Yogurt product intake and reduction of tooth loss risk in a Japanese community. (2nd February 2022)

• Record Type: Journal Article
• Authors: Ma, Jiale; Furuta, Michiko; Uchida, Kazuhiro; Takeshita, Toru; Kageyama, Shinya; Asakawa, Mikari; Takeuchi, Kenji; Suma, Shino; Sakata, Satoko; Hata, Jun; Sohn, Woosung; Ninomiya, Toshiharu; Yamashita, Yoshihisa
• Is Part Of: Journal of clinical periodontology. Volume 49:Number 4(2022)
• Page Start: 345
• Page End: 352
• Publication Date: 2022-02-02
• Subjects: microbiota -- oral health -- periodontitis -- yogurt; Periodontics -- Periodicals; 617.6
• DOI: 10.1111/jcpe.13593
• Languages: English
• ISSNs: 0303-6979

Abstract

Abstract: Aim: To evaluate the longitudinal association between yogurt product intake and oral health in a population‐based study. Materials and Methods: This study included 1967 Japanese residents aged 40–79 years who underwent dental examinations in 2012. Among them, 1469 participants were followed up in 2017 for the incidence of tooth loss, which was defined as two or more teeth lost over 5 years. The intake of yogurt products, defined as yogurt and lactic acid beverages, was estimated using a semi‐quantitative food frequency questionnaire. The composition of the salivary microbiota was evaluated. Results: The Poisson regression model showed that a higher intake of yogurt products was negatively associated with the incidence of tooth loss ( p for trend = .020), adjusted for potential confounding factors. Mediation analysis confirmed that periodontal condition partly mediated the effect of yogurt product intake on tooth loss, while dental caries experience did not. Additionally, we confirmed the association of a high intake of yogurt products with a low percentage of the salivary microbiota pattern, which was associated with poor oral health. Conclusion: These findings suggest that the intake of yogurt products is associated with a lower risk of tooth loss resulting from periodontal disease, probably via modulation of the oral microbiome composition.