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

Tuğba Şahin; Yasemin Ertaş Öztürk; Nurdan Özmeriç Kurtuluş

Makale detayları

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

Yazarlar:

Tuğba Şahin | Yasemin Ertaş Öztürk | Nurdan Özmeriç Kurtuluş

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Beslenme Bilimi | Periodontoloji

Dergi:

Black Sea Journal of Health Science Vol.6 Issue 4, pp.617-624

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290976

pISSN:

2619-9041

Anahtar kelimeler:

Özet:

 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 , P0.042, saturated fatty acid P0.002, and short and medium chain fatty acids P0.003, consumption of dairy products except cheese P0.009, cheeses P0.025, coffee P0.036, whole-grain bread P0.010 and kefir P0.013 were different among individuals with periodontal disease and periodontal health. In conclusion, nutrition may have an impact on periodontal health and disease.

 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 , P0.042, saturated fatty acid P0.002, and short and medium chain fatty acids P0.003, consumption of dairy products except cheese P0.009, cheeses P0.025, coffee P0.036, whole-grain bread P0.010 and kefir P0.013 were different among individuals with periodontal disease and periodontal health. In conclusion, nutrition may have an impact on periodontal health and disease.

 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 , P0.042, saturated fatty acid P0.002, and short and medium chain fatty acids P0.003, consumption of dairy products except cheese P0.009, cheeses P0.025, coffee P0.036, whole-grain bread P0.010 and kefir P0.013 were different among individuals with periodontal disease and periodontal health. In conclusion, nutrition may have an impact on periodontal health and disease.

 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 , P0.042, saturated fatty acid P0.002, and short and medium chain fatty acids P0.003, consumption of dairy products except cheese P0.009, cheeses P0.025, coffee P0.036, whole-grain bread P0.010 and kefir P0.013 were different among individuals with periodontal disease and periodontal health. In conclusion, nutrition may have an impact on periodontal health and disease.

Makale detayları

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

Yazarlar:

Tuğba Şahin | Yasemin Ertaş Öztürk | Nurdan Özmeriç Kurtuluş

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Beslenme Bilimi | Periodontoloji

Dergi:

Black Sea Journal of Health Science Vol.6 Issue 4, pp.617-624

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290976

pISSN:

2619-9041

Dietary fat intake

Fermented foods

Periodontal health

Periodontal diseaseDietary fat intake

Fermented foods

Periodontal health

Periodontal disease

Sayı

Makale detayları

Yazarlar: Tuğba Şahin | Yasemin Ertaş Öztürk | Nurdan Özmeriç Kurtuluş

Yayıncı: Karyay Karadeniz Yayımcılık

Ana Başlıklar: Beslenme Bilimi | Periodontoloji

Dergi: Black Sea Journal of Health Science Vol.6 Issue 4, pp.617-624

Belge Tipi: Makale

Yayın Tarihi: 10/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001290976

pISSN: 2619-9041

Sayı

Yazarlar:

Tuğba Şahin | Yasemin Ertaş Öztürk | Nurdan Özmeriç Kurtuluş

Yayıncı:

Karyay Karadeniz Yayımcılık

Ana Başlıklar:

Beslenme Bilimi | Periodontoloji

Dergi:

Black Sea Journal of Health Science Vol.6 Issue 4, pp.617-624

Belge Tipi:

Makale

Yayın Tarihi:

10/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001290976

pISSN:

2619-9041