Aim higher, reach further.

What About Plain Old Bad Breath?

About 25% of adults world-wide suffer from chronic halitosis that has nothing to do with serious illness. Below, some bad-breath basics:

It starts in the mouth. Most of the time, halitosis is caused by bacteria buildup—often on the back of the tongue, where postnasal drip collects, according to Mel Rosenberg, a professor of human microbiology at Tel Aviv University and co-founder of the International Society for Breath Odor Research.


Bacteria also thrive between teeth and gums, where they produce sulfides and other malodorous compounds, including putrescine, found in decaying meat, and isovaleric acid, which smells like sweaty feet.

Some cases actually stem from the nose, as a result of blocked sinuses. If a child suddenly develops an offensive odor, Dr. Rosenberg says, check for a bead or other foreign body in the nose.

But it might be in your head. About a quarter of the people who seek help from dentists or clinics for bad breath suffer from halitophobia, the fear of bad breath, instead. "They have parents or children or friends who have bad breath, which makes them think they do, too," says Dr. Rosenberg. Having a bad taste in the mouth doesn't mean you have bad breath.

The best way to know isn't licking your wrist or blowing into your hand or under a blanket. Some dentists have "halimeters" that can measure sulfur compounds in breath. An easier way: Ask a trusted friend or family member.

The best way to vanquish it involves regular brushing and flossing, of course, as well as cleaning the back of your tongue with a tongue scraper. (Breath sprays and mints generally only mask the problem temporarily.) Gargling with mouthwash can help, but those containing alcohol can dry your mouth and make the problem worse.

Drinking plenty of water and eating breakfast regularly—preferably with rough foods like whole-wheat toast—can help mobilize bacteria that accumulate overnight, Dr. Rosenberg says. "Just by having breakfast, you can reduce the volatile sulfur by at least 70%."

Show More Archives

Popular on WSJ

Editors’ Picks