Fluoride and Oral Health
No discussion of nutrition and oral health would
be complete without mentioning the role of the micro-
nutrient fluoride. The addition of fluoride to the pub-
lic drinking water supply is rated as one of the most
effective preventive public health measures ever
undertaken. Fluoride reduces dental caries by several
different mechanisms. The fluoride ion may be inte-
grated into enamel, making it more resistant to decay.
In addition, fluoride may inhibit oral microbial
metabolism, lowering the production of organic acids.
The relationship of nutrition to oral health
includes much more than a simple focus on sugar’s
relationship to caries. It includes factors such as an
individual’s overall dietary patterns, exposure to fluo-
ride, and a person’s systemic health.Resources
OTHER
American Dental Association. ‘‘Oral Health Topics.’’
Available from<http://www.ada.org>
American Dietetic Association. ‘‘Position of the American
Dietetic Assoication: Oral Health and Nutrition.’’
Available from<http://www.eatright.com>
U.S. Department of Health and Human Services. ‘‘Healthy
People 2010.’’ Available from<http://www.health.gov/
healthypeople>Warren B. KarpOrganic food
Definition
Organic foods are not specific foods, but are any
foods that are grown and handled after harvesting in a
particular way. In the United States, organic foods are
crops that are raised without using synthetic pesti-
cides, synthetic fertilizers, or sewage sludge fertilizer,
and they have not been altered by genetic engineering.
Organic animal products come from animals that have
been fed 100% organic feed and raised without the use
of growth hormones or antibiotics in an environment
where they have access to the outdoors. Standards for
organic foods vary from country to country. The
requirements in Canada and Western Europe are sim-
ilar to those in the United States. Many developing
countries have no standards for certifying food as
‘‘organic.’’Purpose
The organic food movement has the following
goals:
improve human health by decreasing the level of
chemical toxins in food
decrease the level of agricultural chemicals in the
environment, especially in groundwater
promote sustainable agriculture
promote biodiversity
promote genetic diversity among plants and animals
by rejecting genetically modified organisms (GMOs)
provide fresh, healthy, safe food at competitive pricesDescription
Organic farming is the oldest method of farming.
Before the 1940s, what is today called organic farm-
ing was the standard method of raising crops and
animals. World War II accelerated research into
new chemicals that could be used either in fighting
the war or as replacements for resources that were in
short supply because of their usefulness to the mili-
tary. After the war ended, many of the new techno-
logical discoveries were applied to civilian uses and
synthetic fertilizers, new insecticides, and herbicides
became available. Fertilizers increased the yield per
acre and pesticides encouraged the development of
single-crop mega-farms, resulting in the consolida-
tion of agricultural land and the decline of the family
farm.
Organic farming, although only a tiny part of
American agriculture, originally offered a nicheKEY TERMS
scurvy—a syndrome characterized by weakness,
anemia, and spongy gums, due to vitamin C
deficiency.
caries—cavities in the teeth.
sucrose—table sugar.
plaque—material forming deposits on the surface
of the teeth, which may promote bacterial growth
and decay.
glucose—a simple sugar; the most commonly used
fuel in cells.
acidity—measure of the tendency of a molecule to
lose hydrogen ions, thus behaving as an acid.
malnutrition—chronic lack of sufficient nutrients
to maintain health.
undernutrition—food intake too low to maintain
adequate energy expenditure without weight loss.
serum—non-cellular portion of the blood.Organic food