Consumption Of Chewing Gum Research Articles

D-Tagatose: A Rare Sugar with Functional Properties and Antimicrobial Potential against Oral Species.

Carbohydrates have a dietary role, but excessive consumption of high-calorie sugars can contribute to an increased incidence of metabolic diseases and dental caries. Recently, carbohydrates with sweetening properties and low caloric value, such as D-tagatose, have been investigated as alternative sugars. D-tagatose is a rare sugar that has nutritional and functional properties of great interest for health. This literature review presents an approach to the biological effects of D-tagatose, emphasizing its benefits for oral health. Studies report that D-tagatose has antioxidant and prebiotic effects, low digestibility, reduced glycemic and insulinemic responses, and the potential to improve the lipid profile, constituting an alternative for diabetes mellitus and obesity. It can also be observed that D-tagatose has an antioxidant action, favoring the elimination of free radicals and, consequently, causing a reduction in cellular oxidative stress. Furthermore, it also has antibacterial potential against oral species. Regarding oral health, studies have shown that D-tagatose efficiently reversed bacterial coaggregations, including periodontopathogenic species, and impaired the activity and growth of cariogenic bacteria, such as S. mutans. D-tagatose significantly inhibited biofilm formation, pH decrease and insoluble glucan synthesis in S. mutans cultures. Salivary S. mutans counts were also significantly reduced by the consumption of chewing gum containing D-tagatose and xylitol. In addition, there is evidence that tagatose is effective as an air-polishing powder for biofilm decontamination. The literature indicates that D-tagatose can contribute to the prevention of systemic diseases, also constituting a promising agent to improve oral health.

Diagnostic assessment of jaw bone density in school-age children using chewing gum

Relevance. The article is devoted to the issue of diagnosing the condition of the jaw bone tissue in children with mixed dentition. The relevance of the study is related to the increased consumption of chewing gum by children.The purpose of this study was to evaluate the echodensity of the jaw bone tissue in patients with mixed dentition using chewing gum with varying intensity.Materials and methods. We examined 31 children, the average age was 8.5±1.2 years. It is at this age that the active formation of facial morphology and anatomy takes place, which is directly related to the condition of the jaw bones. For diagnosis, an ultrasound technique was chosen – osteometry. This method is based on assessing the speed of propagation of ultrasound waves along the surface of the bone. In addition, in comparison with radiation, ultrasound methods for studying bone tissue have significant advantages, expressed in the reliability of the results obtained, low cost of procedures, ease of use, absence of radiation for personnel and patients, and minimal research time. From a practical point of view, this method is the most accessible in a dental office. Echoosteometry was carried out using the Echoosteometer EOM-01TS apparatus.Results. Based on the study, it was revealed that there was an imbalance in bone density in children who actively used chewing gum.

Assessment of the functional state of the chewing muscles in patients with a changeable bite who use chewing gum

INTRODUCTION. The relevance of the study is related to the increased uncontrolled consumption of chewing gum by children.AIM. The aim is to study the functional state of masticatory muscles in patients with changeable dentition using chewing gum in different modes.MATERIALS AND METHODS. The study was carried out on 31 children, the average age of whom was 8.5 ± 1.2 years. It is at this age there is an active formation of facial morphology, which is directly related to the activity of the masticatory muscles. Therefore, it is very important to assess the condition of the masticatory musculature in order to timely identify imbalance in muscle activity, hypo and hypertonus of the musculature and to start therapy. Electromyographic study was performed on the Synapsis apparatus.RESULTS. There is a violation of coordination in the work of masticatory muscles with predominance in the work in the right temporal muscle and left proper masticatory muscle. This is due to the fact that additional chewing was present in this group.CONCLUSION. The provided analysis of masticatory function showed that children who frequently use chewing gum have a pronounced discoordination and imbalance in the work of masticatory muscles.

Risk factors and early renal effects of environmental exposure to the trace elements in Moroccan adolescents.

