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Effect of Coffee Consumption on Oral Health
Abstract
Coffee is a famous drink consumed throughout the world for its flavor and aroma. The drink has been studied due to its properties and effects on the human organism in several areas of science, and dentistry. Coffee extracts present their effects in several segments of oral health, as in tooth staining, dental plaque accumulation and caries development, restorative materials properties, and so on. As coffee is part of the dietary habits of most people, it is important to know these effects and how to use the advantages of the drink and control its adverse effects to provide and maintain conditions of oral health.
... Coffee extract inhibited bacterial growth, which may partly be attributed to the effect of chlorogenic acid. In this context, it is important to note that coffee extracts have recently been reported to be beneficial for oral health based on the high concentration of phenolic acids [47]. ...
Background:
Coffee is a major dietary source of polyphenols. Previous research found that coffee had a protective effect on periodontal disease. In this study, we aimed to investigate whether coffee extract and its primary phenolic acid, chlorogenic acid, affect the growth and protease activity of a periodontopathogen Porphyromonas gingivalis (P. gingivalis).
Methods:
Coffee extract and chlorogenic acid were prepared by a two-fold serial dilution. The turbid metric test and plate count method were used to examine the inhibitory effects of chlorogenic acid on P. gingivalis. The time-kill assay was used to measure changes in the viability of P. gingivalis after exposure to chlorogenic acid for 0-24 h. The protease activity of P. gingivalis was analyzed using the optical density of a chromogenic substrate.
Results:
As a result, the minimum inhibitory concentration (MIC) of chlorogenic acid was 4 mg/mL, and the minimum bactericidal concentration was 16 mg/mL. Chlorogenic acid at concentrations above MIC resulted in a longer-lasting inhibitory effect on P. gingivalis viability and significantly reduced associated protease activity. The coffee extract showed antibacterial activity as observed by the disk diffusion test, whereas these inhibitory effects were not affected by different roast degrees of coffee.
Conclusions:
Collectively, our novel findings indicate that chlorogenic acid not only has antimicrobial activity but also reduced the protease activity of P. gingivalis. In addition, coffee extract inhibits the proliferation of P. gingivalis, which may partly be attributed to the effect of chlorogenic acid.
Objectives. To evaluate the polishing procedures effect on color stability and surface roughness of composite resins. Methods. Specimens were distributed into 6 groups: G1: Filtek Supreme XT + PoGo; G2: Filtek Supreme XT + Sof-Lex; G3: Filtek Supreme XT + no polishing; G4: Amelogen + PoGo; G5: Amelogen + Sof-Lex.; G6: Amelogen + no polishing. Initial color values were evaluated using the CIELab scale. After polishing, surface roughness was evaluated and the specimens were stored in coffee solution at 37°C for 7 days. The final color measurement and roughness were determined. Results. Sof-Lex resulted in lower staining. Amelogen showed the highest roughness values than Filtek Supreme on baseline and final evaluations regardless of the polishing technique. Filtek Supreme polished with PoGo showed the lowest roughness values. All groups presented discoloration after storage in coffee solution, regardless of the polishing technique. Conclusion. Multiple-step polishing technique provided lower degree of discoloration for both composite resins. The final surface texture is material and technique dependent.
Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste. Participants were 407 male university students in Kyeonggido, Korea, and information was collected by self-administered questionnaire. Among them, 58 nonsmokers volunteered to participate in the taste test. Participants were divided into three groups according to the frequency of commercial beverage consumptions: 120 rare (< 1 serving/week), 227 moderate (1-3 servings/week) and 133 frequent (> 3 servings/week) consumption groups. More subjects from the rare consumption group chose water, tea, and soy milk, and more from the frequent consumption group chose carbonated soft drinks and coffee (P = 0.031) as their favorite drinks. Frequent consumption group consumed fruit juice, coffee, and sports and carbonated soft drinks significantly more often (P = 0.002, P = 0.000, P = 0.000, respectively), but not milk and tea. Frequent consumption group consumed beverages casually without a specific occasion (P = 0.000) than rare consumption group. Frequent drinking of commercial beverages was associated with frequent snacking (P = 0.002), meal skipping (P = 0.006), eating out (P = 0.003), eating delivered foods (P = 0.000), processed foods (P = 0.001), and sweets (P = 0.002), and drinking alcoholic beverages (P = 0.029). Frequent consumption group tended to have a higher threshold of sweet taste without reaching statistical significance. The results provide information for developing strategies for evidence-based nutrition education program focusing on reducing consumption of unnecessary sugar-sweetened commercial beverages.
