Association of coffee and tea intake with the oral microbiome: Results from a large cross-sectional study

Brandilyn A. Peters, Marjorie L. McCullough, Mark P. Purdue, Neal D. Freedman, Caroline Y. Um, Susan M. Gapstur, Richard B. Hayes, Jiyoung Ahn

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Background: The oral microbiota play a central role in oral health, and possibly in carcinogenesis. Research suggests that coffee and tea consumption may have beneficial health effects. We examined the associations of these common beverages with the oral ecosystem in a large cross-sectional study. Methods: We assessed oral microbiota in mouthwash samples from 938 participants in two U.S. cohorts using 16S rRNA gene sequencing. Coffee and tea intake were assessed from food frequency questionnaires. We examined associations of coffee and tea intake with overall oral microbiota diversity and composition using linear regression and permutational MANOVA, respectively, and with taxon abundance using negative binomial generalized linear models; all models adjusted for age, sex, cohort, body mass index, smoking, ethanol intake, and energy intake. Results: Higher tea intake was associated with greater oral microbiota richness (P = 0.05) and diversity (P = 0.006), and shifts in overall community composition (P = 0.002); coffee was not associated with these microbiome parameters. Tea intake was associated with altered abundance of several oral taxa; these included Fusobacteriales, Clostridiales, and Shuttleworthia satelles (higher with increasing tea) and Bifidobacteriaceae, Bergeyella, Lactobacillales, and Kingella oralis (lower with increasing tea). Higher coffee intake was only associated with greater abundance of Granulicatella and Synergistetes. Conclusions: In the largest study to date of tea and coffee consumption in relation to the oral microbiota, the microbiota of tea drinkers differed in several ways from nondrinkers. Impact: Tea-driven changes to the oral microbiome may contribute to previously observed associations between tea and oral and systemic diseases, including cancers.

Original languageEnglish (US)
Pages (from-to)814-821
Number of pages8
JournalCancer Epidemiology Biomarkers and Prevention
Volume27
Issue number7
DOIs
StatePublished - Jul 2018
Externally publishedYes

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Microbiota
Coffee
Tea
Cross-Sectional Studies
Lactobacillales
Kingella
Linear Models
Mouth Diseases
Mouthwashes
Beverages
Oral Health
Energy Intake
rRNA Genes
Ecosystem
Carcinogenesis
Body Mass Index
Ethanol
Smoking
Food

ASJC Scopus subject areas

  • Epidemiology
  • Oncology

Cite this

Association of coffee and tea intake with the oral microbiome : Results from a large cross-sectional study. / Peters, Brandilyn A.; McCullough, Marjorie L.; Purdue, Mark P.; Freedman, Neal D.; Um, Caroline Y.; Gapstur, Susan M.; Hayes, Richard B.; Ahn, Jiyoung.

In: Cancer Epidemiology Biomarkers and Prevention, Vol. 27, No. 7, 07.2018, p. 814-821.

Research output: Contribution to journalArticle

Peters, Brandilyn A. ; McCullough, Marjorie L. ; Purdue, Mark P. ; Freedman, Neal D. ; Um, Caroline Y. ; Gapstur, Susan M. ; Hayes, Richard B. ; Ahn, Jiyoung. / Association of coffee and tea intake with the oral microbiome : Results from a large cross-sectional study. In: Cancer Epidemiology Biomarkers and Prevention. 2018 ; Vol. 27, No. 7. pp. 814-821.
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AU - Freedman, Neal D.

AU - Um, Caroline Y.

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AB - Background: The oral microbiota play a central role in oral health, and possibly in carcinogenesis. Research suggests that coffee and tea consumption may have beneficial health effects. We examined the associations of these common beverages with the oral ecosystem in a large cross-sectional study. Methods: We assessed oral microbiota in mouthwash samples from 938 participants in two U.S. cohorts using 16S rRNA gene sequencing. Coffee and tea intake were assessed from food frequency questionnaires. We examined associations of coffee and tea intake with overall oral microbiota diversity and composition using linear regression and permutational MANOVA, respectively, and with taxon abundance using negative binomial generalized linear models; all models adjusted for age, sex, cohort, body mass index, smoking, ethanol intake, and energy intake. Results: Higher tea intake was associated with greater oral microbiota richness (P = 0.05) and diversity (P = 0.006), and shifts in overall community composition (P = 0.002); coffee was not associated with these microbiome parameters. Tea intake was associated with altered abundance of several oral taxa; these included Fusobacteriales, Clostridiales, and Shuttleworthia satelles (higher with increasing tea) and Bifidobacteriaceae, Bergeyella, Lactobacillales, and Kingella oralis (lower with increasing tea). Higher coffee intake was only associated with greater abundance of Granulicatella and Synergistetes. Conclusions: In the largest study to date of tea and coffee consumption in relation to the oral microbiota, the microbiota of tea drinkers differed in several ways from nondrinkers. Impact: Tea-driven changes to the oral microbiome may contribute to previously observed associations between tea and oral and systemic diseases, including cancers.

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