TY - JOUR
T1 - Identification of Nutritional Factors to Evaluate Periodontal Clinical Parameters in Patients with Systemic Diseases
AU - Nakayama, Yohei
AU - Tabe, Shinichi
AU - Yamaguchi, Arisa
AU - Tsuruya, Yuto
AU - Kobayashi, Ryoki
AU - Oyama, Katsunori
AU - Kitano, Daisuke
AU - Kojima, Keisuke
AU - Kogawa, Rikitake
AU - Okumura, Yasuo
AU - Ogihara, Jun
AU - Senpuku, Hidenobu
AU - Ogata, Yorimasa
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/1
Y1 - 2023/1
N2 - Nutritional factors reflect the periodontal parameters accompanying periodontal status. In this study, the associations between nutritional factors, blood biochemical items, and clinical parameters were examined in patients with systemic diseases. The study participants were 94 patients with heart disease, dyslipidemia, kidney disease, or diabetes mellitus. Weak negative correlation coefficients were found between nine clinical parameters and ten nutritional factors. Stage, grade, mean probing depth (PD), rate of PD 4–5 mm, rate of PD ≥ 6 mm, mean clinical attachment level (CAL), and the bleeding on probing (BOP) rate were weakly correlated with various nutritional factors. The clinical parameters with coefficients of determinations (R2) > 0.1 were grade, number of teeth, PD, rate of PD 4–5 mm, CAL, and BOP rate. PD was explained by yogurt and cabbage with statistically significant standardized partial regression coefficients (yogurt: −0.2143; cabbage and napa cabbage: −0.2724). The mean CAL was explained by pork, beef, mutton, and dark green vegetables with statistically significant standardized partial regression coefficients (−0.2237 for pork, beef, and mutton; −0.2667 for dark green vegetables). These results raise the possibility that the frequency of intake of various vegetables can be used to evaluate periodontal stabilization in patients with systemic diseases.
AB - Nutritional factors reflect the periodontal parameters accompanying periodontal status. In this study, the associations between nutritional factors, blood biochemical items, and clinical parameters were examined in patients with systemic diseases. The study participants were 94 patients with heart disease, dyslipidemia, kidney disease, or diabetes mellitus. Weak negative correlation coefficients were found between nine clinical parameters and ten nutritional factors. Stage, grade, mean probing depth (PD), rate of PD 4–5 mm, rate of PD ≥ 6 mm, mean clinical attachment level (CAL), and the bleeding on probing (BOP) rate were weakly correlated with various nutritional factors. The clinical parameters with coefficients of determinations (R2) > 0.1 were grade, number of teeth, PD, rate of PD 4–5 mm, CAL, and BOP rate. PD was explained by yogurt and cabbage with statistically significant standardized partial regression coefficients (yogurt: −0.2143; cabbage and napa cabbage: −0.2724). The mean CAL was explained by pork, beef, mutton, and dark green vegetables with statistically significant standardized partial regression coefficients (−0.2237 for pork, beef, and mutton; −0.2667 for dark green vegetables). These results raise the possibility that the frequency of intake of various vegetables can be used to evaluate periodontal stabilization in patients with systemic diseases.
KW - chronic periodontitis
KW - correlation coefficients
KW - multiple linear regression
KW - nutritional factors
KW - systemic disease
UR - http://www.scopus.com/inward/record.url?scp=85146755277&partnerID=8YFLogxK
U2 - 10.3390/nu15020365
DO - 10.3390/nu15020365
M3 - Article
C2 - 36678235
AN - SCOPUS:85146755277
SN - 2072-6643
VL - 15
JO - Nutrients
JF - Nutrients
IS - 2
M1 - 365
ER -
