Department of Oral Anatomy and Dental Research Institute, School of Dentistry, Seoul National University, Seoul, Republic of Korea.
Department of Dental Biomaterials Science and Dental Research Institute, School of Dentistry, Seoul National University, Seoul, Republic of Korea.
Acta Odontol Scand. 2024 Jan;82(1):1-8. doi: 10.1080/00016357.2023.2245880. Epub 2023 Aug 11.
Coffee is one of the most popular beverages in the world, with millions of people consuming it every day. The effect of coffee on teeth discoloration has long been a concern for both coffee drinkers and dental professionals. To address this concern, this study aimed to investigate the role of chlorogenic acids (CGAs) and the type of coffee in coffee-induced teeth discoloration.
High-performance liquid chromatography with a photodiode array detector was used to determine the CGA contents of instant coffee produced by five manufacturers (Starbucks, Dunkin' Donuts, Kanu, Ediya, Coffee Bean). A total of 180 bovine tooth specimens were immersed in the coffee samples for varying durations (3, 9, 24, 48, and 72 h), and the discoloration levels were measured using a spectrophotometer. A linear mixed-effects model analysis was used to determine the significance of L*, a*, and b* values in relation to the duration of coffee immersion and coffee type.
Both immersion time and coffee type had significant effects on tooth discoloration ( < 0.001), with some types of coffee being more strongly associated with tooth discoloration than others. The amount of CGAs present in coffee was found to be positively correlated with the degree of discoloration ( = 0.030).
Prolonged exposure to coffee can exacerbate teeth staining, and different types of coffee can cause varying degrees of discoloration. Furthermore, coffee with higher levels of CGAs may lead to greater tooth discoloration.
咖啡是世界上最受欢迎的饮料之一，每天都有数以百万计的人饮用。咖啡对牙齿变色的影响一直是咖啡饮用者和牙科专业人员关注的问题。为了解决这个问题，本研究旨在调查绿原酸（CGAs）和咖啡类型在咖啡引起的牙齿变色中的作用。
使用高效液相色谱法结合光电二极管阵列检测器测定五家制造商（星巴克、唐恩都乐、Kanu、Ediya、咖啡豆）生产的速溶咖啡中的 CGAs 含量。将 180 个牛牙标本浸泡在咖啡样品中不同时间（3、9、24、48 和 72 小时），并用分光光度计测量变色程度。使用线性混合效应模型分析确定 L*、a和 b值与咖啡浸泡时间和咖啡类型的关系的显著性。
浸泡时间和咖啡类型对牙齿变色都有显著影响（<0.001），有些类型的咖啡比其他咖啡更容易引起牙齿变色。咖啡中 CGAs 的含量与变色程度呈正相关（ = 0.030）。
长时间暴露于咖啡会加剧牙齿染色，不同类型的咖啡会导致不同程度的变色。此外，CGAs 含量较高的咖啡可能会导致更大的牙齿变色。
