Oven-Roasted Vegetables Pose More Risk to Dental Health

Researchers from the School of Dentistry of the University of Dundee released results of a series of researches they have conducted on the impact of food preparation to the levels of acidity in vegetables and fruits and subsequently its effect to dental erosion. Initial results found that different methods of cooking vegetables have different effects to dental erosion.

The research was conducted at an opportune time when reports circulated that people who eat vegetables and fruits are at more risk of tooth decay because of the acidity in both food groups. Research findings were published in the European Journal of Prosthodontics and Restorative Dentistry.

Tooth decay and dental erosion may occur when the acids from food comes into direct contact with the teeth. Acids destroy surrounding tissues of the teeth particularly the gums. The condition may lead to more serious dental problems and requires costly dental treatments.

The research team led by Dr. Graham Chadwick focused on whether acidity in fruits and vegetables is being enhanced by the method of its preparation and thereby increasing its potential for causing tooth decay. The team used in one of its researches Ratatouille, a popular vegetarian dish usually composed of tomatoes, onions, peppers, eggplants and zucchini among others.

The research shows that Ratatouille is intrinsically acidic and that it does not matter much how it is prepared. However, oven roasted Ratatouille is more acidic than its traditional counterpart, the stewed version. Acidity of the vegetables mixture was so significant that its level is comparable to that of some carbonated products in the market. This leads to the conclusion that excessive consumption of the dish may contribute to the development of dental erosion.

Other fruits and vegetables that were subjected under the same study are tomatoes, onions, aubergines, and peppers. These fruits and vegetable were stewed and oven-roasted and then tested for acidity levels, individually. Results of the study showed that both cooking method does not affect the acidity levels of tomatoes or onions. On the contrary, roasting increases the level of acidity of aubergines, green peppers, and courgettes. Red pepper on one hand exhibited higher acidity content when stewed than roasted.

According to Dr. Chadwick, the results of the different studies are interesting and will be useful to the field of dentistry. Based on these results, dentists may advice patients, which type of food and what corresponding method of preparation should be undertaken to minimize the effect of dental erosion.