The antibacterial activity of Coffea canephora extract was evaluated in vitro against Streptococcus mutans and Streptococcus sobrinus. The viability of planktonic cells was analysed by susceptibility tests (MIC and MBC) and time-kill assays. The effect of the extract on dental demineralisation was also investigated.
Primary 1st molar fragments (n=24) were inoculated with a saliva pool and sustained in a multiple plaque growth system for 10 days to form biofilm. The biofilm was treated with light roasted C. canephora extract at 20%, Milli-Q water (negative control) and chlorhexidine (positive control) once a day, during a week. Blank controls comprised fragments without treatment. Biofilm pH was monitored in the last day of treatment. Changes in tooth mineralisation were assessed by cross-sectional microhardness (CSMH) test.
MIC and MBC for S. mutans were 7±2 mg/mL and 160±0 mg/mL, respectively, showing no activity for S. sobrinus. The extract produced a 4-log reduction in the number of colonies of S. mutans after 3-h treatment (p<0.05) with undiluted extract (20%) and MBC concentration (16%). There was no difference among negative/blank controls and coffee plaque pH. Differences between CSMH values of dental fragments subjected to the coffee extract and to chlorhexidine were not significant. At depths up to 30 μm from the enamel surface, coffee extract and chlorhexidine promoted higher CSMH values when compared to blank/negative controls (p<0.05).
Our data suggest that light roasted C. canephora extract is beneficial as an anticariogenic substance.
To examine the effect of staining solutions on the discoloration of resin nanocomposites.
Three resin nanocomposites (Ceram X, Grandio, and Filtek Z350) were light cured for 40 seconds at a light intensity of 1000 mW/cm2. The color of the specimens was measured in %R (reflectance) mode before and after immersing the specimens in four different test solutions [distilled water (DW), coffee (CF), 50% ethanol (50ET) and brewed green tea (GT)] for 7 hours/day over a 3-week period. The color difference (deltaE*) was obtained based on the CIEL*a*b* color coordinate values.
The specimens immersed in DW, 50ET and GT showed a slight increase in L* value. However, the samples immersed in CF showed a decrease in the L* value and an increase in the b* value. CF induced a significant color change (deltaE*: 3.1-5.6) in most specimens but the other solutions induced only a slight color change. Overall, coffee caused unacceptable color changes to the resin nanocomposites.
It was shown that barley coffee (BC) interferes with Streptococcus mutans adsorption to hydroxyapatite. After BC component fractionation by dialysis and gel filtration chromatography (GFC), it was found that the low molecular mass (<1,000 Da) fraction (LMM fraction) containing polyphenols, zinc and fluoride ions and, above all, a high molecular mass (HMM > 1,000 kDa) melanoidin fraction display strong anti-adhesive properties towards S. mutans. In this study, we have further examined the potential of BC, BC LMM fraction and BC HMM melanoidin fraction as caries controlling agents by evaluating their anti-biofilm activity.The effects of BC and BC fractions on biofilm formation by S. mutans ATCC 25175 and its detachment from pre-developed biofilms were evaluated by microtiter plate assay. It was found that BC and its fractions, at concentrations ranging from 60 to 15 mg ml(-1) that are devoid of antimicrobial activity, inhibited S. mutans biofilm formation. An increase of S. mutans ATCC 25175 detachment from 24 h developed biofilm was observed at the highest tested concentrations. Interestingly, BC and BC fractions also showed anti-biofilm activity towards a variety of S. mutans clinical strains isolated from saliva, plaque and caries lesions of adult donors. In general, the HMM melanoidin fraction was more active than the LMM fraction. These findings, classifying BC LMM fraction and BC HMM melanoidin fractions as natural anti-biofilm agents, represent the basis for studying their possible use as anti-caries agents.
