products being used to replace trans fatty acids.
   In contrast, stearic acid, found in beef and cocoa butter, has no detrimental effect on serum cholesterol. Total fat content also affects serum lipid levels, but to a lesser extent. Reduction of the total dietary fat content may hepl reduce saturated fat content of the diet.

Cancer

Annually, 33% of the more than 500,000 deaths that occur in the United States because of cancer can be attributed to diet and physical activity. Research continues to examine whether the association between high-fat diets and various cancers is due to the total amount of fat, the particular type of fat, the kilocalories contributed by fat, or some other factor associated with high-fat foods. Diets high in fat also are high in energy and contribute to obesity, which has been associated with increased risk of cancer of the breast and ovaries, and possibly other sites. Evidence linking dietary fat and particular fatty acids with risk of cancer has elicited considerable interest and debate because of the diversity of findings. Different mechanisms may be involved in tumor development at different sites and stages of the cancer. Despite many uncertainties about a relationship between dietary fat and cancer risk, the cosensus of opinion is to limit total fat intake by increasing fish and lean meat consumption, while concurrently decreasing high-fat meats and foods.

Underconsumtion and health-related problems

Overconsumption of fat is a primary concern in health care, whereas underconsumption of fats is virtually nonexistent in the United States without medical or dietary intervention. However, clinical symptoms of fat deficiency may occur, especcially in patients with malabsorption syndromes such as cystic fibrosis or patients in later stages of AIDS. EFA deficiency results in poor growth, dermatitis, reduced resistance to infection, and poor reproductive capacity.
   When overall food intake, including fats, is poor, patients lose weight, and the subcutaneous fat stores needed to maintain body temperature are depleted. Patients with anorexia nervosa are especially of concern.

What Is It?
Bad breath, also known as halitosis, is breath that has an unpleasant odor. This odor can strike periodically or be persistent, depending on the cause. In many people, the millions of bacteria that live in the mouth (particularly on the back of the tongue) are the primary causes of bad breath. The mouth’s warm, moist conditions make an ideal environment for these bacteria to grow. Most bad breath is caused by something in the mouth.

Some types of bad breath, such as “morning mouth,” are considered to be fairly normal, and they usually are not health concerns. The “morning mouth” type of bad breath occurs because the saliva that regularly washes away decaying food and odors during the daytime diminishes at night while you sleep. Your mouth becomes dry, and dead cells adhere to your tongue and to the inside of your cheeks. Bacteria use these cells for food and expel compounds that have a foul odor.

In addition, bad breath can be caused by the following:

• Poor dental hygiene   —  Infrequent or improper brushing and flossing can leave food particles to decay inside the mouth.
• Infections in the mouth  —  Periodontal (gum) disease
• Respiratory tract infections  —  Throat infections, sinus infections, lung infections
• External agents  —  Garlic, onions, coffee, cigarette smoking, chewing tobacco
• Dry mouth (xerostomia)  —  This can be caused by salivary gland problems, medications or by “mouth breathing.”
• Systemic illnesses  —  Diabetes, liver disease, kidney disease, lung disease, sinus disease, reflux disease and others
• Psychiatric illness  —  Some people may perceive that they have bad breath, but it is not noticed by oral-health-care professionals or others. This is referred to as “pseudohalitosis.”

Symptoms

A person may not always know that he or she has bad breath. This phenomenon is because odor-detecting cells in the nose eventually become accustomed to the constant flow of bad smells from the mouth. Others may notice and react by recoiling as you speak.

Other associated symptoms depend on the underlying cause of bad breath:

• Poor dental hygiene  —  Teeth are coated with film or plaque, food debris trapped between teeth, pale or swollen gums
• Infections in the mouth  —  Gums may be red, swollen and bleed easily, especially after brushing or flossing; pus may drain from between teeth; a pocket of pus (abscess) at the base of a tooth; loose teeth or a change in “fit” of a denture; painful, open sores on the tongue or gums
• Respiratory tract infections  —  Sore throat, swollen lymph nodes (“swollen glands”) in the neck, fever, stuffy nose, a greenish or yellowish nasal discharge, a mucus-producing cough
• External agents  —  Cigarette stains on fingers and teeth, a uniform yellow “coffee stain” on teeth
• Dry mouth  —  Difficulty swallowing dry foods, difficulty speaking for a prolonged period because of mouth dryness, a burning sensation in the mouth, an unusually high number of dental caries, dry eyes (in Sjögren’s syndrome)
• Systemic (bodywide) illnesses  —  Symptoms of diabetes, lung disease, kidney failure or liver disease

Diagnosis

A dentist or physician may notice the patient’s bad breath while the patient is discussing his or her medical history and symptoms. In some cases, depending on the smell of the patient’s breath, the dentist or physician may suspect a likely cause for the problem. For example, “fruity” breath may be a sign of uncontrolled diabetes. A urine-like smell, especially in a person who is at high risk of kidney disease, can sometimes indicate kidney failure.

Your dentist will review your medical history for medical conditions that can cause bad breath and for medications that can cause dry mouth. Your dentist also will ask you about your diet, personal habits (smoking, chewing tobacco) and any symptoms, including when the bad breath was noticed and by whom.

Your dentist will examine your teeth, gums, oral tissues and salivary glands. He or she also will feel your head and neck and will evaluate your breath when you exhale from your nose and from your mouth. Once the physical examination is finished, your dentist may refer you to your family physician if systemic problems are the most likely cause. In severe cases of gum disease, your dentist may recommend that you be seen by a periodontist (dentist who specializes in gum problems).

