Posts for: April, 2015
Martha Stewart has built a flourishing career by showcasing the things she’s designed and made — like floral arrangements, crafts, and even home renovations. Just recently, she was showing off her latest restoration project: a new dental bridge. In fact, she live-tweeted the procedure from her dentist’s office… and she even included pictures of the bridgework before it was placed on her teeth!
OK, it’s a departure from paper crafts and home-made pillows… but why not? We can’t help feeling that there’s just as much craftsmanship — even artistry — in dental bridgework as there is in many other custom-made items. If you learn a little more about what goes into making and placing bridgework, perhaps you’ll understand why we feel that way.
Bridgework is one good solution to the problem of missing teeth (another is dental implants). A fixed bridge is anchored to existing teeth on either side of the gap left by missing teeth, and it uses those healthy teeth to support one or more lifelike replacement teeth. How does it work?
Fabricated as a single unit, the bridge consists of one or more crowns (caps) on either end that will be bonded or cemented to the existing teeth, plus a number of prosthetic teeth in the middle. The solid attachment of the crowns to the healthy teeth keeps the bridge in place; they support the artificial teeth in between, and let them function properly in the bite.
Here’s where some of the artistry comes in: Every piece of bridgework is custom-made for each individual patient. It matches not only their dental anatomy, but also the shape and shade of their natural teeth. Most bridges are made in dental laboratories from models of an individual’s teeth — but some dental offices have their own mini-labs, capable of fabricating quality bridgework quickly and accurately. No matter where they are made, lifelike and perfect-fitting bridges reflect the craftsmanship of skilled lab technicians using high-tech equipment.
Once it is made, bridgework must be properly placed on your teeth. That’s another job that requires a combination of art and science — and it’s one we’re experts at. From creating accurate models of your mouth to making sure the new bridge works well with your bite, we take pride in the work we do… and it shows in your smile.
If you would like more information about dental bridges, please contact us or schedule an appointment for a consultation. You can learn more by reading the Dear Doctor magazine articles “Fixed vs. Removable Bridges” and “Dental Implants vs. Bridgework.”
Even after decades emphasizing oral hygiene and supplemental fluoride to fight dental disease, we’re now seeing an increase in tooth decay, especially among children. What’s causing this alarming trend?
Many in both the dental and medical professions link this and other health problems to a rise in the amount and consumption of sugar added to food products. A number of years ago our annual average consumption of added sugar was about 4 pounds per person; today, it’s closer to 90 pounds.
The increase in sugar consumption can be traced to the 1970s when the food industry began adding more sugar to make processed foods stripped of oils and fats taste better. Today, 77% of the approximately 600,000 food items sold in the United States contain some form of sugar (under a variety of names).
This additional sugar, however, has produced an unintended consequence: sugar triggers the release of a brain chemical called dopamine that regulates our sense of reward when we engage in a desirable behavior. The excess dopamine creates a weak addiction to sugar, which then leads to overconsumption, contributing to our current obesity epidemic and the rise in health problems like heart disease or Type 2 diabetes. This is especially alarming among children: thirty years ago Type 2 diabetes was unheard of among children — today there are over 55,000 diagnosed pediatric cases.
For both you and your family’s general and dental health, you should consider ways to reduce your sugar intake: purchase and eat most of your food from the “outer edges” of your supermarket — meats, dairy, and fresh vegetables and fruits (which do contain the sugar fructose, but are mostly fiber that slows the liver’s processing of the sugar); limit processed foods with added sugar, and learn to recognize its inclusion in products by reading ingredients labels. You should also be wary of sweetened beverages such as sodas, sports drinks, teas or juices, and try to drink more water.
The recommended daily sugar consumption is less than six teaspoons a day (about two-thirds the amount in one can of soda). By restricting this consumption, you’ll improve your general health and reduce your risk for dental disease.