A comparison of the erosive potential of different beverages in primary and permanent teeth using an in vitro model

Abstract

The aim of this study was to compare the erosive potential of different beverages and foodstuffs in primary and permanent teeth. Sixty primary and 60 permanent human teeth were immersed for 3 min in the solution under study (5 teeth per treatment group). Surface microhardness was measured before and after exposure. Initial (baseline) surface microhardness was lower for primary teeth than for permanent teeth. In both primary and permanent teeth, Sprite showed the highest decrease in surface microhardness, whereas yogurt showed an increase in surface microhardness in the primary teeth. Overall decrease was 27.2 +/- 17.5 KHN (mean +/- SD) for primary and 25.9 +/- 15.6 KHN for permanent teeth. The comparison of the erosive susceptibility in this in vitro model showed that primary teeth were not more susceptible to erosion compared to permanent teeth.

A laboratory investigation of consumer addition of UHT milk to lessen the erosive potential of fizzy drinks

“…24 They have been shown to discriminate the erosive potentials of various substances applied to dental hard tissues, even after comparatively short exposures to acidic agents. 25 It is somewhat misleading, however, to assume that the measurement is a refl ection only of the surface properties. It should therefore be noted that the diamond indenter actually penetrates the surface of tooth substance by a few microns in such a test.…”

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

“…Other factors should also be considered, including the physical and chemical properties that affect the adhesion of microorganisms to the dental surface, the stimulation of salivary flow, the buffering capacity of beverages and the presence of fluoride, calcium and phosphate. [14][15][16] In the present study, the buffering capacity, and the fluoride, calcium and phosphorus concentrations were also analyzed. The buffering capacity of a substance is related to the resistance to pH changes.…”

Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid

“…The literature shows conflicting results regarding the erosive effect of yogurt. Whereas some authors state that yogurt, despite its low pH, does not have an erosive effect, 7,8,11 a report has shown yogurt significantly increases wear and reduces the hardness of dental enamel. 12 In a recent study, fermented milk drinks, which are rich in lactobacilli and bifidobacteria and are used in the prevention and treatment of gastrointestinal disorders, 13 produced enamel mineral loss after four cycles of demineralisation and remineralisation.…”

“…Pureed Fruit are practical, doughy foods offered to children by the spoonful; however, no studies have evaluated their potential and/or erosive effect. Studies have shown that orange juice has a high erosive potential 15 and an erosive effect, 8,9,11,12,16 due to its acidic nature, although it is considered a healthy drink. However, foods and drinks containing milk and, hence, high levels of calcium and phosphate (e.g., chocolate milk) are more likely to have a remineralising effect 11 on dental enamel.…”

“…5 Although the hydrochloric acid (HCl) present in gastric juice induces the demineralisation and loss of dental hard tissues, 6 diet is the most important cause of dental erosion 7 due to individuals' high consumption of acidic foods and drinks. 8 The erosive potential of acidic drinks or foods depends on the pH, acid concentration, length of exposure, 9 titratable acidity, mineral content, clearance on tooth surface, and its calcium-chelating properties. 10 In seeking to provide practical snacks to children, caregivers often choose manufactured products, including yogurt, fermented milk, petit suisse, fruit puree, juices, and chocolate milk because they are easily transported, well accepted and routinely ingested by children due to their good taste.…”