Food & Nutrition Update

Prevention of Dental Caries

We all are aware that a smile increases our face value and a radiant smile has everything to do with a healthy set of sparkling teeth. Diet has an important role to play in the formation and maintenance of teeth in a healthy condition. Dental caries or tooth decay is one of the most common disorders. It usually occurs in children and young adults but can affect any person. It is a condition in which Milk Products for Strong Teeth the hard portion of the tooth (enamel, dentine, cement) are damaged by the bacteria in the mouth. Some of the factors which affect the health of teeth are: Food debris: Food residue left between teeth serves as breeding ground for bacteria. Sugar: Sugar candy, confectionary and sweets kept in the mouth for some time produce lactic acid rapidly and can cause dental caries. Sugar in solution form swallowed does not cause caries. Bacteria: Lactobacillus acidophilus causes dental caries by fermenting sugars such as glucose, fructose and sucrose which produces lactic acid.

March 2010 Volume 1 Issue 3 Price : Rs. 30

in gingivitis and ultimately periodontitis. Plaque begins to build up on teeth within 20 minutes after eating. If plaque is not removed thoroughly and routinely, tooth decay will occur. Acids in Doctors suggest that infants plaque dissolve the should not be allowed to sleep enamel surface of the with milk bottle in their mouths tooth and create holes because that makes milk to be in the tooth (cavities). in the mouth for long periods of If left in contact with time and that may result in the tooth, these acids dental caries as the teeth just m a y c a u s e start appearing then. demineralization, which is the dissolution of its mineral content. The process is dynamic, however, as remineralization can also occur if the acid is neutralized by saliva or mouthwash. Untreated tooth decay also destroys the internal structures of the tooth and ultimately causes the loss of the tooth. Carbohydrates (sugars and starches) increase the risk of tooth decay. Sticky foods are more harmful than nonsticky foods because they remain on the surface of the teeth. Frequent snacking increases the time that acids are in contact with the surface of the tooth.

Prevention of dental caries: Children's diet should provide the r e c o m m e n d e d allowance of vitamins A, High Fiber Foods are Good for Teeth! C and D and calcium Saliva: The flow of saliva is very salts. These nutrients important in keeping the surface of the teeth clean and will ensure the development of strong teeth. free from caries. In surgery cases where salivary glands Flouridation of drinking water to raise flouride are removed severe dental caries may occur. content to 1.0 ppm brings about a decrease in the Bacteria, acid, food residue and saliva in the incidence of caries. Regular dental examination mouth form a sticky also aids in prevention of dental caries. substance called The most important aspect is proper diet. In the 1890s, W.D. Miller plaque that adheres Av o i d c o n s u m i n g e xc e s s s u g a r s a n d c r e a t i n g a n conducted a series of studies to the teeth. It is and proposed an explanation more prominent on environment in which bacteria thrive. Also for dental caries. He found that reduce snacking because the amount of time the the back molars, just bacteria inhabited the mouth teeth are exposed to acid will reduce and hence above the gum line on and they produced acids which the risk of dental caries also reduces. Compared all teeth, and at the dissolved tooth structures in t o s i m p l e c a r b o h y d ra t e s c o m p l e x c a r b o h y d ra t e s edges of fillings. the presence of fermentable ( r i c h i n f i b e r ) a r e a n y d ay m u c h m o r e b e n e f i c i a l Plaque that is not carbohydrates. f o r t e e t h h e a l t h . A n d o ra l h yg i e n e i s e x t r e m e l y removed from the i m p o r t a n t b r u s h i n g t w i c e a d a y i s a n e c e s s i ty t o teeth mineralizes into p revent caries. tartar. Plaque and tartar irritate the gums, resulting

What We should Do Collectively Diet, nutrition and the prevention of dental diseases
Oral health is related to diet in many ways, for example, nutritional influences on craniofacial development, oral cancer and oral infectious diseases. Dental diseases impact considerably on self-esteem and quality of life and are expensive to treat. The objective of this paper is to review the evidence for an association between nutrition, diet and dental diseases and to present dietary recommendations for their prevention. Nutrition affects the teeth during development and malnutrition may exacerbate periodontal and oral infectious diseases. However, the most significant effect of nutrition on teeth is the local action of diet in the mouth on the development of dental caries and enamel erosion. Dental erosion is increasing and is associated with dietary acids, a major source of which is soft drinks. Despite improved trends in levels of dental caries in developed countries, dental caries remains prevalent and is increasing in some developing countries undergoing nutrition transition. There is convincing evidence, collectively from human intervention studies, epidemiological studies, animal studies and experimental studies, for an association between the amount and frequency of free sugars intake and dental caries. Although other fermentable carbohydrates may not be totally blameless, epidemiological studies show that consumption of starchy staple foods and fresh fruit are associated with low levels of dental caries. Fluoride reduces caries risk but has not eliminated dental caries and many countries do not have adequate exposure to fluoride. It is important that countries with a low intake of free sugars do not increase intake, as the available evidence shows that when free sugars consumption is < 15-20 kg/yr (6-10% energy intake), dental caries is low. For countries with high consumption levels it is recommended that national health authorities and decision-makers formulate countryspecific and community-specific goals for reducing the amount of free sugars aiming towards the recommended maximum of no more than 10% of energy intake. In addition, the frequency of consumption of foods containing free sugars should be limited to a maximum of 4 times per day. It is the responsibility of national authorities to ensure implementation of feasible fluoride programs for their country.
Paula Moynihan and Poul Erik Petersen, Public Health Nutrition: 7(1A), 201226, 2004

