O café é uma das bebidas mais consumidas no mundo e é também uma daquelas que oferece o maior número de benefícios. Estes benefícios são cada vez mais investigados e consequentemente associados ao consumo do café sem aditivos, como o açúcar.
Após toda a revisão bibliográfica deste trabalho é possível constatar que o café contém na sua constituição diversos componentes que oferecem inúmeros benefícios à saúde. No entanto, são necessários mais estudos para concluir quais são os efeitos negativos que os mesmos terão no corpo humano.
Existe evidência científica que serve como prova de que o café tem a capacidade de pigmentar o esmalte. Esta capacidade, no entanto, não está associada a uma erosão significativa.
A nível da erosão do esmalte dentário, não existem ainda conclusões que associem a mesma ao consumo excessivo do café a longo prazo, sendo necessária uma futura investigação mais profunda neste contexto.
Foi possível constatar que alguns estudos indicam que o café, apesar de ser uma bebida com um valor de pH ácido, não provoca uma alteração significativa que desencadeie efeitos negativos nos valores do pH oral. No entanto a falta mais estudos específicos e atuais sobre o efeito direto do café no pH oral não permite obter uma conclusão evidente neste âmbito.
Ao terem sido analisados todos os artigos sobre o efeito que o café e respetivos componentes demostram ter sobre as bactérias que originam a desmineralização do esmalte é possível propor que o café tem a capacidade de impedir a adesão do
streptococcus mutans e outras bactérias carogénicas ao esmalte. Consequentemente é
impedida a formação de ácidos na superfície do mesmo, sendo assim criadas condições para que a remineralização do esmalte ocorra. Porém, a falta de ensaios clínicos em humanos é uma realidade que não permite concluir este efeito indireto positivo na remineralização do esmalte.
Conclusão
43
Um dos objetivos atuais da medicina dentária é a obtenção do máximo de estética possível. Desta forma, o facto de o café ter capacidades de pigmentação contra balanceia os seus aspetos positivos a nível anticariogénico.
Concluindo, devido ao café fazer parte do cotidiano de inúmeras pessoas, penso que é do interesse científico a realização de estudos clínicos mais específicos sobre os efeitos benéficos que o café tem no esmalte e na prevenção da cárie dentária quando consumido sem aditivos e tentar encontrar um equilíbrio entre os prós e os contras no que toca à ingestão do café.
O Efeito do Café na Remineralização do Esmalte e na alteração do ph oral
44
IV. BIBLIOGRAFIA
Aguiar, F. H. B., Pini, N. P., Lima, D. A. N. L., & Lovadino, J. R. (2014). Effect of Coffee Consumption on Oral Health. In Coffee in Health and Disease Prevention (pp. 517– 521). Elsevier. https://doi.org/10.1016/B978-0-12-409517-5.00057-7
Argirova, M. D., Stefanova, I. D., & Krustev, A. D. (2013). New biological properties of coffee melanoidins. Food & Function, 4(8), 1204. https://doi.org/10.1039/c3fo60025d
Aspiras, M., Stoodley, P., Nistico, L., Longwell, M., & de Jager, M. (2010). Clinical implications of power toothbrushing on fluoride delivery: effects on biofilm plaque metabolism and physiology. International Journal of Dentistry, 2010, 651869. https://doi.org/10.1155/2010/651869
Attin, T., Manolakis, A., Buchalla, W., & Hannig, C. (2003). Influence of tea on intrinsic colour of previously bleached enamel. Journal of Oral Rehabilitation, 30(5), 488– 494. https://doi.org/10.1046/j.1365-2842.2003.01097.x
Bazzi, J. Z., Bindo, M. J. F., Rached, R. N., Mazur, R. F., Vieira, S., & de Souza, E. M. (2012). The effect of at-home bleaching and toothbrushing on removal of coffee and cigarette smoke stains and color stability of enamel. The Journal of the American
Dental Association, 143(5), e1–e7. https://doi.org/10.14219/jada.archive.2012.0188
Beauchamp, G., Amaducci, A., & Cook, M. (2017). Caffeine Toxicity: A Brief Review and Update. Clinical Pediatric Emergency Medicine, 18(3), 197–202. https://doi.org/10.1016/j.cpem.2017.07.002
Bradshaw, D. J., Marsh, P. D., Hodgson, R. J., & Visser, J. M. (2002). Effects of Glucose and Fluoride on Competition and Metabolism within in vitro Dental Bacterial Communities and Biofilms. Caries Research, 36(2), 81–86. https://doi.org/10.1159/000057864
Bresciani, L., Calani, L., Bruni, R., Brighenti, F., & Del Rio, D. (2014). Phenolic composition, caffeine content and antioxidant capacity of coffee silverskin. Food
Bibliografia
45
Buzalaf, M. A. R., Pessan, J. P., Honório, H. M., & ten Cate, J. M. (2011). Mechanisms of Action of Fluoride for Caries Control. In Journal of Dentistry (Vol. 42, pp. 97– 114). https://doi.org/10.1159/000325151
Buzalaf, M. a, Hannas, a R., & Kato, M. T. (2012). Saliva and dental erosion. J Appl
Oral Sci, 20(5), 493–502. https://doi.org/10.1590/S1678-77572012000500001
Cano-Marquina, A., Tarín, J. J., & Cano, A. (2013). The impact of coffee on health.
