Sağır Seda Sultan, Başmısırlı Eda, Sapancı Baturay, Kırmızıgül Ömer Alperen, İnanç Neriman
Faculty of Health Science, Department of Nutrition and Dietetics, Nuh Naci Yazgan University, Kayseri, Turkey.
Vocational School of Health Sevices, Department of Dental Services, Osmaniye Korkut Ata University, Osmaniye, Turkey.
J Am Nutr Assoc. 2025 Jan;44(1):14-21. doi: 10.1080/27697061.2024.2382961. Epub 2024 Jul 25.
The pathogenesis of periodontal diseases is partially driven by oxidative stress. However, studies on the relationship between periodontitis and the inflammatory load of diet are still insufficient. Therefore, this study aimed to examine the relationship between the diet's inflammatory load and periodontitis and clinical attachment loss (CAL).
This cross-sectional study included 119 participants diagnosed with periodontitis according to the 1999 classification. The dietary inflammatory index (DII) was calculated using three-day food consumption records and divided into quartiles (Q1, Q2, and Q3). Body mass index (BMI) was calculated as weight and height (kg/m). Clinical attachment loss (CAL) score was determined, and the patients were grouped with those CAL scores as 7 < CAL and ≥7 CAL.
Of the 119 patients with periodontitis, aged 46.24 ± 12.84 years, 45.3% were found to have an anti-inflammatory diet profile ( = 54). When the daily energy and nutrient intake of individuals were examined, it was found that the intake of omega-3 fatty acids ( = 0.004), black tea ( = 0.021), and green pepper ( = 0.029) was higher in those with CAL < 7 compared to those with CAL ≥ 7. There was no relationship between the patients' DII and CAL values. Daily energy, protein, fiber, vitamin A, vitamin E, folic acid, Fe, Zn, and Mg intake in patients with an anti-inflammatory diet in Q1 were higher than in Q2 and Q3 ( < 0.001).
This study found no relationship between DII levels and CAL scores. However, it was observed that periodontitis patients following an anti-inflammatory diet had higher intakes of omega-3 fatty acids, vitamins A, E, and C, as well as zinc and magnesium which are nutrients known to be effective against inflammation. These patients also had CAL scores below 7. Therefore, reducing the inflammatory load of the diet may prevent the development of periodontitis, and further research in this regard would be beneficial.
牙周疾病的发病机制部分由氧化应激驱动。然而,关于牙周炎与饮食炎症负荷之间关系的研究仍然不足。因此,本研究旨在探讨饮食炎症负荷与牙周炎及临床附着丧失(CAL)之间的关系。
本横断面研究纳入了119名根据1999年分类诊断为牙周炎的参与者。使用三天的食物消费记录计算饮食炎症指数(DII),并将其分为四分位数(Q1、Q2和Q3)。体重指数(BMI)按体重和身高计算(kg/m)。确定临床附着丧失(CAL)评分,并将患者按CAL评分分为两组,即CAL<7和CAL≥7。
在119名年龄为46.24±12.84岁的牙周炎患者中,发现45.3%的患者具有抗炎饮食特征(n = 54)。当检查个体的每日能量和营养摄入量时,发现CAL<7的患者与CAL≥7的患者相比,ω-3脂肪酸(P = 0.004)、红茶(P = 0.021)和青椒(P = 0.029)的摄入量更高。患者的DII与CAL值之间没有关系。Q1中具有抗炎饮食的患者的每日能量、蛋白质、纤维、维生素A、维生素E、叶酸、铁、锌和镁的摄入量高于Q2和Q3(P<0.001)。
本研究发现DII水平与CAL评分之间没有关系。然而,观察到遵循抗炎饮食的牙周炎患者摄入的ω-3脂肪酸、维生素A、E和C以及锌和镁等已知对炎症有效的营养素较高。这些患者的CAL评分也低于7。因此,降低饮食的炎症负荷可能预防牙周炎的发展,对此进行进一步研究将是有益的。