Why Does My Tooth Hurt When I Bite Down

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Tooth pain when biting down can be a frustrating and uncomfortable experience. It can make it difficult to enjoy your favorite foods and can even affect your daily activities. Understanding the causes and symptoms of tooth pain when biting down can help you identify the underlying issue and seek appropriate treatment. In this article, we will explore the common causes of tooth pain when biting down and the key takeaways to keep in mind.


Key Takeaways

  • Tooth decay is a common cause of tooth pain when biting down.
  • A cracked tooth can also cause sharp pain when biting down.
  • Gum disease can lead to tooth pain and sensitivity when biting down.
  • Symptoms of tooth pain when biting down include sharp pain, sensitivity to temperature, and swelling or redness.
  • If you experience tooth pain when biting down, it is important to visit a dentist for a proper diagnosis and treatment.


Causes of Tooth Pain When Biting Down

Tooth Decay

Tooth decay is one of the common causes of tooth pain when biting down. It occurs when bacteria in the mouth produce acids that erode the tooth enamel, leading to cavities. If left untreated, tooth decay can progress and cause significant discomfort. In some cases, dental implants may be recommended as a solution to replace a decayed tooth. Dr. Chan Dentistry specializes in dental implants and tooth extraction, providing effective treatment options for patients experiencing tooth pain.


Cracked Tooth

A cracked tooth is another common cause of tooth pain when biting down. When a tooth is cracked, it can cause sharp pain and sensitivity to temperature. If left untreated, a cracked tooth can lead to further complications such as tooth decay or gum disease. In some cases, a cracked tooth may require dental treatment such as dental implants or tooth extraction. If you are experiencing tooth pain when biting down, it is important to seek professional dental care. Dr. Chan Dentistry is a reputable dental clinic that specializes in treating various dental issues, including cracked teeth. They have a team of experienced dentists who can provide the necessary treatment to alleviate your tooth pain and restore your oral health.


Gum Disease

Gum disease, also known as periodontal disease, is another common cause of tooth pain when biting down. It occurs when bacteria in plaque build up along the gumline, leading to inflammation and infection. If left untreated, gum disease can cause the gums to recede and the bone supporting the teeth to deteriorate. In severe cases, tooth loss may occur.

To treat gum disease, it is important to practice good oral hygiene, including regular brushing and flossing. In some cases, a deep cleaning procedure called scaling and root planing may be necessary to remove plaque and tartar from below the gumline. If the gum disease has caused significant damage to the teeth and supporting structures, dental implants or tooth extraction may be recommended.

If you are experiencing tooth pain when biting down and suspect gum disease, it is important to seek professional dental care. Dr. Chan Dentistry offers comprehensive dental services, including the diagnosis and treatment of gum disease. Contact us today to schedule an appointment.


Symptoms of Tooth Pain When Biting Down

Sharp Pain

Sharp pain when biting down can be a sign of various dental issues. One possible cause is tooth decay, which occurs when bacteria in the mouth produce acids that erode the tooth enamel. Another potential cause is a cracked tooth, which can happen due to trauma or biting down on hard objects. Gum disease is also a common culprit, as it can cause inflammation and sensitivity in the gums. If you are experiencing sharp pain when biting down, it is important to seek professional dental care. Dental implants or tooth extraction may be recommended by a dentist, such as Dr. Chan Dentistry, to address the underlying issue and alleviate the pain.

If you are unsure about the cause of your tooth pain, it is best to consult with a dentist who can provide a proper diagnosis and recommend appropriate treatment options. Remember, early intervention is key to preventing further damage and ensuring optimal oral health.


Sensitivity to Temperature

Sensitivity to temperature is another common symptom of tooth pain when biting down. If you experience a sharp pain or discomfort in your tooth when eating or drinking hot or cold foods, it could be a sign of underlying dental issues. Dental implants or tooth extraction may be necessary to address the problem. If you are experiencing sensitivity to temperature, it is important to consult with a dentist, such as Dr. Chan Dentistry, to determine the cause and appropriate treatment. Here are some possible causes of sensitivity to temperature:


  • Tooth decay: When the protective layer of your tooth, called enamel, is damaged or worn down, it can expose the sensitive inner layers of the tooth, leading to sensitivity.
  • Gum recession: Receding gums can expose the roots of the teeth, which are more sensitive to temperature changes.
  • Cracked tooth: A cracked tooth can allow hot or cold substances to reach the nerves inside the tooth, causing sensitivity.


Swelling or Redness

Swelling or redness around a tooth can be a sign of an underlying dental issue. It could indicate an infection or inflammation in the gums or the tooth itself. If you are experiencing swelling or redness, it is important to seek dental care as soon as possible.


In some cases, swelling or redness may be a result of a dental implant or a recent tooth extraction. These procedures can sometimes cause temporary inflammation or irritation in the surrounding tissues. If you have recently undergone a dental implant or tooth extraction, it is important to follow the aftercare instructions provided by your dentist.


