Can you eat ice cream after wisdom teeth removal?

By Dr Jorge Metri (PhD) | Reviewed by Dr Anny Manrich (PhD)
Page last updated: 01/07/2023 | Next review date: 01/07/2025
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The contents of this article are fact-based except otherwise stated within the article.

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Author bio

Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.

Dr Jorge Metri’s highlights:

  • Invited Reviewer of two international scientific Journals
  • PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
  • Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • Bachelor’s degree in Nutrition at the Universidad Latino

“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.

Professional experience:

Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.

Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.

In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.

Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.

Education:

  • 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
  • 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.

Main publications of Jorge Metri:

Conference papers:

You can view some of Dr Metri’s work below and links to his professional profiles:

LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/ 

Research Gate:  https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2 

Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es 

ORCID: https://orcid.org/0000-0002-7333-3688 


Dr Jorge Metri (PhD)
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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights: 

  • Research and Technology at the Brazilian Agricultural Research Corporation
  • PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
  • Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

 

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience: 

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate, 

 

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow. 

 

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed. 

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

 

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity. 

 

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies. 

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

  • 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
  • 1999 One year scholarship at the Technical University of Munich
  • 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

 

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

 

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658. 

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

 

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

 

You can view some of Dr Anny’s work below and links to her professional profile. 

 

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2  

 

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100  

 

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ  

 

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

 


Dr Anny Manrich (PhD)
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In this article, we will address the query “Can you eat ice cream after wisdom teeth removal?” Additionally, we will briefly present the role of cold food in inflammation alleviation, and what other alternatives you have if you present cold sensitivity.

Can you eat ice cream after wisdom teeth removal?

Yes, you can eat ice cream after wisdom teeth removal. The diet suggested after a wisdom teeth removal is having liquid and cold foods within the first 24 h (1).

Why is ice cream often recommended as a post-wisdom teeth removal food?

Ice cream is typically recommended post wisdom teeth removal because it is easy to swallow, and it does not leave any residues that may cause infections. Plus, the cold temperature of ice cream could alleviate the pain due to the removal of teeth (1,2).

Ice creams are normally produced with milk, which is a good source of high-quality proteins, calcium and vitamin D. Calcium and vitamin D are required to create new bone tissue in your body, moreover, vitamin D can strengthen your immune system and it has anti-inflammatory activity (3). 

High quality proteins are required to create new tissues, so it is good for cicatrization and repairing the damages of wisdom teeth removal (4). If you want to know more about milk proteins click here to read our article.

Therefore, vitamin D will help you to prevent infections and also to reduce the inflammation in the wound, alleviating pain and discomfort (3).

Does eating ice cream help with pain and swelling after wisdom teeth removal?

Eating ice cream could help reduce inflammation of damaged muscles, which could include your mouth gums. Cold has an analgesic effect, in other words, it could reduce your pain sensation. Cold also reduces the diffusion of fluids which can decrease the inflammation (2).

Moreover, ice cream does not need chewing, so it is a very easy to swallow food; this is important because you should not move your mouth muscles too much, remember that all your mouth muscles are sensitive due to the removal procedure (2).

How can individuals with sensitivity or discomfort consume ice cream after the procedure?

If you have sensitivity or discomfort with ice cream because of the cold temperature, you can try waiting for the ice cream to melt. Otherwise, you could opt for another option, like jello, yogurt, and milk (1).

Yogurt and milk are semi-solid and liquid foods, respectively, with all the nutrients you require like carbohydrates, fats, and proteins. Proteins, especially, are essential not only to keep you satisfied and without hunger, they are needed for cicatrization and repairing injuries (5,6).

An advantage of yogurt and milk is that they also contain Zinc and Magnesium which could help for the development of tissues and to reduce inflammation, respectively (7).

Moreover, yogurt contains probiotics; these are live bacteria in your intestine that are known for improving your gastrointestinal health and preventing colon cancer (8).

