Effect of Fermented Rice Drink “Amazake” on Patients with Nonalcoholic Fatty Liver Disease and Periodontal Disease: A Pilot Study

The worldwide increase in nonalcoholic fatty liver disease (NAFLD) is a major public health problem. Obesity and diabetes are risk factors for NAFLD the development of fibrosis factor cancer. Periodontal bacteria can also exacerbate NAFLD. We previously reported that amazake, traditional Japanese fermented food, improves quality life (QOL) patients with cirrhosis. In this study, we investigated effect amazake intake on periodontal disease. Ten (mean age: 57.1 ± 19.2 years) consumed 100 g daily 60 days. On days 0 60, their body mass index (BMI), fat percentage, serum biochemical parameters, saliva, ten visual analog scales (VASs), namely, sense abdomen distension, edema, fatigue, muscle cramps, loss appetite, taste disorder, constipation, diarrhea, depression, sleep were measured. For bacteria, numbers six types saliva (Porphyromonas gingivalis, Tannerella forsythia, Treponema denticola, Aggregatibacter actinomycetemcomitans, Prevotella intermedia, Fusobacterium necleatum) P. gingivalis-specific fimA genotype determined. After consumption, eosinophils (p < 0.05), immune reactive insulin (IRI) 0.01), HOMA-IR 0.05) had significantly increased tumor necrosis α (TNFα) cramps depression decreased. All subjective symptoms improved after intake. No change was observed bacteria. conclusion, decreased TNFα QOL periodontitis. However, caution should be exercised because which manufactured using techniques lead to concentrations glucose from saccharification rice starch, may worsen metabolism patients. Amazake an effective food improving if energy regulated.