Clinical results of improvement in periodontal condition by administration of oral probiotics.

Dental plaque-related diseases (cavities, gingivitis, periodontitis and halitosis) have been traditionally controlled by mechanical non-specific removal of plaque. However, many novel treatment approaches aim to inhibit the growth of pathogenic bacteria or to remove their toxins. Probiotics are viable microorganisms which, when administered in adequate amounts, provide a health benefit to the host. Recently, probiotics have been applied as new tools for the improvement of dental health. They have been used to substitute existing antibiotic treatments due to increased resistant bacteria. Probiotics not only have antibacterial activity, but they also have inhibitory effects on the reappearance of oral pathogenic bacteria. The aim of this study was to assess the clinical effect of the administration of probiotics agents in the treatment of mild to moderate periodontitis.

Microbiological results of improvement in periodontal condition by administration of oral probiotics.

Oral bacteria that degrade sulphur-containing amino acids (cysteine, cystine, and methionine) produce volatile sulphur compounds (VSCs = hydrogen sulphide, methyl mercaptan, and dimethyl sulphide) highly correlated with halitosis. When these bacteria are given the right environment, i.e. periodontal disease, cariogenic biofilm or food source they can grow in number very quickly and will start to convert proteins to VSC that, together with volatile fatty acids are largely responsible for oral malodor. Recently, the prevention of dental caries and periodontal diseases using various probiotics has been attempted. The purpose of this study was to investigate the effects of probiotics based on in vitro analysis, such as antibacterial activity, and to evaluate the neutralizing effect of probiotics on halitosis, the levels of VSCs were measured by gas chromatography. .

Periodontal condition in relation to the adherence to nutrient recommendations in daily smokers.

AIM: To examine whether a healthy diet based on nutrient recommendations is associated with periodontal condition in smokers. MATERIAL AND METHODS: Daily smokers from the cross-sectional Health 2000 Survey (BRIF 8901) in Finland were analysed in two age groups (30-49 and 50-79 years, n = 704 and 267) and according to the level of oral hygiene. Periodontal condition was measured as the number of sextants with gingival bleeding and teeth with ≥4 mm deepened periodontal pockets. Information on nutrition was collected by a validated food frequency questionnaire and measured using the Baltic Sea Diet Score (BSDS) and the Recommended Finnish Diet Score (RFDS). RESULTS: In the total study population, no association between the scores and periodontal condition was observed. Among 30- to 49-year-old participants with good oral hygiene, diet scores associated inversely with the number of teeth with deepened periodontal pockets (p = .078 (BSDS) and p = .027 (RFDS)). CONCLUSIONS: In a representative sample of Finnish adults who smoke, a healthy diet was not associated with periodontal condition. Among a younger age group with good oral hygiene, a healthy diet associated with better periodontal condition. Age and oral hygiene appeared to modify the association between diet and periodontal condition.

Nitric oxide and inflammatory periodontal disease.

Free radicals are species capable of independent existence that contain 1 or more unpaired electrons. These species are beneficial to the host if secreted in appropriate amounts, and may act as powerful antibacterial agents or help in the regulation of vascular tone in the endothelium. In healthy individuals, there is an appropriate balance between free radicals and their scavengers. This balance can be shifted to an unhealthy pro-oxidant state when the production of free radicals is increased, resulting in serious cell damage leading to progressive inflammatory diseases of the periodontium and periapical tissues, and/or precancerous and cancerous lesions of the oral cavity. Free radicals can be important biomarkers for these diseases when clinical symptoms are not present. Nitric oxide (NO) is a free radical gas and an inflammatory biomarker. The aim of this paper is to present the role of NO in periodontal health and inflammation.

Nutrigenomics: the role of nutrients in gene expression.

