AUTHOR
Luca Levrini
Biography – He is a tenured professor at the University of Insubria, where he serves as Director of the Degree Program in Dental Hygiene and of the Orofacial Research Center. He also works in clinical care as a university medical director at the Macchi Hospital in Varese. He is a Board Member of the Order of Physicians and Dentists of the Province of Como and is registered with the Order of Journalists of Lombardy as a contributor. He is President of the cultural association COstruiaMO and of the association ToothGood.
TOPIC
A popular science book that explores the relationship between diet and oral health, helping readers understand that many foods are actually beneficial for teeth – and moving beyond the simplistic idea that “sugar causes cavities.” Yogurt, cheese, fish, stevia, milk, blueberries, celery, coffee, nuts, and water are just a few examples of foods that promote healthy teeth and gums.
The aim of this book is to help readers understand the value of foods that “feed” tooth enamel and prevent conditions such as cavities and gingivitis, encouraging a more conscious approach to eating through an “oral diet” mindset. Examples include finishing dinner with a piece of cheese, drinking coffee without sugar, enjoying a small piece of dark chocolate, dressing salads with anchovies in oil, dissolving honey in herbal teas, and drinking plenty of water.
Is fruit or vegetables better for your teeth? Is it true that acidic foods can make teeth turn more yellow over time? How can I treat bad breath? These and many other questions are answered clearly and simply in the book, which also includes a concise “food pyramid” designed specifically for oral health.
An “oral diet” also means paying attention to snacks throughout the day – whether at home or in the office – and understanding how even an aperitif can become an opportunity to support a healthy smile.
Brief Summary and Description
– Part One – As a foundation, this section describes the functional aspects of the mouth and the characteristics of diseases that link diet to oral health. Topics include: saliva and its functions, taste perception, dental plaque and tartar, tooth layers, gums, tooth wear and saliva pH, cavities, gingivitis, and periodontitis.
– Part Two – This section begins by analyzing the individual factors that shape the relationship between diet and oral health (the “oral diet”), and then goes on to examine specific foods in detail. Specifically, it covers: food characteristics, methods of consumption, nutrient concentration, the relationship between foods and oral health, sugars and sweeteners, milk and dairy products, fruits and vegetables, pasta, bread and rice, meat and fish, beverages, condiments, sweets, the oral health food pyramid, and a basic ten-point guide to the “oral diet.”
– Part Three – This section briefly describes various conditions that connect diet to oral health. Topics include: food and teeth whitening, bad breath and nutrition, teeth and eating disorders, acid reflux and saliva acidity, celiac disease and canker sores, fluoride – yes or no?, low saliva, burning mouth, and chili, bruxism, magnesium and oils, chewing gum and food texture, facial aging and diet, diabetes, obesity, and gum health, pregnancy, breastfeeding, and the growth of teeth and facial structures, enjoying ice cream without pain, snoring, tongue health, alcohol and food, post-dental visit nutrition, and proper oral hygiene.
Publisher: Mondadori, Milan – Year: 2016 – Price: €14.90