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Quintessence Publishing: Journals: QI
Quintessence International

Edited by Eli Eliav

ISSN 0033-6572 (print) • ISSN 1936-7163 (online)

November/December 2012
Volume 43 , Issue 10

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Comparison of nutrient intake between patients with periodontitis and healthy subjects

Henrike Staudte, Dr Rer Nat/Stefan Kranz, Dentist/Andrea Völpel, Dipl-Ing/Juliane Schütze, Prof Dr Rer Nat/Bernd W. Sigusch, Prof Dr Med, Dr Med Dent

Pages: 907-916
PMID: 23115770

Objective: Recent studies have shown that inflammatory diseases can be influenced by nutritional factors. For this reason, this study was designed to evaluate the food intake of patients with periodontal disease in comparison to healthy subjects using a 7-day food record (7-DFR). Method and Materials: The study population consisted of 42 patients with chronic periodontitis and 38 healthy subjects (controls). Periodontitis was diagnosed by using the Plaque Index, Sulcus Bleeding Index, and measurement of probing depth. All participants completed a 7-DFR, which was analyzed with DGE-PC Professional 2.7. To confirm the nutritional analysis, the vitamin C plasma level of each participant was measured. Additionally, the oral discomfort of patients with periodontal disease was ascertained by using an additional questionnaire. Results: Analysis of the 7-DFR revealed that patients with periodontitis had significantly lower intake rates of vitamin C, folic acid, magnesium, and fiber than those of healthy controls. The mean vitamin C plasma levels were significantly lower in patients with periodontitis (0.63 mg/dL) compared with healthy control subjects (1.13 mg/dL, P < .05). Evaluation of the questionnaire showed that approximately 50% of patients experienced discomfort while eating. Conclusion: The present study shows that patients with periodontitis have a reduced intake of vitamin C, folic acid, magnesium, and fiber compared with healthy subjects. This is possibly an outcome of oral discomfort during mastication. To avoid an insufficient nutrient supply for a patient with periodontal disease, the patient’s choice of foods should be closely monitored. (Quintessence Int 2012;43:907–916

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