This study aimed to assess the impact of different macronutrient interventions on oral health. Four dietary groups were formed based on protein source types: omnivorous versus semi-vegetarian and fat to carbohydrate ratio (omnivorous high fat, low carbohydrate, omnivorous higher carbohydrate, lower fat, semi-vegetarian lower carbohydrate, higher fat, semi vegetarian higher carbohydrate, lower fat). The omnivorous alternative consisted of 50% animal and 50% plant protein while the semi-vegetarian consisted of 70% plant and 30% animal protein.

 

Eberhard J et al.

The study group consisted of 67 healthy individuals aged 65-75 years. They were all provided with a set menu matched in food type, but the content varied as above.

 

Periodontal parameters, including periodontal probing depth, clinical attachment level, bleeding on probing and amount of gingival crevicular fluid, as well as microbial diversity in sub- and supragingival plaque were evaluated, pre and post the dietary intervention of four weeks. The baseline data recorded healthy periodontal conditions and mild to moderate periodontitis among the participants.

 

The results show a positive impact on periodontal parameters from the diet consisting of a semi-vegetarian protein source and a high-fat content; however, the microbiota composition did not change.

 

The authors emphasise the need to explore further the role of macronutrients in relation to periodontal health and disease and how this knowledge can be applied in practice.

 

This summary of a scientific study by Eberhard J et al. is presented by Anna Nilvéus Olofsson, DDS, Manager Odontology and Scientific Affairs. The full article can be read here.