Fermented foods and probiotic consumption frequency as protective indicators for peri-implant diseases - a cross-sectional study

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dc.contributor.authorSahin, Tugba
dc.date.accessioned2024-09-25T19:57:36Z
dc.date.available2024-09-25T19:57:36Z
dc.date.issued2024
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractBackground Due to their modulatory effect on biofilm growth, bacterial gene expressions, and host-modulation effects, fermented foods and probiotic products could potentially have a protective role against peri-implant diseases. This cross-sectional study aimed to examine the association of consumption of fermented foods and products containing probiotics, with peri-implant health and diseases. Methods A total of 126 implants were included. The peri-implant health status (peri-implantitis, peri-implant mucositis, and peri-implant health) was assessed through Chicago's Classification of periodontal and peri-implant Diseases and Conditions. A questionnaire was used to evaluate the consumption patterns of fermented and probiotic foods and product. One-way ANOVA was employed to compare the 3 peri-implant conditions categories in terms of fermented food and probiotic consumption. Results There were significant differences in the daily and general consumption of yogurt, probiotic yogurt, kefir, ayran, vinegar, pomegranate syrup, whole meal bread, and homemade butter among peri-implantitis, peri-implant mucositis and peri-implant health (p < 0.05). The peri-implant health group consumed significantly more yogurt, kefir, ayran, vinegar, whole wheat bread, and homemade butter than peri-implant mucositis and peri-implantitis. Conclusion A higher consumption of fermented and probiotic foods may be associated with peri-implant health. Fermented and probiotic products may be useful for prevention of peri-implant diseases in patients with implants.en_US
dc.identifier.doi10.1186/s12903-024-04625-8
dc.identifier.issn1472-6831
dc.identifier.issue1en_US
dc.identifier.pmid39060941en_US
dc.identifier.scopus2-s2.0-85199781292en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1186/s12903-024-04625-8
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13497
dc.identifier.volume24en_US
dc.identifier.wosWOS:001278985100005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherBmcen_US
dc.relation.ispartofBmc Oral Healthen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectDental implantsen_US
dc.subjectDieten_US
dc.subjectFermented foodsen_US
dc.subjectProbioticsen_US
dc.subjectPeri-implantitisen_US
dc.titleFermented foods and probiotic consumption frequency as protective indicators for peri-implant diseases - a cross-sectional studyen_US
dc.typeArticleen_US

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