Dietary omega-3 fatty acid
may control periodontal disease
Low dietary docosahexaenoic acid
might be a significant risk factor
of periodontal disease progression
MASANORI IWASAKI1*, AKIHIRO YOSHIHARA1, PAULA MOYNIHAN2, REIKO WATANABE3, HIDEO MIYAZAKI1
*Corresponding author
1. Niigata University, Division of Preventive Dentistry, Department of Oral Health Science
Graduate School of Medical and Dental Sciences, Niigata, Japan
2. Newcastle University, School of Dental Sciences/Institute for Ageing and Health, Newcastle, United Kingdom
3. University of Nigata, Department of Health and Nutrition, Faculty of Human Life Sciences, Prefecture, Nigata, Japan
Abstract
Objective: we investigated the longitudinal relation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) to periodontal disease. Methods: dietary intake data were obtained by a 3-day weighed food intake. Dentalexaminations were carried out at baseline and once a year for 5 years in 36 participants. The number of teeth with periodontal progression per person was calculated as “periodontal disease events”. Results: negative binomial regressionanalysis revealed that the mean number of periodontal disease events for participants who consumed the lowest tertile ofDHA was approximately 1.5 times larger than the reference group (highest tertile), after simultaneously adjusting for possibleconfounders. Conclusion: within the limitations of the reported study, an inverse, independent relationship between dietaryDHA intake and the progression of periodontal disease was found. Further studies are necessary to confirm these findings.
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