Nutrition and the gastrointestinal tract: Edited by Maria Isabel Toulson Davisson Correia and Miquel A. GassullDiet and halitosisPorter, Stephen R.Author Information University College London, London, UK Correspondence to Stephen R. Porter, MD, PhD, FDS RCSEd, FDS RSCEng, FHEA, Institute Director and Professor of Oral Medicine, UCL Eastman Dental Institute, University College London, 256 Gray's Inn Road, London WC1X 8LD, UK Tel: +44 20 3456 1038; fax: +44 20 3456 1039; e-mail: [email protected] Current Opinion in Clinical Nutrition and Metabolic Care: September 2011 - Volume 14 - Issue 5 - p 463-468 doi: 10.1097/MCO.0b013e328348c054 Buy Metrics Abstract Purpose of review The present article reviews the current knowledge of halitosis with particular emphasis upon the interplay of diet and disease of the gastrointestinal tract upon oral malodour. Recent findings Transient-altered breath smell usually reflects the effects of foodstuffs, whereas longstanding halitosis is almost always because of oral disease such as gingivitis or periodontitis. There is, however, increasing evidence that upper gastrointestinal tract disease may give rise to halitosis and that extracts of foodstuffs may be future therapeutic agents for the treatment of halitosis derived from the mouth or upper gastrointestinal tract. Summary There is some interplay between the halitosis and the gastrointestinal tract, and it is possible that the therapy of halitosis may be aided by investigations of the effects of foodstuffs upon bacteria that give rise to volatile sulphur compounds. © 2011 Lippincott Williams & Wilkins, Inc.