Dental Health Imaging, Jobs, Education & Resources

It has been concluded that any food material that can play a part in the formation of dental plaque has a risk for provoking inflammation resulting in periodontal disease. The latter is the result of increasing bacterial activity in tooth biofilm.

Sugars are among the main compounds that contribute in dental plaque formation. Sucrose, for example, enriches the bacterial growth of types such as Streptococcus mutans and Streptococcus sobrinus. After degeneration of food materials containing such sugar, the bacterial growth in the mouth starts to increase leading to the formation of plaque matrix. Having dental plaque for a long time without appropriate treatment will provoke gingivitis which is usually followed by periodontal pocketing, accumulation of anaerobic bacteria in those pockets, and eventually loss of alveolar bone.

However, poor diet can also result in periodontal disease that is independent of sugar content in food material. This type of diet can cause alteration in oral microbial characteristics using several mechanisms. These include changes in antibacterial and physicochemical features of saliva. This alteration can result in faster development of periodontal disease.

Meanwhile, insufficient antioxidant intake is also considered one of the causes of periodontal disease. But the exact relation between deficiencies in compounds such as vitamin C, beta-carotene, and alpha-tocopherol (vitamin E) and the development of periodontal disease has not been fully elucidated.

Another interesting fact has been recently evaluated: the relationship between folic acid intake in diet and periodontal disease. Studies suggest that deficiency in folic acid can be linked to gingival bleeding. More investigations are still needed for better understanding of this potential relationship.

Additional research assessing the relationship between diet and periodontal disease suggests that deficiency in vitamin D and calcium can play a role in development of periodontal disease. As a result, the study team recommends a daily administration of food materials that include antioxidants, vitamin D, and calcium. Such food materials include fruits and vegetables.

Minerals may also play a role in development of periodontal disease. Magnesium for instance has been linked, at least in one study, with changes in the metabolism of bone and the stability of osseointegrated implants.

One study assessed the effect of combining micronutrients (Orthomol Vital m/f) and administering them for 3 months. It was found that such a combination resulted in slight improvement of the gums for people at high risk for development of periodontal disease.

Another study assessed the effect of probiotic milk on gingival health. It involved 28 adults with half of them given the milk for 28 days. When compared with control subjects in the study, it was found that those who were given the milk had reduced markers for periodontal disease, such as gingival crevicular fluid volumes and the amount of bleeding from the gum coming during probing.

Of potential significance, having excesses of certain materials in the diet can increase the development of periodontal disease. For instance, a diet with high fat content is linked to high gingival bleeding on probing, in addition to signs such as pocket formation and higher levels of proinflammatory cytokines in the blood. Yet, polyunsaturated fatty acids, which are known to be beneficial, can help in the management of periodontal disease. More investigation in this role is still needed.