Ultra-Processed Foods Reduction Enhances Clinical Outcomes and Dietary Profiles in Patients With Gingivitis: Results From a Randomised Controlled Trial.

AIM: To evaluate the impact of ultra-processed foods reduction advice (UPF-RA) on gingivitis treatment and dietary patterns.

METHODS

Young adults with gingivitis were randomly assigned to two groups. At baseline, test group participants received UPF-RA. At 8 weeks, professional mechanical plaque removal (PMPR) was carried out, followed by UPF-RA (test group only). Full-mouth periodontal charting and dietary data, collected through the NOVA Food Frequency Questionnaire and the Medi-Lite, were recorded at baseline and at 8 and 16 weeks.

RESULTS

Sixty-six patients (mean age: 23.3 ± 2.3 years; 32 males and 34 females) were included. At 8 weeks, a significant reduction in full-mouth bleeding score (FMBS) was observed in the test group (18.9% ± 8.6% to 14.6% ± 9.0%; p = 0.04), with a concomitant decrease in UPF intake (912.7 ± 511.3 kcal to 446.9 ± 264.6 kcal; p < 0.001). No significant changes in FMBS and UPF consumption were observed in the control group (19.8% ± 9.0% to 19.1% ± 8.6%, p = 0.93; 776.4 ± 453.6 kcal to 775.3 ± 451.03, p = 1.00, respectively). At 16 weeks, gingivitis was resolved in 24% more cases in the test group. Logistic regression identified low UPF intake and UPF-RA as significant predictors of FMBS reduction.

CONCLUSIONS

Reduction in UPF consumption improved gingivitis treatment outcomes and participants' dietary quality. Patients with higher UPF consumption showed higher bleeding scores.