Beyond the gastrointestinal benefits of probiotics, there is evidence that they can exert benefits in other sites of your body. In this sense, specific probiotics like Bifidobacterium can help for wound healing (8).

Bifidobacterium can modulate different immunological mechanisms that induce your body to repair wounds by migrating Natural Killer cells (these cells remove damaged tissue and pathogenic bacteria) and reducing inflammation (8).

How long should ice cream be consumed as part of the recovery process after wisdom teeth removal?

Dentists recommend consuming a liquid and cold diet within the first 24 hours after the wisdom teeth removal. After 24 hours, you can start with a soft diet if you can tolerate semi-solid food (1).

What are the Healthiest Options of Ice Cream to Eat After Wisdom Teeth Removal?

The healthiest options of ice cream after wisdom teeth removal could be frozen-yogurt based ice creams, and if possible, added with natural fruits like strawberry or berries (1,8,9).

Selecting yogurt-based ice creams with berries could be helpful to improve your healing process. As mentioned before, yogurt contains calcium, vitamin D, and probiotics that could help reduce inflammation and prevent infections (8).

Nevertheless, fruits like strawberries are a good source of vitamin C, polyphenols, and anthocyanins (natural pigments with anti-inflammatory properties); all these nutrients are good for improving cicatrization and reducing the inflammation of the wound (9,10).

Here are some examples of soft fruits you can choose for toppings in your ice cream (10):

  • Strawberries
  • Mango
  • Kiwi
  • Raspberry

Conclusion

In this article, we addressed the query “Can you eat ice cream after wisdom teeth removal?” Additionally, we briefly presented the role of cold food in inflammation alleviation, and what other alternatives you have if you present cold sensitivity.

References

  1. Isola G, Alibrandi A, Pedullà E, Grassia V, Ferlito S, Perillo L, et al. Analysis of the effectiveness of Lornoxicam and Flurbiprofen on management of pain and sequelae following third molar surgery: A randomized, controlled, clinical trial. J Clin Med, 2019;8(3):325.
  1. Dupuy O, Douzi W, Theurot D, Bosquet L, Dugué B. An evidence-based approach for choosing post-exercise recovery techniques to reduce markers of muscle damage, soreness, fatigue, and inflammation: A systematic review with meta-analysis. Front Physiol, 2018;9.
  1. Garcia MN, Hildebolt CF, Miley DD, Dixon DA, Couture RA, Spearie CLA, et al. One-year effects of vitamin D and calcium supplementation on chronic periodontitis. J Periodontol, 2011;82(1):25–32.
  1. Olson B, Marks DL, Grossberg AJ. Diverging metabolic programmes and behaviours during states of starvation, protein malnutrition, and cachexia. J Cachexia Sarcopenia Muscle, 2020;11(6):1429–46.
  1. Scholz-Ahrens KE, Ahrens F, Barth CA. Nutritional and health attributes of milk and milk imitations. Eur J Nutr, 2020;59(1):19–34.
  1. Papadopoulou SK. Rehabilitation nutrition for injury recovery of athletes: The role of macronutrient intake. Nutrients, 2020;12(8):2449.
  1. Mazur A, Maier JAM, Rock E, Gueux E, Nowacki W, Rayssiguier Y. Magnesium and the inflammatory response: potential physiopathological implications. Arch Biochem Biophys, 2007;458(1):48–56.
  1. Togo C, Zidorio AP, Gonçalves V, Botelho P, de Carvalho K, Dutra E. Does probiotic consumption enhance wound healing? A systematic review. Nutrients, 2021;14(1):111.
  1. Pap N, Fidelis M, Azevedo L, do Carmo MAV, Wang D, Mocan A, et al. Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects. Curr Opin Food Sci, 2021;42:167–86.
  1. Doseděl M, Jirkovský E, Macáková K, Krčmová LK, Javorská L, Pourová J, et al. Vitamin C-sources, physiological role, kinetics, deficiency, use, toxicity, and determination. Nutrients, 2021;13(2):615.