Functional mechanisms, current applications, and future perspectives of dairy products in oral health

Vollständiger Abstract

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Background Oral diseases affect over 3.5 billion people globally, with dental caries and periodontitis being the most common. Previous studies suggest that dairy products may protect against these conditions through enamel remineralization and antimicrobial effects, but a comprehensive synthesis integrating component profiles, molecular mechanisms, and translational applications has been lacking. This systematic review synthesizes evidence on dairy products and their bioactive components in oral health, clarifies functional mechanisms, current applications, and future directions. Methods PubMed, Cochrane Library, and China National Knowledge Infrastructure (CNKI) were searched from database inception to April 2026. Studies linking dairy products to oral health were included. A narrative synthesis covered dairy product categories, bioactive components (proteins and peptides, minerals, probiotics), mechanisms (microecological regulation, caries prevention, periodontal management, antifungal effects, mucosal protection), current applications, and future challenges. Results Processing characteristics and compositional differences of liquid milk, fermented dairy products, and cheese determine their distinct roles in oral care. Dairy-derived proteins, minerals, and probiotics act synergistically through multiple mechanisms: maintenance of oral microbial homeostasis; enamel remineralization, inhibition of cariogenic bacterial adhesion and acid production (caries prevention); attenuation of inflammatory responses (periodontal support); inhibition of Candida albicans (opportunistic infection control); and protection of mucosal barrier integrity. A three-tiered application model–natural dietary intervention, oral care product development, and clinical adjunctive therapy–has emerged. This review adds an integrated “components–mechanisms–effects” framework demonstrating how casein phosphopeptides, lactoferrin, probiotics, calcium, and phosphorus synergistically maintain oral microbiota homeostasis, promote remineralization, reduce inflammation, inhibit opportunistic infections, and protect the mucosal barrier. Conclusion Dairy products can preserve oral health via multiple pathways and have clear public health value. Future research should focus on probiotic strain specificity, synergistic mechanisms of active ingredients, and long-term clinical effects to promote an integrated “nutrition + oral care” health management strategy. This review provides a theoretical reference for precise application, product innovation, and interdisciplinary integration of dairy products in oral health, with positive implications for improving global oral health status.