In Morocco, the use of leaded-gasoline is still common even after its ban in 2011, and other sources of contamination by traces elements are not regulated. We aimed to assess blood and urinary cadmium, blood lead, and total blood mercury levels in Moroccan adolescents and to identify determinants and early renal effects of exposure. The study included 149 school adolescents (12 to 18 years), from urban, industrial, and rural areas in Fez city (north of Morocco). Risk factors were investigated by interviews and questionnaires. Internal doses and early renal effects were evaluated by analyzing blood and urinary samples. The mean of blood lead levels (BLLs) in all adolescents was 47.81μg/l with no difference between boys and girls. Adolescents from the urban area had the highest BLLs mean. The means of blood cadmium levels (BCLs) and urinary cadmium levels (UCLs) were 0.29μg/l and 0.45μg/l respectively, with no differences between living areas or according to sex. The total blood mercury levels (BMLs) mean was 0.52 μg/l. BMLs mean was higher in the industrial area and among boys. This can be associated to the frequency of fish intake, the use of dental amalgams fillings, and the consumption of chewing gum. Rates of early renal effects markers were low, not correlated to the metals, and may indicate that renal effects of this environmental exposure could be limited. There is an urgent need for the limitation of trace elements' sources, particularly the strict application of the laws concerning leaded-petrol prohibition.

Economic empowerment of rural women for enhancing household income & health security- lessons from studies in Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Kenya

Intervention of various technologies to improve the food & nutritional status of the population proved the following facts: Promotion of malt based small scale food industry not only provides opportunity for rural women to develop entrepreneurship and employment, but also provides food and nutritional security through income generation. To address this several technologies were developed under NATP like value addition to fish & prawn products, artificial pearl culture, processing of salted fish, which helped the self help group women of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu to improve their economic status. Received two patents & licensed the technology which helped the women to reduce their drudgery and also preserve the fresh fish for a longer time without getting spoiled. Product development can be taken as income generating activity in the rural areas by the illiterate women. Products can be included in supplementary feeding programs in order to improve the nutritional status of the vulnerable groups of the population. The horse gram which is commonly used for cattle feed can be diversified for human consumption with less investment. Mothers as well as Anganwadi workers preferred amylase rich supplementary foods which reduced Grade III and grade IV malnutrition in Pre- school children significantly. The studies revealed that spawn multiplication can be done by women as a co-operative venture and mushroom cultivation can be undertaken at household level as an income-generating activity. Introducing red palm oil is beneficial to overcome vitamin A deficiency. Formers are encouraged to grow back yard nutrition garden. Iron enriched chewing gum consumption improved the Iron nutritional status of boys & girls (2-16 years of age). After supplementation, morbidity rate decreased to 50% in preschool children, pregnant women and lactating women. The most important factor underlying the current nutritional situation in the country is poverty. Eradic

Dietary intake of artificial food color additives containing food products by school-going children.

Nutritional risk in children is associated with food safety. This is the first study to identify the food type consumed by 6–17-year-old school-going children in Saudi Arabia. Eight permitted artificial food color additives, including Tartrazine (E102), Sunset Yellow (E110), Carmoisine (E122), Allura Red (E129), Indigo Carmine (E132), Brilliant Blue (E133), Fast Green (E143), and Black PN (E151), and two non-permitted ones, Erythrosine (E127) and Red 2G (E128), were determined using 24-h dietary recall questionnaires. Artificial color additives in 839 food products were divided into nine categories, including biscuits, cakes, chocolates, chips, ice cream, juices and drinks, candy, jelly, and chewing gum, are determined using high performance liquid chromatography and diode array detector. The results indicated a high intake of juices and drinks, ice cream, and cakes, but low consumption of chewing gum among school-going children. Among the permitted artificial food color additives, Brilliant Blue (E133) (54.1%) and Tartrazine (E102) (42.3%) were the most commonly used. Sunset Yellow (E110) in one chocolate sample, Tartrazine (E102) and Sunset Yellow (E110) in one and two juice and drink samples, respectively, and Brilliant Blue (E133) in two candy samples exceeded the permitted level. Therefore, further investigations are needed to provide insights into the possible adverse health effects of high intake of these additives in artificial food coloring on the test population are warranted.

