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

doi:10.4163/jnh.2014.47.4.258

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Koo, Seo, Park, and Hwang: 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

Research Article

Journal of Nutrition and Health 2014; 47(4): 258-267.

Published online: 31 August 2014

DOI: https://doi.org/10.4163/jnh.2014.47.4.258

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^1,^**, Deog-Gyu Seo^2,^**, Yoon Jung Park³, Ji-Yun Hwang⁴

¹Graduate School of Clinical Health Sciences, Ewha Womans University, Seoul 120-750, Korea.

²Department of Conservative Dentistry, Dental Research Institute, School of Dentistry, Seoul National University, Seoul 110-768, Korea.

³Department of Nutritional Science & Food Management, College of Health Science, Ewha Womans University, Seoul 120-750, Korea.

⁴Nutrition Education Major, Graduate School of Education, Sangmyung University, Seoul 110-743, Korea.

To whom correspondence should be addressed. tel: +82-2-781-7521, jiyunhk@smu.ac.kr

Equal contributor:

**These authors contributed to this work equally.

Received 9 May 2014 Revised 2 June 2014 Accepted 12 August 2014

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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.

Keywords: periodontitis, dairy products, calcium, riboflavin, Korean adults

Figures and Tables

Fig. 1

The flow chart for selection of subjects (N is the sample size). ^*: Dental criteria: Periodontitis group was defined as those who had 3-4 points, normal group was defined as those who had 0 points of Community Periodontal Index (CPI) all locations of 6 examination sites.

Table 1

General characteristics of subjects

1) Values are N (%). 2) Values are Mean ± Standard Error. 3) Comparisons between periodontitis and normal groups. 4) N (%) of subject whose intake was more than the Korean estimated energy requirements (Korean Nutrition Society 2010). 5) Comparisons between periodontitis and normal groups after adjusted for age decade and BMI.

Table 2

Comparisons of diary products, calcium and riboflavin intakes between periodontitis and normal groups

1) Values are Mean ± Standard Error. 2) Comparisons between periodontitis and normal groups. 3) Comparisons between periodontitis and normal groups after adjusted for age decade and BMI. 4) N (%) of subjects whose intake were more than the Estimated Average Requirements (Korean Nutrition Society 2010).

Table 3

Association of periodontitis with diary products, calcium and riboflavin intakes

1) Model I: Unadjusted 2) Model II: Adjusted for age decade and BMI 3) Model III: Adjusted for age decade, BMI, energy intake, income, smoking and alcohol drinking 4) OR: Odds ratio 5) CI : Confidence interval

Notes

This work was supported by the grant from National Research Foundation of Korea (2011-0014986).

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