Department of Physiology and Neurobiology, University of Connecticut, Storrs, Connecticut, USA.
J Am Geriatr Soc. 2012 Apr;60(4):676-83. doi: 10.1111/j.1532-5415.2011.03866.x. Epub 2012 Feb 8.
To determine whether foods that are good to excellent sources of fiber reduce periodontal disease progression in men.
Prospective, observational study.
Greater Boston, Massachusetts, metropolitan area.
Six hundred twenty-five community-dwelling men participating in the Department of Veterans Affairs Dental Longitudinal Study.
Dental and physical examinations were conducted every 3 to 5 years. Diet was assessed using food frequency questionnaires (FFQs). Mean follow-up was 15 years (range: 2-24 years). Periodontal disease progression on each tooth was defined as alveolar bone loss (ABL) advancement of 40% or more, probing pocket depth (PPD) of 2 mm or more, or tooth loss. Good and excellent fiber sources provided 2.5 g or more of fiber per serving. Multivariate proportional hazards regression estimated hazard ratios (HRs) and 95% confidence intervals (CIs) of periodontal disease progression and tooth loss in relation to fiber sources, stratified according to age younger than 65 versus 65 and older, and controlled for smoking, body mass index, calculus, baseline periodontal disease level, caries, education, exercise, carotene, thiamin and caffeine intake, and tooth brushing.
In men aged 65 and older, each serving of good to excellent sources of total fiber was associated with lower risk of ABL progression (HR = 0.76, 95% CI = 0.60-0.95) and tooth loss (HR = 0.72, 95% CI = 0.53-0.97). Of the different food groups, only fruits that were good to excellent sources of fiber were associated with lower risk of progression of ABL (HR = 0.86 per serving, 95% CI = 0.78-0.95), PPD (HR = 0.95, 95% CI = 0.91-0.99), and tooth loss (HR = 0.88, 95% CI = 0.78-0.99). No significant associations were seen in men younger than 65.
Benefits of higher intake of high-fiber foods, especially fruits, on slowing periodontal disease progression are most evident in men aged 65 and older.
确定膳食纤维含量高或极好的食物是否能减缓男性牙周病的发展。
前瞻性观察研究。
马萨诸塞州大波士顿地区。
625 名参与退伍军人事务部牙科纵向研究的社区居民男性。
每 3 至 5 年进行一次口腔和身体检查。饮食使用食物频率问卷（FFQ）进行评估。平均随访时间为 15 年（范围：2-24 年）。每颗牙齿的牙周病进展定义为牙槽骨丧失（ABL）增加 40%或更多、探诊袋深度（PPD）增加 2 毫米或更多或牙齿缺失。膳食纤维含量高或极好的食物来源每份提供 2.5 克或更多的纤维。多变量比例风险回归估计了与纤维来源相关的牙周病进展和牙齿缺失的风险比（HR）和 95%置信区间（CI），按年龄小于 65 岁和 65 岁及以上分层，并控制了吸烟、体重指数、牙石、基线牙周病水平、龋齿、教育、运动、类胡萝卜素、硫胺素和咖啡因摄入量以及刷牙情况。
在 65 岁及以上的男性中，每份膳食纤维含量高或极好的食物来源与 ABL 进展（HR=0.76，95%CI=0.60-0.95）和牙齿缺失（HR=0.72，95%CI=0.53-0.97）的风险降低相关。在不同的食物组中，只有膳食纤维含量高或极好的水果与 ABL 进展（每食用一份风险降低 0.86，95%CI=0.78-0.95）、探诊袋深度（HR=0.95，95%CI=0.91-0.99）和牙齿缺失（HR=0.88，95%CI=0.78-0.99）的风险降低相关。在 65 岁以下的男性中，没有发现显著的相关性。
高膳食纤维食物（尤其是水果）摄入量较高对减缓牙周病发展的益处，在 65 岁及以上的男性中最为明显。
