Is There a Relationship Between the Dietary Inflammatory Index and Clinical Attachment Loss in Patients with Periodontitis?

被引:1
作者
Sagir, Seda Sultan [1 ]
Basmisirli, Eda [1 ]
Sapanci, Baturay [2 ]
Kirmizigul, Omer Alperen [3 ]
Inanc, Neriman [1 ]
机构
[1] Nuh Naci Yazgan Univ, Fac Hlth Sci, Dept Nutr & Dietet, Kayseri, Turkiye
[2] Osmaniye Korkut Ata Univ, Vocat Sch Hlth Sev, Dept Dent Serv, Osmaniye, Turkiye
[3] Inonu Univ, Fac Dent, Dept Paediat Dent, Malatya, Turkiye
来源
JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION | 2025年 / 44卷 / 01期
关键词
Anti-inflammatory nutrition; proinflammatory nutrition; clinical attachment loss; dietary inflammatory index; periodontitis; OXIDATIVE STRESS; GLOBAL BURDEN; FATTY-ACIDS; WEIGHT-GAIN; VITAMIN-E; DISEASE; ACTIVATION; NUTRITION; HEALTH; OLDER;
D O I
10.1080/27697061.2024.2382961
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Objective 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). Methods 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/m2). Clinical attachment loss (CAL) score was determined, and the patients were grouped with those CAL scores as 7 < CAL and >= 7 CAL. Results Of the 119 patients with periodontitis, aged 46.24 +/- 12.84 years, 45.3% were found to have an anti-inflammatory diet profile (n = 54). When the daily energy and nutrient intake of individuals were examined, it was found that the intake of omega-3 fatty acids (p = 0.004), black tea (p = 0.021), and green pepper (p = 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 (p < 0.001). Conclusion 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.
引用
收藏
页码:14 / 21
页数:8
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