A New Study Examines the Impact of Dental Disease on Quality-Adjusted Life Expectancy
A recent study published in the March 2019 edition of the Journal of Dental Research is the first of its kind to report the contribution of dental conditions to quality-adjusted life expectancy (QALE) loss. Researchers examined QALE loss due to dental conditions in the U.S. adult population by analyzing data from three cross-sectional waves of the National Health and Nutrition Examination Survey (NHANES waves 2001–2002, 2003–2004, and 2011–2012). An algorithm was used to derive disutility scores based on self-rated health and the numbers of physically unhealthy days, mentally unhealthy days, and days with activity limitation. The study aimed to estimate QALE loss due to missing or decayed teeth and periodontitis. The analysis included 9,445 participants with the average age of 48.4 years. In the published report, researchers noted “The association between disutility score and periodontitis
was not significant.” However, they found that decayed and missing teeth were “associated with a larger disutility score.” Starting at age 20, the effects of a single untreated decayed or missing tooth created a lifetime burden of dental conditions that represented a 5.3% of QALE loss due to overall morbidity (8.15 years and 95% CI). To fully highlight the impact of dental health on QALE, in the published report, researchers addressed QALE loss due to other public health concerns including diabetes (1.9 years), heart disease (1.2 years), obesity (1.2 years), and smoking (1.9 years). It’s important to note that the highest disutility scores were observed among older participants, women, those with lower education, smokers, and those with diabetes. The team behind this study called for more comprehensive public health strategies in order to address oral health inequalities and promote better oral health for all.
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INGREDIENTS
2. Using the large holes on a box grater, grate potatoes. Transfer to a large bowl of cold water and stir until water becomes cloudy. Rinse potatoes under cold water, then squeeze out liquid using cheesecloth or a kitchen towel, removing as much moisture as possible. Season potatoes. 3. In a large nonstick skillet, heat ghee to medium-high. Add potatoes and cook until a crust forms underneath, about 5 minutes. Using a rubber spatula, break up potatoes and continue to cook, adding more ghee if potatoes begin to stick. 4. Cook until golden brown and crisp, about 8 minutes. Drain on paper towels; season with salt, pepper, and cayenne to taste. Serve.
• ● 1 stick (1/2 cup) unsalted butter, or 6 tbsp ghee ● 3 russet potatoes (about 1/2 lb.), peeled ● 1 tsp Kosher salt, plus more to taste ● Freshly ground black pepper, to taste ● Pinch of cayenne pepper, plus more to taste 1. In a small saucepan, heat butter over medium heat until foamy. Reduce heat if needed to avoid browning. Skim off white milk solids to make clarified butter (ghee). Transfer to a bowl and reserve. (This step won’t be needed if using ghee.) DIRECTIONS • • • •
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