Sugarless yoghurt could help beat bad breath, tooth decay and gum disease, say scientists. 

    Japanese researchers found eating the yoghurt reduced levels of hydrogen sulphide - a major cause of bad breath - in 80% of volunteers. The key are active bacteria in yogurt, specifically Lactobacillus bulgaricus and Streptococcus thermophilus. 

    Details were presented at a meeting of the International Association for Dental Research. A total of 24 volunteers who took part in the study were given strict instructions on oral hygiene, diet and medication intake. They spent two weeks avoiding yoghurts and similar foods, like cheese. Researchers then took saliva and tongue coating samples to measure bacteria levels and odour-causing compounds, including hydrogen sulphide. The volunteers then ate 90 grams of yoghurt a day for six weeks. 

    At the end of the study, researchers took samples again. They found hydrogen sulphide levels decreased in 80% of participants. Levels of plaque and the gum disease gingivitis were also significantly lower among yoghurt eaters. 

    Dr Nigel Carter, chief executive of the British Dental Health Foundation, said: "The foundation has long been drawing people’s attention to sugar-free yoghurts as a healthy snack, so it is pleasing to hear that it may have oral health benefits we were previously unaware of. 

    "Although this research is still in the early stages there is no doubt that sugar-free yoghurts provide a much healthier alternative to sweets and chocolate, and we would encourage snackers to incorporate them into their diet." 

    However, Dr Carter stressed that the best way to beat bad breath was by adopting a good oral health routine. This involves brushing twice-a-day with fluoride toothpaste, cutting down on the frequency of sugary snacks and drinks, flossing daily and visiting a dentist regularly. 

    科學(xué)家們發(fā)現(xiàn)，無糖酸奶有助于減輕口腔異味、蛀牙和牙齦疾病。 

    日本研究者們發(fā)現(xiàn)多喝酸奶可以減少80%的受試者體內(nèi)的硫化氫含量，而硫化氫是口腔異味的主要誘因。酸奶有助于緩解口臭的關(guān)鍵在于酸奶里的活性細菌，尤其是乳酸菌和喜溫的鏈球菌。 

    詳細的研究結(jié)果是在國際牙科研究協(xié)會的一次會議上公布的。共有24名志愿者參與了這項研究，研究者們在口腔衛(wèi)生、飲食和藥物服用等方面對他們提出了嚴格的要求。他們在兩周內(nèi)禁食酸奶和奶酪等類似食物。然后研究者們提取了他們唾液和舌苔的樣本，用于測量（口腔內(nèi)的）細菌水平和能誘發(fā)異味的化合物，如硫化氫。志愿者們在接下來的六周內(nèi)每天飲用90克酸奶。 

    在研究快結(jié)束時，研究者們再次采集了樣本。他們發(fā)現(xiàn)受試者口腔內(nèi)的硫化氫含量降低了80%。此外，在飲用酸奶的受試者當(dāng)中，牙菌斑和牙齦炎的發(fā)病率也顯著降低。 

    英國牙科保健基金會負責(zé)人奈杰爾·卡特醫(yī)生說：“基金會一直在努力激發(fā)人們對無糖酸奶這種健康零食的興趣，因此我們很高興聽到它能促進口腔健康，這是我們以前沒有意識到的。” 

    “盡管這項研究仍然處于初級階段，毫無疑問的是，無糖酸奶是比糖果和巧克力更健康的替代品。我們應(yīng)該鼓勵零食愛好者們把它作為日常飲食的一部分。”

    然而，卡特醫(yī)生強調(diào)防治口臭的最好方法還是養(yǎng)成良好的口腔衛(wèi)生習(xí)慣。包括每天使用含氟化物的牙膏刷牙二次，減少含糖零食和飲料的攝入量，每天使用牙線清潔牙齒，并定期拜訪牙醫(yī)。