Introduction and objective:
Coffee is one of the most widely consumed beverages worldwide, and is an important source of numerous bioactive compounds, such as caffeine, chlorogenic acids, diterpenes, and trigonelline. These substances exhibit potential biological effects that may influence oral health through various molecular and physiological mechanisms. Due to the widespread consumption of coffee, this issue is of significant clinical and epidemiological importance. The aim of this study is to review the current scientific data on the effects of coffee consumption on oral health, considering both protective and potentially harmful effects.

Review methods:
A literature review was conducted using the PubMed database, encompassing articles from 2016–2026. The effects of coffee on various aspects of oral health were assessed. From among 534 articles identified, 11 met the search criteria and were included in the analysis.

Brief description of the state of knowledge:
Analysis of the collected data indicated that moderate coffee consumption may promote greater diversity of the oral microbiota and be associated with a reduced risk of oropharyngeal cancers. Excessive coffee consumption, especially with added sugar or syrups, may increase the risk of periodontal disease, tooth loss, enamel erosion, and exacerbate bruxism symptoms.

Summary:
The effect of coffee on oral health depends on the amount, method of consumption, and additives. Moderate consumption may be beneficial, increasing the diversity of the oral microbiota and reducing the risk of oral and pharyngeal cancers. Excessive coffee consumption, especially with added sugar or syrups, may cause negative effects, such as periodontal disease, tooth loss, erosion and demineralization of hard dental tissues, discoloration, and exacerbation of bruxism symptoms