Diet quality and periodontal disease: Results from the oral infections, glucose intolerance and insulin resistance study (ORIGINS)

Francesco DeMayo, Rebecca Molinsky, Muna J. Tahir, Sumith Roy, Jeanine M. Genkinger, Panos N. Papapanou, David R. Jacobs, Ryan T. Demmer

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


Aims: This study examined the cross-sectional association between diet quality and periodontal disease. Materials and methods: In the Oral Infections, Glucose Intolerance and Insulin Resistance Study (ORIGINS), 923 individuals completed the National Cancer Institute's validated Diet History Questionnaire 1, from which the Alternative Healthy Eating Index (AHEI) scores and A Priori Diet Quality Scores (APDQS) were calculated. Mean probing depth (MPD), mean clinical attachment loss (MAL) and % of sites bleeding on probing (%BOP) were derived from full-mouth periodontal exams. Multivariable adjusted linear and logistic regression models assessed the associations between diet quality and MPD, MAL, %BOP, and the odds of periodontitis (defined via the CDC/AAP classification). Results: Alternative Healthy Eating Index and APDQS were not associated with MPD, MAL, or periodontitis. While AHEI was also not associated with %BOP, the APDQS was associated with %BOP (p =.03). Higher nut consumption was related to lower MPD (p =.03) and periodontitis odds (p =.03). Higher red meat consumption was associated with higher MPD (p =.01) and %BOP (p =.05). Higher trans-fatty acid consumption was also associated with increased %BOP (p =.05). Conclusion: Overall diet quality scores were not associated with periodontal status. Future studies are necessary to replicate the associations observed in this study to minimize the risk of false discovery.

Original languageEnglish (US)
Pages (from-to)638-647
Number of pages10
JournalJournal of clinical periodontology
Issue number5
Early online dateMar 12 2021
StatePublished - May 2021

Bibliographical note

Funding Information:
This research was supported by NIH grants R00 DE018739, R21 DE022422 and R01 DK 102932 (to Dr. Demmer). Dr. Demmer also received funding from a Calderone Research Award, Mailman School of Public Health, and a Pilot & Feasibility Award from the Diabetes and Endocrinology Research Center, College of Physicians and Surgeons (DK-63608 to Dr. Leibel). This publication was also supported by the National Center for Advancing Translational Sciences, National Institutes of Health, through Grant Number UL1TR001873. R. Molinsky is supported by NIH NHLBI grant T32HL007779. The content is solely the responsibility of the authors and does not necessarily represent the official views of the NIH. We thank the following individuals for their invaluable contributions to this research: Ms. Consuelo Mclaughin, Mr. Bennett Batista, Mr. Victor Rivera; Ms. Romanita Celenti for her efforts in performing phlebotomy and processing and analysing plaque samples; Drs. Aleksandra Zuk, Nidhi Arora, Ashwata Pokherel, Publio Silfa & Thomas Spinell for their skilled examinations and essential participant engagement. We are also profoundly grateful to the ORIGINS participants, for their participation in this research. Risk factors were measured in a space provided by a Clinical Translational Science Award (CTSA).

Publisher Copyright:
© 2021 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd


  • diet quality
  • nuts
  • periodontal disease
  • red meats
  • trans-fatty acids


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