Levrini Luca, Nosotti Maria G, Saran Stefano, Deppieri Alessandro, Carganico Andrea
Department of Human Sciences, Innovation and Territory, School of Dentistry, Postgraduate of Orthodontics, University of Insubria, Varese, Italy.
Department of Human Sciences, Innovation and Territory, Dental Hygiene School, University of Insubria, Varese, Italy.
Minerva Dent Oral Sci. 2025 Jun;74(3):172-176. doi: 10.23736/S2724-6329.25.04983-6. Epub 2025 Apr 23.
Caries weakens and destroys the hard structures of the tooth, affecting up to 90% of the population and which manifests itself very early. The aim of this study was to evaluate the pH variation by taking coffee and coffee with or without sugar having performed or not the usual home oral hygiene.
Fourteen adult volunteers in good oral health and no history of any type of systemic disease, with PSR2 and DMFT = 0. The oral pH was measured for a total duration of 40 minutes with the aid of a pH Day2 pH meter. In all, 56 surveys were carried out on the 14 volunteers. Five minutes after the base pH procedure, the subject was given an espresso (Nescafè Dolce Gusto, Espresso Intenso, Nestlè, S.A Vevey), with or without sucrose, and the pH measurements continued for another 35 minutes; at the end of which the instrument was turned off, and the instrument data was downloaded to the PC. The volunteers were asked to suspend their routine oral hygiene from the evening before both for the administration of coffee without sucrose and for the administration of coffee with sucrose. In the other two surveys, they were asked to carry out their routine oral hygiene in the case coffee with sugar or without sugar.
In all the subjects there was a clear reduction in salivary pH about four minutes after finishing the coffee. Subsequently, in those who had taken coffee without sucrose there was an immediate rise in salivary pH; on the other hand, those who had taken coffee with sugar.
This study shows that in order to maintain a basic pH of the oral cavity it is advisable to drink coffee without sugar, and carrying out proper oral hygiene correctly.
龋齿会削弱并破坏牙齿的硬组织，影响多达90%的人群，且发病非常早。本研究的目的是通过饮用咖啡以及饮用加糖或不加糖咖啡并进行或不进行日常家庭口腔卫生护理来评估pH值变化。
14名口腔健康良好且无任何系统性疾病史的成年志愿者，PSR2和DMFT = 0。借助pH Day2 pH计测量口腔pH值，总时长为40分钟。对这14名志愿者共进行了56次测量。在基础pH测量程序5分钟后，给受试者一杯意式浓缩咖啡（雀巢多趣酷思，浓意式咖啡，雀巢公司，韦威，瑞士），有加糖或不加糖两种情况，然后继续测量pH值35分钟；测量结束后关闭仪器，并将仪器数据下载到电脑。要求志愿者在饮用无糖咖啡和饮用加糖咖啡之前的晚上都暂停日常口腔卫生护理。在另外两次测量中，要求他们在饮用加糖或无糖咖啡的情况下进行日常口腔卫生护理。
在所有受试者中，喝完咖啡约4分钟后唾液pH值明显下降。随后，饮用无糖咖啡的受试者唾液pH值立即上升；另一方面，饮用加糖咖啡的受试者……
本研究表明，为了保持口腔的碱性pH值，建议饮用无糖咖啡，并正确进行适当的口腔卫生护理。
