Diet and its effect on oral halitosis

Objectives: The present study investigated the association between diet and halitosis. Compounds responsible for halitosis develop in the oral cavity as a result of multi-step metabolism of proteins and glycoproteins. These processes may only occur in the appropriate conditions and in the presence of pathogens for which proteins, peptides and amino acids are a source of energy or substrates for biosynthesis. In vitro studies have shown that the appropriate level of glucose prevents deglycolisis and an increase in bacteria producing VSC. Consumption of simple carbohydrates also acidifies the oral environment, while the production of foul-smelling compounds is increased at on alkaline pH. These observations are confirmed by studies in persons fasting, in whom halitosis develops as a result of increased metabolism of protein. It has been reported that persons on low-carbohydrate diets suffer from halitosis more often. Material and methods: A questionnaire was completed by 295 patients, 202 female and 93 male aged 18-74 (avg 38.73). Each person was examined for organoleptic score and VSC by Halimeter. Halitosis was diagnosed if the average level of VSC was >=125ppb and the organoleptic measurement using a 0-5 point scale was >=2. Physiological halitosis was diagnosed if the average level of VSC was >=75ppb and the organoleptic was 1. Statistical analysis was performed using Chi square test. Results: Analysis showed that 65.81% patients with halitosis, 51.16% with physiological halitosis and 66.67% healthy subjects consumed meat products; differences were not significant (p=0.06). 58.71% of patients with halitosis and 50.0% healthy subjects reported regularly consuming simple carbohydrates. Persons with physiological halitosis limited consumption of simple sugars (33.72%). These differences were statistically significant (p<0.001). Conclusion: Diet may be a risk factor for halitosis. Results of the study show that limitation of dietary carbohydrates may contribute to the development of halitosis.