Development and evaluation of a low erosive blackcurrant juice drink 2. Comparison with a conventional blackcurrant juice drink and orange juice

West, Nicola; Hughes, J. A.; Parker, DM; Newcombe, R. G.; Addy, M.

doi:10.1016/s0300-5712(98)00070-0

Cited by 104 publications

(163 citation statements)

References 3 publications

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“…28 Other studies have shown that beverage modification by addition of calcium is efficient in preventing erosion. 29,30 Our results corroborate those of previous studies, showing a correlation between both the percentage of superficial microhardness change and enamel wear with the calcium concentration in the products.…”

Section: Discussionsupporting

confidence: 91%

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

et al. 2010

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The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 µl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 µgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 µm to 0.18 µm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

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Section: Discussionsupporting

confidence: 91%

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

et al. 2010

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“…An association between consumption of acidic drinks and erosion has been demonstrated 4,6,14,15 and attempts have been made to re-formulate citrus-based drinks to reduce their erosive potential. 16 However, the increasing consumption of these acidic drinks 17 continues to be a matter of concern in terms of erosion. There is a need to identify drinks of low erosive potential, which may be safely recommended to patients for substitution for more acidic drinks in the diet.…”

Section: Methodsmentioning

confidence: 99%

Tooth surface pH during drinking of black tea

2001

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“…Plaque pH studies and enamel slab experiments both in vitro and in vivo show Ribena ToothKind to be of low acidogenicity and to be non-erosive. [64][65][66][67][68] …”

Section: Dietary Recommendations For the Prevention And Management Ofmentioning

confidence: 99%

Dietary advice in dental practice

Moynihan

2002

Br Dent J

104

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Development and evaluation of a low erosive blackcurrant juice drink 2. Comparison with a conventional blackcurrant juice drink and orange juice

Cited by 104 publications

References 3 publications

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

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

Tooth surface pH during drinking of black tea

Dietary advice in dental practice

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