Improved understanding of the mechanism behind periodontal tissue destruction, the potential protective role of nutrients and the advent of modern genomic measurement tools has led to an increased interest in the association between nutrition and periodontal disease. To date, evidence for a direct link between periodontal disease and nutrition has come mainly from large observational cross-sectional studies or very small double-blind randomized supplementation trials, with a large proportion finding no significant association between the nutrient being analyzed and markers of periodontal disease status. The advent of the 'genomic era' has introduced the concept of nutrigenomic studies, which aim to reveal the relationship between nutrition and the genome to provide a scientific basis for improved public health through dietary means. Used alongside relatively inexpensive high-throughput technology, this will allow the effect of diet on the etiology of periodontal disease to be studied in greater detail. As it is extremely likely that interactions between genotype and diet are important in determining the risk of the most common complex diseases, it is highly probable that these interactions will be important in determining periodontal disease risk. Numerous nutritional genetic studies where the outcome measures have been markers of disease risk, most notably cardiovascular disease and cancer, provide proof of principle, highlight the importance of understanding these interactions and illustrate where the effect of dietary modification on periodontal disease progression may have been overlooked previously by observational studies.

Dietary antioxidants and periodontal disease in community-based older Japanese: a 2-year follow-up study.

OBJECTIVE: To investigate the longitudinal relationship between the intake of dietary antioxidants and periodontal disease in community-dwelling older Japanese. DESIGN: A retrospective cohort study, with a follow-up of 2 years (2003-2005). Intakes of dietary antioxidants (vitamin C, vitamin E, α-carotene and ß-carotene) were assessed with a validated FFQ. Participants were classified by tertile of antioxidant intake. Full-mouth periodontal status, measured as the clinical attachment level, was recorded at baseline and follow-up examinations. Periodontal disease progression was considered as loss of attachment of 3 mm or greater over the study period at the interproximal site for each tooth. Finally, the number of teeth with periodontal disease progression per person was calculated and was used as the outcome. Poisson regression analysis was conducted, with dietary antioxidants as the main exposure, to estimate their influence on the number of teeth with periodontal disease progression. SETTING: Niigata City (Japan). SUBJECTS: Dentate individuals aged 75 years in 2003, for whom data were available, were included in the analyses (n 264). RESULTS: A higher intake of dietary antioxidants was inversely associated with the number of teeth with periodontal disease progression, controlling for other variables. The multivariate-adjusted incidence rate ratios in the first, second and third tertiles were 1·00, 0·76 (95 % CI 0·60, 0·97) and 0·72 (95 % CI 0·56, 0·93) for vitamin C; 1·00, 0·79 (95 % CI 0·62, 0·99) and 0·55 (95 % CI 0·42, 0·72), for vitamin E; and 1·00, 1·02 (95 % CI 0·81, 1·29) and 0·73 (95 % CI 0·56, 0·95) for ß-carotene. CONCLUSIONS: The study results suggest that higher intake of antioxidants may mitigate periodontal disease in community-dwelling older Japanese.

Effects of fruit and vegetables intake in periodontal diseases: A systematic review.

Periodontal diseases affect up to 90% of the population worldwide. Deficiencies in vitamins, minerals and polyphenolic compounds, whose main sources are fruit and vegetables (F&V), may predispose to these diseases. The PICO (Patient, Intervention of interest, Comparison or Control Intervention, and Outcome) question was: What is the effect of F&V intake on the outcomes of periodontal diseases, observed in either experimental or observational studies of human populations suffering from periodontitis or gingivitis, compared to controls without intervention or healthy people.The review was conducted using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol for search strategy, selection criteria and data extraction. The searched databases included MEDLINE (PubMed), Scopus and Google Scholar. A total of 181 potentially relevant articles were identified, which were then evaluated according to pre-specified criteria relating to relevance and quality. Finally, 15 articles were selected for review. Four articles described intervention studies, 3 reported on prospective and retrospective cohort studies, and 8 concerned cross-sectional studies. A total of 10,604 people aged 15-90 years took part in the studies. On the basis of the research it can be concluded that the consumption of at least 5 servings of F&V per day may prevent the progression of periodontal diseases, especially periodontitis, and even tooth loss. Moreover, incorporation of specific F&V into the diet or, alternatively, their lyophilized forms, and nutritional education activities seem to support the standard of care therapy of gingivitis and periodontitis. However, further observational and well-designed experimental studies, with homogeneous periodontal status outcomes, are needed to confirm these findings. Furthermore, professional dietetics care for periodontal patients should become an integral component of the healthcare program.

Incorrect nutrition as a risk factor for periodontal disease.

