Evaluation of acidity and total sugar content of children′s popular beverages and their effect on plaque pH

Saeed, Shaam; Altinawi, Mohamed

doi:10.4103/0970-4388.73783

Cited by 14 publications

(7 citation statements)

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“…It is evident from the literature that fruit juices have higher titratable acidity than the carbonated beverages. 21,22 Another reason for fruit juices producing less weight loss in enamel slices might be due to their greater viscosity. The viscosity of a drink, together with contact angle and surface tension, determines its ability to penetrate into a capillary space such as pores in enamel.…”

Section: Discussionmentioning

confidence: 99%

Enamel solubility potential of commercially available soft drinks and fruit juices in Saudi Arabia

Tadakamadla

Kumar

Ageeli

et al. 2015

The Saudi Journal for Dental Research

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Aim: To evaluate pH, titratable acidity and in vitro enamel solubility potential of different commercially available soft drinks and fruit juices in Saudi Arabia. Methods: Thirty two popular soft drinks and juices were tested for their enamel solubility potential. In addition, bottled drinking water was used as the control. Each drink was evaluated for its pH, titratable acidity which was measured by adding 0.1N NaOH (sodium hydroxide) to a chosen end point. In addition, one enamel slice was immersed in each test beverage and percentage weight loss in the enamel slice was calculated after intervals of 6 and 24 hours. Results: The pH of all the test drinks ranged from 1.64 to 3.89. Mean pH of 2.84 in soft drinks was significantly lower than the fruit juices. There was a significant difference between them for percentage weight loss (in milligrams) after 6 and 24 hours immersion with carbonated beverages causing greater enamel loss than the fruit juices. Colas and non-colas did not differ statistically for pH, titratable acidity and percentage weight loss of enamel slices. Conclusions:The pH of all the test drinks was below the critical pH of 5.5 for enamel dissolution. Carbonated drinks were observed to have more enamel solubility potential than fruit juices while regular or diet variants and colas or non-colas had comparable solubility potential.

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Section: Discussionmentioning

confidence: 99%

Enamel solubility potential of commercially available soft drinks and fruit juices in Saudi Arabia

Tadakamadla

Kumar

Ageeli

et al. 2015

The Saudi Journal for Dental Research

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“…Whole milk is accepted as a non-cariogenic beverage due to its lactose content (2). However, the anti-cariogenic properties of the milk are lost when the milk-containing beverages are sweetened (13, 27, 28).…”

Section: Discussionmentioning

confidence: 99%

Comparison of Salivary pH Changes after Consumption of Two Sweetened Malaysian Local Drinks among Individuals with Low Caries Experience: A Pilot Study

Uma

Theng²,

Yi³

et al. 2018

MJMS

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BackgroundRegular consumption of sweetened beverages has been associated with dental caries, which is mediated through salivary pH. The salivary pH changes among individuals with low caries experience after consumption of two local sweetened drinks is compared.MethodsIn this block randomised controlled parallel group, an open-label pilot study of 49 participants aged 21–25 were selected. The participants were randomised into three groups: mineral water, chocolate drink and sirap bandung. One day prior to the test, scaling was done and the participants did not eat or drink anything on the test day till the saliva sample collection was done. Salivary pH was measured at baseline and after the consumption of the drinks with a glass electrode digital pH meter at five-minute interval for half an hour. The statistical significance was assessed at the level of 5%.ResultsAfter consumption of chocolate drink and sirap bandung, the salivary pH dropped from a baseline of 7.09 for chocolate drink and 7.13 for sirap bandung to 6.69 for chocolate and 6.86 for sirap bandung. This difference was statistically significant (P < 0.001).ConclusionSweetened milk based local drinks can increase the caries susceptibility. In the community, information about limiting the intake of sweetened drinks should be reinforced.

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“…In our sample, inositol intake was very minimal in comparison to the other sugars, and its main food source was orange juice. Orange juice contains a large amount of sugars, such as fructose (22–31g/L), glucose (18–31g/L), and sucrose (22–50g/L) [Navarro-Pascual et al, 2015], and, consequently, it is highly cariogenic [Mahajan et al; Saeed and Al-Tinawi, 2010]. In addition, other fruit juices, such as apple, pineapple, and grape have high sugar content and are highly acidogenic [Navarro-Pascual et al, 2015; Mahajan et al], as high as sucrose.…”

Section: Discussionmentioning

confidence: 99%

Association between Type, Amount, and Pattern of Carbohydrate Consumption with Dental Caries in 12-Year-Olds in Puerto Rico

et al. 2016

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Objective: To identify the types, food sources, and pattern of carbohydrates that significantly contribute to dental caries in Puerto Rican children. Methods: As part of an island-wide cross-sectional oral health study in 1,587 twelve-year-olds, diet intake was assessed in a representative subset (n = 801) with a 24-hour dietary recall. Carbohydrate intake was quantified using a computer-based diet analysis program. Caries was assessed using the National Institute of Dental and Craniofacial Research diagnostic criteria. Odds ratios were used to associate carbohydrate intake quartiles with caries, after controlling for important confounders. Results: A total of 723 subjects had complete data. Most were females (54%) and attended public schools (77%). The caries prevalence was 33%. The highest quartile intake for the following sugars significantly increased the odds of caries compared to the lowest quartile: total carbohydrates (OR = 1.93, 95% CI = 1.08-3.46), total sugars (OR = 1.88, 95% CI = 1.01-351), sucrose (OR = 2.05, 95% CI = 1.13-3.70), fructose (OR = 1.95, 95% CI = 1.05-3.62), and inositol (OR = 2.52, 95% CI = 1.38-4.63). The main food sources of these sugars were juices, including natural juices with no added sugars, and sweetened beverages. The odds of caries also increased significantly in children whose 10% of total energy intake was from total sugars (OR = 3.76, 95% CI = 1.03-13.7). Conclusion: After adjusting for important caries risk factors, total carbohydrates, total sugars, ≥10% kilocaloric energy from total sugars, and sucrose, fructose, and inositol intake significantly increased caries risk. Our findings can help raise awareness about the potential caries risk from the main sources of these sugars, natural fruit juices and sweetened beverages, which are consumed in great quantities in many societies.

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Evaluation of acidity and total sugar content of children′s popular beverages and their effect on plaque pH

Abstract: Cola and orange juice are cariogenic/acidogenic and frequent intake should be discouraged. A reasonable intake of unsweetened milk may be advised safely.

Cited by 14 publications

References 0 publications

Enamel solubility potential of commercially available soft drinks and fruit juices in Saudi Arabia

Enamel solubility potential of commercially available soft drinks and fruit juices in Saudi Arabia

Comparison of Salivary pH Changes after Consumption of Two Sweetened Malaysian Local Drinks among Individuals with Low Caries Experience: A Pilot Study

Association between Type, Amount, and Pattern of Carbohydrate Consumption with Dental Caries in 12-Year-Olds in Puerto Rico

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