Nutrition and oral

health

Role of Fats in
Periodontal Disease
Lucely Andrea Lezama Colli - 00346018
 Periodontitis
Chronic inflammatory disease that occurs as a
result of an imbalance between the dysbiotic
biofilm and the body's immune and inflammatory
response, consisting the deepening of periodontal
pockets and loss of attachment, gradually leading
to tooth loosening and finally to tooth loss.
Fat
It is the mostly edible form of lipids, being the
most concentrated source of energy with 9 kcal/g.
They are insoluble in water and transport vitamins
A, D, E and K and provide the body with essential
fatty acids, necessary for the production of other
substances such as hormones and enzymes.
 A high consumption of fat is usually linked to
hypercaloric diets and energy excess. Excessive
intake of this type of nutrients has negative

Relationship effects on periodontal health, especially if they

are saturated fat or Cholesterol

A continued intake of so-called pro-

inflammatory foods and/or a diet with
nutritional deficiencies will be an independent
risk factor for all types of chronic
inflammatory diseases.

High fat diet (HFD) leads to a reduction

in Bacteroidetes and an increase in
Firmicutes levels
 Types of fats

Saturated fatty acids Trans Unsaturated fatty

Endogenous synthesis, necessary for Fats that have been modified acides
some physiological and structural through a process called
functions. A positive relationship has "Good fats" have the peculiarity of
hydrogenation. This process
been found between the intake of SFA reducing blood cholesterol levels.
increases the shelf life of the fats
with the increase in total cholesterol Hence, they are considered fat allies of
and makes them harder at room
and LDL cholesterol. the heart.
temperature.
 Saturated
They are found mostly in foods of animal origin,
such as milk, cheese and meat.

Trans
Processed foods, chips (bag) and cookies.

Fatty foods
Insaturated:
Monounsaturated fat: Olive, canola, peanut, sunflower, and
safflower oils, and in avocados, peanut butter.

Polyunsaturated fats: Sunflower, corn, soybean, and

cottonseed oils.

Omega-3: fatty fish, such as salmon, herring, and sardines.

 Process
01 02 03
Saturated fatty acids Raise total and low-
Expression of TLR-4
density lipoprotein
Produce an inflammatory response
Has been shown to be increased in cholesterol
through activation of the Toll-like
macrophages and gingival fibroblasts
receptor (TLR) signaling pathway
in inflamed periodontal tissue, SFAs are believed to raise total
TLR-4 recognizes
indicating that TLRs may play an and low-density lipoprotein
lipopolysaccharide (LPS), a partial
important role in periodontal. cholesterol. This diet-induced
structure of Gram-negative

hyperlipidemia induces
bacteria, some of which are
downstream pro-inflammatory
periodontal pathogens.
mediator production

 Periodontitis Process

01 The production of proinflammatory cytokines, TNF-α, IL-1β, Interleukin-17 (IL-17) promotes

survival, proliferation, osteoclasts activity, and suppression of osteoblasts activity.

02 The cytokines IL-1β, TNF-α, and IL-17 cause osteoblasts to enhance the receptor activator of
nuclear factor kappa-Β ligand (RANKL) release.

03 RANKL binds to RANK on osteoclasts precursors and promotes osteoclastogenesis.

Increscent in numberofosteoclasts leads toresorptionofthebone HFD also promotes the

04 formationof periodontal disease via anincrease in cytokinelevels and alveolar boneloss
 Conclussion
Diets rich in carbohydrates and fats condition a high caloric intake
and are predictors of adipose tissue formation, generating in the
adipocyte the release of proinflammatory adipokines, which could
modulate periodontitis and this in turn condition greater oxidative
stress and induce agglutination of blood in the microvasculature,
with the consequent decrease in blood flow to the gums, thus
facilitating the progression of periodontal disease.
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