Frequent minty chewing gum use is associated with increased trigeminal sensitivity: An fMRI study

Repeated sensory exposure through frequent consumption of certain foods leads to changes in the processing of sensory cues. We investigated the influence of frequent minty chewing gum consumption on the neurobehavioral processing of intranasal trigeminal and olfactory stimuli. fMRI responses to a trigeminal minty odor (L-menthol), a non-trigeminal minty odor (L-carvone), and a non-trigeminal non-minty odor (strawberry) were assessed in 29 young adults (mean age = 23 years, SD = 4.3 years; mean BMI = 22.7, SD = 1.9; thirteen females), who were divided into a minty chewing gum high frequency (N = 18) and a low infrequency (N = 11) groups based on their self-reported frequency of chewing gum consumption. Participants’ performance for odor lateralization, ratings for perceived odor intensity, pleasantness, familiarity, and pungency were also collected. Compared to the low frequency group, the high frequency group rated L-menthol as more familiar and performed better during the L-menthol lateralization test. The high frequency group compared to low frequency group showed stronger activation in trigeminal and somatosensory brain regions during perception of trigeminal component. These findings suggest an association between frequent minty odor exposure and increased neurobehavioral sensitivity to intranasal trigeminal stimulation.

Chewing gum consumption in the United States among children, adolescents and adults

ABSTRACTData regarding chewing gum consumption habits and attitudes were collected for 963 children and adolescents (aged 6–14) and 3150 adolescents and adults (aged 13 years+) in the United States (U.S.) using a dedicated online food frequency questionnaire. A total of 79.6% of children/adolescents reported using chewing gum in the last 3 months, whereas 61.8% of adolescents/adults chewed gum in the previous 6 months. The mean and 90th percentile of consumption among children/adolescents aged 6–14 were 1.95 and 4.71 g day−1, equivalent to 0.75 and 1.78 pieces per day, respectively. Stratification by gender and age brackets revealed that the consumption of chewing gum was more heavily reported in boys compared to girls. Among adolescents/adults aged 13 years and older, the mean and 90th percentile of consumption of chewing gum was estimated to be 2.98 and 7.67 g day−1, or 1.05 and 3.00 pieces per day, respectively. Stratification by gender and by age brackets in this cohort did not reveal any marked patterns although it was noted that there was a decrease in the percent consuming with age (from 87.0 to 34.5%). The most commonly reported chew frequency among all ages was ‘two or three times a week’ (23.7 to 26.8%). The average and high-level estimates reported herein provide up-to-date estimates of chewing gum consumption in the U.S. Comparisons of the calculated intake values with those reported from the National Health and Nutrition Examination Survey dataset suggests that national nutrition surveys may result in an under-reporting of the percent consumers, but similar estimates for the daily intakes in g day−1.

Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing gum consumption

In this study, the impact of physiological parameters, ethnicity and gender on flavour perception and flavour release of chewing gum was investigated. Proton Transfer Reaction Mass Spectrometry in-nose monitoring of volatile organic compounds was coupled to discontinuous time intensity sensory evaluation for mint flavour and sweetness perception. Each of the 29 subjects, 14 European and 15 Chinese panelists (13 male and 16 females, age 24 ± 1.4 years old) consumed the samples in triplicates. Physiological parameters (oral cavity volume, salivary flow, acetone and isoprene concentration and fungiform papillae density) were measured. Significant differences for in vivo flavour release between Chinese and European panelists after 90 s of consumption and after the gum was removed from the mouth were found. Significant differences were observed also in flavour and sweetness perception while no gender effect was detected.In this work, for the first time an effect of ethnicity on in-nose flavour release monitored through PTR-MS was noticed during chewing gum consumption, in agreement with the findings from sensory evaluation. Single physiological parameters do not explain the relation between flavour in nose release and perception during consumption.

