Periodontal conditions in vegetarians: a clinical study.

BACKGROUND/OBJECTIVES: Investigations about possible correlations between vegetarian diet and periodontal conditions are rare and characterized by small case numbers. The aim of this clinical study was to investigate the influence of a vegetarian diet on periodontal parameters with an appropriate sample size. SUBJECTS/METHODS: A total of 200 patients, 100 vegetarians and 100 non-vegetarians, were included in the study. All patients were examined including a full mouth assessment of the periodontal and dental conditions. In addition, a questionnaire was handed out to ask for patients' oral hygiene habits and level of education. For statistical analysis the Mann-Whitney Test (χ(2) for analysis of the questionnaire) was applied (level of significance: P<0.05). RESULTS: Well known periodontal risk factors like age, gender and smoking habits were equally distributed within each group (71 females, 29 males, respectively and 10 smokers in each group; mean age: 41.45 years vegetarians versus 41.72 years non-vegetarians). Vegetarians had significantly lower probing pocket depths (P=0.039), bleeding on probing (P=0.001), periodontal screening index (P=0.012), a better hygiene index (P<0.001) and less mobile teeth (P=0.013). Dental examinations revealed significantly less missing teeth (P=0.018) but also more decayed (P=0.001) and eroded (P=0.026) teeth in vegetarians. Furthermore, vegetarians had a higher level of education (P<0.001), but visited dentists significantly less frequent. CONCLUSIONS: Vegetarians revealed better periodontal conditions (less inflammation signs, less periodontal damage and a better dental home care). However, it should be considered that vegetarians are not only avoiding meat in their nutrition but are also characterized by an overall healthier life style.

Probiotics affect the clinical inflammatory parameters of experimental gingivitis in humans.

OBJECTIVES: To determine the effects of a probiotic milk drink consumed over a period of 28 days, regarding the expression of clinical inflammatory parameters of the oral gingiva during various phases of plaque-induced gingivitis. METHODS: Twenty-eight adults with healthy gingiva took part in a prospective and clinical-controlled study. The test group was advised to consume a probiotic milk drink (Yacult) daily during a period of 4 weeks; the control group did not receive any probiotic food or drink. After 2 weeks of consumption of the probiotic drink, participants were advised not to brush their teeth for 14 days. Subsequently, at baseline as well as on days 1, 3, 5, 7 and 14, the following clinical parameters were assessed: plaque index (PI), gingival index (GI), gingival crevicular fluid (GCF) volume and bleeding on probing (BOP). RESULTS: At baseline, the PI was significantly higher in the test group compared with controls (0.44±0.50 vs 0.09±0.24 PI; P=0.0001). The termination of oral hygiene increased clinical inflammatory parameters in both groups. At day 14, the parameters PI, GI, GCF volume and BOP were significantly higher compared with baseline values (P=0.0001). At day 14, BOP levels (18.75±12.32 vs 36.88±12.54%) and GCF volume (18.78±16.7 vs 35.72±16.1 Periotron units) were significantly lower in the test group compared with the control group (P=0.005). CONCLUSION: The results of our study indicate that a daily consumption of a probiotic milk drink reduces the effects of plaque-induced gingival inflammation associated with a higher plaque score due to the high-carbohydrate content of the probiotic milk beverage.