Unlabelled:
Discolored teeth can be treated with resin veneers, but their color changes when confronted with staining solutions. Polishing procedures can provide a remedy for highly stained composites, but they tend to remove some materials as well. However, bleaching procedures are an effective, nondestructive method for solving the problem. The aim of this study was to compare the color change of three veneer composites exposed to staining solutions and to evaluate the effectiveness of a 15% hydrogen peroxide bleaching agent and three polishing systems to remove the stain. Forty-five disks (12 x 2 mm) each of Clearfil ST (Kuraray Co. Ltd., Osaka, Japan), Esthet-X (Dentsply/Caulk, Milford DE, USA), and Filtek A110 (3M ESPE, St. Paul, MN, USA) were prepared. The specimens were polished with Sof-Lex (3M ESPE), Enhance (Dentsply/Caulk), or PoGo (Dentsply/Caulk). Five specimens for each material-polishing system combination were immersed in coffee (Nescafe Classic, Nestle SA, Vevey, Switzerland) or tea (Earl Grey, Lipton, Blackfriars-London, England) for 7 days. The remaining disks were stored in water. Color measurements were made with a spectrophotometer (X-Rite Seroice SP78, Loaner, Köln, Germany) at baseline; after 1, 3, 5, and 7 days; and after bleaching and repolishing. After 1 week, one side of the specimens was bleached with Illuminé-office (Dentsply De Trey GmbH, Konstanz, Germany) for 1 hour, and the other side was repolished for 30 seconds. All comparisons of color change for the polishing systems, times, and staining solutions were subjected to repeated measurements of analysis of variance. Paired t-test was used to examine whether significant color differences (deltaE*) occurred during immersion at the specified time intervals (p < or = .05). Filtek A110 was the least stained resin composite. Its color remained under a deltaE* value of 2 during the study. Clearfil ST exhibited the most color change after 1 week. All specimens polished with Enhance showed less staining, whereas those polished with the Sof-Lex system demonstrated the most color change. Water did not cause a variance in the deltaE*. There was no difference in the staining potential of coffee and tea. Bleaching and repolishing were effective in removing the stains. The resin composites tested reversed nearly to baseline color with the bleaching and to less than values at 1 day of staining with repolishing. The coffee and tea brands tested stained the composites used in this study equally. In-office bleaching was found to be more effective than repolishing in the restitution of the color.
Clinical significance:
The results of this study suggest that the discoloration of resin veneers can be partially removed by in-office bleaching and repolishing procedures.
Objective:
The aim of this study was to evaluate the influence of coffee and red wine staining on tooth color during and after bleaching.
Materials and methods:
Blocks obtained from human molars were divided into 11 groups (n = 5) in accordance with the bleaching treatment-peroxide carbamide 10%, 15% or 20%-and in accordance with the stain therapy-coffee, wine or without staining (control). Color change analysis was performed by photo-reflectance using a spectrophotometer, during (3-times/week) and after (7, 15 and 30 days) the bleaching treatment. During the experiment, the samples were stored in artificial saliva. The results were submitted to statistical analysis with the Dunnet and Tukey tests (p < 0.05).
Results:
The concentrations of carbamide peroxide (10%, 15% and 20%) did not differ significantly from the control group during bleaching (up to the 22nd day), with (Tukey, p > 0.05) or without storage in pigment solution. After the bleaching, there were statistically significant differences between the groups treated with coffee (30th day) and wine (7th and 30th days) relative to the control, which was treated with whitening agents.