Knowledge of the cause, prevention, and treatment of periodontal disease has increased rapidly during the past several decades; however, periodontal disease is still a prevalent infection, the treatment of which consumes vast amounts of financial and manpower resources. The intention of this article is to explore the role of nutrition in both the initiation and treatment of periodontal disease and to suggest that dental health professionals should consider nutritional guidance as a part of routine periodontal care.

The influence of the calcium/phosphorus ratio in the diet on human bone disease, the role of nutritive secondary hyperparathyroidism.

60 out of 100 patients suffering from severe periodontal disease received a daily calcium supplementation of 1,000 or 2,000 mg during a period of 9 or 12 months. Different investigations such as PTH and serum parameters were not influenced by this treatment. However, animal experiments, as well as acute studies in men involving an oral phosphorus load, suggest that parathyroid secretion might be increased by a lowered calcium/phosphorus ratio. Therefore it is possible that a diet too low in calcium could contribute to the pathogenesis of periodontal disease. The lacking effect of calcium therapy implies very strongly that other factors are more important for the development of this disorder.

A high-fiber, low-fat diet improves periodontal disease markers in high-risk subjects: a pilot study.

Periodontal disease is related to aging, smoking habits, diabetes mellitus, and systemic inflammation. However, there remains limited evidence about causality from intervention studies. An effective diet for prevention of periodontal disease has not been well established. The current study was an intervention study examining the effects of a high-fiber, low-fat diet on periodontal disease markers in high-risk subjects. Forty-seven volunteers were interviewed for recruitment into the study. Twenty-one volunteers with a body mass index of at least 25.0 kg/m(2) or with impaired glucose tolerance were enrolled in the study. After a 2- to 3-week run-in period, subjects were provided with a test meal consisting of high fiber and low fat (30 kcal/kg of ideal body weight) 3 times a day for 8 weeks and followed by a regular diet for 24 weeks. Four hundred twenty-five teeth from 17 subjects were analyzed. Periodontal disease markers assessed as probing depth (2.28 vs 2.21 vs 2.13 mm; P < .0001), clinical attachment loss (6.11 vs 6.06 vs 5.98 mm; P < .0001), and bleeding on probing (16.2 vs 13.2 vs 14.6 %; P = .005) showed significant reductions after the test-meal period, and these improvements persisted until the follow-up period. Body weight (P < .0001), HbA1c (P < .0001), and high-sensitivity C-reactive protein (P = .038) levels showed improvement after the test-meal period; they returned to baseline levels after the follow-up period. In conclusion, treatment with a high-fiber, low-fat diet for 8 weeks effectively improved periodontal disease markers as well as metabolic profiles, at least in part, by effects other than the reduction of total energy intake.

Functional foods and strategies contrasting bacterial adhesion.

Antibacterial strategies targeting bacterial adhesion to substrates are considered a valuable alternative to traditional antibiotic therapy, in view of the great advantage they bring in combating the infectious process at the very early stage without selecting for drug resistant cells. Amongst bioactive compounds with activity against bacterial adhesion, several are found in natural food and beverages, such as cranberry, tea, coffee, wine and milk. For the analysis of their anti-infective potential, successful experimental models can be conducted using different substrates from the oral cavity. Studies conducted so far in this field allowed the discovery of a variety of anti-adhesive fractions and compounds proven to be effective against bacterial traits involved in the development of oral pathologies such as caries and gingivitis/periodontitis. Discovering new anti-adhesive compounds from natural products, unravelling and testing their prophylactic and therapeutic values, and improving their use in the general population are promising new frontiers in the global fight against human infectious diseases.

Calcium and vitamin D use among adults in periodontal disease maintenance programmes.