If the swelling or redness persists or is accompanied by severe pain, it is recommended to contact Dr. Chan Dentistry or your dental healthcare provider for further evaluation and treatment. They will be able to determine the underlying cause of the swelling or redness and provide appropriate treatment options.

Remember, early intervention is key to preventing further complications and maintaining good oral health.


Conclusion

In conclusion, tooth pain when biting down can be caused by various factors such as tooth decay, a cracked tooth, or gum disease. It is important to pay attention to the symptoms, which may include sharp pain, sensitivity to temperature, and swelling or redness. If you experience tooth pain when biting down, it is recommended to seek dental care to determine the underlying cause and receive appropriate treatment.



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Frequently Asked Questions

  • What are the common causes of tooth pain when biting down?

    The common causes of tooth pain when biting down include tooth decay, a cracked tooth, and gum disease.

  • How does tooth decay cause pain when biting down?

    Tooth decay can cause pain when biting down because it can expose the sensitive inner layers of the tooth, such as the dentin and pulp, to pressure and stimulation.


  • What are the symptoms of a cracked tooth?

    The symptoms of a cracked tooth may include pain when biting down, sensitivity to hot or cold temperatures, and swelling or redness around the affected tooth.


  • Can gum disease cause tooth pain when biting down?

    Yes, gum disease can cause tooth pain when biting down. When the gums become inflamed and infected, they can recede and expose the tooth roots, leading to sensitivity and pain.


  • Is tooth pain when biting down always a sign of a serious problem?

    Not always. Tooth pain when biting down can be caused by various factors, including minor issues like a temporary sensitivity or a small cavity. However, it is important to have any persistent or severe tooth pain evaluated by a dentist to rule out more serious problems.


  • How can tooth pain when biting down be treated?

    The treatment for tooth pain when biting down depends on the underlying cause. It may include dental fillings for cavities, dental bonding or crowns for cracked teeth, and periodontal treatment for gum disease. It is best to consult with a dentist for an accurate diagnosis and appropriate treatment.


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Sea Urchin, Cauliflower and Toast

By Dr. Michael Chan • 13 Feb, 2024
Introduction The inspiration behind this dish came from Michelin-starred chef Carlos Cracco’s sea urchin and coffee risotto. I was watching a TV program called “In Search of Perfection: Reinventing Kitchen Classics”, and I was intrigued. I had a crack at the unique combination and what a match made in heaven! The coffee itself adds a roasted note, which adds a wonderful complexity to this recipe. While the preparation may be simple, the secret behind this dish is in the quality of the ingredients. Ingredients Wild sea urchin (any Japanese market such as Tokyo Central, Mitsuwa, or Nijiya market will do) 2 cauliflower florets sliced approx. 0.5 cm (only flat ends) High quality white bread (my favorite is the white bread from the Japanese market, Mitsuwa) 9-12 salmon roe per serving 0.5 tsp instant coffee powder Generous knob of unsalted butter Dill Steps In a nonstick pan, heat butter and brown both sides of the cauliflower slices (about 3-4 per serving) until tender with a toothpick. Sprinkle the coffee powder delicately and cook for a further 20 seconds. Season to taste and set aside. Remove crust from bread and slice in rectangular shapes (width should be slightly narrower than the width of the cauliflower florets). We want the edges of the cauliflower to slightly cover the bread when plating. In another non-stick pan, melt the butter and toast both sides of the bread. Set aside on a paper towel to absorb excess fat. Plating Place a small dollop of soft butter in the center of plate followed by the toasted bread. This will ensure a stable foundation. Arrange cauliflower in the same direction along the piece of bread followed by the urchin. Urchin is extremely delicate and can easily bruise. Use a small teaspoon to arrange. On a small teaspoon, arrange 3 sets of salmon roe evenly spaced on top of the urchin. Please note plating in odd numbers are typically more esthetically pleasing. Followed by a small piece of dill on each salmon roe arrangement. Enjoy as a starter!
An Image of Dr. Chan's Beer Battered Chicken Nugetts

Beer Battered Chicken Nuggets

By Dr. Michael Chan • 28 Dec, 2023
McDonalds chicken nuggets have always been a childhood favorite of my brother's and mine. We would try to work out with each ones were dark meat, and they were normally horseshoe shaped. I created this recipe shortly after I was happy for the batter I make for fish and chips. The nostalgia always gets me and I hope you enjoy this dish as much as I do!

Prawn Cocktail

By Dr. Michael Chan • 23 Oct, 2023
Ingredients 1-2 baby gem or butter lettuce 1 pound of jumbo shrimp with shells Finely chopped dill (to taste) Lemon (to taste) Kewpie sesame dressing (to taste) Shiso dressing (to taste) Tabasco (to taste) 2 ripe avocados Steps The shrimp In a large non-stick pan, heat olive oil until smoking, add the shrimp and a pinch of salt. Color both sides until golden orange. When the shrimp are ready, allow them out onto a cutting board to cool. De-shell the shrimp and cut into 3 to 4 pieces. Taste and check seasoning. Keep the shells and infuse in fish or chicken stock for risotto. Place in a bowl and add sesame dressing, dill, Tabasco, and lemon. Avocado mousse Peel, deseed, and blend avocados until smooth. If you do not have a blend, crush the avocado with a fork and pass through a strainer or fine sieve. Add a squeeze of lemon and a pinch of salt. Taste. The salad Toss the shredded lettuce with a generous amount of the shiso dressing. Plating Using a medium to large ring mold, spread the avocado mousse evenly in one layer. Check the seasoning with the shrimp once more and line the next layer with the shrimp. Pack a good amount of the salad as the final layer. Carefully lift the ring mold and serve immediately. Alternative Shrimp Cocktail Wrap Instead of the avocado mousse, simply cut the avocados into cubes, mix them with the shrimp, and serve in hearts of lettuce leaves.

