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Paek, Lee, and Back: A factor of periodontal disease and dietary patterns in Korean adults using data from Korea National Health and Nutrition Examination Survey V
Original Article

J Korean Acad Oral Health 2015;39(4):280-287.

Published online: 12 December 2015

DOI: https://doi.org/10.11149/jkaoh.2015.39.4.280

A factor of periodontal disease and dietary patterns in Korean adults using data from Korea National Health and Nutrition Examination Survey V

Kyung Won Paek1, Soojin Lee2, Joung Hwan Back3

1Division of Social Welfare, Baekseok University, Cheonan, Korea

2Health Administration, Baekseok Arts University, Seoul, Korea

3Health Insurance Police Research Institute, National Health Insurance Service, Seoul, Korea

Corresponding Author: Joung Hwan Back Health Insurance Police Research Institute, National Health Insurance Service, 130, Mapo-daero, Mapo-gu, Seoul 04212, Korea Tel: +82-2-3270-9866 Fax: +82-2-3275-8063 E-mail: back200@nhis.or.kr

Received 1 October 2015       Revised 22 October 2015       Accepted 6 November 2015

Copyright © 2015 Journal of Korean Academy of Oral Health

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

This study was aimed to identify the socioeconomic factors, health behavior factors and dietary patterns that have an influence on the periodontal disease in adults.

Methods

This study used data collected from the fifth Korea National Health and Nutrition Examination Survey (NHANES V-1). The final sample included 2,386 subjects who were 30-59 years old and who had completed the necessary health examinations, the health behaviors survey and nutrition survey.

Results

Eleven dietary patterns emerged from the factor analysis with different factor loading. After controlling for potential confounders, multiple logistic regression analysis of the dietary patterns showed that ‘legumes/mixed grains’ and ‘instant foods’ affected the periodontal disease. Lower consumption of ‘legumes/mixed grains’ and higher consumption of ‘instant foods’ were significantly associated only with an increased risk of periodontal disease.

Conclusions

In the light of the results of this study, it appears pretty likely that the risk of developing periodontal disease can be reduced by changing a person’s dietary patterns.

Keywords: Adults, Dietary pattern, Periodontal disease

References

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Table 1.
Prevalence to periodontal disease by demographic and health behavior characteristics of subjects (30-59 years)
Variable Periodontal disease Total χ2 P-value
without with
Gender Male Female 472 (65.6) 1,359 (81.6) 248 (34.4) 307 (18.4) 720 (30.2) 1,666 (69.8) 72.25 <.0001
Age (years) 30-39 40-49 50-59 733 (88.7) 577 (74.5) 521 (66.4) 93 (11.3) 198 (25.6) 264 (33.6) 826 (34.6) 775 (32.5) 785 (32.9) 116.22 <.0001
Education Middle school or lower High school College or higher 342 (66.4) 650 (74.8) 839 (83.7) 173 (33.6) 219 (25.2) 163 (16.3) 515 (21.6) 869 (36.4) 1,002 (42.0) 60.08 <.0001
Household income (10,000 Won) Low Middle-low Middle-high High 452 (75.0) 593 (75.2) 472 (78.4) 461 (78.4) 151 (25.0) 147 (24.8) 130 (21.6) 127 (21.6) 603 (25.3) 593 (24.9) 602 (25.2) 588 (24.6) 3.69 0.2965
Smoking Never Current 1,483 (80.7) 348 (63.4) 354 (19.3) 201 (36.6) 1,837 (77.0) 549 (23.0) 71.21 <.0001
Exercise No Yes 1,093 (77.4) 738 (75.9) 320 (22.7) 235 (24.2) 1,413 (59.2) 973 (40.8) 0.73 0.3924
BMI (kg/m2) <25 ≥25 1,336 (78.7) 495 (71.8) 361 (21.3) 194 (28.2) 1,697 (71.1) 689 (28.9) 13.01 0.0003
Brushing frequency ≤1 2 3≤ 108 (64.7) 865 (74.7) 858 (80.9) 59 (35.3) 293 (25.3) 203 (19.1) 167 (7.0) 1,158 (48.5) 1,061 (44.5) 26.46 <.0001
Diabetes No Yes 1,757 (78.1) 74 (54.4) 493 (21.9) 62 (45.6) 2,250 (94.3) 136 (5.7) 40.28 <.0001
CVD No Yes 1,808 (77.0) 23 (62.3) 541 (23.0) 14 (37.8) 2,349 (98.5) 37 (1.6) 4.47 0.0344

