It is caused by plaque,
a sticky film of bacteria that constantly forms on the teeth. Our mouth
is full of bacteria! There are at least 300 different species
of bacteria in the mouth, 30 of these bacteria types are capable of producing periodontal disease.
In a healthy mouth there is a natural balance
of these different kinds of bacteria. In periodontal disease a
harmful group of bacteria begin to dominate. Their levels of
toxins continue to increase causing an infection that can damage the
gums.
It
takes only 24 hours for this harmful bacteria to recolonize after
you brush. If this plaque is not removed daily it will harden to form
calculus (tartar) around the necks of your teeth.
*
Normal,
healthy gums and bone anchor teeth firmly in place and there is no sign of
plaque build up or calculus. The gums are pink and firm and
DO NOT BLEED. The first
picture shows that the gum ruler measurements are 1-3 mm.
*Ms
Flossy
Red Wine and Gum Disease
Canadian scientists are
discovering that components found in red wine can help in
preventing and treating inflammatory periodontal disease.
Periodontitis is a
progressive infectious disease affecting the gums and bone that
surround and support the teeth, often causing tooth movement and
leading to permanent tooth loss. The research by Quebec’s
Universite Laval was presented to the American Association for
Dental Research. Scientists believe the polyphenols in red
wine can block production of free radical molecules, high levels
of which can damage gum tissue – by subtly changing the make
up of proteins with the cells that control their release.
Prevention of Periodontal
Disease
An inverse
association between calcium intake and periodontitis prevalence
was recently reported. Dairy products are rich sources of
calcium and other important nutrients. To date, it appears that
the relationship between the intake of dairy products and
periodontitis has not been investigated. The purpose of the
present study was to examine whether or not there is an
association between the intake of dairy products and
periodontitis prevalence.
A total of 12,764 individuals who participated in the Third
National Health and Nutrition Examination Survey were included
in this study. Individuals who had at least one site with an
attachment loss ¡Ý3 mm and a probing depth ¡Ý4 mm were
considered to have
periodontitis. The intake of dairy products was categorized
into
quintiles. Descriptive statistics and logistic regression models
were used for data analyses.
Prevalence of periodontitis was 41% lower for individuals in
the highest quintile of intake of dairy products than those in
the lowest quintile. After adjusting for known and suspected
periodontitis risk factors (age, gender,
race\ethnicity,cigarette smoking, education, diabetes, poverty
index, vitamin use, body mass index, physical activity, time
since the last dental visit, dental calculus, and gingival
bleeding), individuals in the highest
quintile of intake of dairy products were 20% less likely to
have periodontitis than those in the lowest quintile (P = 0.024
for trend).The results of this study showed an inverse
association between the intake of dairy products and prevalence
of periodontitis.
Increased Intake of Dairy Products Is Related to Lower
Periodontitis Prevalence - Mohammad S. Al-Zahrani Journal of
Periodontology 2006, Vol. 77, No. 2, Pages 289-294
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February 06, 2008
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