Coffee and oral health: a narrative review of protective and detrimental effects
Authors
Lucia Giannini, Antonino Manti, Aia Amin, Gregorio Menozzi, Andrea Palermo, Lucia Memè, Francesca Calò, Rosalba Lagioia, Paola Bassi
Abstract
Coffee is a chemically complex beverage that interacts directly with the oral environment, influencing dental hard tissues, saliva, the oral microbiome, periodontal tissues, and possibly implications for oral carcinogenesis. This narrative review discusses the current mechanistic, clinical, and epidemiological evidence on the effects of coffee consumption on oral health. The available literature suggests a dual and context-dependent role. On the one hand, bioactive compounds such as chlorogenic acids, trigonelline, melanoidins, and diterpenes may exert antimicrobial, anti-biofilm, antioxidant, anti-inflammatory, and potentially chemoprotective effects. On the other hand, coffee acidity and chromogenic compounds may contribute to enamel surface softening, increased susceptibility to erosion, and extrinsic staining. Caffeine may also influence alveolar bone metabolism, particularly at high intake levels, with possible implications for periodontal health. A key modifying factor is the mode of consumption: unsweetened coffee appears to differ biologically from coffee consumed with added sugars, which can counteract potential protective effects and increase the risk of dental caries. Overall, coffee cannot be considered either inherently beneficial or harmful for oral health; its impact depends on the balance between its bioactive properties, physicochemical characteristics, consumption habits, and host-related factors.
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