You will need diagnostic tests if the doctor suspects a lung infection, diabetes, kidney disease, liver disease or Sjögren’s syndrome. Depending on the suspected illness, these tests may include blood tests, urine tests, X-rays of the chest or sinuses, or other specialized testing.

Expected Duration

How long bad breath lasts depends on its cause. For example, when the problem results from poor dental hygiene, proper dental care will begin to freshen the mouth immediately, with even more impressive results after a few days of regular brushing and flossing. Periodontal disease and tooth abscess also respond quickly to proper dental treatment. Bad breath resulting from chronic sinusitis may be a recurring problem, especially if it is caused by a structural abnormality of the sinuses.

Bad breath the results from a systemic illness may be a long-term problem that can often be controlled with proper medical care.

Prevention

Bad breath caused by dental problems can be prevented easily. Daily maintenance calls for brushing your teeth, tongue and gums after meals, flossing, and rinsing with mouthwashes approved by the American Dental Association (ADA). Regular visits to the dentist (at least twice a year) should be made for dental examinations and for professional teeth and gum cleaning.

Bad breath also can be combated by drinking plenty of water every day to encourage saliva production. An occasional swish of the mouth with water can loosen food particles. Other products that keep breath fresh and prevent plaque from forming include sugar-free gum, sugarless lozenges, raw carrots and celery.

Treatment

The treatment of bad breath depends on its cause.

When To Call A Professional

Call your dentist promptly if you have bad breath with painful, swollen gums that bleed easily or loose teeth. Also, call your doctor if you have bad breath along with a fever, sore throat, a postnasal drip, a discolored nasal discharge or a mucus-producing cough. Even if you have none of these associated symptoms, call your dentist or physician if your bad breath continues despite a good diet and proper dental hygiene.

If you have diabetes, gastroesophageal reflux disease (GERD) or chronic liver or kidney disease, ask your doctor how bad breath can be a sign that your underlying medical condition needs immediate medical attention.

Prognosis

Once bad breath has been diagnosed, the outlook for fresh breath is usually excellent as long as you stick to your dentist’s or physician’s treatment plan.

Additional Info
American Dental Association
211 East Chicago Ave.
Suite 1100
Chicago, IL 60611
Phone: (312) 440-2500
Fax: (312) 440-2800
http://www.ada.org/

How to Freshen Bad Breath Video

http://www.colgate.com/app/CP/US/EN/OC/Information/Video-Library/How-to-Freshen-Bad-Breath.cvsp#.T7QO-Om2IzM.email

14 Mind-Blowing Facts About Sugar (Infographic)
By Jason Wachob

Sugar is in the headlines a lot lately, with some experts even calling it toxic. Did you know that the average child consumes 32 teaspoons of sugar a day?! This is just one of the many mind-blowing facts in this infographic from TotalHealth.

http://www.mindbodygreen.com/0-4543/14-MindBlowing-Facts-About-Sugar-Infographic.html

Do you know how many bacteria live on your toothbrush? Brace yourself! Researchers have found that a single toothbrush can be loaded with as many as 10 million germs and bacteria. In fact, recent studies even found that your toothbrush could be a breeding ground for tiny microorganisms.

But before you swear off brushing, know this: These bacteria aren’t a big threat to your pearly whites. According to Richard Price, DMD, a dentist in Newton, Mass. and a consumer adviser for the American Dental Association, the researchers who discovered those toothbrush-dwelling microorganisms found that they didn’t make people sick — toothpaste has an anti-germ component built into it, and the microbes need moisture to survive. So as long as your toothbrush is given time to dry after you use it, it should be safe.

Squeaky-Clean Toothbrush Tips

To take care of your teeth and your toothbrush, it’s important to use your toothbrush the way you’re supposed to, rinse it in tap water, and then let it air dry.

This starts with storing your toothbrush in an upright position. Most people don’t need to worry about storing it away from other toothbrushes — germs are airborne, but they don’t hopscotch from one brush to another. However, if someone in the household has an immune deficiency, you can’t be too careful.

If you’re really fastidious about dental care, you can soak your toothbrush in alcohol to kill the germs, Price adds. Mouthwash is also an antiseptic, so it works as a “toothbrush soak,” too, as does a solution of half water and half hydrogen peroxide. Another option is to dip it in boiling water for about five to 10 seconds.

Interestingly enough, toothbrush sanitizers haven’t shown to have much effect. And you should never put your toothbrush in the dishwasher or microwave: You’ll just end up damaging it.

Time for a New Toothbrush?

The American Dental Association recommends getting a new toothbrush (or brush head, if you use an electric type) about every three months — more because of the wear on the bristles than germs.

And that depends on the brusher and not the brush, Price emphasizes. If you have a heavy hand, the bristles might wear out sooner. Remember that the key determinant is not the calendar but the shape the bristles are in. “You need to replace your toothbrush when the bristles spew in different directions,” Price says. Check your children’s toothbrushes regularly because they probably will need to be replaced more frequently.

Should you replace your toothbrush after an illness, like a cold? No, just be sure it dries out between uses so that germs can’t survive.

Easy-to-Remember Reminders

1.      Some toothbrushes have bristles that change colors to indicate they’ve worn out (a glaring reminder it’s time to buy a new brush).

2.      You can also develop the habit of changing your toothbrush with every check-up (provided you see your dentist every six months) and then again midway before the next appointment.

3.      Or try timing the change to the first day of every season — and remember: To every toothbrush, there is a season.