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New Articles
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March 2008
Patients | Caffeine Fix Another cup of joe? The pros and cons of coffee. Commercials will tell you that, “America runs on Dunkin’.” That simple slogan is part of a marketing plan that moves Dunkin’ Donuts from pastry player to coffee king. Why? Because coffee is profitable. According to the Specialty Coffee Association of America, Americans drink more than 300 million cups of coffee every day! But that doesn’t come as a surprise, does it? Whether it’s you, your spouse, a grouchy patient or your boss—you know someone who can’t function without his or her morning cup of joe. Considering how many of us drink coffee and how frequently we drink it, there might still be some surprises as to its effect on the oral cavity. Staining pains
Dental professionals, on a daily basis, witness the staining effect that coffee consumption has on the teeth in the oral environment. Over time, the dark pigment in coffee beans take their toll on teeth, composites and other fillings.1 However, there are other factors that determine how much coffee stains one’s teeth, including the amount of coffee a person drinks; the roughness of the enamel or dentin of his or her teeth; the organic salts in the saliva; the amount of saliva an individual produces; and the quality of a person’s oral hygiene. Coffee stains respond well to whitening procedures, but during the bleaching process it is best to refrain from ingesting liquids or foods that stain. Translation? Don’t mix coffee and whitening strips. Bacteria buster Although it can leave some pretty nasty stains, coffee beans aren’t all bad. Research suggests that the tannins in coffee may, in fact, reduce plaque formation on teeth by reducing streptococcus mutans (S. mutans) activity—a major cause of dental decay—which in turn, has the potential to reduce the cariogenic properties of some foods.2 A study published in the February 2002 issue of the Journal of Agricultural and Food Chemistry, the publication of the American Chemical Society, shows that coffee made from roasted coffee beans has antibacterial activities against certain micro-organisms, including S. mutans.
In addition, scientists at two Italian universities conducted laboratory tests that showed some coffee molecules prevent adhesion of S. mutans on tooth enamel. “All coffee solutions have high anti-adhesive properties due to both naturally occurring and roasting-induced molecules,” the study’s lead author, Gabriella Gazzani of the University of Pavia, says. “All of the tested samples inhibited S. mutans absorption and showed inhibitory activity ranging from 40.5% to 98.1%.” The data from the study suggests that trigonelline, a water-soluble compound in coffee that contributes to the beverage’s aroma and flavor, “may have the major responsibility for coffee’s anti-adhesive activity.” While the study findings appear encouraging, Dr. Gazzani and her colleagues are circumspect. “In the absence of animal model data, caution is advised in the interpretation of the in vivo significance of our present results,” she says. The cancer question Various components of coffee— including caffeine, coffee oils kahweol and cafestol, and antioxidant substances—have been related to possibly prohibiting cancer, but no definite evidence is available. However, most scientists agree that it is probably the antioxidants in coffee, working in conjunction with caffeine, which results in this positive effect. Caffeine already is known to help protect against liver cirrhosis; and given the weight of evidence from population studies, coffee appears to have a real effect in reducing the risk of liver cancer. For bowel (colorectal) cancer, most studies reported a positive effect resulting from coffee consumption. Additional population studies also suggest coffee’s positive effects against oral and esophageal cancers. Yea or nay? Coffee consumption can potentially have positive and negative effects on our patients’ oral health. As with any food or liquid consumption, moderation is key to reducing the negative effects of the caffeine or any other chemicals in coffee. As dental hygienists, we can counsel our patients about coffee, and they can make an informed decision about how much is too much. Amy Nieves, RDH, serves as a Minimum Intervention specialist for GC America and has co-authored a book with Shirley Gutkowski, RDH, BSDH. For more info on the book, visit www.rdhpurpleguide.com. References available upon request. E-mail mh@advanstar.com.
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