Comparison of Dietary Intakes and Fermented Food Consumption in Patients with and without Periodontal Disease

Abstract

Lack of certain nutrients and foods in the diet may negatively affect oral health. Therefore, nutrition may play an important role in maintaining oral health. This study aimed to evaluate and compare the nutrient intakes, consumption of food groups and some fermented foods of individuals with periodontal disease and health. Thirty-one patients with periodontitis, 31 with gingivitis who applied to the periodontology clinic and 31 individuals of similar age and gender without periodontal disease were included in this study. Plaque, gingival indices, bleeding on probing, periodontal pocket depth, and clinical attachment level were evaluated. To determine individuals' daily energy, nutrient intakes, and consumption of food groups, 24-hour food consumption records were kept for three consecutive days by the nutritionist. Data on individuals' frequency and amount of consumption of some fermented products were recorded, considering the foods available in our culture and the market. Totally, 34 men and 59 women participated in the study. Mean energy intake was similar among groups. Energy from total dietary fat (%, P=0.042), saturated fatty acid (P=0.002), and short and medium chain fatty acids (P=0.003), consumption of dairy products (except cheese) (P=0.009), cheeses (P=0.025), coffee (P=0.036), whole-grain bread (P=0.010) and kefir (P=0.013) were different among individuals with periodontal disease and periodontal health. In conclusion, nutrition may have an impact on periodontal health and disease.