OBJECTIVES: To determine the level of calcium and vitamin D oral supplementation in patients in periodontal disease maintenance programmes. DESIGN: Convenience survey. SETTING: St. Louis Metropolitan region. SUBJECTS AND METHODS: Patients (n = 228) in two university-based, periodontal disease maintenance programmes. MAIN OUTCOME MEASURES: Reported amounts of oral calcium and vitamin D supplementation were tested for differences based on gender and race. RESULTS: The last published recommended daily intakes from the United States (US) Food and Nutrition Board (FNB) for adults >50 years of age are 1,200 mg calcium and 400 IU vitamin D (or 600 IU if over 70). The mean age of the 228 patients (125 females and 103 males) was 63.6 +/- 11.0 years (standard deviation). Of the 228 patients surveyed: (1) 204 (89%) were >50 years of age and of these, only 15 (7%) met the US FNB's recommended intakes of calcium and vitamin D from supplementation; (2) 138 (66%) reported that they took no oral supplementation, with significantly more males (n = 82) than females (n = 56) not taking supplementation (p = 0.03); (3) 88 (39%) took calcium supplementation, with females (947 +/- 511 mg/day) taking significantly (p <0.001) more than males (632 +/- 907 mg/day); and (4) 66 (29%) took vitamin D supplementation, with females(420 +/- 227 IU/day) taking approximately the same amount as males (443 +/- 317 IU/day, p >0.05). The amounts of oral supplementation did not vary with race (p >0.05). CONCLUSION: The use of calcium and vitamin D supplementation has been promoted for years, yet the numbers of adults taking supplements remains low and the level of supplementation varies greatly. Knowledge of the benefits of supplementation needs to be better disseminated and research needs to be conducted to determine optimal levels of calcium and vitamin D supplementation.

[Nutrition and periodontal disease]. / Alimentatia si boala parodontala.

It is difficult ro assess the role of nutrition in the etiology and progression of periodontal disease because many other factors besides the local effect of plaque affect periodontal tissue metabolism. It is clear that nutrition can affect host response to bacterial plaque and it is also apparent that there may be a need for the intake of greater amounts of certain nutrients (such as ascorbic acid, iron etc.). Inadequate nutrient intake or deficiency is significant because of the number of interactions that occur during the assimilation of foods and the effects of stress and medication. Periodontal health cannot be achieved unless nutrient deficiency is corrected along with the other phases of treatment.

Suplementos dietarios en periodoncia: revisión bibliográfica narrativa / Additives in periodontics: a narrative review of the literature

Se realizó la revisión de los trabajos de investigación relacionados con la utilización de resolvinas y probióticos como complementos dietarios en la terapia periodontal, tanto en animales de experimentación como en humanos, describiendo el origen, la composición y los posibles mecanismos de acción. A partir de los trabajos revisados, se concluyó que las aludidas sustencias son, en la actualidad, un tema de investigación no traspolable a la clínica y que en el mediano plano, podrían potenciar las terapias actuales para patologías periodontales específicas.

Light microscopy investigation of the action of the unsaponifiable residue of vegetable oils on rat periodontal disease induced by a high carbohydrate diet.

Rats, submitted to a sucrose diet for 12 months, were normally fed for another 6 months either with or without addition of the unsaponifiable residue of vegetable oils. It appears that unsaponifiable substances reinforce the collagen fiber network of the periodontium. The presence of a dense supracristal barrier accounts for the lack of an infraosseous pocket and for the limitation of bone resorption despite the high level of the sucrose diet.

Physiological approaches to the control of oral biofilms.

Evidence that physiological strategies may be potential routes for oral biofilm control has come from (i) observations of the variations in the intra-oral distribution of members of the resident oral microflora, (ii) changes in plaque composition in health and disease, and (iii) data from laboratory model systems. Key physiological factors that were identified as significant in modulating the microflora included the local pH, redox potential (Eh), and nutrient availability. Increases in mutans streptococci and lactobacilli occur at sites with caries; growth of these species is selectively enhanced at low pH. In contrast, periodontal diseases are associated with plaque accumulation, followed by an inflammatory host response. The increases in Gram-negative, proteolytic, and obligately anaerobic bacteria reflect a low redox potential and a change in nutrient status due to the increased flow of gingival crevicular fluid (GCF). Consequently, physiological strategies for oral biofilm control should focus on reducing the frequency of low pH in plaque by (i) inhibiting acid production, (ii) using sugar substitutes, and (iii) promoting alkali generation from arginine or urea supplements. Similarly, strategies to make the pocket environment less favorable to periodonto-pathogens include (i) anti-inflammatory agents to reduce the flow of (and hence nutrient supply by) GCF, (ii) bacterial protease inhibitors, and (iii) redox agents to raise the Eh locally. Most laboratory and clinical findings support the concept of physiological control. However, some data suggest that the ordered structure and metabolically interactive organization of mature dental plaque could generate a community with a high level of homeostasis that is relatively resistant to deliberate external manipulation.