Association of dietary intake of theobromine with periodontitis: NHANES 2009-2014

Abstract

Background: Theobromine intake usually comes from coffee, tea, and cocoa foods. Related studies have shown that theobromine is a bioactive molecule with anti-inflammatory, antithrombotic, anti-fat, and other effects. Periodontitis is a kind of oral inflammatory disease with high incidence, which is characterized by alveolar bone resorption leading to tooth loosening and loss. Therefore, this study aims to investigate whether theobromine intake correlates with periodontitis and whether it is a risk or protective factor for periodontitis. It hopes to provide a basis for theobromine-related diet or drugs to prevent and treat periodontitis. Methods: The study was based on National Health and Nutrition Examination Survey (NHANES) data from 2009–2014. The exposure factor was theobromine, derived from two-day, 24-hour total nutrient intake data from the NHANES dietary data. Periodontitis as an outcome factor was derived from the oral health component of the examination data. We used weighted multiple logistic regression, stratified analysis, and curve fitting to explore the relationship between theobromine dietary intake and periodontitis severity based on weighting and adjusting for confounding factors. Results: After adjusting for relevant confounding factors, weighted logistic regression showed that moderate and high levels of theobromine intake were negatively correlated with periodontitis severity (P < 0.05, OR < 1). Stratified analysis showed that race, BMI, age, diabetes, smoking, family PIR, education, and marital status had an impact on the relationship between theobromine intake and periodontitis. Conclusion: This study demonstrated a negative correlation between theobromine dietary intake and periodontitis, suggesting that theobromine intake may serve as a protective factor against the development of periodontitis.