Sun Honglan, Yang Chao, Chen Shizhao, Yin Xiaoyunqing, Huang Yuqi, Kuang Huifang, Luo Wen
The First Clinical College/First Affiliated Hospital/School of Stomatology, Department of Stomatology, Key Laboratory of Emergency and Trauma of Ministry of Education, Key Laboratory of Hainan Trauma and Disaster Rescue, Hainan Medical University, Haikou, Hainan, China.
Research and Development Department, Chengdu Shiliankangjian Biotechnology Co., Ltd., Chengdu, Sichuan, China.
Front Nutr. 2025 Jul 28;12:1535241. doi: 10.3389/fnut.2025.1535241. eCollection 2025.
Oral pain (OP) is a prevalent condition affecting one in four US adults, potentially influenced by diet through inflammation-related pathways. This study aimed to investigate the association between the Dietary Inflammatory Index (DII) and the prevalence of OP in a nationally representative sample.
This cross-sectional study included 23,869 participants from the 2003-2018 National Health and Nutrition Examination Survey (NHANES). OP was assessed via a self-reported question regarding the experience of OP in the past year. DII scores were calculated using data from two 24-h dietary recall interviews. Weighted multivariable logistic regression models and subgroup analyses were performed to evaluate the relationship between DII and OP. Restricted cubic spline analysis was used to examine the shape of the association.
DII was positively associated with OP in the fully adjusted regression model (OR: 1.026, 95% CI: 1.001, 1.051). The association between DII and OP presented a U-shape, with a turning point of 0.95, indicating that both low and high levels of dietary inflammation were associated with an increased risk of OP. Subgroup analyses revealed no significant differences across different stratifications ( > 0.05 for all).
A U-shaped association between dietary inflammatory potential and oral pain was identified in this nationally representative sample. Encouraging a balanced diet that avoids both pro-inflammatory and excessively anti-inflammatory extremes may serve as a preventive or therapeutic strategy to alleviate oral pain and improve overall oral health outcomes.
口腔疼痛（OP）是一种常见疾病，影响着四分之一的美国成年人，可能通过炎症相关途径受到饮食的影响。本研究旨在调查饮食炎症指数（DII）与全国代表性样本中OP患病率之间的关联。
这项横断面研究纳入了2003 - 2018年国家健康与营养检查调查（NHANES）中的23,869名参与者。通过一个关于过去一年中OP经历的自我报告问题来评估OP。使用两次24小时饮食回忆访谈的数据计算DII得分。进行加权多变量逻辑回归模型和亚组分析以评估DII与OP之间的关系。使用受限立方样条分析来检查关联的形状。
在完全调整的回归模型中，DII与OP呈正相关（OR：1.026，95% CI：1.001，1.051）。DII与OP之间的关联呈U形，转折点为0.95，这表明饮食炎症水平过低和过高均与OP风险增加相关。亚组分析显示不同分层之间无显著差异（所有P>0.05）。
在这个全国代表性样本中，确定了饮食炎症潜力与口腔疼痛之间呈U形关联。鼓励避免促炎和过度抗炎极端情况的均衡饮食，可能作为一种预防或治疗策略，以减轻口腔疼痛并改善整体口腔健康结果。
