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<article xlink="http://www.w3.org/1999/xlink" dtd-version="1.0" article-type="dentistry" lang="en">
  <front>
    <journal-meta>
      <journal-id journal-id-type="publisher">JOHS</journal-id>
      <journal-id journal-id-type="nlm-ta">Journ of Health Scien</journal-id>
      <journal-title-group>
        <journal-title>Journal of HealthCare Sciences</journal-title>
        <abbrev-journal-title abbrev-type="pubmed">Journ of Health Scien</abbrev-journal-title>
      </journal-title-group>
      <issn pub-type="ppub">2231-2196</issn>
      <issn pub-type="opub">0975-5241</issn>
      <publisher>
        <publisher-name>Radiance Research Academy</publisher-name>
      </publisher>
    </journal-meta>
    <article-meta>
      <article-id pub-id-type="publisher-id">341</article-id>
      <article-id pub-id-type="doi">http://dx.doi.org/10.52533/JOHS.2024.41220</article-id>
      <article-id pub-id-type="doi-url"/>
      <article-categories>
        <subj-group subj-group-type="heading">
          <subject>Dentistry</subject>
        </subj-group>
      </article-categories>
      <title-group>
        <article-title>A Dietary Approach to Reducing Halitosis The Impact of Certain Foods on Oral Bacteria&#13;
</article-title>
      </title-group>
      <contrib-group>
        <contrib contrib-type="author">
          <name>
            <surname>Alanazi</surname>
            <given-names>Mahdi Mordi</given-names>
          </name>
        </contrib>
        <contrib contrib-type="author">
          <name>
            <surname>Alhajji</surname>
            <given-names>Yasmeen Baqer</given-names>
          </name>
        </contrib>
        <contrib contrib-type="author">
          <name>
            <surname>Almutairi</surname>
            <given-names>Muqbil Jazaa</given-names>
          </name>
        </contrib>
        <contrib contrib-type="author">
          <name>
            <surname>Alharbi</surname>
            <given-names>Shahad Benaidr</given-names>
          </name>
        </contrib>
        <contrib contrib-type="author">
          <name>
            <surname>Aljawad</surname>
            <given-names>Tahani Hasan</given-names>
          </name>
        </contrib>
        <contrib contrib-type="author">
          <name>
            <surname>Aljawad</surname>
            <given-names>Amani Hassan</given-names>
          </name>
        </contrib>
      </contrib-group>
      <pub-date pub-type="ppub">
        <day>24</day>
        <month>12</month>
        <year>2024</year>
      </pub-date>
      <volume>4</volume>
      <issue>12</issue>
      <fpage>800</fpage>
      <lpage>806</lpage>
      <permissions>
        <copyright-statement>This article is copyright of Popeye Publishing, 2009</copyright-statement>
        <copyright-year>2009</copyright-year>
        <license license-type="open-access" href="http://creativecommons.org/licenses/by/4.0/">
          <license-p>This is an open-access article distributed under the terms of the Creative Commons Attribution (CC BY 4.0) Licence. You may share and adapt the material, but must give appropriate credit to the source, provide a link to the licence, and indicate if changes were made.</license-p>
        </license>
      </permissions>
      <abstract>
        <p>Halitosis, commonly known as bad breath, is a condition primarily caused by volatile sulfur compounds (VSCs) produced by anaerobic bacteria in the oral cavity. Beyond oral hygiene and systemic health issues, dietary habits play a pivotal role in the modulation of oral microbiota and the management of halitosis. Certain foods exacerbate the condition by fueling bacterial fermentation and enhancing VSC production, while others have antimicrobial properties or stimulate salivary flow to mitigate malodor. High-sugar diets have been shown to increase the prevalence of odor-causing bacteria by providing substrates for fermentation. These diets contribute to an acidic oral environment, promoting the growth of anaerobic species responsible for VSC production. In contrast, probiotic-rich foods, such as yogurt and fermented products, introduce beneficial bacteria that inhibit pathogenic strains, thereby reducing malodor. Specific strains, like Streptococcus salivarius K12, have demonstrated significant efficacy in clinical settings. Natural foods and beverages, including green tea, parsley, and clove, possess antimicrobial compounds that target bacteria implicated in halitosis. Their bioactive components, such as polyphenols and essential oils, disrupt bacterial activity and reduce VSC levels. Additionally, water-rich foods like fruits and vegetables enhance hydration and stimulate saliva production, aiding in the mechanical and enzymatic cleansing of the oral cavity. Chronic dehydration, often associated with xerostomia, exacerbates halitosis, highlighting the importance of maintaining adequate hydration. Dietary strategies offer an accessible and non-invasive approach to managing halitosis while simultaneously improving oral health. The integration of these foods into daily routines addresses not only the microbial causes of halitosis but also systemic factors contributing to oral malodor. Understanding these relationships between diet and oral health underscores the potential of dietary interventions in promoting long-term oral and systemic well-being.&#13;
</p>
      </abstract>
      <kwd-group>
        <kwd>volatile sulfur compounds</kwd>
        <kwd> halitosis</kwd>
        <kwd> oral hygiene</kwd>
        <kwd> dietary habits</kwd>
        <kwd> diet</kwd>
      </kwd-group>
    </article-meta>
  </front>
</article>