Causes of Dental Erosion: Extrinsic Factors

Hara, Anderson T.; Carvalho, Joana Christina; Zero, Domenick T.

doi:10.1007/978-3-319-13993-7_4

Cited by 16 publications

(12 citation statements)

References 120 publications

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“…and food, whose pH reaches a critical value for enamel (estimated to be 5.5 or lower), may be a potential cause of erosion [2]. The occurrence and severity of erosive lesions depend on how long and how frequently the damaging factor appears in the oral cavity [3].…”

Section: Current Challengesmentioning

confidence: 99%

The consumption of non-alcoholic beverages and the occurrence of dental erosion among a group of adults visiting dental practices in Krakow

Piórecka¹,

Sobczak²,

Muszyńska³

et al. 2018

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The aim of the study was to assess correlations between the consumption of selected non-alcoholic beverages and the prevalence of tooth erosion among adults visiting dental practices in Krakow. Dental erosion in group 124 people aged 18-55 was assessed using BEWE, while oral dryness with a mirror test. FFQ was used to assess fluid intake, supplemented with questions regarding oral hygiene and socio-demographic factors. Dental erosion, mostly mild, was found in 38.7% of participants. Dry mouth (second and third degree in a mirror test) concerned 16.1% of subjects. Dental erosion was significantly more common (p = 0.01) among participants with dry mouth. More frequent consumption of sweetened beverages as well as 100% juices (fruit, vegetable) correlated with dental erosion. Overall consumption of such beverages and also milk, as well as daily fluid intake was significantly higher among subjects with dental erosion. Incorrect behaviors regarding the quality and quantity of drinks may contribute to tooth erosion among adults.

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Section: Current Challengesmentioning

confidence: 99%

The consumption of non-alcoholic beverages and the occurrence of dental erosion among a group of adults visiting dental practices in Krakow

Piórecka¹,

Sobczak²,

Muszyńska³

et al. 2018

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“…9 Penyebab erosi gigi terbagi atas dua faktor yaitu faktor ekstrinsik dan instrinsik. 10,11 Penyebab ekstrinsik erosi gigi berupa frekuensi mengkonsumsi makanan atau minuman yang asam, menggunakan produk kesehatan atau obat-obatan yang mengandung asam seperti vitamin C dan aspirin serta konsumsi alkohol. 11,12 Penyebab intrinsik erosi gigi seperti muntah berulang, terapi obat cytostatic dan naiknya asam lambung ke rongga mulut pada penderita GERD.…”

Section: Pendahuluanunclassified

“…10,11 Penyebab ekstrinsik erosi gigi berupa frekuensi mengkonsumsi makanan atau minuman yang asam, menggunakan produk kesehatan atau obat-obatan yang mengandung asam seperti vitamin C dan aspirin serta konsumsi alkohol. 11,12 Penyebab intrinsik erosi gigi seperti muntah berulang, terapi obat cytostatic dan naiknya asam lambung ke rongga mulut pada penderita GERD. 13,14 Erosi pada gigi dapat terjadi ketika pH saliva berada dibawah 5,5 disebut dengan 'pH kritis' yang dapat memicu demineralisasi pada gigi.…”

Section: Pendahuluanunclassified

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Perbedaan Laju Aliran Saliva Terstimulasi Antara Pengunyahan Parafin Wax Dengan Permen Karet Xylitol Pada Pasien Terindikasi Gerd

Andayani¹,

Sunnati²,

Sholiha³

2016

ODONTO : Dental Journal

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Background: Gastroesophageal Reflux Disease (GERD) is a condition of irreversibility (reflux) of stomach contents into the esophagus exceeds the normal amount and causes a variety of complaints. Reduction in salivary flow and decreased secretion of bicarbonate in the saliva cannot be avoided so that the patient is symptomatic GERD in the oral cavity in the form of halitosis and tooth erosion. Paraffin wax and chewing xylitol gum can be an alternative to increase the rate of saliva and neutralize the acid in patients with GERD. This study aimsto observes salivary flow rate differences between paraffin wax and xylitol gum patient - indicated GERD at RSUDZA in Banda Aceh.Method: This research is an analytic study with cross sectional approach and a subject of 17 people. Data were analyzed by statistical tests using Wilcoxon test.The results of this study, the salivary flows by chewing paraffin wax at the low category (52.9%), whereas salivary flows by chewing xylitol gum is the normal category (76.5%).Result: The data obtained P = 0.001 (P <0.05) for the difference between chewing paraffin wax and chewing xylitol gum.Conclusion: The conclusion from this study is a significant difference between salivary flows chewing paraffin wax and chewing xylitol gum in patient-indicated GERD at RSUDZA in Banda Aceh

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“…Limited studies have profiled ready-to-drink packaged beverages in a holistic way. Although studies examining erosive potential have adopted a range of in vitro or in situ techniques (West et al , 2011), the measurement of beverage pH, with or without titratable acidity (TA) (Oral Health CRC, 2015; Reddy et al , 2016), has been commonly used as an indicator of erosive potential (Hara et al , 2015). Alternatively, studies have focused on composition, including nutritional components.…”

Section: Introductionmentioning

confidence: 99%

Ready-to-drink non-alcoholic beverages

Yang

Ford

Liu

et al. 2016

NFS

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Purpose The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets. Design/methodology/approach In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected. Findings Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices. Research limitations/implications Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines. Originality/value Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.

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Causes of Dental Erosion: Extrinsic Factors

Cited by 16 publications

References 120 publications

The consumption of non-alcoholic beverages and the occurrence of dental erosion among a group of adults visiting dental practices in Krakow

The consumption of non-alcoholic beverages and the occurrence of dental erosion among a group of adults visiting dental practices in Krakow

Perbedaan Laju Aliran Saliva Terstimulasi Antara Pengunyahan Parafin Wax Dengan Permen Karet Xylitol Pada Pasien Terindikasi Gerd

Ready-to-drink non-alcoholic beverages

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