Table 2.
Associations between nutrients and oral microbiome.
| Dietary sources | Nutrients | Associated microrganisms | Ref. |
|---|---|---|---|
| Micronutrients | |||
| Meats, fish, and whole grains | Vitamin B1 |
Neisseriaceae Gemellaceae Fusobacterium nucleatum |
[148–151] |
| Meats, green vegetables, dairy products | Vitamin B2 | [149,150] | |
| Eggs, fish, meat, mushrooms, nuts | Vitamin B3 | [149,150] | |
| Beef, chicken, organ meats, broccoli, avocados | Vitamin B5 | [150,152,153] | |
| Meat, vegetables, nuts, banana | Vitamin B6 | [150,154] | |
| Leafy vegetables, peanuts, raw egg, liver, | Vitamin B7 | [150,155] | |
| Leafy vegetables, cereals, legumes, nuts and seeds | Vitamin B9 | [150,151] | |
| Fish, meat, poultry, eggs, and dairy products | Vitamin B12 | [150,156] | |
| Green vegetables (kale, spinach, cabbage, lettuces), egg yolk | Vitamin K | Not identified | [157] |
| Fish eggs, liver, mushrooms, milk | Vitamin D | Fusobacterium nucleatum, Porphyromonas gingivalis, Pseudomonas aeruginosa, Candida spp. | [150,158–162] |
| Citrus fruits, fruits (oranges, kiwi, lemon, grapefruit), kiwis and strawberries; Cruciferous vegetables (broccoli, brussels sprout, cabbage, cauliflower); tomatoes, bell peppers and white potatoes |
Vitamin C |
Neisseriaceae Lepto-trichiaceae Lachnospiraceae Fusobacterium nucleatum |
[74,148,163–167] |
| Dark leafy greens vegetables, egg yolk, vegetable oils, nuts, sunflower seeds, pumpkin | Vitamin E |
Neisseriaceae Fusobacterium nucleatum Gemellaceae |
[74,148,163–168] |
| Vitamin A | Not identified | [74,164] | |
| Milk, dairy products, fish, eggs, leafy vegetables, nuts, seeds |
Calcium | [169,170] | |
| Green leafy vegetables, legumes, nuts, seeds, whole grains | Magnesium | Not identified | [169] |
| Grapefruits, nuts cocoa, tea, dried fruits, oatmeal | Fluoride | [171,172] | |
| Meat, dry beans, spinach, shellfish | Iron | [173] | |
| Fish meat, seafood, spinach, grains | Zinc | [174,175] | |
| Macronutrients | |||
| Fish, meat, milk, dairy products, eggs and pulses | Proteins | Not identified | [176–179] |
| Cereal and derivates (pasta, rice, bread) potatoes, legumes, vegetables, fruits | Carbohydrates |
Lacto-bacillaceae Fusobacterium nucleatum |
[104,148,180–184] |
| Oily fish (salmon, sardines, mackerel, herring, cod liver oil); Vegetables (olive oil, oilseeds, nuts grape seed oil, soya oil, sunflower oil); Butter, cheese, yogurt |
Fats |
Fusobacteria nucleatum Neisseriaceae |
[74,148,161,164,185] |