{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T22:06:46Z","timestamp":1784758006151,"version":"3.55.0"},"reference-count":85,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2024,10,14]],"date-time":"2024-10-14T00:00:00Z","timestamp":1728864000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Clinic Periodontology"],"published-print":{"date-parts":[[2025,1]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:sec><jats:title>Aim<\/jats:title><jats:p>To investigate the effect of a 16\u2010week whole\u2010food plant\u2010based diet (WPBD) on periodontal parameters in patients with increased cardiometabolic risk.<\/jats:p><\/jats:sec><jats:sec><jats:title>Materials and Methods<\/jats:title><jats:p>A total of 36 participants from a randomized clinical trial received additional periodontal assessment. The intervention group (<jats:italic>n<\/jats:italic>\u2009=\u200917) followed a WPBD for 16\u2009weeks, whereas the control group (CG) (<jats:italic>n<\/jats:italic>\u2009=\u200919) was instructed not to change their diet. Measurements were assessed at baseline (<jats:italic>t<\/jats:italic>1), week 8 (<jats:italic>t<\/jats:italic>2) and week 16 (<jats:italic>t<\/jats:italic>3). Periodontal examination included bleeding on probing (BOP), periodontal inflamed surface area (PISA) and plaque index (PI) on six index teeth, salivary pH and matrix\u2010matalloproteinase\u20108 (MMP\u20108).<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>At <jats:italic>t<\/jats:italic>3, the mean PISA of the index teeth was reduced by 32\u2009mm<jats:sup>2<\/jats:sup> (53.8) in the WPBD group and increased by 22.6\u2009mm<jats:sup>2<\/jats:sup> (45.1) in the CG group (intra\u2010group <jats:italic>p<\/jats:italic>\u2009=\u20090.255 and <jats:italic>p<\/jats:italic>\u2009=\u20090.977, respectively), BOP changes were similar (intra\u2010group <jats:italic>p<\/jats:italic>\u2009=\u20090.89 and <jats:italic>p<\/jats:italic>\u2009=\u20090.839, respectively). MMP\u20108 values reduced in the WPBD group by 50.73\u2009ng\/mL (117) and in the CG by 5.40\u2009ng\/mL (96.6) (intra\u2010group <jats:italic>p<\/jats:italic>\u2009=\u20090.066, <jats:italic>p<\/jats:italic>\u2009=\u20090.837, respectively). Difference in change (<jats:italic>t<\/jats:italic>3 \u2212 <jats:italic>t<\/jats:italic>1) between the groups was <jats:italic>p<\/jats:italic>\u2009=\u20090.001, <jats:italic>p<\/jats:italic>\u2009=\u20090.003 and <jats:italic>p<\/jats:italic>\u2009=\u20090.032, respectively. Saliva pH increased in the WPBD group only (intra\u2010group <jats:italic>p<\/jats:italic>\u2009=\u20090.007).<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p>A trend towards stabilization of the inflammatory parameters (BOP, PISA) was observed in the WPBD group. Because of the non\u2010significant changes within the groups, this study highlights the imperative for future studies.<\/jats:p><\/jats:sec><jats:sec><jats:title>ClinicalTrials.gov identifier<\/jats:title><jats:p>NCT03901183.<\/jats:p><\/jats:sec>","DOI":"10.1111\/jcpe.14066","type":"journal-article","created":{"date-parts":[[2024,10,15]],"date-time":"2024-10-15T06:09:42Z","timestamp":1728972582000},"page":"125-136","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Effect of a Whole\u2010Food Plant\u2010Based Diet on Periodontal Parameters in Patients With Cardiovascular Risk\u00a0Factors:\u00a0A\u00a0Secondary Sub\u2010Analysis of a Randomized\u00a0Clinical Trial"],"prefix":"10.1111","volume":"52","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-0645-704X","authenticated-orcid":false,"given":"C. 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