National Oral Health Day: How Diet Can Help Maintain Good Oral Health

Understand how food choices can impact oral well-being and disease prevention.

October 2020 – On the 25th of this month, National Oral Health Day is celebrated, a special date to raise awareness among the population about the importance of oral hygiene. Eating habits acquired throughout life can be one of the greatest benefits for developing good oral hygiene.

Ensuring proper care is up to date is very important so that overall health functions in harmony. The choice of foods consumed is also part of this process and can make a difference in the body’s development, since the oral cavity is the main point of contact with the external environment. “The tongue has the ability to recognize all the basic tastes of the human palate, such as sweet, salty, sour, bitter, and umami, sending the information decoded by the taste buds to the brain, providing a specific sensation,” explains nutritionist Mariana Rosa from the Umami Committee.

Foods rich in sugar should be consumed in moderation, as they can harm tooth defenses and contribute to the proliferation of harmful bacteria in the mouth. On the other hand, there are foods that provide greater protection against oral vulnerabilities. Mariana highlights that ingredients that provide umami taste, such as tomatoes, meats, and mushrooms, in addition to being nutritious, promote increased salivation, which favors oral hygiene. “This peculiarity helps to spread the taste-providing elements throughout the oral cavity and also assists in swallowing,” she adds.

Therefore, paying attention to daily diet is essential to preserve oral health, in addition to always remembering to maintain the hygiene recommended by dentists. According to the Brazilian Dental Association, it is crucial to use dental floss and a toothbrush daily after meals. Visiting the dentist regularly to ensure dental cleaning and prevent the formation of bacterial plaque is also essential for keeping oral health up to date.

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.