Comparison of Periodontal Status According to the Additives of Coffee: Evidence from Korean National Health and Nutrition Examination Survey (2013–2015)

Yu-Rin Kim and Seoul-Hee Nam
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Yu-Rin Kim: Department of Dental Hygiene, Silla University, 140 Baegyang-daero, 700 beon-gil, Sasang-gu, Busan 46958, Korea
Seoul-Hee Nam: Department of Dental Hygiene, College of Health Science, Kangwon National University, 346 Hwangjo-gil, Dogye-up, Samcheok-si, Gangwon-do 25945, Korea

IJERPH, 2019, vol. 16, issue 21, 1-9

Abstract: It is well known that periodontal disease is highly related to dietary habits. As coffee is a typical beverage consumed worldwide, the relationship between coffee and periodontal disease was analyzed in this study using the data from the Korean National Health and Nutrition Survey (KNHANES) 2013–2015. Complex-samples chi square tests were performed for the comparison of the demographic characteristics of the 6528 study subjects and coffee components. Poisson linear regression analysis was performed for the analysis of the periodontal condition and coffee component effects, while complex-samples logistic regression analysis was performed to determine the demographic characteristics and coffee component effects. Over the years, the proportion of people drinking coffee with syrup or drinking a coffee mix containing both syrup and cream has decreased significantly. The results of the analysis, conducted by integrating the study subjects’ demographic characteristics and the coffee components, showed that the prevalence of periodontal disease was 0.83-times lower when drinking coffee with cream than when drinking black coffee. Coffee is the world’s second largest trade commodity following oil, and about 70%–80% of the world’s population drinks coffee. Drinking coffee with milk or cream can have a beneficial impact on periodontal disease.

Keywords: coffee; dental care; national health insurance; periodontitis (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2019
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