This thesis explores how plant-based diets might help protect against periodontal disease and aid in its management. Drawing on a broad range of research, it examines how consuming fruits, vegetables, whole grains, and legumes could support gum health, largely due to their anti-inflammatory and antioxidant properties, as well as their effects on the oral microbiome. Key nutrients such as vitamins C and D, omega-3 fatty acids, fiber, and phytochemicals are discussed in relation to their roles in maintaining oral tissues and regulating immune responses. The study also delves into biological mechanisms, showing how such diets may lower inflammation, enhance bone stability, and encourage a healthier microbial balance in the mouth. The findings suggest that nutritional approaches deserve more attention in periodontal care, with possible benefits reaching beyond dentistry into broader health contexts. The author emphasizes the need for well-designed clinical trials to clarify these connections and inform future dietary guidelines.