Association between consumption of milk and dairy products, calcium and riboflavin, and periodontitis in Korean adults: Using the 2007-2010 Korea National Health and Nutrition Examination Surveys

Sang Mi Koo, Deog Gyu Seo, Yoon Jung Park, Ji Yun Hwang

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Purpose: The current study was designed to investigate the relationship of dietary calcium and riboflavin and their main dietary source (milk and dairy products) with the risk of periodontitis using data from 2007 to 2010 Korea National Health and Nutrition Examination Surveys.

Methods: A total of 1,690 adults aged ≥ 40 years were included. We used results of dental examination regarding all sextant information on probing depth of at least two index teeth, nutritional assessment by a single 24-hour dietary recall, and demographic and medical information. The periodontitis group was defined as those who had 3-4 points, and the normal group was defined as those who had 0 points of Community Periodontal Index at all locations of six examination sites using a probe.

Results: Using multiple logistic regression analysis, after adjustment for age, body mass index, energy intake, income, smoking, and alcohol drinking, we found an inverse relationship between consumption of dairy products and risk for periodontitis (OR: 0.465, 95% CI: 0.224-0.964) and between dietary riboflavin intake more than the estimated average requirements and risk for periodontitis (OR: 0.535, 95% CI: 0.300-0.954) in males.

Conclusion: Adequate intake of milk dairy products and riboflavin may be recommended for prevention of periodontitis in the Korean male population.

Original languageEnglish
Pages (from-to)258-267
Number of pages10
JournalJournal of Nutrition and Health
Volume47
Issue number4
DOIs
StatePublished - 1 Aug 2014

Keywords

  • Calcium
  • Dairy products
  • Korean adults
  • Periodontitis
  • Riboflavin

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