Dietary flavonoid intake and risk of periodontitis
Open accessAbstract
Background: The anti‐inflammatory effect associated with flavonoid‐containing foods and beverages could potentially impact the risk of periodontal disease. We prospectively investigate the associations between habitual flavonoid intake and incidence of periodontitis. Methods: The study population was 34,940 men from the Health Professionals Follow‐Up Study, who were healthy and free of periodontal disease at baseline (1986). Participants in the study provided medical and dental history through mailed questionnaires biennially, and provided dietary data through semi‐quantitative food frequency questionnaires every 4 years. We examined the associations between total flavonoids and six flavonoid subclasses (flavonoid polymers, anthocyanins, flavan‐3‐ols, flavanones, flavones, and flavonols) and incidence of periodontitis using Cox proportional hazard models. We adjusted for age, smoking, body mass index, physical activity, alcohol consumption, Alternative Healthy Eating Index, and diabetes. Results: There was no association between total flavonoids and the risk of periodontitis. The hazard ratio comparing the highest quintile of total flavonoid to the lowest quintile was 0.97 (95% confidence interval: 0.87 to 1.08, P‐value for trend = 0.61). Similar comparisons for flavonoids subclasses also did not show significant associations. Conclusion: No association was detected between habitual flavonoid intake and risk of periodontitis in the study population.
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Intake of particular foods such as farmed animal meat, dairy products, refined vegetable oils, and processed cereals affects the composition of the microbiota, leading to an increased representation of acid-producing and acid-tolerant organisms and periodontal pathogens.
“it has been observed that the intake of particular foods, such as farmed animal meat, dairy products, refined vegetable oils, and processed cereals, affects the composition of the microbiota, leading to an increased representation of acid-producing and acid-tolerant organisms and periodontal pathogens.”
From A Cross-Talk between Diet and the Oral Microbiome: Balance of Nutrition on Inflammation and Immune System’s Response during Periodontitis (2022) · cites this paper as [20]
The influence of diet on the oral microbiome has become more evident over the last decades while observing a shift toward a Westernized dietary pattern characterized by farmed animal meats, high-sugary dairy products, refined vegetable oils, and processed grains, accompanied by pathological changes in the oral microbiota, including increased representation of acid-producing and acid-tolerant.
“The influence of diet on the oral microbiome has become more evident over the last decades while observing a shift toward a “Westernized” dietary pattern characterized by staple foods, such as farmed animal meats, high-sugary dairy products, refined vegetable oils, and processed grains that were accompanied by pathological changes in the oral microbiota, including increased representation of acid-”
From A Cross-Talk between Diet and the Oral Microbiome: Balance of Nutrition on Inflammation and Immune System’s Response during Periodontitis (2022) · cites this paper as [20]
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- Authors
- Alhassani, A. A., Hu, F. B., Rimm, E. B., Li, Y., Rosner, B. A., Willett, W. C., & Joshipura, K. J.
- Affiliations
- Harvard University (US)
- Brigham and Women's Hospital (US)
- Corresponding author
- Joshipura, Kaumudi J.
- ORCID
- Venue
- Journal of Periodontology
- Publisher
- Wiley
- Published
- 2020-02-05
- Volume
- 91
- Issue
- 8
- Pages
- 1057-1066
- ISSN
- 0022-3492 (ISSN-L)
- 1943-3670
- PMC
- PMC7718789
- OpenAlex
- W2999111928
- Cited by
- 12
- References
- 44
- Citations by year
- 2025: 3 · 2024: 2 · 2023: 1 · 2022: 2 · 2021: 3
- FWCI
- 1.53
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Journal of Periodontology (publishedVersion)
- PubMed (publishedVersion)
- PubMed Central (acceptedVersion)
- Funders
- National Cancer Institute (UM1CA167552, U01CA167552)
- Topics
- Health Sciences › Dentistry › Periodontics › Oral microbiology and periodontitis research
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- dietary flavonoids, periodontitis, flavonoid subclasses, anthocyanins, flavan-3-ols, flavanones, flavones, flavonols, periodontal disease risk, anti-inflammatory activity, men
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