Maturitas, 75(1), 7–21. https://doi.org/10.1016/j.maturitas.2013.02.002
Carpenter, G. H. (2013). The Secretion, Components, and Properties of Saliva. Annual
Review of Food Science and Technology, 4(1), 267–276.
https://doi.org/10.1146/annurev-food-030212-182700
Casais, P. M. M., Moreira, I. S., Moreira, L. G. P., Oliveira, M. L. L., Ribeiro, É. D. P., & Rapp, G. E. (2013). Dental bacterial plaque as a biofilm . Rev Fac Odontol Univ
Fed Bahia, 43(1), 61–66.
Coelho, C., Ribeiro, M., Cruz, A. C. S., Domingues, M. R. M., Coimbra, M. A., Bunzel, M., & Nunes, F. M. (2014). Nature of Phenolic Compounds in Coffee Melanoidins.
Journal of Agricultural and Food Chemistry, 62(31), 7843–7853.
https://doi.org/10.1021/jf501510d
Cui, F.-Z., & Ge, J. (2007). New observations of the hierarchical structure of human enamel, from nanoscale to microscale. Journal of Tissue Engineering and
Regenerative Medicine, 1(3), 185–191. https://doi.org/10.1002/term.21
Daglia, M., Tarsi, R., Papetti, A., Grisoli, P., Dacarro, C., Pruzzo, C., & Gazzani, G. (2002). Antiadhesive effect of green and roasted coffee on Streptococcus mutans’ adhesive properties on saliva-coated hydroxyapatite beads. Journal of Agricultural
and Food Chemistry, 50(5), 1225–1229. https://doi.org/10.1021/jf010958t
Dawes, C. (2003). What is the critical pH and why does a tooth dissolve in acid? Journal
(Canadian Dental Association), 69(11), 722–724. https://doi.org/10.1016/S1072-
3498(37)80084-9
O Efeito do Café na Remineralização do Esmalte e na alteração do ph oral
46
Wolff, A. (2015). The functions of human saliva: A review sponsored by the World Workshop on Oral Medicine VI. Archives of Oral Biology, 60(6), 863–874. https://doi.org/10.1016/j.archoralbio.2015.03.004
de Oliveira, L. D., Brandão, E. H. da S., Landucci, L. F., Koga-Ito, C. Y., & Jorge, A. O. C. (2007). Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine. Brazilian Journal of Oral Sciences, 6(23), 1438–1441. Retrieved from http://hdl.handle.net/11449/69923
Ferrazzano, G. F., Amato, I., Ingenito, A., De Natale, A., & Pollio, A. (2009). Anti- cariogenic effects of polyphenols from plant stimulant beverages (cocoa, coffee, tea). Fitoterapia, 80(5), 255–262. https://doi.org/10.1016/j.fitote.2009.04.006 Ferruzzi, M. G. (2010). The influence of beverage composition on delivery of phenolic
compounds from coffee and tea. Physiology & Behavior, 100(1), 33–41. https://doi.org/10.1016/j.physbeh.2010.01.035
Gaascht, F., Dicato, M., & Diederich, M. (2015). Coffee provides a natural multitarget pharmacopeia against the hallmarks of cancer. Genes & Nutrition, 10(6), 51. https://doi.org/10.1007/s12263-015-0501-3
García-Godoy, F., & Hicks, M. J. (2008). Maintaining the integrity of the enamel surface: the role of dental biofilm, saliva and preventive agents in enamel demineralization and remineralization. Journal of the American Dental Association (1939), 139
Suppl, 25S–34S. https://doi.org/10.14219/jada.archive.2008.0352
Gazzani, G., Daglia, M., & Papetti, A. (2012). Food components with anticaries activity.