Values are Number (%).

BMI: body mass index; CVD: cardiovascular disease.

The data were analysesed by complex samples.

Table 2.
Food intake by periodontal disease
Food Periodontal disease Total (n=2,386) t P-value
without (n=1,831) with (n=155)
Rice 17.4±4.36 17.8±4.18 17.5±4.32 ―1.80 0.0718
Barley 11.2±7.72 10.6±7.72 11.0±7.72 1.50 0.1343
Noodle Instant 0.8±0.92 0.8±0.90 0.8±0.91 0.57 0.5699
Noodle 0.7±0.81 0.7±0.85 0.7±0.82 0.03 0.9738
Bread 1.2±1.50 1.0±1.50 1.2±1.50 2.80 0.0052
Rice cake 0.7±0.85 0.6±0.88 0.7±0.86 3.88 0.0001
Crack 1.0±1.41 0.8±1.18 1.0±1.37 3.97 <.0001
Bean 6.2±7.37 5.6±6.98 6.1±7.29 1.82 0.0682
Potato 1.1±1.15 1.0±1.06 1.0±1.13 1.05 0.2951
Sweet potato 0.7±0.94 0.5±0.61 0.6±0.87 4.62 <.0001
Beef 0.9±0.98 0.8±0.89 0.9±0.96 3.68 0.0002
Chick 0.8±0.78 0.7±0.71 0.8±0.76 0.98 0.3250
Pork 1.3±1.10 1.3±1.20 1.3±1.12 ―0.90 0.3698
Chub mackerel 0.8±0.85 0.8±0.79 0.8±0.84 1.17 0.2404
Yellow croaker 0.6±0.79 0.6±0.79 0.6±0.79 ―0.02 0.9843
Alaska pollack 0.5±0.59 0.5±0.60 0.5±0.59 ―2.05 0.0405
Korean cabbage 14.8±6.11 14.8±6.00 14.8±6.09 ―0.23 0.8216
Radish 4.6±4.97 4.9±4.77 4.7±4.92 ―1.08 0.2783
Radish leaves 1.6±2.17 1.8±2.26 1.6±2.19 ―1.91 0.0567
Carrot 0.6±1.13 0.5±1.34 0.6±1.18 1.01 0.3119
Pumpkin 1.0±1.20 0.9±1.05 1.0±1.17 2.37 0.0181
Cabbage 0.7±1.22 0.7±1.00 0.7±1.17 0.93 0.3517
Persimmon 0.6±0.71 0.5±0.66 0.6±0.70 0.43 0.6698
Watermelon 0.7±0.69 0.6±0.60 0.7±0.67 2.41 0.0163
Muskmelon 0.5±0.48 0.4±0.44 0.5±0.47 2.69 0.0073
Strawberry 0.6±0.59 0.5±0.61 0.5±0.59 2.71 0.0067
Grape 0.7±0.79 0.6±0.73 0.7±0.77 1.34 0.1799
Ice cream 0.5±0.77 0.5±0.88 0.5±0.80 ―0.40 0.6867
Soda 0.6±1.16 0.6±1.10 0.6±1.15 ―0.03 0.9722
Tea 2.0±3.92 2.4±4.62 2.1±4.09 ―1.68 0.0940
Beer 0.6±1.08 0.8±1.40 0.7±1.16 ―2.56 0.0107
Soju 0.6±1.30 1.0±1.60 0.7±1.39 ―5.45 <.0001
Rice wine 0.2±0.62 0.3±0.80 0.2±0.67 ―2.16 0.0314
Hamburger 0.1±0.20 0.1±0.21 0.1±0.21 2.22 0.0264
Pizza 0.2±0.20 0.2±0.31 0.2±0.23 1.15 0.2506

Values are Mean±Standard deviation.

