The Effect of Quality of Diet on Periodontal Health Status among a Sample of Adult Egyptian Patients: A Hospital-Based Cross-Sectional Study | ||
| Advanced Dental Journal | ||
| Volume 6, Issue 4, October 2024, Pages 819-832 PDF (1.14 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/adjc.2024.252064.1438 | ||
| Authors | ||
| abdullah salem alshantub* 1; Mai Zakaria Ibrahim2; riham omar ibrahim3 | ||
| 1periodontology department, faculty of dentistry, cairo university | ||
| 2Associate professor of Oral Medicine and Periodontology Dep., Faculty of Dentistry, Cairo University, Egypt | ||
| 3Professor of Oral Medicine and Periodontology Department, Faculty of Dentistry, Cairo University, Cairo, Egypt | ||
| Abstract | ||
| Aim: The aim of this study was to determine the effect of quality of diet on periodontal health status in a sample of adult Egyptian patients. Material & methods: This cross-sectional investigation was conducted on 328 cases; clinical assessment of each patient was performed to achieve a consensus regarding to the novel classification of periodontal disorders published in 2018. Then, a questionnaire was filled out, where the 1 section included questions regarding demographic information about the individual (age, sex, marital status, occupation, and education level), and the 2 section was about dietary habits. Results: There were statistically significant relation regarding values of PI with meat, cereals, dairy products, fats, sweets, and nuts. And there were a statistically significant association regarding values of BOP only with fat and fruits, the association between (CAL/PD), and quality of diet showed statistical significance relation in cereals, dairy products, and nuts. Clinical diagnosis showed that 33 participants had healthy, localized, or generalized gingivitis (109 and 135, respectively). 22 patients had stage I periodontitis, 18 had stage II, 3 had stage III, and 8 had stage IV of the disease. 18 of the periodontitis participants were in the grade A group, 21 were in the grade B group, and 12 were in the grade C group. Conclusion:Cereals, fruits, dairy products, fats, sweets, and nuts consumption revealed a statistically significant association between the quality of diet and periodontal health. Periodontal clinical parameters (PI, BOP, CAL, and PD) showed statistically significant association among different quality of diet groups. | ||
| Keywords | ||
| Nutrition; Periodontal Health; Periodontitis; Vitamins; Minerals | ||
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