Current Opinion in Biotechnology, 23(2), 153–159.
https://doi.org/10.1016/j.copbio.2011.09.003
Ghigo, J.-M. (2003). Are there biofilm-specific physiological pathways beyond a reasonable doubt? Research in Microbiology, 154(1), 1–8. https://doi.org/10.1016/S0923-2508(02)00012-8
Grosso, G., Godos, J., Galvano, F., & Giovannucci, E. L. (2017). Coffee, Caffeine, and Health Outcomes: An Umbrella Review. Annual Review of Nutrition, 37(1), 131– 156. https://doi.org/10.1146/annurev-nutr-071816-064941
Bibliografia
47
Guler, A. U., Yilmaz, F., Kulunk, T., Guler, E., & Kurt, S. (2005). Effects of different drinks on stainability of resin composite provisional restorative materials. The
Journal of Prosthetic Dentistry, 94(2), 118–124.
https://doi.org/10.1016/j.prosdent.2005.05.004
H.-D. Belitz ·W. Grosch · P. Schieberle. (2009). Coffee, Tea, Cocoa. In Food Chemistry (pp. 938–950). https://doi.org/10.1007/978-3-40-69934-7
Hans, R., Thomas, S., Garla, B., Dagli, R. J., & Hans, M. K. (2016). Effect of Various Sugary Beverages on Salivary pH, Flow Rate, and Oral Clearance Rate amongst Adults. Scientifica, 2016, 3–8. https://doi.org/10.1155/2016/5027283
Hicks, J., Garcia-Godoy, F., & Flaitz, C. (2003). Biological factors in dental caries: role of saliva and dental plaque in the dynamic process of demineralization and remineralization (part 1). The Journal of Clinical Pediatric Dentistry, 28(1), 47–52. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/14604142
Hicks, J., Garcia-Godoy, F., & Flaitz, C. (2004). Biological factors in dental caries: role of remineralization and fluoride in the dynamic process of demineralization and remineralization (part 3). The Journal of Clinical Pediatric Dentistry, 28(3), 203– 214. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/15163148
Hicks, J., Garcia-Godoy, F., & Flaitz, C. (2005). Biological factors in dental caries enamel structure and the caries process in the dynamic process of demineralization and remineralization (part 2). Journal of Clinical Pediatric Dentistry, 28(2), 119–124. https://doi.org/10.17796/jcpd.28.2.617404w302446411
Higdon, J. V, & Frei, B. (2006). Coffee and health: A review of recent human research.
Critical Reviews in Food Science and Nutrition, 46(2), 101–123.
https://doi.org/10.1080/10408390500400009
Johansson, A. K., Lingström, P., Imfeld, T., & Birkhed, D. (2004). Influence of drinking method on tooth-surface pH in relation to dental erosion. European Journal of Oral
Sciences, 112(6), 484–489. https://doi.org/10.1111/j.1600-0722.2004.00172.x
Kumar, A., Kumar, V., Singh, J., Hooda, A., & Dutta, S. (2012). Drug-Induced Discoloration of Teeth. Clinical Pediatrics, 51(2), 181–185.
O Efeito do Café na Remineralização do Esmalte e na alteração do ph oral
48 https://doi.org/10.1177/0009922811421000
Li, X., Wang, J., Joiner, A., & Chang, J. (2014). The remineralisation of enamel: a review of the literature. Journal of Dentistry, 42, S12–S20. https://doi.org/10.1016/S0300- 5712(14)50003-6
Liporoni, P. C. S., Souto, C. M. C., Pazinatto, R. B., Cesar, I. C. R., de Rego, M. A., Mathias, P., & Cavalli, V. (2010). Enamel susceptibility to coffee and red wine staining at different intervals elapsed from bleaching: a photoreflectance spectrophotometry analysis. Photomedicine and Laser Surgery, 28 Suppl 2, S105– S109. https://doi.org/10.1089/pho.2009.2627
Ludwig, I. A., Clifford, M. N., Lean, M. E. J., Ashihara, H., & Crozier, A. (2014). Coffee: biochemistry and potential impact on health. Food Funct., 5(8), 1695–1717. https://doi.org/10.1039/C4FO00042K
Lussi, A., Megert, B., Peter Shellis, R., & Wang, X. (2012). Analysis of the erosive effect of different dietary substances and medications. British Journal of Nutrition,
107(02), 252–262. https://doi.org/10.1017/S0007114511002820
Lussi, A., Schlueter, N., Rakhmatullina, E., & Ganss, C. (2011). Dental Erosion – An Overview with Emphasis on Chemical and Histopathological Aspects. Caries
Research, 45(s1), 2–12. https://doi.org/10.1159/000325915
Marsh, P. D. (2010). Microbiology of Dental Plaque Biofilms and Their Role in Oral Health and Caries. Dental Clinics of North America, 54(3), 441–454. https://doi.org/10.1016/j.cden.2010.03.002
Marsh, P. D., & B. Nyvad. (2009). The oral microflora and biofilms on teeth. In Dental Caries: The Disease and Its Clinical Management. In Ole Fejerskov & E. Kidd (Eds.) (2nd ed., pp. 166–177).