Temporomandibular Joint Dysfunction in a cohort of women with Rheumatoid Arthritis

Temporomandibular joint dysfunction (TMD) is characterized by the presence of signs and symptoms that lead to functional changes in this joint. Most of the times with a multifactorial etiology, it can be associated to systemic diseases, such as rheumatoid arthritis (RA). Objectives: to evaluate the prevalence of TMD in a cohort of women with RA, as well as possible links between its presence and disease activity and duration, smoking and frequent consumption of chewing gum, compared with a control group of healthy controls.

Could energy drinks be a cause of mental health problems, low academic attainment, and disruptive behaviour?

Caffeinated energy drinks have become a cause for concern, with mainstream media accounts relating their usage to undesirable outcomes. My doctoral work aimed to investigate the efficacy of such claims by determining whether energy drink use predicts stress and mental health problems, disruptive behaviour, and low academic attainment. The research took a novel approach by investigating the use of these products both in isolation and in combination with other dietary variables (e.g., cola and chewing gum consumption, breakfast omission). The results suggest that energy drink use is associated with undesirable outcomes in young consumers, and that such relationships could be causal.

The effect of two types chewing gum containing casein phosphopeptide-amorphous calcium phosphate and xylitol on salivary Streptococcus mutans.

Aim:The aim was to evaluate the effect of sugar-free chewing gum containing casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) and xylitol on salivary Streptococcus mutans.Materials and Methods:A total of 60 dental students of 20-25 years old, who volunteered after checking their health condition and signing an informed consent, were randomly allocated to receive one of the following interventions: (A) Chewing gum containing CPP-ACP; (B) containing xylitol. Subjects within the experimental groups were taken the gums 3 times daily, after each meal for a period of 3 weeks. Pre- and post-intervention unstimulated saliva samples were quantified for S. mutans counts.Results:A statistically significant reduction of salivary S. mutans was displayed in both groups A and B after the intervention when compared with baseline (P < 0.001), and group A shows more statistically significant reduction of salivary S. mutans than group B (P = 0.011).Conclusion:Daily consumption of chewing gum containing CPP-ACP and xylitol significantly reduces the level of salivary S. mutans, but chewing gum containing CPP-ACP can reduce the level of salivary S. mutans in more than xylitol chewing gum.

Chewing gum intake in Europe: a survey of intakes in France, Germany, Italy, Spain and the UK

A limited number of studies have examined chewing gum intakes in Europe. In the current study, chewing gum intakes were estimated in children, adolescents and adults via customised online questionnaires developed to collect data on patterns of chewing gum consumption (including usage, duration and gum variety) in September and October 2011. A total sample of chewing gum consumers composed of 1001 children and 5186 adolescents and adults from five European countries was included in the survey, with 79% and 66% of children and adolescents/adults reporting chewing gum in the previous 3 and 6 months, respectively. The intake of chewing gum on a per g basis was estimated by establishing the mean weights of each form of gum, and using factors for the frequency of chewing gum intake obtained through the online survey. Intakes of chewing gum at the mean, 90th and 95th percentile in children were 1.87, 3.79 and 6.59 g day–1 (equivalent to 0.75, 1.67 and 2.40 pieces/day), respectively. In adolescents and adults, intakes at the mean, 90th and 95th percentile were 1.87, 5.40 and 8.00 g day–1 (equivalent to 0.98, 3.00 and 4.00 pieces/day), respectively. Intakes were similar across the five countries. Chewing gum use was significantly higher in older compared with younger children and was significantly higher in adolescents compared with older adults. The data reported herein provide a reliable resource for chewing gum intakes in Europe and will be important for estimating exposure to food additives and flavourings intended for use in chewing gum.

