Journal List > J Nutr Health > v.47(4) > 1081345

J Nutr Health. 2014 Aug;47(4):258-267. Korean.
Published online August 31, 2014.  https://doi.org/10.4163/jnh.2014.47.4.258
© 2014 The Korean Nutrition Society
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 Park,3 and 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, Email: jiyunhk@smu.ac.kr

**These authors contributed to this work equally.

Received May 09, 2014; Revised June 02, 2014; Accepted August 12, 2014.

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


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.
Click for larger image

Tables


Table 1
General characteristics of subjects
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Table 2
Comparisons of diary products, calcium and riboflavin intakes between periodontitis and normal groups
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Table 3
Association of periodontitis with diary products, calcium and riboflavin intakes
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Notes

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

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