Conclusion:
During bleaching, remineralization of the enamel with artificial saliva and the subsequent bleaching session were effective in preventing enamel staining. After the whitening procedures, both stain therapies-coffee and wine-caused enamel color changes; however, the wine led to greater staining than did coffee.
The authors conducted a study to evaluate the stain removal ability of tooth bleaching and simulated toothbrushing after coffee and cigarette smoke staining and to determine the enamel susceptibility to restaining.
The authors used a colorimeter to determine the baseline color of 40 bovine labial enamel surfaces according to the Commission Internationale de l'Eclairage L*a*b* coordinates. They immersed one-half of the specimens in coffee and exposed one-half to cigarette smoke in a smoking machine. They took color measurements again and determined the color change from baseline (ΔE1) for each group. The authors divided each group into two subgroups and subjected the specimens to at-home bleaching (one hour per day for 21 days) or simulated toothbrushing (120 cycles per day for 21 days), followed by another color measurement (ΔE2). The authors repeated both staining procedures (that is, cigarette smoke and coffee) and followed them with a third color measurement (ΔE3). They analyzed the data by using a two-way analysis of variance and the Tukey test (α = 5 percent).
Both staining procedures resulted in similar values for ΔE1. The specimens stained with coffee and cigarette smoke exhibited a significant reduction in color change after bleaching (P < .05). However, toothbrushing resulted in a significantly reduced color change only for cigarette smoke-stained specimens (P < .001). The discoloration in coffee-stained specimens increased after restaining, irrespective of the stain removal method (P < .05).
The study results show that at-home bleaching removed both coffee and cigarette smoke staining. The restaining potential was greater for specimens stained with coffee than for those stained with cigarette smoke, regardless of the removal method used.
Six percent hydrogen peroxide at-home bleaching was effective in removing stains caused by coffee or cigarette smoke. However, continued frequent consumption of coffee can increase the staining susceptibility of enamel.
The aim of this in vitro study was to evaluate the bleaching efficacy of high concentration bleaching agents activated by chemical or physical catalysts.
This study was divided into two parts. Part 1 evaluated the efficacy of tooth whitening after treatment with 35% hydrogen peroxide (Whiteness HP Maxx) that was activated by different light-curing units: halogen lamp (conventional and bleach mode) (Optilux 501C, Demetron/Kerr), LED first generation (Ultrablue IV, DMC), LED/diode laser (Ultrablue IV, DMC), LED second generation (Bluephase 16i, Ivoclar Vivadent), and no light source (control group). Part 2 provided an analysis of the effect of chemical and physical catalysts on high concentration bleaching agents: 35% hydrogen peroxide (Whiteness HP Maxx) + 20% sodium hydroxide; 35% hydrogen peroxide + 7% sodium bicarbonate; 38% hydrogen peroxide (Opalescence Xtra Boost); 35% hydrogen peroxide + halogen lamp; 35% hydrogen peroxide + 20% sodium hydroxide + halogen lamp; 35% hydrogen peroxide + 7% sodium bicarbonate + halogen lamp; 38% hydrogen peroxide + halogen lamp; and 35% hydrogen peroxide. Blocks obtained from human molars were randomly divided into groups (n = 5) in accordance with bleaching treatments. The efficacy of bleaching was measured using a spectrophotometer. Three bleaching sessions were performed. The results were submitted to ANOVA followed by the Tukey test (5%).
For both parts of the study, activated vs. non-activated bleaching did not differ significantly for all sessions tested.
Activating systems did not improve the whitening effectiveness of high concentration bleaching agents.
The problem of tooth discoloration is emerging in our society because of the poor oral hygiene, physical agents, environmental chemicals, mouth rinses, some dental procedures, general systemic conditions, and drugs. Other common causes of tooth discoloration include excessive use of tea, coffee, tobacco smoking and chewing, chewing of betel morsel (piper betel, paan), and so on. Drug-induced tooth discoloration can be prevented by avoiding prescriptions of well-known offender drugs known to cause tooth discoloration during pregnancy and in young children. This review describes some important groups of drugs that cause tooth discoloration.
