Association between intake of whole grain and periodontitis among adults in the United States: a population-based study.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Sciences and Nutrition Pub Date : 2024-11-04 DOI:10.1080/09637486.2024.2420265

Suping Guo, Jing Feng, Yongjun Wang, Hua Li

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Abstract

The objective was to examine the association between the intakes of whole grains, refined grains, and whole/refined ratio with periodontitis. Data from 7,753 adults participating in NHANES 2009-2014 were used. The intakes of whole grains, refined grains, and whole/refined ratio were collected and calculated. Periodontitis was defined according to the CDC. The relationship between periodontitis and grains intakes were evaluated by using multivariate models. Dose-response relationship was modelled by restricted cubic spline regression. In the fully adjusted model, the whole grains intake (Q4 ORs: 0.70 (0.56,0.89)) and whole/refined grain ratio (Q4 ORs: 0.75 (0.60,0.93)) were negatively associated with periodontitis. The results of restricted cubic spline regression showed an OR of 0.89 (95% CI: 0.84,0.95) for per 28.3 g/d increase in whole grain intake, and the whole/refined grain ratio had a J-shaped association with periodontitis. Increased intake of whole grains was associated with lower prevalence of periodontitis.

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美国成年人全谷物摄入量与牙周炎之间的关系：一项基于人群的研究。

目的是研究全谷物、精制谷物和全/精比例谷物摄入量与牙周炎之间的关系。研究使用了 7,753 名参与 2009-2014 年国家健康调查（NHANES）的成年人的数据。收集并计算了全谷物、精制谷物和全/精比例的摄入量。牙周炎根据美国疾病预防控制中心（CDC）进行定义。使用多变量模型评估了牙周炎与谷物摄入量之间的关系。剂量-反应关系采用限制性三次样条回归模型。在完全调整模型中，全谷物摄入量（Q4 ORs：0.70（0.56,0.89））和全谷物/精制谷物比率（Q4 ORs：0.75（0.60,0.93））与牙周炎呈负相关。限制性三次样条回归结果显示，全谷物摄入量每增加 28.3 克/天，OR 值为 0.89（95% CI：0.84,0.95），全谷物/精制谷物比率与牙周炎呈 J 型关系。全谷物摄入量的增加与牙周炎患病率的降低有关。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.