Association between a novel Dietary Index for Gut Microbiota and periodontitis: a cross-sectional study

作者：Xinlian Zhang, Xia Lv, Zhang Li, Tingting Jia, Sainan Zhao · 发表于：Frontiers in Nutrition · 年份：2026 · DOI：10.3389/fnut.2026.1714913 · 被引用次数：1 · 研究领域：Gut microbiota and health、Oral microbiology and periodontitis research、Clostridium difficile and Clostridium perfringens research

Background The gut microbiota and periodontitis have attracted increasing research interest. The Dietary Index for Gut Microbiota (DI-GM), a novel metric for assessing gut microbiome diversity, has not yet been investigated in relation to periodontitis. Methods This cross-sectional study analyzed data from the 2009–2014 National Health and Nutrition Examination Survey including 9,978 participants aged 30–80 years who had periodontal examination records. Participants were categorized into two groups: no periodontitis ( n = 4,879) and periodontitis (mild, moderate, or severe; n = 5,099). The DI-GM was calculated using dietary recall data, incorporating both beneficial and unfavorable components for gut microbiota. Multivariable logistic regression was applied to examine the association between DI-GM and periodontitis, with body mass index (BMI) evaluated as a potential mediator. Secondary analyses included subgroup evaluations, restricted cubic spline (RCS) modeling, and multivariable imputation. Results A higher DI-GM score was inversely associated with periodontitis (odd ratio [OR] = 0.94, 95% confidence interval [CI]: 0.91–0.97). Similarly, a higher beneficial microbiota score was linked to a lower prevalence of periodontitis (OR = 0.90, 95% CI: 0.87–0.94). After adjustment, DI-GM remained inversely associated with moderate (OR = 0.94, 95% CI: 0.91–0.97) and severe periodontitis (OR = 0.89, 95% CI: 0.85–0.94; both p < 0.001). Likewise, higher beneficial microbiota sco...