Red Wine Braised Short Rib

By Dr. Michael Chan • 14 Jun, 2023
Ingredients A pack of short ribs typically contains 4-5 pieces (Boneless preferred) Handful of coarsely chopped celery (roughly the same quantity as onions and carrots) ½ yellow onion (medium) coarsely chopped 2 coarsely chopped medium carrots 3 cloves of coarsely chopped garlic 1/3 – 1/2 bottle of red wine (Trader Joe’s Tribunal, Phantom, 7 Deadly Sins Zinfandel – something that is really bold) Knorr chicken or beef stock pot / granules 1-2 sprigs of rosemary and generous handful of thyme tied together with butcher’s twine All-purpose flour (enough to coat the short ribs) Approx. 2 tablespoons of tomato paste (enough to coat the vegetables until everything turns red) Salt (to taste) Pepper (to taste) Steps Pre-heat oven to 300 degrees Fahrenheit. Dust the short ribs with all-purpose flour. Heat a non-stick pan, add olive oil, brown all sides of the short ribs, and set aside. Heat an oven safe pot (preferably a cast iron one) with olive oil and sweat the garlic, carrots, celery, and onions (approx. 6-8 min). Add tomato paste enough to coat all the vegetables and cook out for about 2 minutes. Add the short ribs and herbs. Add red wine (enough to submerge all the ingredients) and reduce until alcohol has evaporated. Add beef or chicken stock enough to submerge all ingredients by about 0.5 inch. Bring to a simmer. Check seasoning (should be underseasoned because the reduction will intensify all the flavors). Place the pot in the oven for 2.5 -3 hours. Check seasoning and further reduce until very rich. Sauce should be thick and coat the spoon. Garnish - roasted parsnip chips Ingredients 1 parsnip peeled (like ribbons) Steps Preheat oven to 350 degrees Fahrenheit. In salted boiling water, cook parsnips for one minute, drain and pat dry on paper towels. Place in the fridge for 30 minutes (Tip: The air in the fridge is very dry, and it is a great way to further draw out moisture allowing the product to be extra crispy at the end). Line a baking tray with parchment paper, spread out parsnips on a single layer, drizzle with olive oil. Bake for 15 minutes or until golden and crispy. Serve immediately. Additional Notes This dish should be left overnight and served the following day. It works wonderfully with pasta that has been lightly tossed in olive oil or egg yolk (like a carbonara). Naan bread, short grain rice, or mashed potatoes also work.

Tagliatelle Al Ragu

By Dr. Michael Chan • 14 Jun, 2023
Ingredients (Serves 3) ½ finely diced sweet onion (approx. equal quantities of onion, celery, and carrot) 2 finely diced celery sticks 1 finely diced carrot 250g minced pork (Whole Foods or Bristol Farms sweet Italian sausage is my favorite – approx. 2 , remove casing and crumble) 250g minced beef 25 mL of milk 2 tablespoons of tomato puree 150 mL of passata 200 mL of chicken stock 250g of pasta Parmesan or pecorino to taste Steps Heat olive oil in large Dutch oven (any cast iron pot will work nicely) and fry minced beef and pork. Add a pinch of salt to assist in drawing out the moisture. When golden brown, drain fat, and set aside (Tip: Water will first be removed from the mince and the meat will begin to brown only when fat has been rendered. This will take approx. 5-7 mins). In the same pot, add more olive oil and sweat onion, celery, and carrot until soft. Add a pinch of salt to assist in drawing out moisture. Add mince back into the pot. Add the tomato puree until all the ingredients are nicely coated and cook for about 2 min. Add passata followed with milk. Simmer for 3 minutes. Deglaze pot with chicken stock. Check seasoning (it should be slightly under seasoned as flavors will intensify after simmering). Heat oven to 275 degrees and simmer gently for 1.5 -2 hours until reduced and thickened. It should be very rich. Check seasoning once more and add salt and pepper to taste. Simmer more on stove top if necessary. In a separate pot, boil water and season generously with salt (how the water is seasoned will dictate the taste of the pasta). The recommended time for the egg fettucine is extremely al dente. Drain when cooked to taste. Combine sauce with pasta, shave parmesan or pecorino, and enjoy! (Tip: If you want to go super fancy, grate parmesan into a bowl. Sprinkle loosely into a non-stick pan on medium heat in a web pattern, remove when a light golden brown, and allow to dry on a cooling rack)
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