Periodontitis ile diyet inflamatuvar indeksi ilişkili midir?
[ X ]
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Nuh Naci Yazgan Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırma, 2021 yılının Haziran ile Ekim ayları arasında İnönü Üniversitesi Periodontoloji Ana Bilim Dalı'nda periodontitis tanısı konmuş yaşları 46.24±12.84 yıl olan 119 hastada periodontitis ile diyet inflamatuvar indeksi (Dİİ) arasındaki ilişkiyi saptamak amacıyla yürütülmüştür. Hastaların sosyodemografik özellikleri anket formu ile yüz yüze kaydedilmiş, vücut ağırlığı (kg), boy uzunluğu (cm) belirlenerek beden kütle indeksleri (BKİ, kg/m2) hesaplanmıştır. Ayrıca, üç günlük besin tüketim kayıtları ile günlük alınan enerji ve besin ögeleri belirlenmiştir. Hastalar Dİİ puanlarına göre antiinflamatuvar ve proinflamatuvar beslenenler olarak iki gruba ayrılmıştır. Buna göre; hastaların %45.3'nün (n=54) antiinflamatuvar, %55.7'sinin (n= 65) proinflamatuvar beslenme profiline sahip oldukları belirlenmiştir. Diyet inflamatuvar indeksi puanı antiinflamatuvar beslenen grupta en az "(-25.15)", en çok "(-0.08)"; proinflamatuvar beslenen grupta en az "(+0.01)", en çok "(+21.00)" olarak hesaplanmıştır. Günlük, enerjinin yağdan gelen yüzdesi, tekli doymamış yağ asitleri, çoklu doymamış yağ asitleri, omega-3, omega-6 yağ asitleri, posa, A vitamini, tiamin, B6 vitamini, C vitamini, folik asit, demir (Fe), magnezyum (Mg) ve çinko (Zn), kafein, çay ve biber tüketimlerinin antiinflamatuvar beslenen grupta proinflamatuvar beslenen gruptan fazla olduğu saptanmıştır (p<0.05). Diyet inflamatuvar indeksi ile yağ (r=-0.233, p=0.011), tekli doymamış yağ asitleri (r=-0.210, p=0.022), çoklu doymamış yağ asitleri (r=-0.380, p=0.000), posa (r=-0.341,p=0.000), A vitamini (r=-0.182, p=0.048), E vitamini (r=-0.420, p=0.000), B6 vitamini (r=-0.379, p=0.000), folik asit (r=-0.269, p=0.003), C vitamini (r=-0.415, p=0.000), demir (r=-0.325, p=0.000) ve çinko (r=-0.226, p=0.013) alımı arasında negatif yönlü, anlamlı ve zayıf bir korelasyon olduğu belirlenmiştir. Bu çalışma sonucunda; periodontitisli hastalarda proinflamatuvar beslenme profilinin antiinflamatuvar beslenenlerden daha yüksek olduğu görülmüştür. Antiinflamatuvar beslenen peridontitisli hastalarda inflamasyonda etkili olduğu bilinen çoklu doymamış yağ asitleri, omega-3 yağ asitleri, posa, antioksidan özellikli A, C, E vitaminleri, Zn, kafein, çay, biber tüketimlerinin anlamlı olarak daha fazla olduğu ortaya konmuştur. Bu nedenle periodontitis oluşumunu önleyebilmek için diyetin inflamatuvar yükünün azaltılmasının yararlı olabileceği düşünülmüştür.
