Association Between Dietary Habits and the Risk of Temporomandibular Disorders: A Bidirectional Mendelian Randomisation Study

IF 4 3区医学 Q1 DENTISTRY, ORAL SURGERY & MEDICINE

Journal of oral rehabilitation Pub Date : 2025-07-24 DOI:10.1111/joor.70016

Mengzhao Deng, Tian Xie, Chen Kan, Jinfeng Yao

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引用次数: 0

Abstract

Background

Temporomandibular disorders (TMD) are complex conditions influenced by multiple factors, including dietary habits. This study aimed to explore the potential causal relationships between dietary patterns and TMD risk using bidirectional Mendelian randomisation (MR).

Methods

A bidirectional two-sample MR analysis was performed to assess the causal effects of 83 dietary habits on TMD risk, and vice versa. Five MR methods, including inverse variance weighting (IVW), were applied. Associations with p-values < 0.05 were considered suggestive of causality.

Results

Ten dietary habits were found to be significantly associated with TMD risk. Protective factors included muesli consumption (OR = 0.53, 95% CI = 0.34–0.82, p = 0.00458), fresh fruit intake (OR = 0.73, 95% CI = 0.58–0.92, p = 0.00676), decaffeinated coffee (OR = 0.70, 95% CI = 0.54–0.91, p = 0.00789), and red wine intake (OR = 0.73, 95% CI = 0.53–1.00, p = 0.0477). Risk-enhancing factors included frequent consumption of white or brown bread, cornflakes/frosties, low-fat spreads, and complete sugar avoidance. Reverse MR indicated potential reverse causality for red wine intake (OR = 0.99, 95% CI = 0.97–1.00, p = 0.00937).

Conclusion

Our findings suggest that specific dietary habits may causally influence the risk of TMD. These insights could inform dietary recommendations for TMD prevention and highlight the need for mechanistic and longitudinal studies to validate these associations.

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饮食习惯与颞下颌疾病风险之间的关系：一项双向孟德尔随机研究

背景：颞下颌紊乱（TMD）是一种复杂的疾病，受多种因素的影响，包括饮食习惯。本研究旨在利用双向孟德尔随机化（MR）探索饮食模式与TMD风险之间的潜在因果关系。方法：采用双向双样本磁共振分析，评估83种饮食习惯与TMD风险的因果关系，反之亦然。采用五种MR方法，包括逆方差加权（IVW）。结果：发现10种饮食习惯与TMD风险显著相关。保护因素包括食用什米粥（OR = 0.53, 95% CI = 0.34-0.82, p = 0.00458）、新鲜水果摄入（OR = 0.73, 95% CI = 0.58-0.92, p = 0.00676）、无咖啡因咖啡（OR = 0.70, 95% CI = 0.54-0.91, p = 0.00789）和红酒摄入（OR = 0.73, 95% CI = 0.53-1.00, p = 0.0477）。增加风险的因素包括经常食用白面包或黑面包、玉米片/霜冻、低脂酱和完全不吃糖。反向MR显示了红酒摄入与潜在的反向因果关系（OR = 0.99, 95% CI = 0.97-1.00, p = 0.00937）。结论：我们的研究结果表明，特定的饮食习惯可能会影响TMD的风险。这些见解可以为TMD预防的饮食建议提供信息，并强调需要进行机制和纵向研究来验证这些关联。

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来源期刊

Journal of oral rehabilitation 医学-牙科与口腔外科

CiteScore

5.60

自引率

10.30%

发文量

116

审稿时长

4-8 weeks

期刊介绍： Journal of Oral Rehabilitation aims to be the most prestigious journal of dental research within all aspects of oral rehabilitation and applied oral physiology. It covers all diagnostic and clinical management aspects necessary to re-establish a subjective and objective harmonious oral function. Oral rehabilitation may become necessary as a result of developmental or acquired disturbances in the orofacial region, orofacial traumas, or a variety of dental and oral diseases (primarily dental caries and periodontal diseases) and orofacial pain conditions. As such, oral rehabilitation in the twenty-first century is a matter of skilful diagnosis and minimal, appropriate intervention, the nature of which is intimately linked to a profound knowledge of oral physiology, oral biology, and dental and oral pathology. The scientific content of the journal therefore strives to reflect the best of evidence-based clinical dentistry. Modern clinical management should be based on solid scientific evidence gathered about diagnostic procedures and the properties and efficacy of the chosen intervention (e.g. material science, biological, toxicological, pharmacological or psychological aspects). The content of the journal also reflects documentation of the possible side-effects of rehabilitation, and includes prognostic perspectives of the treatment modalities chosen.