Is periodontitis and dietary inflammatory index related?

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.