可调节的饮食因素与牙周炎之间的关联:NHANES 2009-2014和门德尔随机化
Li Chen1, Rui Zhao2,3, Yarong Zhang4,5
1State Key Laboratory of Oral Diseases & National Center for Stomatology & National Clinical Research Center for Oral Diseases & West China Hospital of Stomatology, Sichuan University, Chengdu, 610041, Sichuan, China.
Journal of translational medicine
|March 21, 2025
概括
过度饮酒和糖分摄入显著增加牙周炎的风险. 每天将酒精限制在2.5饮料以下,糖限制在4.88g以下,可以预防这种常见的牙疾病.
科学领域:
- 口腔健康研究 口腔健康研究
- 营养流行病学 营养流行病学
- 遗传流行病学遗传流行病学
背景情况:
- 牙周炎是成年人牙脱落的主要原因,也是常见的非传染性疾病.
- 它对口腔健康产生负面影响,并与全身性疾病有关.
- 饮食习惯被认为是减少牙周炎风险的一个因素.
研究的目的:
- 调查饮食因素和牙周炎之间的因果关系.
- 使用门德尔随机化 (MR) 分析来探索这些饮食-牙周炎的联系.
主要方法:
- 分析了来自NHANES的11,704名参与者的数据和21个饮食变量.
- 采用随机森林来确定牙周炎的关键饮食预测因素.
- 使用全基因组关联研究 (GWAS) 数据和反变异加权 (IVW) 方法进行了两样 MR 分析.
主要成果:
- 门德尔的随机化发现,酒精消费 (OR 2.768) 和糖摄入 (OR 2.123) 增加了慢性牙周炎的风险.
- 确定了特定的值:每天>2.5酒精饮料 (RR 1.33) 和每天>4.88g糖 (RR 1.61) 会增加牙周炎的风险.
- 维生素 (叶酸,,A,E,C,,D) 和与慢性牙周炎没有因果关系.
结论:
- 建议包括将酒精限制在<2.5饮料/天和糖限制在<4.88g/天以减轻牙周炎的发展.
- 开发促进牙周健康的饮食模式需要进一步的临床研究.
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