The World Health Organization’s Global Oral Health Action Plan (GOHAP) 2023–2030 marks a significant shift in global oral health policy, emphasizing universal coverage and primary care integration. This narrative review examines policy implementation approaches across different healthcare...

A pandemia causada pelo Coronavírus (COVID-19) influenciou diretamente na forma de atendimentos dos profissionais da saúde. Para o Cirurgião-dentista (CD), este momento significou mudanças necessárias em sua rotina de atendimento ao paciente. Dessa forma, esta revisão de literatura objetiva apresentar ao CD recomendações de prevenção para controlar e minimizar a infecção no tratamento odontológico. Foi realizado uma pesquisa de busca bibliográfica nas bases de dados PubMed, Google acadêmico e SciELO, e em cada sítio de busca foram utilizadas as palavras-chave “COVID-19”, “dental Practice” e “dentistry”. Foram selecionados artigos publicados no ano de 2020 em suas versões completas e gratuitas, nos idiomas inglês e português. Os achados na literatura destacam a importância do uso de equipamento de proteção individual, assim como a desinfecção de superfícies com álcool 70%, lavagem eficiente das mãos antes e após o atendimento, medição da temperatura corporal. É recomendado a triagem por telefone e/ou questionários clínicos. O COVID-19 é uma emergência em todo o mundo e surgiu com novos desafios aos profissionais. Assim, é importante que o CD esteja atualizado e treinado para realizar um atendimento odontológico íntegro com maior biossegurança.

Background/Objectives: Considering the high consumption of coffee in Brazil, this study aimed to investigate the relationship between coffee consumption and the intake of added sugar, non-caloric sweeteners, sugary beverages, and foods. Methods: A modified case-crossover study was conducted using data from the national “Household Budget Survey (POF)” which 38,854 participants. Dietary intake was assessed using 24-h recalls on two non-consecutive days. Days with and without coffee consumption were compared (case-crossover) to evaluating the effects on sugar, sweeteners, sugary foods, sugar-sweetened beverages (SSB), and milk. Results: 87% of Brazilians aged 10 and older consumed coffee on a giving day. The consumption of all food groups decreased as days of coffee consumption increased, except for non-caloric sweeteners and sugar, which increased. In the case-crossover analysis (2192 men and 2580 women), women who consumed coffee on one of the two days showed an increase of 10 g of sugar and of 0.10 mL (2 drops) of sweeteners. For men values were 8 g and 0.05 mL. Also, women reduced sugar-sweetened beverages (−56.8 mL/day), while men reduced milk intake (−25.9 mL/day). Conclusions: Coffee consumption was associated with increased intake of sugar and non-caloric sweeteners and lower intake of sweets, SSB, and milk. Reducing sweets and SSB is beneficial but increasing sweeteners and reducing milk are not. Potential strategies include encouraging the use of milk in coffee instead of sugar and sweeteners, as well as reducing the size of sugar sachets, which in Brazil typically range from 5 g to 8 g.