Ultra-Processed Foods Reduction Enhances Clinical Outcomes and Dietary Profiles in Patients With Gingivitis: Results From a Randomised Controlled Trial
Discepoli N, De Rubertis I, Tavella G, Guazzelli A, Konstantinidou S, Paolini B
Journal of clinical periodontology · 3 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2025-09-14 · J Clin Periodontol · vol. 53 · número 1 · págs. 12–25
- Editorial
- Wiley
- Citado
- 6 citas · más que el 95% de estudios similares · 4.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 69 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Oral microbiology and periodontitis research · Consumer Attitudes and Food Labeling · Dental Health and Care Utilization
- Palabras clave
- ultra-processed foods, gingivitis, dietary recommendations, gingival bleeding, diet quality, NOVA classification, young adults, periodontal treatment outcomes
- MeSH
- dental plaque, humans, gingivitis, treatment outcome, diet, periodontal index, adult, female, male, young adult, fast foods, food, processed
6 autores
- Nicola Discepoli🇮🇹 · autor de correspondenciaUniversity of Siena
- Isabella De Rubertis🇮🇹 · autor de correspondenciaUniversity of Siena
- Giulia Tavella🇮🇹University of Siena; Ospedale Santa Maria alle Scotte
- Arianna Guazzelli🇮🇹University of Siena
- Styliani Konstantinidou🇮🇹University of Siena
- Barbara Paolini🇮🇹University of Siena; Ospedale Santa Maria alle Scotte
Resumen
El texto original del estudio, en el idioma en que se publicó.
Aim
To evaluate the impact of ultra-processed foods reduction advice (UPF-RA) on gingivitis treatment and dietary patterns.
Methods
Young adults with gingivitis were randomly assigned to two groups. At baseline, test group participants received UPF-RA. At 8 weeks, professional mechanical plaque removal (PMPR) was carried out, followed by UPF-RA (test group only). Full-mouth periodontal charting and dietary data, collected through the NOVA Food Frequency Questionnaire and the Medi-Lite, were recorded at baseline and at 8 and 16 weeks.
Results
Sixty-six patients (mean age: 23.3 ± 2.3 years; 32 males and 34 females) were included. At 8 weeks, a significant reduction in full-mouth bleeding score (FMBS) was observed in the test group (18.9% ± 8.6% to 14.6% ± 9.0%; p = 0.04), with a concomitant decrease in UPF intake (912.7 ± 511.3 kcal to 446.9 ± 264.6 kcal; p < 0.001). No significant changes in FMBS and UPF consumption were observed in the control group (19.8% ± 9.0% to 19.1% ± 8.6%, p = 0.93; 776.4 ± 453.6 kcal to 775.3 ± 451.03, p = 1.00, respectively). At 16 weeks, gingivitis was resolved in 24% more cases in the test group. Logistic regression identified low UPF intake and UPF-RA as significant predictors of FMBS reduction.
Conclusions
Reduction in UPF consumption improved gingivitis treatment outcomes and participants' dietary quality. Patients with higher UPF consumption showed higher bleeding scores.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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