Consuming Polyunsaturated Fatty Acids May Lower the Incidence of Gum Disease

26 Oct 2010 --- The study involved over 9,000 adults who participated in NHANES between 1999 and 2004 who had received dental examinations. Dietary DHA, EPA and LNA intake were estimated from 24-hour food recall interviews and data regarding supplementary use of PUFAs were captured as well.

Oct 26 2010 --- Periodontitis, a common inflammatory disease in which gum tissue separates from teeth, leads to accumulation of bacteria and potential bone and tooth loss. Although traditional treatments concentrate on the bacterial infection, more recent strategies target the inflammatory response. In an article in the November issue of the Journal of the American Dietetic Association, researchers from Harvard Medical School and Harvard School of Public Health found that dietary intake of polyunsaturated fatty acids (PUFAs) like fish oil, known to have anti-inflammatory properties, shows promise for the effective treatment and prevention of periodontitis.

"We found that n-3 fatty acid intake, particularly docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), are inversely associated with periodontitis in the US population," commented Asghar Z. Naqvi, MPH, MNS, Department of Medicine, Beth Israel Deaconess Medical Center. "To date, the treatment of periodontitis has primarily involved mechanical cleaning and local antibiotic application. Thus, a dietary therapy, if effective, might be a less expensive and safer method for the prevention and treatment of periodontitis. Given the evidence indicating a role for n-3 fatty acids in other chronic inflammatory conditions, it is possible that treating periodontitis with n-3 fatty acids could have the added benefit of preventing other chronic diseases associated with inflammation, including stoke as well."

Using data from the National Health and Nutrition Examination Survey (NHANES), a nationally representative survey with a complex multistage, stratified probability sample, investigators found that dietary intake of the PUFAs DHA and (EPA) were associated with a decreased prevalence of periodontitis, although linolenic acid (LNA) did not show this association.

The study involved over 9,000 adults who participated in NHANES between 1999 and 2004 who had received dental examinations. Dietary DHA, EPA and LNA intake were estimated from 24-hour food recall interviews and data regarding supplementary use of PUFAs were captured as well. The NHANES study also collected extensive demographic, ethnic, educational and socioeconomic data, allowing the researchers to take other factors into consideration that might obscure the results.

The prevalence of periodontitis in the study sample was 8.2%. There was an approximately 20% reduction in periodontitis prevalence in those subjects who consumed the highest amount of dietary DHA. The reduction correlated with EPA was smaller, while the correlation to LNA was not statistically significant.

In an accompanying commentary, Elizabeth Krall Kaye, PhD, Professor, Boston University Henry M. Goldman School of Dental Medicine, notes that three interesting results emerged from this study. One was that significantly reduced odds of periodontal disease were observed at relatively modest intakes of DHA and EPA. Another result of note was the suggestion of a threshold dose; that is, there seemed to be no further reduction in odds or periodontal disease conferred by intakes at the highest levels. Third, the results were no different when dietary plus supplemental intakes were examined. These findings are encouraging in that they suggest it may be possible to attain clinically meaningful benefits for periodontal disease at modest levels of n-3 fatty acid intakes from foods.

Foods that contain significant amounts of polyunsaturated fats include fatty fish like salmon, peanut butter, margarine, and nuts.
 

Related Articles

Nutrition & Health News

Low-fat and low-carb diets equally effective, Stanford study finds

21 Feb 2018 --- After years of debate, a new study at the Stanford University School of Medicine has found that neither a low-fat nor a low-carb diet is superior: Cutting either carbs or fats leads to a reduction of excess weight in about the same proportion, according to the study. The study also looked into whether insulin levels or a specific genotype pattern could predict an individual's success on either diet. The answer, in both cases, was no.

Nutrition & Health News

Gluten-free bakery: Growing demand for products with extra nutritional benefits, DuPont survey reveals

20 Feb 2018 --- European consumers are looking for gluten-free bakery products that match regular products in terms of taste and texture, but also offer additional health benefits such as high fiber, a DuPont Nutrition & Health consumer survey has revealed. The survey results show untapped potential for bakers to develop more and better-quality products with extra nutritional benefits, and the company notes that customized ingredient solutions are the way to tapping into this potential.

Nutrition & Health News

Low-carb diet found to help battle fatty liver disease

20 Feb 2018 --- A carbohydrate-restricted diet can lead to “rapid and dramatic” reductions of liver fat and other cardiometabolic risk factors, along with marked decreases in the synthesis of hepatic fat, reveals a study published last week in Cell Metabolism. The study results could lead to improved treatments for non-alcoholic fatty liver disease (NAFLD). 

Nutrition & Health News

Drink your vitamins: SternVitamin launches micronutrient premix for beverages 

19 Feb 2018 --- A healthy lifestyle is essential to all age groups, and nutrition plays a major role alongside various other components. SternVitamin is now offering beverage manufacturers a novel way to address the topic of health with a new micronutrient premix for healthy bones and heart. SternVitamin notes that the mix picks up on one of the top trends in the beverage market – water-based enriched products. The vegan premix contains vitamins B1, B12, C, K2 and D3. Organic agave syrup powder gives it a slight sweetness, while natural flavors give the drink a “dark berry” taste. It dissolves clear in water and leaves no turbidity. 

Nutrition & Health News

“Unhelpful”: EU regulatory framework fuels nutrition industry dissatisfaction 

16 Feb 2018 --- A survey reveals that one-third of all nutrition industry professionals believe that the current EU framework for achieving a health claim on new products is stunting innovation because it’s complicated, expensive, long-winded and has several “gray areas.” And “regulation frustration” is a strong feeling running through the industry with many more professionals now believing the current EU regulatory environment is “unhelpful” – a 25 percent hike compared with statistics from the beginning of 2017. Experts are attributing this sharp rise in dissatisfaction to the EU’s tough stance on health claims and the current regulatory deadlock on botanicals.

More Articles
URL : http://www.nutritioninsight.com:80/news/Consuming-Polyunsaturated-Fatty-Acids-May-Lower-the-Incidence-of-Gum-Disease.html