Values are the number of food intake per week by food.

Table 3.
Factor loading of food intake according to factor analysis (30-59 years)
Factor
1 2 3 4 5 6 7 8 9 10 11
Muskmelon 0.789 ―0.004 0.034 0.063 0.020 0.006 0.005 ―0.019 0.054 ―0.023 ―0.003
Watermelon 0.747 ―0.039 0.022 0.082 0.031 ―0.003 0.001 ―0.002 0.074 0.034 ―0.059
Grape 0.697 ―0.019 ―0.002 0.000 0.002 0.012 0.083 0.072 0.063 0.029 0.061
Strawberry 0.672 ―0.002 ―0.017 0.111 0.019 0.024 ―0.007 0.071 ―0.005 ―0.004 0.163
Persimmon 0.523 ―0.098 0.001 ―0.194 0.139 0.069 0.205 0.038 0.011 0.091 ―0.150
Soju ―0.056 0.707 ―0.017 0.074 ―0.085 ―0.184 0.105 0.094 ―0.083 ―0.024 ―0.083
Rice wine ―0.009 0.644 ―0.088 0.040 0.043 ―0.038 0.005 ―0.059 ―0.034 0.029 0.020
Beer ―0.001 0.643 0.073 0.160 ―0.125 ―0.027 0.014 0.031 ―0.165 0.163 0.033
Noodle ―0.064 0.461 0.131 ―0.064 ―0.014 0.322 0.072 ―0.010 0.276 ―0.114 0.117
Noodle Instant ―0.121 0.455 0.364 0.059 ―0.094 0.122 ―0.138 0.097 0.166 ―0.181 ―0.051
Hamburger ―0.032 ―0.046 0.717 0.115 ―0.026 0.086 0.048 ―0.100 0.018 ―0.019 0.144
Pizza 0.063 ―0.097 0.661 0.219 0.047 0.072 ―0.002 ―0.120 ―0.019 0.031 0.234
Soda 0.022 0.208 0.609 0.002 ―0.186 ―0.012 ―0.055 0.088 0.110 ―0.004 ―0.194
Ice cream 0.070 0.032 0.470 ―0.071 ―0.089 0.338 0.118 0.111 ―0.079 0.129 ―0.301
Chick 0.014 0.119 0.132 0.699 ―0.068 0.018 0.095 0.009 0.153 0.099 0.058
Pork 0.029 0.136 0.068 0.672 ―0.034 0.088 0.132 0.040 ―0.024 0.091 ―0.106
Beef 0.112 0.006 0.073 0.651 ―0.033 0.173 0.142 ―0.015 0.150 0.032 0.107
Barley 0.086 ―0.107 ―0.066 ―0.050 0.801 ―0.026 0.063 ―0.002 0.039 0.074 0.061
Bean 0.059 ―0.015 ―0.068 ―0.172 0.761 0.015 0.059 ―0.059 0.051 0.093 0.059
Rice 0.010 ―0.100 ―0.083 0.198 0.515 ―0.190 ―0.005 0.385 ―0.112 ―0.130 ―0.285
Bread 0.000 ―0.029 0.070 0.135 ―0.063 0.746 0.013 ―0.089 0.088 0.039 0.054
Crack 0.023 ―0.078 0.185 0.126 ―0.075 0.697 ―0.002 0.033 ―0.129 0.037 ―0.186
Rice cake 0.114 ―0.053 ―0.048 0.048 0.100 0.518 0.040 ―0.006 0.273 ―0.026 0.322
Yellow croaker 0.087 ―0.058 0.031 0.116 0.058 ―0.010 0.743 0.042 0.037 0.014 0.038
Alaska pollack 0.069 0.176 0.009 0.049 0.010 0.033 0.660 0.201 ―0.009 0.163 ―0.027
Chub mackerel 0.034 0.016 ―0.018 0.183 0.045 0.037 0.645 0.006 0.184 ―0.041 0.007
Radish 0.077 0.035 ―0.001 0.030 ―0.015 0.042 0.053 0.701 0.095 0.101 0.109
Radish leaves 0.045 0.048 ―0.046 ―0.088 ―0.051 ―0.034 0.167 0.590 0.040 0.070 0.174
Korean cabbage 0.025 ―0.022 ―0.036 0.160 0.398 ―0.122 ―0.008 0.506 ―0.032 ―0.111 ―0.245
Potato 0.040 ―0.018 0.062 0.194 ―0.011 0.049 0.025 0.133 0.724 0.041 ―0.126
Sweet potato 0.155 ―0.101 0.023 ―0.001 0.077 0.022 0.194 ―0.126 0.552 0.146 0.171
Pumpkin 0.088 ―0.058 ―0.003 0.133 ―0.010 0.053 0.081 0.163 0.526 0.366 ―0.175
Carrot 0.018 0.040 0.001 0.151 0.057 0.049 ―0.001 0.061 0.091 0.755 0.016
Cabbage 0.040 0.014 0.016 0.024 0.040 ―0.002 0.086 0.030 0.119 0.739 0.020
Tea 0.061 0.014 0.105 0.049 0.001 0.009 0.027 0.287 ―0.115 0.021 0.635

