Changes in serum omega fatty acids on a Mediterranean diet intervention in patients with gingivitis: An exploratory study

Background Omega‐6 and omega‐3 polyunsaturated fatty acids (PUFAs) are precursors of pro‐ and anti‐inflammatory lipid mediators. Serum PUFA levels could influence the severity of inflammatory oral diseases, such as gingivitis. Objective The study analyzed serum PUFA levels in a six‐week randomized controlled trial in individuals on the Mediterranean diet (MedD), associations with the intake of specific foods, and possible correlations with oral inflammatory parameters. Methods Data from 37 study participants on either a MedD (MedDG; n = 18) or a “Western diet” in the control group (CG, n = 19) were analyzed. Dental examinations and serum analyses were performed at two time points, T1 (baseline) and T2 (week 6). Serum PUFA status, adherence to the MedD, and data from a Food Frequency Questionnaire were analyzed. Results Within the MedDG omega‐6 fatty acid levels decreased significantly. In the overall sample, the proportional decrease in sites with bleeding on probing correlated weakly to moderately with the decrease in total omega‐6 fatty acid level (Spearman's ρ = 0.274) and the decrease in gingival index correlated moderately with the decrease in linoleic acid level (Spearman's ρ = 0.351). Meat and fast‐food consumption correlated positively with levels of various omega‐6 fatty acids, whereas nut, fish, and dairy product consumption correlated positively with omega‐3 levels. Conclusion Adherence to a MedD was associated with a decrease in serum omega‐6 levels, which positively affected the omega‐6/omega‐3 ratio. The MedD associated reduction in serum omega‐6 levels may be a mechanism that favorably affects gingival inflammatory parameters.