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Relationship Between Intake of Green Tea and Periodontal Disease
Author(s) -
Kushiyama Mitoshi,
Shimazaki Yoshihiro,
Murakami Masatoshi,
Yamashita Yoshihisa
Publication year - 2009
Publication title -
journal of periodontology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.036
H-Index - 156
eISSN - 1943-3670
pISSN - 0022-3492
DOI - 10.1902/jop.2009.080510
Subject(s) - green tea , medicine , periodontal disease , bleeding on probing , confounding , polyphenol , dentistry , green tea extract , food science , traditional medicine , chemistry , biochemistry , antioxidant
Background: Green tea is a very popular beverage, and in vitro studies have shown that green tea polyphenols inhibit the growth and cellular adherence of periodontal pathogens and their production of virulence factors. We investigated the epidemiologic relationship between the intake of green tea and periodontal disease. Methods: We analyzed 940 Japanese men aged 49 to 59 years as part of a comprehensive health examination. Probing depth (PD), clinical attachment loss (AL), and bleeding on probing (BOP) were used as the periodontal parameters. We examined the relationship between the intake of green tea and periodontal parameters. The intake of green tea was defined as the number of cups per day in a self‐administered questionnaire. Results: The intake of green tea was inversely correlated with the mean PD, mean clinical AL, and BOP. In multivariate linear regression models, every one cup/day increment in green tea intake was associated with a 0.023‐mm decrease in the mean PD ( P <0.05), a 0.028‐mm decrease in the mean clinical AL ( P <0.05), and a 0.63% decrease in BOP ( P <0.05), after adjusting for other confounding variables. Conclusion: There was a modest inverse association between the intake of green tea and periodontal disease.