This study evaluated the efficacy of tooth whitening and color stability at different time periods after treatment.
Blocks obtained from human molars were divided into 15 groups (n = 5) by bleaching agents: 35% hydrogen peroxide (Whiteness HP and Opalescence Xtra) and 37% carbamide peroxide (Whiteness Super); and light sources: halogen lamp and plasma arc lamp (bleach mode), LED/diode laser, argon laser, and no light source. The efficacy of bleaching was measured using a spectrophotometer. Six bleaching sessions were performed (times 1 to 6). The specimens were submitted to another reading 7, 15, and 30 days after the end of bleaching (times 7, 8, and 9). The results were submitted to ANOVA followed by Tukey test and polynomial regression (p < 0.05).
Carbamide peroxide significantly differed from hydrogen peroxide, presenting low reflectance values. Activated versus non-activated bleaching did not differ significantly for any gel tested, except for Whiteness HP activated by argon laser, which presented the lowest mean reflectance values. The results obtained with hydrogen peroxide revealed a decrease in reflectance values one month after the end of treatment. For carbamide peroxide, this decrease was not observed.
The halogen lamp presented the same or higher efficacy than non-activated bleaching, which had a longer gel contact period. When hydrogen peroxide was used, a decrease in reflectance values was observed 30 days after the end of bleaching.
The literature on the methods of removing dental stain and whitening teeth is extensive. By comparison, little has been published on the chemical mechanisms that cause dental discolorations. This article proposes a classification for extrinsic dental stain and describes the chemical mechanisms involved in causing tooth discolorations. It also discusses the current theories of the chemistry of stain removal processes.
The aim was to compare how general lifestyle, gender and occupational status determine dental health behavior. All the 1012 55-year-old citizens of Oulu (a medium-sized Finnish town) were invited to participate in this study. 780 of them did so. Information about frequency of toothbrushing, use of extra cleaning methods, use of sugar in coffee or tea, and time of the last dental visit, lifestyle, occupational status and gender was gathered from the 533 dentate subjects. Lifestyle was measured by means of questions about physical activity, tobacco smoking, alcohol consumption and dietary habits. Females and people with a healthy lifestyle brushed their teeth more often. Extra cleaning methods were used more often by people with a healthy lifestyle, whereas gender and occupational status had a weaker association. Males and people with a lower occupational status used sugar in coffee or tea more often. The time from the last dental visit was longer among workers and men; lifestyle had no significant association. At the population level oral cleaning habits are a matter of a health-oriented lifestyle and gender-related behavior. The dental visiting habit has a weaker association with general lifestyle.
Aim of the study was to evaluate the influence of tea applied at various time intervals after bleaching of enamel on intrinsic tooth colour. Ninety bovine specimens were distributed among six groups (A-F, n=15). The samples of group A-D were bleached with the 10% carbamide peroxide (CP) gel VivaStyle for 8 h, followed by storing in artificial saliva for the remaining period of the day. The specimens were removed from the saliva at different intervals (A: 0 min, B: 60 min, C: 240 min) and immersed in freshly prepared black tea for 10 min. Group D (bleaching, no tea), E (no bleaching, but tea) and F (no bleaching, no tea) served as controls. These procedures were repeated for 8 days. Colour was measured at baseline, after each day, and after final cleaning using the CIELab-system. Then Deltab (initial b-value - final reading), DeltaL, and composite colour (DeltaE) were statistically analysed. External bleaching (A-D) led to a distinct whitening effect with lower Deltab- (=reduction in yellow) and higher DeltaL-values (=increase in brightness) compared with controls. The Deltab- and DeltaL-values of the samples A-C were not significantly different from the samples which were bleached only. No significant difference was observed comparing specimens of group A-C. It is concluded that application of tea directly after bleaching with 10% CP does not significantly effect the outcome of a bleaching treatment irrespective of the time interval elapsed between the bleaching procedure and the contact of the tooth surface with tea.