Effect of xylitol gum on the level of oral mutans streptococci of preschoolers: block-randomised trial

To assess the influence of xylitol chewing gum consumption on mutans streptococci level of 3-4 years old Japanese preschoolers. 248 participants were examined regarding caries-related factors at baseline and were followed up at 6, 9, and 12 months after the baseline: assessors were blinded, subjects were open labelled and blocked parallel randomised; 142 were selected to use xylitol gum for 3 months (from months 6 to 9) and 106 were controls. 161 participants were analysed (xylitol n = 76, control n = 85). Nineteen caries-related variables, including xylitol gum consumption, were analysed for any association with the main outcome, plaque mutans streptococci scores development within the intervention period, by logistic regression. Six showed statistically significant associations by univariate analysis (P < 0.05). However, only xylitol gum consumption remained a significant negative association (P < 0.05) by multiple analyses. Interestingly, over 10% xylitol group children experienced diarrhoea, which was larger than previous investigations. Xylitol gum is effective in avoiding increased plaque mutans streptococci in young children.

Scientific Opinion on the substantiation of a health claim related to sugar free chewing gum and neutralisation of plaque acids which reduces the risk of dental caries pursuant to Article 14 of Regulation (EC) No 1924/2006

Following an application from Wrigley GmbH submitted pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of United Kingdom, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to sugar-free chewing gum and neutralisation of plaque acids which reduces the risk of dental caries. Sugar-free chewing gum is sufficiently characterised. The Panel considers that plaque acid neutralisation might be a beneficial physiological effect in the context of reducing the risk of caries. The applicant identified a total of 47 publications as being pertinent to the health claim. In weighing the evidence, the Panel took into account that many human studies of sugar-free chewing gum consumption were consistent in showing neutralisation of plaque acid, that almost all clinical trials on sugar-free chewing gum consumption showed a reduction in caries incidence, and that there was strong evidence supporting the biological plausibility for the effect. The Panel concludes that a cause and effect relationship has been established between the consumption of sugar-free chewing gum and plaque acid neutralisation and a reduction in incidence of caries. Plaque acid production may contribute to increased risk of caries. In order to obtain the claimed effect, 2–3 g of sugar-free chewing gum should be chewed for 20 minutes at least three times per day after meals. This quantity and pattern of use of chewing gum can easily be included within a balanced diet.

Scientific Opinion on the substantiation of a health claim related to sugar free chewing gum and reduction of tooth demineralisation which reduces the risk of dental caries pursuant to Article 14 of Regulation (EC) No 1924/2006

Following an application from Wrigley GmbH submitted pursuant to Article 14 of Regulation (EC) No 1924/2006 via the Competent Authority of United Kingdom, the Panel on Dietetic Products, Nutrition and Allergies was asked to deliver an opinion on the scientific substantiation of a health claim related to sugar-free chewing gum and maintenance of tooth mineralisation which reduces the risk of dental caries. Sugar-free chewing gum is sufficiently characterised. The Panel considers that reducing tooth demineralisation might be a beneficial physiological effect in the context of reducing the risk of caries. The applicant identified a total of 37 publications as being pertinent to the health claim. In weighing the evidence, the Panel took into account that almost all of the clinical trials of sugar-free chewing gum consumption showed reduced tooth demineralisation as indicated by a reduction in caries incidence, and that there was strong evidence supporting the biological plausibility for the effect. The Panel concludes that a cause and effect relationship has been established between the consumption of sugar-free chewing gum and reduction of tooth demineralisation and a reduction in incidence of caries. Tooth demineralisation may contribute to increased risk of caries. In order to obtain the claimed effect, 2 3 g of sugar-free chewing gum should be chewed for 20 minutes at least three times per day after meals. This quantity and pattern of use of chewing gum can easily be included within a balanced diet.

