How Chocolate Fights Tooth Decay

Today, tooth decay has become less of a problem for children. During the last twenty years, tooth decay has dropped by 50%. Today, 1/3 of all American college age kids do not have a single cavity!

This staggering figure is largely due to the fluoride delivered in water systems, toothpastes and professional fluoride treatments.

Fluoride, good oral hygiene, professional checkups and prophylactic treatments are all keys to minimizing the incidence of tooth decay. A good diet is another important factor.

It is widely understood and accepted that foods containing 'fermentable carbohydrates' have the potential to contribute to cavity formation. Fermentable carbohydrates are present in most starches and all sugars, including those that occur naturally in foods and those added in processed foods. The frequency and duration of tooth exposure to these foods have been identified as factors promoting dental cavities.

Although chocolate contains fermentable carbohydrates, many dental research studies suggest that chocolate may be less apt to promote tooth decay than it had been traditionally believed. Research studies done at the Forsyth Dental Center in Boston, MA, has shown that chocolate has the ability to offset the acid-producing potential of the sugar it contains. Acids produced by certain oral bacteria that digest or ferment the sugars may damage tooth enamel and cause decay.

At a study conducted at the Eastman Dental Center, it was shown that certain chocolate products tested were found to be among the snack foods contributing least to tooth decay. The research reported that milk chocolate's protein, calcium and phosphate content may provide protective effects on tooth enamel; and, because of its natural fat content, chocolate clears the mouth relatively faster than other confections. This is important because the time fermentable carbohydrate remains in contact with tooth surfaces has a bearing on the food's cavity-producing potential.

Chocolate is so successful in combating tooth decay that some scientists believe that some components of chocolate may some day be added to toothpaste and mouthwash. The cocoa bean, which is the main ingredient in chocolate, seems to be an agent that thwarts mouth bacteria and dental caries.

Japanese studies have discovered that the cocoa bean husk--the outer part of the bean that is normally waste--has an anti-bacterial effect on the mouth and fights effectively against plaque and other damaging agents. The Japanese research team feels that this waste product of the cocoa bean could be put back into chocolate to make it even better for teeth.

In another study, research showed that the cocoa butter in chocolate coats the teeth and may protect them by preventing plaque from forming. The tannin in cocoa is another useful ingredient in chocolate and may help in the prevention of cavities by lowering the acid production in the mouth.

So, the good news for chocolate lovers is this: Most of the bad effects regarding eating chocolate are either overstated or entirely false. Chocolate has many antioxidants and disease-fighting 'phenolic' chemicals that combat cell damage leading to chronic diseases. Phenolics can also boost immune functioning in human blood. Disease prevention and fighting tooth decay makes chocolate even more delicious than we thought it was!

Of course, eating chocolate does not replace regular dental visits and good oral hygiene!