1. The effect of an optimized diet as an adjunct to non-surgical periodontal therapy in subjects with periodontitis: a prospective study
- Author
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Paolo De Angelis, Giulio Gasparini, Paolo Francesco Manicone, Pier Carmine Passarelli, Domenico Azzolino, Edoardo Rella, Giuseppe De Rosa, Piero Papi, Giorgio Pompa, Silvio De Angelis, Roberta Grassi, and Antonio D’Addona
- Subjects
Leadership and Management ,Settore MED/29 - CHIRURGIA MAXILLOFACCIALE ,Health Policy ,diet ,fatty acids ,gingiva ,inflammatory response ,oral cavity ,periodontitis ,Health Informatics ,Settore MED/07 - MICROBIOLOGIA E MICROBIOLOGIA CLINICA ,Settore MED/28 - MALATTIE ODONTOSTOMATOLOGICHE ,Health Information Management - Abstract
Diet and nutrition are generally categorized as modifiable lifestyle risk factors for the development of periodontal disease because diet may influence a person’s inflammatory status. This study aimed to evaluate the efficacy of the application of a diet plan focused on reducing inflammation and oxidative stress in treating periodontitis. Subjects suffering from periodontitis were divided into two groups. Both groups underwent non-surgical periodontal therapy, and in the optimized diet (OD) group, this treatment was associated with a diet plan. The sample consisted of 60 subjects; 32 (53%) were treated in the non-optimized diet group (ND group) and 28 (47%) in the OD group. In both groups, the periodontal treatment significantly improved the recorded periodontal outcomes between T0 and T1 (FMPS, FMBS, CAL, PPD). Inter-group differences were not statistically significant (p < 0.05). The linear regression models showed that the optimized diet was associated with a higher reduction in PPD and FMBS after the treatment, while patients who had higher LDL levels (over 100 mg/mL) had a less favorable improvement of PPD. The application of an improved diet plan can increase the reduction in PPD and FMBS after non-surgical periodontal therapy when compared with periodontal treatment alone.
- Published
- 2022