A little boy was taken to the dentist. It was discovered that he had a cavity that would have to be filled. "Now, young man," asked the dentist, "what kind of filling would you like for that tooth?" "Chocolate, please," replied the youngster.

Journal Abstract Genetic epidemiology of obesity

Obesity has become a global epidemic and contributes to the increasing burden of type 2 diabetes, cardiovascular disease, stroke, some types of cancer, and premature death worldwide. Obesity is highly heritable and arises from the interactions of multiple genes, environmental factors, and behavior. In this paper, the authors reviewed recent developments in genetic epidemiologic research, focusing particularly on several promising genomic regions and obesity-related genes. Gene-gene and gene-environment interactions of obesity were also discussed. Published studies were accessed through the MEDLINE database. The authors also searched the Obesity Gene Map Database (http://obesitygene.pbrc.edu/) and conducted a manual search using references cited in relevant papers. Heritabilities for obesity-related phenotypes varied from 6% to 85% among various populations. As of October 2005, 253 quantitative trait loci for obesity-related phenotypes have been localized in 61 genome-wide linkage scans, and genetic variants in 127 biologic candidate genes have been reported to be associated with obesity-related phenotypes from 426 positive findings. Gene-gene interactions were also observed in several genes, and some genes were found to influence the effect of dietary intake and physical activity on obesity-related phenotypes. Integration of genetic epidemiology with functional genomics and proteomics studies will be required to fully understand the role of genetic variants in the etiology and prevention of obesity.
Wenjie Yang, Tanika Kelly, and Jiang He, Epidemologic Reviews, June 12, 2007

Excess calories and reduced physical activity do contribute to a great extent to obesity. But there is evidence building up that genetic factors also have a role to play. And if these are known and mechanisms involved are established it would help to work on prevention strategies for those genetically more at risk to be obese.

Get Acquainted With Your Nutrients - Zinc

Zinc is an essential mineral that is found in almost every cell. It is present in several enzymes and also in hormone insulin. The whole body of an adult man weighing 70 kg may contain about 1.4-2.3 gm of zinc. Zinc is present in skin, bone and prostate. It is also found in small amounts in tissues of brain, heart, kidney, muscles, pancreas etc. Zinc is present in greater concentration in RBC than in plasma. The zinc content of blood is 0.8 mg/100 ml. The zinc content of plasma and RBC are 0.12 and 1.44 mg/100 ml respectively. Zinc supports a healthy immune system is needed for wound healing helps maintain sense of taste and smell is needed for DNA synthesis supports normal growth and development during pregnancy, childhood, and adolescence Factors affecting zinc absorption: Zinc absorption is greater from a diet high in animal foods rather than a diet rich in plant foods such as cereals, pulses, nuts and oilseeds. Phytates which are found in whole grain breads, cereals, legumes and other products can decrease zinc absorption.
Zinc compounds have been used for at least 2,500 years in the production of brass. Zinc was not recognized as an element until much later. Metallic zinc was first produced in India sometime in the 1400s by heating the mineral calamine (ZnCO3) with wool. Zinc was rediscovered by Andreas Sigmund Marggraf in 1746 by heating calamine with charcoal.

Zinc is essential for several biochemical functions. It is essential for a large number of metallo enzymes such as carbonic anhydrase, carboxypeptidase, phosphatases, dehydogenases and transaminases. Zinc is involved in the biochemical processes that regulate protein and nucleic acid synthesis and turnover. Zinc is necessary for preservation of ribosomal tertiary structure. How much zinc do we need per day? 7 month 3 years 4 8 years 9 -13 years Adults (male) Adults (women) Pregnant Lactating 3 mg 5 mg 8 mg 11mg 8 mg 11 mg 12 mg

Zinc deficiency: Zinc deficiency occurs when zinc intake is inadequate or poorly absorbed, when there are increased losses of zinc from the body, or when the body's requirement for zinc increases. The symptoms of zinc deficiency are general and may be result of other medical conditions therefore it is necessary to consult a doctor to confirm zinc deficiency. Take necessary steps on doctor's suggestions. Signs of zinc deficiency include growth retardation, hair loss, diarrhea, delayed sexual maturation and impotence, eye and skin lesions, and loss of appetite. There is also evidence that weight loss, delayed healing of wounds, taste abnormalities, and mental lethargy can occur. It is important to consult with a doctor about symptoms so that appropriate care can be given.
References Zinc, Health Professional Fact Sheet, Office of Dietary Supplements, National Institutes of Health, Bethesda, Maryland 20892 USA. 2009

Zinc is found in a wide variety of foods. Oysters contain more zinc per serving than any other food. Herring is also a rich source of zinc. Red meat and poultry provide the majority of zinc in the American diet which are good sources of zinc. Other fair zinc sources include beans, nuts, certain seafood, whole grains, fortified breakfast cereals, and dairy products.

