Nutrition as a Key Modifiable Factor for Periodontitis and Main Chronic Diseases
| Autor: | Agnes Giboreau, Denis Bourgeois, Claude Dussart, Florence Carrouel, Prescilla Martinon, Laurie Fraticelli |
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| Přispěvatelé: | Parcours santé systémique (P2S), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon, Institut Paul Bocuse, Centre de Recherche, Institut Paul Bocuse, Ecully, France |
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Vitamin
Physiology lcsh:Medicine Article chronic diseases 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Periodontal disease prevention Diabetes mellitus medicine Vitamin D and neurology 030212 general & internal medicine Risk factor 2. Zero hunger Periodontitis nutriment business.industry lcsh:R 030206 dentistry General Medicine medicine.disease Micronutrient 3. Good health Increased risk nutrition chemistry risk factor [SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie business diet [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition periodontal diseases |
| Zdroj: | Journal of Clinical Medicine Journal of Clinical Medicine, MDPI, 2021, 10 (2), pp.197. ⟨10.3390/jcm10020197⟩ Journal of Clinical Medicine, MDPI, 2021, 10, ⟨10.3390/jcm10020197⟩ Journal of Clinical Medicine, Vol 10, Iss 197, p 197 (2021) Volume 10 Issue 2 |
| ISSN: | 2077-0383 |
| DOI: | 10.3390/jcm10020197⟩ |
| Popis: | Nutrition is recognized as an essential component in the prevention of a number of chronic diseases, including periodontal disease. Based on these considerations, a better understanding is required regarding how the diet, and more particularly the intake of macronutrients and micronutrients, could impact the potential relationship between nutrition and periodontal diseases, periodontal diseases and chronic diseases, nutrition and chronic diseases. To overcome this complexity, an up-to-date literature review on the nutriments related to periodontal and chronic diseases was performed. High-sugar, high-saturated fat, low-polyols, low-fiber and low-polyunsaturated-fat intake causes an increased risk of periodontal diseases. This pattern of nutrients is classically found in the Western diet, which is considered as an &lsquo unhealthy&rsquo diet that causes cardiovascular diseases, diabetes and cancers. Conversely, low-sugar, high-fiber and high-omega-6-to-omega-3 fatty acid ratio intake reduces the risk of periodontal diseases. The Mediterranean, DASH, vegetarian and Okinawa diets that correspond to these nutritional intakes are considered as &lsquo healthy&rsquo diets, reducing this risk of cardiovascular diseases, diabetes and cancers. The role of micronutrients, such as vitamin D, E, K and magnesium, remains unclear, while others, such as vitamin A, B, C, calcium, zinc and polyphenols have been shown to prevent PDs. Some evidence suggests that probiotics and prebiotics could promote periodontal health. Periodontal and chronic diseases share, with a time delay, nutrition as a risk factor. Thus, any change in periodontal health should be considered as a warning signal to control the dietary quality of patients and thus reduce the risk of developing chronic diseases later on. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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