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Central Research
What is the impact of diet on periodontal disease?
A healthy diet requires the consumption of different foods that provide nutrients to maintain systemic and periodontal health. Nutrients, in turn, are divided into: macronutrients, organic compounds needed in large quantities (carbohydrates, proteins, fats) that add energy and are involved in the growth and repair of tissues; and micronutrients, which are essential elements required in small quantities for the optimal performance of physiological, metabolic and protective functions (vitamins and minerals).
Within the group of periodontal diseases is periodontitis, which is a chronic inflammatory disease that destroys the structures that keep the tooth fixed (periodontium), which can lead to dental loss. The main signs of periodontal disease are: bleeding and purplish or reddish color of the gums, bad odor or taste in the mouth, and presence of white-yellowish mass (dental plaque) and/or dental calculus. In severe states there is pain, interdental black spaces, changes in the position and mobility of the teeth, making chewing, speech, health and aesthetics of the patient difficult.
Nutrition and periodontitis have a bidirectional relationship where an inadequate diet is considered a modifiable risk factor, and the adequate intake of macro and micronutrients is able to modulate the pro- and anti-inflammatory cascades, directly influencing the disease. Some of the main functions of macro and micronutrients on periodontitis are described below.
Carbohydrates:
they are essential for the proper functioning of our body, providing energy to all types of cells. There are different types of carbohydrates in the diet, some of which have positive effects on the periodontium, such as complex carbohydrates with fiber contained in whole grains, fruits, and legumes. On the other hand, refined complex carbohydrates and simple carbohydrates such as flour and sugars added to products show negative effects. Common table sugar (sucrose) is considered to be one of the main triggers for the formation of the yellowishwhite mastic that forms around the teeth, which is considered key in the onset and progression of the disease.
Lipids:
they are the main source of energy reserves in the body. Some of their functions are to regulate body temperature, send signals to the cells to fulfill their functions, modulate inflammation, etc. Their excessive consumption has been related to a greater destruction of the alveolar bone and an increase in inflammation, especially saturated fats and cholesterol, which are mainly found in butter or animal products. In contrast, monounsaturated and polyunsaturated fats, also known as healthy fats such as omega-3 (O-3) and omega-6 (O-6), can have positive effects on the periodontium, such as modifying the course of the disease by playing an antiinflammatory role and decreasing the signs of disease in conjunction with periodontal therapy.
Proteins:
are indispensable in the human diet, essential for the growth and repair of tissues. In the gum, proteins are important to maintain the integrity of the tissue; in severe protein deficiencies, there is a greater risk of losing teeth.
Vitamin D:
it is found in foods such as mushrooms, tuna, dairy products, etc. This vitamin has an anti-inflammatory effect on the mouth. In conjunction with periodontal treatment, it has a positive impact by eliminating the bacteria that initiate this disease, in addition to reducing gum bleeding. Inadequate intake of this nutrient reduces healing after oral surgery.
Vitamin C:
an important source of vitamin C is citrus fruits. It is essential for the proper function of the immune system and oral health, improves healing in the oral cavity, and reduces inflammation and bleeding of the gums.
Calcium:
it is found in fish, dairy products and by-products, etc. It is one of the main minerals necessary for tooth formation. Supplementation in conjunction with periodontal treatment improves the successful results of the therapy. It has been documented that the higher the calcium intake in the diet, the lower the risk of developing periodontal disease, and, on the contrary, a lower calcium intake is related to greater alveolar bone loss.
Myths about the impact of diet on periodontal disease
Does having a poor diet affect my gum health?
Yes, over- or under-consumption of some nutrients hurts the health of the oral cavity and gums, increasing inflammation and signs of periodontal disease.
Are carbohydrates bad for my oral health?
Yes and no. Carbohydrates are the main source of energy used by our body however, excessive consumption of added sugars in food or beverages is considered the main formator of the yellowish-white mass around the tooth. On the contrary, other carbohydrates, such as whole grains without added sugar or natural fruit, promote oral and periodontal health.
Can vitamin supplementation be a treatment for periodontitis?
No. Vitamin supplementation is used as an adjuvant treatment and improves results in conjunction with periodontal treatment. In addition, vitamin supplementation should be supervised by a nutritionist.
If I eat a lot of fats, am I more likely to develop periodontitis?
Yes. Excessive consumption of this macronutrient causes an imbalance in the body called oxidative stress, which directly damages the body’s cells and tissues, leading to periodontal disease. However, there are fats that, if consumed in moderation, control inflammation, for example, olive oil, avocado, and seeds.
Are all fats bad for the health of my gums?
No. There are fats with anti-inflammatory properties, such as polyunsaturated fats, among the best-known O-6 and O-3 (in the right proportion, a maximum ratio of 5:1), or monounsaturated fats, which can modify the structure of the cells of the periodontium preventing damage from oxidative stress and reducing inflammation in the body.
Alondra Del Carmen Ruiz Gutiérrez, PhD
Professor of the Postgraduate Program in Periodontics, CUCS, UdeG. Member of the National System of Researchers Candidate level.
Lucrecia Susana Carrera Quintanar, PhD
PhD in Translational Nutrition Sciences. CUCS, UdeG. Member of the National System of Researchers level I.
Fabiola Marquez Sandoval, PhD
Coordinator of the PhD in Translational Nutrition Sciences. CUCS, UdeG. Member of the National System of Researchers, level I.
Nydia Yazmín Sánchez Orozco, PhD student
Student in Translational Nutrition Sciences. CUCS, UdeG.
Maria J. Citlalli Perez Novoa, Bds
Bachelor of Dental Surgery, CUCS, UdeG.
References
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