Zinc is said to have derived its name, from the German word Zinke (meaning pointed) which is probably because of its needle like structure. It is believed that Paracelsus, German alchemist of the Medieval period, gave zinc its name. In his book named, Liber Mineralium II, he has mentioned the metal as 'zincum' or 'zinken'. Zinc also is referred to by various other names like Indian tin, calamine, spinter etc.

About Editor : This News Letter is compiled by Dr. Kavitha Reddy. She has a doctorate in Food Science from CFTRI, Mysore and a Masters in Food and Nutrition from ANGRAU. She worked at Wageningen Agricultural University, The Netherlands and Whistler Center for Carbohydrate Research, Purdue University, USA before returning to India. She has authored several popular and scientific articles and also a cookbook. Dr. Reddy worked as a Nutrition Consultant for national and international organizations for several years. Presently she is In-charge Nutrition at Food and Agri Consulting Services.

Nature's Gift - Cumin

Cumin is the dried seed of the herb Cuminum cyminum and is a member of the parsley family. It is harvested by hand. Cumin seeds are similar to fennel seeds in appearance, but are smaller and darker in colour. Originally cultivated in Iran and Mediterranean region, cumin was mentioned in the Bible both in old and new testament. In India it is commonly known as jeera and is used as a spice. Nutritive value per 100 gm Protein Fat Carbohydrate Fiber Energy Calcium Iron Carotene Choline 18.7 gm 15.0 gm 36.6 gm 12.0 gm 356 kcal 1080 mg 11.7 mg 522 mcg 1065 mg The nutritive value of cumin may not amount to much because it is only used in small amounts as a flavoring compound. In India cumin is used as it is and also in the form of powder. It is readily available in the market in powder form and the powder retains the warm flavor of cumin. Roasted cumin seed powder is also available readily. Cumin seeds are used in almost all Indian curries. Can we think of tadka in anything without jeera? Cumin seeds powder is used to flavour raita, chaat, chutneys, snacks and so many more! It will not be an exaggeration to say you will not find an Indian kitchen without jeera. It is an indispensable ingredient in Indian cuisine and from generations it is said to be good for digestion.

Nutritive Value of Indian Foods, National Institute of Nutrition, ICMR, 1971

Recipe - Grilled Tofu Sandwich

Ingredients Tofu Multigrain bread slices Tomatoes Onions Refined oil Cumin seeds Ginger garlic paste Turmeric powder Green chillies Red chilli powder Salt 200 gm 8 2 1 1 tbsp 1/2 tsp 1 tsp a pinch to taste to taste to taste
Tofu is a bland and porous product. Therefore it absorbs the flavors of the foods it is added to. It can blend easily in any preparation.

stir for 30 seconds. Add ginger garlic paste, chopped onions, green chillies, turmeric powder, red chilli powder and fry till the onions turn golden brown in color. Add chopped tomatoes, salt and cook till tomatoes are soft. Add grated tofu, stir for 2 minutes and remove from flame. Nutritive value This mixture is used as filling to Energy 226 kcal make the grilled sandwiches.
Protein 11.6 gm Fat 8.5 gm Carbohydrate 26 gm

Tips: Fresh tofu has a sweet smell. When tofu turns dark at the edges

Method: Grate tofu, finely chop onion, green chillies and tomatoes. Heat oil in a pan, add cumin seeds and
Sandwich was named after John Montague, an 18thcentury English aristocrat, though he was not the inventor of the food. It is said that he ordered his valet to bring him meat tucked between two pieces of bread. Montague also happened to be the Fourth Earl of Sandwich. It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards while eating without getting his cards getting greasy from eating meat with his bare hands.

or sour discard it. To keep tofu fresh keep immersed in water and in refrigerator. Change the water daily till the tofu is used. Tofu stays in refrigerator for about 10 days and vacuum packed stays for a longer time as given on the label.

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Publisher, Printer and Editor : Editor - Dr. Kavitha Reddy on behalf of Food & Agri Consulting Services Printed at I.A. Printing Press, C-25, New Brij Puri, New Delhi - 110 051 and Published from Food & Agri Consulting Services, Flat No. 601 Plot No. 4, DDA Building, District Centre Laxmi Nagar, Delhi - 110 092