Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Lactoferrin is a naturally occurring glycoprotein found in milk and other secretory fluids. Its use in supporting or treating gingivitis is primarily justified by scientific research, rather than tradition. Lactoferrin possesses antimicrobial, anti-inflammatory, and immunomodulatory properties, which are beneficial in the context of oral health. Several studies have investigated its effects on gingivitis, a common gum disease characterized by inflammation caused by bacterial plaque accumulation.

Clinical trials and in vitro studies suggest that lactoferrin can inhibit the growth of periodontopathogenic bacteria, such as Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans. Additionally, lactoferrin can modulate the inflammatory response by reducing the production of pro-inflammatory cytokines in the gum tissues. Some clinical studies have demonstrated that lactoferrin-containing mouthwashes or lozenges can lead to improvements in gingival inflammation and reduced bleeding compared to placebo or standard oral hygiene practices.

However, while there is supportive evidence, it is not as extensive or conclusive as for some other oral health interventions (e.g., chlorhexidine or mechanical plaque removal). Most studies are relatively small or of short duration, and there is a need for larger, well-designed randomized controlled trials to firmly establish efficacy and optimal usage protocols. Overall, lactoferrin represents a promising adjunctive treatment for gingivitis, with moderate scientific support for its use.

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