Mathews, M. S., Amaechi, B. T., Ramalingam, K., Ccahuana-Vasquez, R. A., Chedjieu, I. P., Mackey, A. C., & Karlinsey, R. L. (2012). In situ remineralisation of eroded enamel lesions by NaF rinses. Archives of Oral Biology, 57(5), 525–530. https://doi.org/10.1016/j.archoralbio.2011.10.010
Bibliografia
49
Michael, K. (2011). Frying, boiling and the Maillard reaction. Retrieved from https://ediblesciencefaire.wordpress.com/2011/06/01/maillard-reaction/
Mussatto, S. I. (2015). Generating Biomedical Polyphenolic Compounds from Spent Coffee or Silverskin. In Coffee in Health and Disease Prevention (pp. 93–106). Elsevier. https://doi.org/10.1016/B978-0-12-409517-5.00011-5
Namboodiripad, Pca., & Kori, S. (2009). Can coffee prevent caries? Journal of
Conservative Dentistry, 12(1), 17. https://doi.org/10.4103/0972-0707.53336
NATHOO, S. A. (1997). THE CHEMISTRY AND MECHANISMS OF EXTRINSIC AND INTRINSIC DISCOLORATION. The Journal of the American Dental
Association, 128(April), 6S–10S. https://doi.org/10.14219/jada.archive.1997.0428
Naveed, M., Hejazi, V., Abbas, M., Kamboh, A. A., Khan, G. J., Shumzaid, M., … XiaoHui, Z. (2018). Chlorogenic acid (CGA): A pharmacological review and call for further research. Biomedicine and Pharmacotherapy, 97(October 2017), 67–74. https://doi.org/10.1016/j.biopha.2017.10.064
Rufián-Henares, J. A., & de la Cueva, S. P. (2009). Antimicrobial Activity of Coffee Melanoidins - A Study of Their Metal-Chelating Properties. Journal of Agricultural
and Food Chemistry, 57(2), 432–438. https://doi.org/10.1021/jf8027842
Silva, A. P. P. da, Gonçalves, R. S., Borges, A. F. S., Bedran-Russo, A. K., & Shinohara, M. S. (2015). Effectiveness of plant-derived proanthocyanidins on demineralization on enamel and dentin under artificial cariogenic challenge. Journal of Applied Oral
Science : Revista FOB, 23(3), 302–309. https://doi.org/10.1590/1678-
775720140304
Smith, T. M., Olejniczak, A. J., Reid, D. J., Ferrell, R. J., & Hublin, J. J. (2006). Modern human molar enamel thickness and enamel–dentine junction shape. Archives of Oral
Biology, 51(11), 974–995. https://doi.org/10.1016/j.archoralbio.2006.04.012
Stauder, M., Papetti, A., Daglia, M., Vezzulli, L., Gazzani, G., Varaldo, P. E., & Pruzzo, C. (2010). Inhibitory Activity by Barley Coffee Components Towards Streptococcus Mutans Biofilm. Current Microbiology, 61(5), 417–421. https://doi.org/10.1007/s00284-010-9630-5
O Efeito do Café na Remineralização do Esmalte e na alteração do ph oral
50
Stauder, M., Papetti, A., Mascherpa, D., Schito, A. M., Gazzani, G., Pruzzo, C., & Daglia, M. (2010). Antiadhesion and antibiofilm activities of high molecular weight coffee components against Streptococcus mutans. Journal of Agricultural and Food
Chemistry, 58(22), 11662–11666. https://doi.org/10.1021/jf1031839
Tajik, N., Tajik, M., Mack, I., & Enck, P. (2017). The potential effects of chlorogenic acid, the main phenolic components in coffee, on health: a comprehensive review of the literature. European Journal of Nutrition, 56(7), 2215–2244. https://doi.org/10.1007/s00394-017-1379-1
West, N. X., & Joiner, A. (2014). Enamel mineral loss. Journal of Dentistry, 42, S2–S11. https://doi.org/10.1016/S0300-5712(14)50002-4
Wróblewska, M., Strużycka, I., & Mierzwińska-Nastalska, E. (2015). Significance of biofilms in dentistry. Przeglad Epidemiologiczny, 69(4), 739–744, 879–883. Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/27139354
Young, D. A., & Featherstone, J. D. B. (2013). Caries management by risk assessment.
Community Dentistry and Oral Epidemiology, 41(1), e53-63.