Different cultures can produce people with varying health risks, though the role of diet is not always clear. For example, African-Americans and many Southerners are at greater risk for ailments such as heart disease and diabetes, but Southern-style fried foods, biscuits and ham hocks might not be the only culprits. Income levels, limited access to healthier foods and exercise habits might play a role as well. Menus stressing lower-fat foods and lots of vegetables, such as those of many Asian cultures, can result in more healthful diets, even reducing the risks for diseases such as diabetes and cancer.
As people from one culture become assimilated into another, their diets might change, and not always for the better. A good example is the shift away from traditional eating patterns among Latinos in the United States. Besides the well-known emphasis on ingredients such as hot chiles and cilantro, traditional, nutritious Latino meals include corn, grains, tubers such as potatoes and yucca, vegetables, legumes and fruits.
But a shift to a higher-fat, Americanized diet has raised the obesity rate among Latinos and the health risks that go with it. How would you like a Mediterranean cruise? Want more stories like this? More Originals from Our Editors. Educational Leadership.
How to battle information overload. Restaurant and Foodservice. Worlds of Flavor: Global influences and local roots drive the future of dining. Inspiring Others. A musical response to the Great Resignation: Love the one you're with.
Tapping conversation to help students learn. Voice of the Educator. How one alternative school changes views, futures. Since dental caries begins on the outside of a tooth, it is generally conceded that nutritional factors could affect the resistance or predisposition of teeth to dental caries.
The role of major nutrients in this respect is still debatable, but since the discovery of the fluoride-caries relationship the interest in trace elements and micronutrients has been heightened. According to Kreshover 9 , the incidence of oral manifestations of nutritional deficiencies is probably much less than commonly thought.
In Italy,. M 10 has found gingivitis is frequently associated with lower nutritional status, and Roth. H 11 has claimed that, once started, periodontal disease progresses more rapidly in patients whose nutrition is poor. Evidence from surveys of isolated communities suggests that a relationship exists between poor maternal and infant nutrition and defects in the structure of the enamel of deciduous teeth.
However, the actual nutrients involved have not been determined. According to Balendra. W 13 , a low intake of vitamin A increases the predisposition of betel-nut chewers to oral carcinoma.
Numerous dental and dietary surveys have established that a direct relationship exists between the prevalence of dental caries and the frequency with which fermentable carbohydrate in a sticky form is consumed. The studies which provide the evidence for this are of the following types: 1 Population studies: These have shown that the prevalence of caries is highest in countries with the highest and most frequent consumption of refined sugar and flour.
These have shown that alterations in the prevalence of caries have accompanied changes in the frequency with which sugar and sugar products, such as candy, sugar-containing cookies, and cakes, have been consumed. These have shown that the prevalence of dental caries increases when the people change from their traditional diet to one which includes refined sugar and flour. Such foods appear to be universally acceptable not only because of their pleasant taste but also because of their cheapness and the fact that they can be stored for comparatively long periods of time.
These have shown that the incidence of caries can be altered by changing the form in which carbohydrate is eaten i. Epidemiologic studies have also shown, however, that refined sugar is not the sole cause of caries, since in some isolated communities caries does occur in its absence. From this it is clear that any study of the diet in relation to dental caries should not be restricted to an evaluation of its carbohydrate content.
Other important factors include the selection and preparation of food, the order of eating, and the frequency of eating. These factors vary widely in accordance with local custom or habit. These factors determine the physical character of the food, and this affects the vigor and duration of mastication. This in turn affects the rate of flow of saliva and the rate of clearance of food debris from the mouth. Many authors who have conducted surveys in underdeveloped countries claim that the physical nature of the food is the most significant factor in the initiation of dental caries.
This view, however, is not supported by modern orthodontists. Neumann and Di Salvo 15 have suggested that intermittent functional loads on the teeth resulting from vigorous mastication of tough foods not only may affect the rate of ionic exchange between the enamel and its environment but may also induce changes in the structure of enamel which increase the resistance of teeth to caries. Several observers have noticed that some people who habitually chew sugar cane but do not eat refined sugar have a relatively low caries rate.
Further studies are required, however, to determine whether or not the incidence of caries can be reduced by altering the physical character of the food in people who frequently consume sticky, refined sugar preparations. In several underdeveloped countries the customary methods of cooking result in the incorporation of sand and ashes in the food.
This results in extensive abrasion of the teeth. Occlusal surfaces are worn down below the maximum circumference of the teeth, and the proximal enamel breaks away, creating a space into which food becomes impacted. In this way heavy abrasion tends to decrease occlusal caries and predispose to proximal caries.
Fibrous or tough food will promote the clearance of food debris from the mouth, only if it is eaten at the end of a meal. In some countries this is a routine practice. It is also widely advocated in most highly developed countries. In many underdeveloped countries and isolated communities the people have only one or two meals a day. Between-meal food consumption is neither so frequent nor as ritualized as in many European countries. In most cases, the food requires vigorous mastication, and the diet contains little or no refined carbohydrate.
Under these circumstances the prevalence of caries is always very low, but no attempt has yet been made to determine the relative contribution of the frequency of eating and vigorous mastication to this state of affairs. Examples of dietary preferences according to some cultural and religious beliefs. This work is licensed under a Creative Commons Attribution 4.
Copy the following to cite this article: Reddy S, Anitha M. Figure 1: Shows habits influence on standard of nutrition Click here to view full figure. Figure 2:Shows dietary habits and dental conditions Click here to view full figure.
0コメント