FERMENTED DAIRY PRODUCTS AND ORTHODONTICS

Abstract

Nutrition is the most essential component not only for survival but also for maintaining a healthy lifestyle. This review aims to evaluate available scientific data on the consumption of fermented dairy products and their orthodontic benefits. For this purpose two impartial reviewers examined the search results from four electronic databases (Web of Science, Google Scholar, Scopus, and Dergipark), and then selected articles that might be pertinent for full-text analysis. Data extraction and methodological flaws were addressed in articles that satisfied the inclusion criteria, and the quality of the studies was rated using the Cochrane Instrument for Risk of Bias Assessment. Fermented dairy products are acquired as a result of the fermentation of milk with the activity of beneficial and suitable microorganisms. In addition to fermentation bacteria, fermented milk products contain bacterial bioactive compounds and metabolites produced throughout fermentation. With this content, fermented dairy products are a unique composition due to the inclusion of ingredients that serve the ultimate product properties on the other side of nutrition. This review focuses on the available scientific data on the consumption of fermented milk products and their orthodontic utilities. Orthodontic patients avoid many types of food because their teeth are sensitive to chewing. Thus, these individuals consume significantly less protein and other essential nutrients, calcium, and some vitamins. This article provides an overview of the relationship between fermented milk products and orthodontic treatment. The role of fermented milk products in the nutrition of orthodontic patients is discussed in order to achieve a healthy mouth and general health.