Tooth surface loss (TSL) is a complex phenomenon characterized by the loss of hard tooth structure at various locations of the teeth, usually due to more than one factor. TSL due to abrasion can be significant in patients consuming coarse, abrasive diet. The present case reports an interesting incisal edge abrasion in a female patient, attributed to a particular dietary behavior of long-term consumption of sunflower seeds. All her family members and most of the people from her native place were also reported to have similar lesions by the patient. Larger epidemiological studies to assess the prevalence and severity of such abrasive lesions in geographic areas with this particular dietary habit need to be carried out so that people may be made aware and educated about alternative ways of eating sunflower seeds that will not cause any form of tooth wear.
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http://dx.doi.org/10.4103/0972-0707.212237 | DOI Listing |
J Econ Entomol
December 2024
Ministry of Education Key Laboratory of Ecology and Resource Use of the Mongolian Plateau & Inner Mongolia Key Laboratory of Grassland Ecology, School of Ecology and Environment, Inner Mongolia University, Hohhot, China.
Insects provide important pollination services for cops. While land use intensification has resulted in steep declines of wild pollinator diversity across agricultural landscapes, releasing managed honeybees has been proposed as a countermeasure. However, it remains uncertain whether managed honeybees can close the pollination gap of sunflower (Helianthus annuus L.
View Article and Find Full Text PDFHuan Jing Ke Xue
November 2024
Hohhot General Survey of Natural Resources Center, China Geological Survey, Hohhot 010010, China.
Foods
October 2024
Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
A number of consumers in developed countries are now reducing the amount of meat in their diets, so the development of novel alternatives for conventional meat products is becoming a challenge for the meat industry. The aim of this study was to analyse the possibility of developing hybrid meat sausages with cereal ingredients, based on a systematic review of the literature, as well as a development trial of a hybrid dry snack stick sausage with groats with an assessment of its physicochemical and sensory attributes. A systematic review of peer-reviewed studies about hybrid meat sausages with cereal ingredients, including bibliometric network analysis, was conducted.
View Article and Find Full Text PDFFood Chem
February 2025
Laboratoire Réactions et Génie des Procédés, Université de Lorraine, CNRS, LRGP, F-54000 Nancy, France.
The research has primarily focused on isolates (>90 % protein) when studying oilseed protein products, but there is a growing interest in concentrates (65-90 % protein) due to their industrial viability and lower environmental impact. This study aimed to compare the in vitro digestibility of rapeseed and sunflower protein concentrates with isolates. Simulated digestion was conducted, and the resulting samples were analyzed using a size-exclusion chromatography approach.
View Article and Find Full Text PDFMaterials (Basel)
October 2024
Department of Mechanical Engineering, College of Engineering and Computer Sciences, Jazan University, 114 Almarefah Rd., Jazan 45142, Saudi Arabia.
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