Food Constituents and Oral Health

Michael Wilson is Professor of Microbiology at UCL Eastman Dental Institute, University College London and Honorary Clinical Microbiologist at the Eastman Dental Hospital, London, UK. He has published widely on antibiotic resistance, biofilms, bacterial virulence factors, and the development of new antimicrobial strategies.

Part 1 The nature of the problem – oral diseases and the impact of nutrition: Diseases caused by oral bacteria; Viral and fungal infections of the oral cavity; Non-infectious diseases of the oral mucosa; Dental erosion. Part 2 Food components and oral health: Nutrition and its effect on oral health and disease; Relating breath malodour to food constituents and oral health; Sugar alcohols and dental health; Dairy products and oral health; Impact of food sugars and polysaccharides on dental caries; Casein phosphopeptides in oral health; Antioxidants and periodontal disease; Anticaries and antiadhesive properties of food constituents and plant extracts and implications for oral health; Food preservatives and dental caries; Food, nutrition and oral cancer; Vitamin supplements and oral health; Trace elements and oral health; Alcohol and oral health; Malnutrition as an etiological factor in dental caries disparity; Tea as a functional food for oral health. Part 3 Technology and product development: Probiotics and oral health; Oral gum care products; Novel drug delivery systems for therapeutic intervention in the oral environment; Formulating tooth-friendly beverages, confectionery and oral care products; Functional foods and oral health.