Department of Kinesiology, Faculty of Applied Health Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada.
Periodontal Wellness and Implant Surgery Clinic, Fonthill, ON L0S 1E5, Canada.
Nutrients. 2021 Oct 22;13(11):3722. doi: 10.3390/nu13113722.
The aim of this study was to determine whether a relationship between periodontal healing and protein intake exists in patients undergoing non-surgical treatment for periodontitis. Dietary protein intake was assessed using the 2005 Block food frequency questionnaire in patients with chronic generalized periodontitis undergoing scaling and root planing ( = 63 for non-smokers, = 22 for smokers). Protein intake was correlated to post-treatment probing depth using multiple linear regression. Non-smoking patients who consumed ≥1 g protein/kg body weight/day had fewer sites with probing depth ≥ 4 mm after scaling and root planing compared to patients with intakes <1 g protein/kg body weight/day (11 ± 2 versus 16 ± 2, = 0.05). This relationship was strengthened after controlling for baseline probing depth, hygienist and time between treatment and follow-up (10 ± 2 versus 16 ± 1, = 0.018) and further strengthened after controlling for potential confounders including age, sex, body mass index, flossing frequency, and bleeding on probing (8 ± 2 versus 18 ± 2, < 0.001). No associations were seen in patients who smoked. Consuming ≥1 g protein/kg body weight/day was associated with reductions in periodontal disease burden following scaling and root planing in patients who were non-smokers. Further studies are needed to differentiate between animal and plant proteins.
本研究旨在确定牙周炎非手术治疗患者的牙周愈合与蛋白质摄入量之间是否存在关系。通过 2005 年布洛克食物频率问卷评估慢性广泛性牙周炎患者（不吸烟者 n = 63，吸烟者 n = 22）的膳食蛋白质摄入量。采用多元线性回归分析将蛋白质摄入量与治疗后探诊深度进行相关性分析。与摄入量<1 g/kg 相比，每日摄入≥1 g/kg 蛋白质的不吸烟者在接受刮治和根面平整后，探诊深度≥4mm 的位点更少（11 ± 2 与 16 ± 2， = 0.05）。在控制基线探诊深度、洁牙师和治疗与随访之间的时间后，这种关系得到了加强（10 ± 2 与 16 ± 1， = 0.018），在控制包括年龄、性别、体重指数、牙线使用频率和探诊出血在内的潜在混杂因素后，这种关系进一步得到了加强（8 ± 2 与 18 ± 2，<0.001）。在吸烟者中未观察到相关性。在不吸烟者中，每日摄入≥1 g/kg 蛋白质与刮治和根面平整后牙周病负担的减少有关。需要进一步的研究来区分动物蛋白和植物蛋白。
