All yogurts are useful – including for gums

Japanese scientists from Kiushi University (Fukuoka), working under the guidance of Dr. Yoshihiro Shimazaki, analyzed the periodontal condition of 942 people and found that regular consumption of milk, cheese, fermented milk products reduces the likelihood of developing gum diseases.

The authors assessed the periodontal condition of the participants, whose age ranged from 40 to 79 years, according to two parameters: the depth of the dental pockets and the degree of loss of contact between the gums and the surface of the teeth. It turned out that daily consumption of at least 55 g of yogurt and other fermented milk products reduces the likelihood of developing both symptoms of gum disease.

Chronic infectious diseases of the parotid tissues (gums and bone tissue) are the main cause of tooth loss in adulthood. In addition, periodontal diseases are associated with the development of cardiovascular diseases, increase the risk of strokes, and also exacerbate complications of diabetes, respiratory diseases and osteoporosis.

Article by Yoshihiro Shimazaki et al. Intake of Dairy Products and Periodontal Disease: The Hisayama Study is published in the January issue of the Journal of Periodontology.

Portal "Eternal youth" www.vechnayamolodost.ru based on the materials of ScienceDaily.

11.02.2008