Influence of Certain Nutritional Products On Periodontal Status

Tefiku  Urim; Popovska  Mirjana; Cana  Amella; Lindita  Zendeli Bedxeti; Recica  Bilbil; Ana  Spasovska-Gjorgovska; Spiro  Spasovski

doi:10.19044/esj.2022.v18n11p90

Tefiku Urim Doctor of Dental Medicine, Spec. of Periodontology and Oral Pathology, “Denta Med” Pristina, Republic of Kosovo
Popovska Mirjana MSc, PhD, University Dental Clinical Centre, Department of Periodontology and Oral Pathology, Faculty of Dentistry, “Ss. Cyril and Methodius University”, Skopje, Republic of N. Macedonia
Cana Amella Doctor of Dental Medicine, Spec. of Orthodontics, University Dental Clinical Centre, Department of Periodontology and Oral Pathology, Skopje, Republic of N. Macedonia
Lindita Zendeli Bedxeti University Dental Clinical Centre, Department of Periodontology and Oral Pathology, Skopje, Republic of N. Macedonia
Recica Bilbil Doctor of Oral Medicine, Spec. of Oral Surgery, University Dental Clinical Centre, Department of Dental Emergency-Pristina, Republic of Kosovo
Ana Spasovska-Gjorgovska MD, PZU, “Ilinden 96” Skopje, Republic of N. Macedonia
Spiro Spasovski Doctor of Dental Medicine, MSc, “Dr. Spasovski” Skopje, Republic of N. Macedonia

DOI: https://doi.org/10.19044/esj.2022.v18n11p90

Keywords: dental, Chronic periodontitis, nutritional products, clinical attachment loss

Abstract

Material and Method: 60 patients within the age range of 35-65 years were included. The selection of the respondents was made by a simple random method. As a criterion in the research sample, the depth of the periodontal pockets was taken into account, which was from 3 to 5 mm, according to which a selection was made. Chronic periodontal disease with a clinically manifest stage was diagnosed in all patients. Each of the respondents had the opportunity to estimate the frequency of personal consumption of 6 selected food items (vegetables, fast food, fish, meat, fruits, and desserts) by choosing one of three possible answers (never, infrequently and often consumed). For the clinical part of the study, 4 parameters were measured, namely: GI-gingival inflammation, PI-plaque index, PPD-depth of periodontal pockets, and CAL-clinical loss of attachment. The findings were statistically processed.

Results: For the male and female respondents, the average age was 39.8 ± 5.3 with min/pop of 30/53 years and 41.2 ± 6.3 with min / pop of 32/55 years, respectively.

The analysis showed that, for p> 0.05, the frequency of consumption of vegetables significantly decreased, and the consumption of fast food insignificantly increased the values of the four clinical parameters (GI, PI, PPD, CAL).

Conclusion: Consumption of fish, meat, and vegetables reduces the values of clinical parameters (PI, GI, PPD, CAL). This is in contrast to fast food and dessert which indicated an increase in the values of PPD and CAL.

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