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This cross-sectional study aimed to examine the association of consumption of fermented foods and products containing probiotics, with peri-implant health and diseases.<\/jats:p>\n              <\/jats:sec><jats:sec>\n                <jats:title>Methods<\/jats:title>\n                <jats:p>A total of 126 implants were included. The peri-implant health status (peri-implantitis, peri-implant mucositis, and peri-implant health) was assessed through Chicago\u2019s Classification of periodontal and peri-implant Diseases and Conditions. A questionnaire was used to evaluate the consumption patterns of fermented and probiotic foods and product. One-way ANOVA was employed to compare the 3 peri-implant conditions categories in terms of fermented food and probiotic consumption.<\/jats:p>\n              <\/jats:sec><jats:sec>\n                <jats:title>Results<\/jats:title>\n                <jats:p>There were significant differences in the daily and general consumption of yogurt, probiotic yogurt, kefir, ayran, vinegar, pomegranate syrup, whole meal bread, and homemade butter among peri-implantitis, peri-implant mucositis and peri-implant health (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.05). The peri-implant health group consumed significantly more yogurt, kefir, ayran, vinegar, whole wheat bread, and homemade butter than peri-implant mucositis and peri-implantitis.<\/jats:p>\n              <\/jats:sec><jats:sec>\n                <jats:title>Conclusion<\/jats:title>\n                <jats:p>A higher consumption of fermented and probiotic foods may be associated with peri-implant health. Fermented and probiotic products may be useful for prevention of peri-implant diseases in patients with implants.<\/jats:p>\n              <\/jats:sec>","DOI":"10.1186\/s12903-024-04625-8","type":"journal-article","created":{"date-parts":[[2024,7,26]],"date-time":"2024-07-26T23:03:13Z","timestamp":1722034993000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Fermented foods and probiotic consumption frequency as protective indicators for peri-implant diseases \u2013 a cross-sectional study"],"prefix":"10.1186","volume":"24","author":[{"given":"Tugba","family":"Sahin","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2024,7,26]]},"reference":[{"key":"4625_CR1","volume-title":"Newman and Carranza\u2019s clinical periodontology","author":"MG Newman","year":"2018","unstructured":"Newman MG, Takei H, Klokkevold PR, Carranza FA. 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