Periodontitis, foods to avoid:
Studio Paro's advice
The periodontitis is caused by an inflammatory problem: particularly aggressive bacteria begin to proliferate under the gums, forming pockets that attack the periodontium (the tooth’s support system), with the risk of loss of tooth attachment if the disease is not stabilized.
This is a pathology with multiple factors (heredity, stress, pre-existing illnesses, smoking, medication…), which requires a global approach like the one offered by Studio Paro in Lyon 3ème to maintain long-term results.
With this in mind, it’s important to be aware of the role that nutrition plays. An unbalanced diet can trigger or aggravate the immune system’s inflammatory response.
Here’s some advice on how to optimize your periodontitis treatment : which foods to avoid, which to prefer and why.
What is the link between periodontitis and diet?
Our diet is made up of macro and micro nutrients. Macronutrients provide energy in the form of calories: they supply fats, carbohydrates and proteins. Micronutrients, on the other hand, play no energy role, but are essential for the body to function properly. They include vitamins, minerals, essential fatty acids and trace elements.
To maintain a healthy immune system, it’s essential to have a balanced intake between the different sub-groups of these different categories, avoiding excesses. Nutritionists generally recommend a diet giving pride of place to fruits, vegetables and unprocessed plant products (70% if possible), with the remaining 30% reserved for animal proteins, starchy foods, etc.
So what’s the link between periodontal disease and nutrition? The answer is simple: too much processed food (industrial products) with low nutritional value can lead to inflammation of the immune system, which in turn has an impact on the bacteria responsible for periodontitis.
A deficiency of certain vitamins found in natural products can cause complications that can worsen dental disease, while a supply of certain vitamins and essential fatty acids can help stabilize the condition, in parallel with patient follow-up in the dental surgery.
What are the best foods to reduce or avoid inflammation?
Certain vitamins, essential fatty acids and trace elements are particularly beneficial in combating inflammation of the periodontium.
The vitamins and foods to be favoured when suffering from periodontitis are the following:
It promotes collagen formation, which can be considered a “framework” for periodontal support. Absorbed in the right quantities, it helps limit the reduction of alveolar bone. Conversely, a significant deficiency can lead to scurvy, a very serious condition that weakens the bone and can result in tooth loss.
Foods rich in vitamin C include citrus fruits, kiwis, strawberries, spinach…
Directly bound to calcium, it promotes its binding to bone. In this way, it also helps limit bone volume resorption and promotes mineralization. It also plays an important anti-inflammatory role.
Foods rich in vitamin D: fatty fish (salmon, herring, mackerel, sardines…), cod liver oil…
Folic acid plays an important role in cell renewal and red blood cell synthesis. It helps improve tooth attachment during periodontal treatment.
Found in mushrooms, salads, spinach…
It improves tissue healing thanks to its antioxidant properties. It is mainly present in cereals and vegetable oils.
These polyunsaturated fatty acids are essential for the body and have anti-inflammatory properties that are beneficial to periodontitis patients. They are found in oily fish, walnuts, rapeseed oil, soy and egg yolks from free-range hens (organic or Label Rouge, for example), whose feed contains flax.
In the case of certain deficiencies that cannot be resolved by a more balanced diet alone (vitamin D, B9…), dietary supplements may be prescribed. In all cases, don’t forget to tell your practitioner about any changes in your diet or your life (stress, overwork…), so that he or she can advise you and adapt your treatment or follow-up if necessary.
What foods should I avoid if I have periodontitis?
- processed carbohydrates (white sugar, white flour)
- saturated fatty acids: excess of animal products, including cheese, butter, red meats…
- trans-fatty acids used in industry to solidify vegetable fats. These include all the hydrogenated fats (such as palm oil) found in industrial pastries, spreads, fried products and ready-made meals.