This study was carried out to determine the relationship between periodontitis and dietary inflammatory index in 119 patients aged 46.24±12.84 years who were diagnosed with periodontitis in the Department of Periodontology of İnönü University between June and October 2021. Sociodemographic characteristics of the patients were recorded face to face with a questionnaire, body weight (kg) and height (m) were determined and body mass indexes (BMI, kg/m2) were calculated. In addition, three-day food consumption records and daily energy and nutrients were determined. The patients were divided into two groups according to their Dİİ scores as those on anti-inflammatory and pro-inflammatory diets. According to this; it was determined that 45.3% (n=54) of the patients had an anti-inflammatory and 55.7% (n=65) a pro-inflammatory nutritional profile. The Dİİ score was calculated as the least "(-25.15)" and the maximum "(-0.08)" in the anti-inflammatory group; in the proinflammatory group, it was calculated as "(+0.01)" at least and "(+21.00)" at most. Daily energy, percentage of energy from fat, monounsaturated fatty acids, polyunsaturated fatty acids, omega-3, omega-6 fatty acids, fiber, vitamin A, thiamine, vitamin B6, vitamin C and folic acid, iron (Fe), magnesium (Mg) and zinc (Zn), caffeine, tea and pepper consumption were found to be higher in the anti-inflammatory group than in the proinflammatory group (p<0.05). It was determined that there was a negative, significant and weak correlation between Dİİ and intake of fat (r=-0.233, p=0.011), monounsaturated fatty acids (r=-0.210, p=0.022), polyunsaturated fatty acids (r=-0.380, p=0.000), fiber (r=-0.341, p=0.000), vitamin A (r=-0.182, p=0.048), vitamin E (r=-0.420, p=0.000), vitamin B6 (r=-0.379, p=0.000), folic acid (r=-0.269, p=0.003), vitamin C(r=-0.415, p=0.000), iron (r=-0.325, p=0.000) and zinc (r=-0.226, p=0.013). As a result of this study; it was observed that the anti-inflammatory diet profile in patients with periodontitis was higher than those on pro-inflammatory diets. It has been revealed that the consumption of polyunsaturated fatty acids, omega-3 fatty acids, fiber, antioxidant vitamins A, C, E, Zn, caffeine, tea and pepper, which are known to be effective in inflammation, are significantly higher in patients with periodontitis on an anti-inflammatory diet. For this reason, it was thought that it would be beneficial to reduce the inflammatory load of the diet in order to prevent the formation of periodontitis.
This study was carried out to determine the relationship between periodontitis and dietary inflammatory index in 119 patients aged 46.24±12.84 years who were diagnosed with periodontitis in the Department of Periodontology of İnönü University between June and October 2021. Sociodemographic characteristics of the patients were recorded face to face with a questionnaire, body weight (kg) and height (m) were determined and body mass indexes (BMI, kg/m2) were calculated. In addition, three-day food consumption records and daily energy and nutrients were determined. The patients were divided into two groups according to their Dİİ scores as those on anti-inflammatory and pro-inflammatory diets. According to this; it was determined that 45.3% (n=54) of the patients had an anti-inflammatory and 55.7% (n=65) a pro-inflammatory nutritional profile. The Dİİ score was calculated as the least "(-25.15)" and the maximum "(-0.08)" in the anti-inflammatory group; in the proinflammatory group, it was calculated as "(+0.01)" at least and "(+21.00)" at most. Daily energy, percentage of energy from fat, monounsaturated fatty acids, polyunsaturated fatty acids, omega-3, omega-6 fatty acids, fiber, vitamin A, thiamine, vitamin B6, vitamin C and folic acid, iron (Fe), magnesium (Mg) and zinc (Zn), caffeine, tea and pepper consumption were found to be higher in the anti-inflammatory group than in the proinflammatory group (p<0.05). It was determined that there was a negative, significant and weak correlation between Dİİ and intake of fat (r=-0.233, p=0.011), monounsaturated fatty acids (r=-0.210, p=0.022), polyunsaturated fatty acids (r=-0.380, p=0.000), fiber (r=-0.341, p=0.000), vitamin A (r=-0.182, p=0.048), vitamin E (r=-0.420, p=0.000), vitamin B6 (r=-0.379, p=0.000), folic acid (r=-0.269, p=0.003), vitamin C(r=-0.415, p=0.000), iron (r=-0.325, p=0.000) and zinc (r=-0.226, p=0.013). As a result of this study; it was observed that the anti-inflammatory diet profile in patients with periodontitis was higher than those on pro-inflammatory diets. It has been revealed that the consumption of polyunsaturated fatty acids, omega-3 fatty acids, fiber, antioxidant vitamins A, C, E, Zn, caffeine, tea and pepper, which are known to be effective in inflammation, are significantly higher in patients with periodontitis on an anti-inflammatory diet. For this reason, it was thought that it would be beneficial to reduce the inflammatory load of the diet in order to prevent the formation of periodontitis.
Açıklama
Anahtar Kelimeler
Beslenme ve Diyetetik, Nutrition and Dietetics
