IMPACTS OF ULTRA-PROCESSED FOOD CONSUMPTION ON THE DEVELOPMENT OF ORAL INFLAMMATORY DISEASES: A LITERATURE REVIEW

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Introduction: Nutrition can be a prognostic factor or a possible risk indicator for gingival inflammation. Oral inflammatory diseases include plaque - induced gingivitis, the most prevalent form of periodontal disease, and can progress to periodontitis, a chronic condition associated with tooth loss and systemic repercussions. In this context, nutritional factors have been recognized as modulators of the inflammatory response, particularly ultra- processed foods, especially those rich in free sugars, refined carbohydrates, and pro -inflammatory fats, associating them with increased systemic inflammation and the progression of periodontal diseases. Objectives: To analyze the relationship between the consum ption of ultra -processed foods and the development of oral inflammation, highlighting its pathophysiological mechanisms and impacts on periodontal health. Materials and Methods: This is a narrative literature review based on studies published in the PubMed database in the last 5 years. The descriptors used were: "ultra-processed foods" and "oral health". Original articles, systematic reviews, and meta -analyses were included. Results: Recent evidence demonstrates that diets rich in ultra-processed foods, characterized by high levels of free sugars, saturated fats, and low nutritional density, promote hyperglycemia, hyperinsulinemia, oxidative stress, insulin resistance, and increased inflammatory mediators. These factors alter the immune response, favor oral dysbiosis, and intensify the gingival inflammatory response to the presence of bacterial biofilm with a predominance of pathogenic microorganisms. As a consequence, there is a greater production of acids and bacterial toxins, contributing to the demineralization of tooth enamel and inflammation of gingival tissues. Frequent consumption of sugary drinks and processed foods is associated with an increased prevalence of gingivitis, periodontitis, and dental caries, including in children. Furthermore, excessive sugar consumption is related to a reduction in salivary pH, increased oxidative stress, and activation of pro - inflammatory mediators, such as interleukins and TNF -α (tumor necrosis factor alpha). Systemic alterations, such as hyperglycemia and insulin res istance, also potentiate the periodontal inflammatory response. On the other hand, dietary patterns based on unprocessed or minimally processed foods demonstrate a protective effect, being associated with less gingival inflammation and better oral health i ndicators. Conclusion: Excessive consumption of ultra -processed foods is directly associated with increased oral inflammation, representing a significant risk factor for the development and progression of diseases such as gingivitis, periodontitis, and den tal caries. This impact occurs through systemic and local mechanisms related to chronic inflammation, metabolic alterations, oxidative stress, hyperglycemia, insulin resistance, activation of pro -inflammatory mediators, and oral dysbiosis. Preventive and t herapeutic strategies that integrate nutritional guidance, reduction of free sugar consumption, and promotion of anti -inflammatory diets can significantly contribute to periodontal and systemic health.