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KMID : 1044820190490040206
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Journal of Periodontal & Implant Science
2019 Volume.49 No. 4 p.206 ~ p.214
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Association between semi-solid yogurt intake and periodontitis in Korean adults
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Lee Hyo-Jin
Kim Seon-Jip
Park Young-Seok
Ko Jeong-Min
Cho Hyun-Jae
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Abstract
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Purpose: The purpose of this study was to examine the association between the intake of semi-solid yogurt and periodontitis in Korean adults using a national database.
Methods: The data analyzed in this study are a subset of the sixth Korean National Health and Nutrition Examination Survey conducted in 2015 by the Korea Centers for Disease Control and Prevention. The sample size for this study was 4,727. We collected data on sociodemographic characteristics, oral health-related variables, oral and general health status, and intake of semi-solid yogurt. Semi-solid yogurt intake (YI) was calculated by multiplying the frequency of YI over the previous week by the average intake per serving. We assessed periodontal conditions using the Community Periodontal Index (CPI) and defined periodontitis as a CPI score ≥3. Multivariate logistic regression analyses were performed after adjusting for sociodemographic variables, and oral and general health behaviors and status.
Results: The mean weekly YI among those without periodontitis (1.03±0.06 cups) was significantly higher than among those with periodontitis (0.77±0.08 cups) (P<0.001). Individuals who consumed more than 2 cups of yogurt per day were 76% less likely to have periodontitis than those who consumed less than 1 cup of yogurt per week after adjusting for all covariates (odds ratio, 0.24; 95% confidence interval, 0.10?0.60).
Conclusions: We found a significant association between increased intake of semi-solid yogurt and periodontal health. We therefore recommend daily consumption of semi-solid yogurt as a probiotic to improve periodontal health. Further longitudinal studies are required to elucidate plausible mechanisms through which probiotics impact periodontal disease, considering both periodontal pathogens and clinical periodontal parameters.
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KEYWORD
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Periodontitis, Probiotics, Yogurt
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