A high-fiber, low-fat diet improves periodontal disease markers in high-risk subjects: a pilot study

Kondo, Keiko; Ishikado, Atsushi; Morino, Katsutaro; Nishio, Yoshihiko; Ugi, Satoshi; Kajiwara, Sadae; Kurihara, Mika; Iwakawa, Hiromi; Nakao, Keiko; Uesaki, Syoko; Shigeta, Yasutami; Imanaka, Hiromichi; Yoshizaki, Takeshi; Sato, Osamu; Makino, Tomoki; Maegawa, Hiroshi; King, George L.; Kashiwagi, Atsunori

doi:10.1016/j.nutres.2014.06.001

Cited by 60 publications

(92 citation statements)

References 37 publications

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“…plant-based food, fish, tea, may constitute the major cause of diet-related anti-inflammation. An association between diet and inflammation has been consistently demonstrated in observational studies [21], intervention trials [22,23], and animal experiments [24]. In these studies, low-fat diet [22], fruit [25], tomatoes [23,26], nuts [27], whole grains [21,28], fish [29], and, especially, nutrients from foods rich in phytochemicals or antioxidants (e.g.…”

Section: Discussionmentioning

confidence: 95%

Diet-related inflammation and oesophageal cancer by histological type: a nationwide case–control study in Sweden

Shivappa

Lin

et al. 2015

Eur J Nutr

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inflammatory potential of diet. DII scores were computed based on a food frequency questionnaire. Higher DII scores indicate more pro-inflammatory diets. Odds ratios and 95 % confidence intervals (CI) were computed to assess risk associated between DII scores and oesophageal cancer using logistic regression adjusted by potential confounders. Results In total, 189 oesophageal adenocarcinomas, 262 gastroesophageal junctional adenocarcinomas, 167 oesophageal squamous cell carcinomas, and 820 control subjects were recruited into the study. Significant associations with DII were observed for oesophageal squamous cell carcinoma (OR Quartile4vs1 4.35, 95 % CI 2.24, 8.43), oesophageal adenocarcinoma (OR Quartile4vs1 3.59, 95 % CI 1.87, 6.89), and gastroesophageal junctional adenocarcinoma (OR Quartile4vs1 2.04, 95 % CI 1.24, 3.36). Significant trends across quartiles of DII were observed for all subtypes of oesophageal cancer. Conclusions Diet-related inflammation appears to be associated with an increased risk of oesophageal cancer, regardless of histological type.

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Section: Discussionmentioning

confidence: 95%

Diet-related inflammation and oesophageal cancer by histological type: a nationwide case–control study in Sweden

Shivappa

Lin

et al. 2015

Eur J Nutr

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“…The dietary n-6/n-3 PUFA ratio has been reported to be predictive of periodontal disease events [44], and frequent intake of fatty foods in overweight individuals has been associated with periodontitis risk [45]. Furthermore, a low-fat/high-fiber diet intervention has been shown to improve periodontal disease indexes [46]. In our study, all fatty acids displayed similar trends with diversity indexes and with individual bacterial groups, but SFA yielded the most consistent observation being positively related to increased diversity and richness, and thus more complex microbial community, which are inclusive of various pathogens.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Correlates of Human Oral Microbiome

Kato

Vasquez

Moyerbrailean

et al. 2016

Journal of the American College of Nutrition

102

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Background Despite many potential effects of the oral microbiome on oral and systemic health, scant information is available regarding the associations between diet and the oral microbiome. Methods Oral rinse DNA samples from 182 participants in a population-based case–control study for colorectal cancer were used to amplify a V3–V4 region of bacterial 16S rRNA gene. The amplicons were sequenced using Illumina MiSeq paired end chemistry on 2 runs, yielding approximately 33 million filtered reads that were assigned to bacterial classes. Relative abundances of each class and family as well microbial diversity/richness indices were correlated with selected dietary intakes from a food frequency questionnaire. Results Saturated fatty acids (SFAs) and vitamin C intakes were consistently correlated with alpha (within-subjects) diversity indexes in both richness and diversity. SFA intake was positively correlated with relative abundance of betaproteobacteria and fusobacteria. Vitamin C and other vitamins with correlated intakes—for example, the B vitamins and vitamin E—exhibited positive correlations with fusobacteria class, its family Leptotrichiaceae and a clostridia family Lachnospiraceae. In addition, glycemic load was positively correlated with Lactobacillaceae abundance. Conclusion The observed associations in this study were modest. However, the results suggest that the effects of diets are likely to be habitat specific, and observations from the gut microbiome are not transferrable to the oral microbiome. Further studies are warranted, incorporating a range of host biomarkers, such as cytohistological, molecular, or biochemical measurements, in order to address biological consequences of these dietary intakes in human oral health.

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“…Further longer-term studies modelling the impact of fibre (and other dietary factor) intake are necessary before attempting to relate these findings to health outcomes. The above review has highlighted occasional intervention studies assessing the impact of dietary change relating to dietary fibre on upper gastrointestinal health outcomes (Kondo et al, 2014;Kristal et al, 2005). Whole diet interventions are challenging to carry out over long periods of time due to difficulties with compliance and standardisation (Larsen et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

“…A recent high-fibre, low-fat dietary pilot intervention for 8 weeks carried out in Japan resulted in significant improvements to a number of biomarkers of periodontal disease after the intervention period. Biomarker values returned to baseline 24 weeks after the intervention had finished (Kondo et al, 2014). While inspection of the oropharyngeal cavity for lesions is simpler and less invasive than at other sites of the gut, many cancers are still not detected until they are at an advanced stage of progression (Ford & Farah, 2013).…”

Section: Oropharyngeal Conditionsmentioning

confidence: 97%

The impact of dietary fibre intake on the physiology and health of the stomach and upper gastrointestinal tract

Brownlee

2014

Bioactive Carbohydrates and Dietary Fibre

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Mastication Swallowing Saliva Gastric juice Upper gastrointestinal cancer a b s t r a c t This review is the first in a series of three articles considering how different types of dietary fibre may affect how the gut functions and gut health. This first review will focus on the impact of dietary fibre intake on the upper gastrointestinal tract (i.e. the mouth, oesophagus and stomach). While a larger body of evidence links fibre intake to bowel health and disease, it is apparent that the presence of fibre, whether as an added ingredient in foods, or as an integral part of the structure of plant foods, also plays key roles on oral and gastric secretions and upper gut motility. These actions are possibly modulated through fibre's effects on the physicochemical properties of luminal contents in the gut.The major physiological functions of the mouth, oesophagus and stomach are discussed and recent evidence relating dietary fibre intake to these actions is introduced. A summary of evidence linking habitual dietary fibre consumption to major mucosal diseases of the upper gastrointestinal tract is also provided.

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A high-fiber, low-fat diet improves periodontal disease markers in high-risk subjects: a pilot study

Cited by 60 publications

References 37 publications

Diet-related inflammation and oesophageal cancer by histological type: a nationwide case–control study in Sweden

Diet-related inflammation and oesophageal cancer by histological type: a nationwide case–control study in Sweden

Nutritional Correlates of Human Oral Microbiome

The impact of dietary fibre intake on the physiology and health of the stomach and upper gastrointestinal tract

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