Rotation sums of squared loadings (%): 53.4%.

Table 4.
Factors of food intake affecting on periodontal disease by models (30-59 years)
Effect Model I Model II Model III
OR 95% CI P-value OR 95% CI P-value OR 95% CI P-value
Factor1 0.83 0.725-0.940 0.0042 0.90 0.789-1.020 0.0960 0.91 0.804-1.039 0.1692
Factor2 1.20 1.081-1.338 0.0008 1.01 0.891-1.140 0.8984 1.00 0.880-1.131 0.9665
Factor3 0.96 0.845-1.087 0.5025 1.12 1.005-1.250 0.0406 1.12 1.006-1.249 0.0379
Factor4 0.97 0.856-1.104 0.6600 1.07 0.941-1.207 0.3160 1.07 0.946-1.218 0.2719
Factor5 0.90 0.794-1.014 0.0813 0.86 0.752-0.977 0.0209 0.87 0.765-0.998 0.0466
Factor6 0.83 0.735-0.945 0.0046 0.98 0.869-1.108 0.7629 0.99 0.876-1.116 0.8541
Factor7 1.01 0.902-1.138 0.8251 0.97 0.872-1.086 0.6262 0.99 0.884-1.104 0.8283
Factor8 1.11 0.988-1.256 0.0785 1.04 0.921-1.179 0.5104 1.04 0.918-1.182 0.5260
Factor9 0.85 0.755-0.967 0.0129 0.92 0.824-1.027 0.1368 0.91 0.815-1.024 0.1203
Factor10 0.97 0.865-1.085 0.5805 1.01 0.891-1.135 0.9226 1.01 0.893-1.132 0.9314
Factor11 0.96 0.861-1.068 0.4416 1.04 0.935-1.157 0.4711 1.05 0.944-1.158 0.3917

The data were analysesed by complex samples.

Dependent variable is periodontal disease.

OR: Odds ratio; CI: Confidence Interval.

Model I is not adjusted.

Model II is adjusted by gender, age, education, and household income.

Model III is adjusted by gender, age, education, household income, smoking, exercise, body mass index, brushing frequency, diabetes, and cardiovascular disease.

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