Evaluation of the association between insulin resistance and the development of periodontitis in individuals with varying levels of dietary sugar intake - A pilot study.

Aim: The aim of this study was to evaluate insulin resistance (IR) and compare it with the periodontal status of individuals using homeostasis model assessment insulin resistance (HOMA-IR), quantitative insulin sensitivity check index (QUICKI), and periodontal inflamed surface area (PISA) index in individuals with variable sugar intake. Materials and Methods: The study comprised of 20 patients aged 20-25 years who were not previously diagnosed with diabetes. The participants were categorized into two groups-low sugar intake (n = 10) and high sugar intake (n = 10), depending on their glycemic loads and were evaluated for IR as determined by HOMA-IR and insulin sensitivity as measured by QUICKI. The development of periodontal disease was estimated by means of PISA. Statistical significance was assessed by Mann-Whitney U and Spearman's correlation tests. Results: The mean HOMA-IR of the low sugar group was 1.60, and the high sugar intake group was 2.52, and the mean QUICKI in the low sugar group was 0.355, and the high sugar group was 0.33, with a highly significant P = 0.001. There was a significant difference between the mean PISA values of the low-sugar group (54.02) and the high-sugar group (329.44). The lower QUICKI and the higher HOMA-IR values in the high sugar intake group were indicators of IR. Conclusion: The results of this study indicate that there is a potential systemic link between IR and periodontitis, and it is plausible that dietary sugars have an impact on this association. This study contributes to understanding the interplay between metabolic health and oral conditions, emphasizing the importance of dietary considerations in maintaining both insulin sensitivity and periodontal health.