Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial

Abstract

The aim of the study was to objectively evaluate the short-term effect of Arabic coffee and black tea on oral halitosis. This study was a single-center, randomized, double-blind, placebo-controlled, crossover clinical trial on 17 healthy individuals. During the initial visit, pre-treatment breath samples were collected from each subject and analyzed using portable gas chromatography (OralChroma™). Four interventions were evaluated, with Arabic coffee and black tea as the test intervention tools, mouthwash containing a solution (0.05% chlorhexidine, 0.05% cetylpyridinium chloride, and 0.14% zinc lactate (CHX-CPC-Zn)) as a positive control, and drinking water as a negative control. Halitosis was induced by rinsing with 10 mL solution of L-cysteine for 30 s. Twenty minutes later, a breath sample was taken to record the baseline volatile sulfur compounds (VSC) levels (T0). Then, the participants were asked to rinse with 10 mL of a randomly-assigned solution for 30 s. Sixty minutes later, another breath sample was recorded (T1). Finally, after 120 min, the final breath sample was recorded (T2). It was found that rinsing with Arabic coffee decreased the level of H2S both in the first hour (T1) and the second hour (T2). The reduction was significantly greater at T1 (p = 0.017). There was a similar result after the volunteers rinsed with black tea. At T2, Arabic coffee showed a substantially greater reduction in H2S (p < 0.001). On the contrary, using CHX-CPC-Zn showed a significant and continuous decrease in H2S values in the breath throughout the experiment (p < 0.001). Water showed no significant impact on the level of VSC (p = 0.71). This study demonstrates that black tea and Arabic coffee had inhibitory effects on halitosis that was greater in the first hour and was not sustained over a long period. Additionally, Arabic coffee had a greater inhibitory effect on halitosis than black tea.

A Fresh Look at Mouthwashes—What Is Inside and What Is It For?

“…Volatile sulphur compounds (VSC), such as hydrogen sulphide, methyl mercaptan or dimethyl sulphide, are responsible for malodour. Zinc ions, by antibacterial effect on VSC-producing bacteria as well as by direct inhibition on some VSC (by converting hydrogen sulphide and methyl mercaptan into non-volatile zinc sulphides), may help in reducing halitosis [ 163 , 164 , 165 ]. They also reduce calculus formation, by crystal growth modification or inhibition [ 166 ].…”

Investigating the prevalence of halitosis and its associated factors amongst the general population of Karachi, Pakistan

“…A possible explanation could be that we were assessing self-perceived halitosis and smokers are less likely to report it owing to reduced olfactory sensitivity 16 . In the present study, 22% population reported consuming >2 cups of tea/coffee in a day, and this population had a higher frequency of selfperceived halitosis (p=0.018) although an in vitro study and a crossover randomised controlled trial (RCT) reported to have reduced volatile sulphur compounds (VSCs) with coffee 17,18 .…”

Self-Perceived Halitosis and Related Factors Among the Mask-Wearing Population During the COVID-19 Pandemic in Delhi, India: A Cross-Sectional Study

“…In the present study, individuals consuming both tea and coffee are 3.33 times more likely to have SPH as compared to those consuming no beverages. Evidence linking halitosis to tea and coffee consumption is scarce, although it might be beneficial for oral health owing to their antimicrobial properties [ 26 ]. Tobacco smoke contains VSCs, which is a type of malodorant.…”