Effect of Tea on Gingivits: A Community-based Study

Abstract

Pharmacological values of tea have been found by medical researchers in many countries. Catechin compounds found in tea impart several health benefits including mitigating dental ailments. However, whether dento-clinical properties of catechins are camouflaged by additive like milk or not has remained unexplored. A survey-based study involving community people suffering from gum disease (gingivitis) has been carried out to understand whether hot water extract of tea ( known as brew) without milk has any relevance in reducing gingivitis. The survey reveals a strong negative linear correlation ( r= -0.807** ) between drinking tea without milk and reduction of gingivitis. The results also reveal that frequency of gingivitis amongst people who drink tea with milk is more ( r= 0.696* ) as compared to the people who drink tea without milk. Tea made from Tinali 17/1/54 cultivar of Camelia sinensis L. O. Kuntze var, Assamica has been used in the study as this cultivar is ubiquitous in tea growing areas and can produce different categories of black tea – strong CTC tea, mild flavored orthodox tea and milder green tea.