Tooth decay is a multi-facturial phenomenon and the erosion process of the enamel on the tooth surface is dynamic. Acid produced by the breakdown of food carbohydrates in the mouth is the cause of this erosion.

Once of the few valid criticisms of sugars is that they can contribute to tooth decay (caries). Chocolate, being a source of sugars sucrose and lactose has been implicated as a cause of tooth decay. However, tooth decay is not the domain of sugar alone - most starches and sugars have the potential to cause dental caries. For caries to form, bacteria on the tooth surface (plaque) break down starch and metabolise sugars to form weak acids, mainly lactic acid, which slowly demineralise the tooth surface. Therefore, caries are the side effect of bacteria metabolising carbohydrates and not the direct effect of sugar. Without bacterial plaque, there would be no tooth decay.

Good oral hygiene procedures and the fluoridation of water have played a role in the reduction of caries in some countries despite the fact that sugar consumption has stayed the same or even decreased.

The other good news is that tannin in cocoa may help to prevent caries by reducing the growth of plaque and the oxalic acid in chocolate appears to lower acid production.

So, eating the world's favourite chocolate will not cause tooth decay. Just remember to always brush your teeth.

(Source: Malaysian Cocoa Board)