Dental News - Researchers investigate link between high fibre diets and oral health

Dental Tribune International

Thu. 24. January 2019

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DUNEDIN, New Zealand: In a new study researchers have found a connection between diets with high intakes of fibre and wholegrain foods and a reduction in the risk of some non-communicable diseases. Lead by scientists from the University of Otago, results of the study provide convincing evidence for replacing some refined grains with dietary fibre and wholegrain foods. The researchers are now looking more closely into the benefits high-fibre diets could have on oral health.

According to the researchers, just under 135 million person-years of data, from 185 prospective studies and 58 clinical trials, with a total of 4,635 adult participants, was collected for the study. From this collected data, the results showed that when comparing consumers with the highest dietary fibre diet with consumers with the lowest, a 15 to 30 per cent decrease in deaths and incidence of coronary heart disease, stroke, Type 2 diabetes and colorectal cancer were found.

Commenting on the results of the study, lead author of the study, Dr Andrew Reynolds from the Department of Medicine and the University’s Edgar Diabetes and Obesity Research Centre said that people should have at least 25 to 29 grams of fibre from foods daily, although, currently, most consume less than 20 grams per day.

Following on from his initial work, Reynolds is now running trials specifically focussing on oral health outcomes. Speaking to Dental Tribune International, Reynolds noted that there are only few studies on oral health pertaining to dietary fibre and wholegrain intake. “We are providing people with Type 2 diabetes wholegrain foods that are either based around intact wholegrains or finely milled wholegrains. The little evidence we have from cohorts and cross-sectional studies suggests that higher wholegrain intakes are good for oral health, but the mechanism is contested.”

Additionally, Reynolds and his team are now testing if it is the structure of the grain scraping down the tooth surface that might reduce plaque build-up, or if it is constituents of the bran layer of the grain that inhibits bacterial growth. With 16 of the 28 participants’ reviews completed, Reynolds believes the results from this series of research will most likely be ready at the end of this year.

The initial study, titled “Carbohydrate quality and human health: a series of systematic reviews and meta-analyses”, was published in The Lancet on 10 January 2019.

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