Artificial sweetener use among individuals with eating disorders

Women with eating disorders report using large quantities of artificially sweetened products, but this has not been quantified. The authors assessed the use of selected artificially sweetened low-calorie products among women with eating disorders compared with controls. Thirty women with anorexia nervosa (18 with the restricting subtype [AN-R] and 12 with the binge/purge subtype [AN-B/P]), 48 women with bulimia nervosa (BN), and 32 healthy control women completed a survey of frequency and amount of consumption of chewing gum, artificially sweetened low-calorie beverages, and packets of artificial sweetener in the previous month. A greater proportion of women with AN-B/P and BN reported use of each product, compared with women with AN-R and control participants. Among product users, patients with eating disorders reported using greater amounts than controls. Among patients who reported binge eating and/or purging, the quantity of each product used was inversely correlated with body mass index (BMI). These data suggest an increased drive for sweet orosensory stimulation in women with AN and BN.

Increased chewing gum consumption is inversely related to waist circumference in the National Health and Nutrition Examination Survey (NHANES), 1999–2002

Emerging research suggests that chewing gum may be related to benefits beyond oral health, specifically in weight management. Recent consumer research by NPD Group shows chewing gum to be the number one snack of US adults 18–54 yrs of age. Given chewing gum's popularity and potential for benefits, we examined data from NHANES, the only population-based diet and health survey that includes chewing gum consumption data, to explore the characteristics of gum chewers -- demographics and possible relationships with weight status. These analyses identified 589 participants (58% female, 42% male) who reported chewing gum at least 1 time per day with a median intake of 4 grams per day, which translated into a little over a stick of gum a day. The amount of gum chewed ranged from 0.7 grams to 112 grams. Most people reported chewing gum between noon and 5 PM (289 mentions) and a majority (480 mentions) report chewing gum as a snack. Male participants 12–17 yrs old reported the most gum chewed while females 12–17 yrs old reported the least. There was a significant (p<0.05) inverse relationship between waist circumference and the amount of gum chewed. However, there was no significant relationship between gum chewed and BMI. The potential importance of the benefits of chewing on health necessitates further research to define the role of chewing gum on health outcomes and the need for databases to address these questions. Supported by the Wrigley Science Institute.

Properties of whole saliva and dental plaque in relation to 40-month consumption of chewing gums containing xylitol, sorbitol of sucrose.

Samples of whole saliva and dental plaque were collected from initially 10-year old subjects who participated in a 40-month cohort study investigating the effect of chewing gum usage on caries rates. The subjects represented nine cohorts of which one did not receive gum, while in eight cohorts the subjects received gum containing either xylitol, sorbitol, their mixtures, or sucrose as bulk sweeteners, the maximum sweetener consumption in the form of gums being up to 10.7 g/day, used in 3-5 daily chewing episodes. Gum usage had no significant effect on the levels of salivary protein, IgA, alpha-amylase, peroxidase, lysozyme, SCN and buffer capacity. At the endpoint, the group that received 100% xylitol pellet-shaped gum five times/day, had significantly lower levels of sucrase (p <0.05) and free sialic acid (p < 0.001) in whole saliva than at baseline. This group showed significantly (p <0.05) smaller plaque index scores at two cross-sectional measurements, and exhibited the lowest log(10) counts of salivary lactobacilli at endpoint than most other groups. The salivary levels of peptidase(s) (oligopeptidase B-like enzymes) hydrolyzing N-alpha-benzoyl-DL-arginyl-p-nitroaniline were significantly (p<0.05) or almost significantly lower in groups which received 100% xylitol pellet gums. All groups exhibited obviously an aging-related increase of salivary mutans streptococcus scores, except the above xylitol group in which the mean scores did not change.

Gastrite à éosinophiles: le chewing-gum en cause

We report a case of 35 year-old man with eosinophilic gastroenteritidis, due to the consumption of chewing-gum.