Effect of a Whole-Food Plant-Based Diet on Periodontal Parameters in Patients With Cardiovascular Risk Factors: A Secondary Sub-Analysis of a Randomized Clinical Trial.

Abstract

AIM To investigate the effect of a 16-week whole-food plant-based diet (WPBD) on periodontal parameters in patients with increased cardiometabolic risk. MATERIALS AND METHODS A total of 36 participants from a randomized clinical trial received additional periodontal assessment. The intervention group (n = 17) followed a WPBD for 16 weeks, whereas the control group (CG) (n = 19) was instructed not to change their diet. Measurements were assessed at baseline (t1), week 8 (t2) and week 16 (t3). Periodontal examination included bleeding on probing (BOP), periodontal inflamed surface area (PISA) and plaque index (PI) on six index teeth, salivary pH and matrix-matalloproteinase-8 (MMP-8). RESULTS At t3, the mean PISA of the index teeth was reduced by 32 mm2 (53.8) in the WPBD group and increased by 22.6 mm2 (45.1) in the CG group (intra-group p = 0.255 and p = 0.977, respectively), BOP changes were similar (intra-group p = 0.89 and p = 0.839, respectively). MMP-8 values reduced in the WPBD group by 50.73 ng/mL (117) and in the CG by 5.40 ng/mL (96.6) (intra-group p = 0.066, p = 0.837, respectively). Difference in change (t3 - t1) between the groups was p = 0.001, p = 0.003 and p = 0.032, respectively. Saliva pH increased in the WPBD group only (intra-group p = 0.007). CONCLUSION A trend towards stabilization of the inflammatory parameters (BOP, PISA) was observed in the WPBD group. Because of the non-significant changes within the groups, this study highlights the imperative for future studies. CLINICALTRIALS GOV IDENTIFIER NCT03901183.