Laboratory studies of the dental properties of soft drinks

Grenby, T.H.; Phillips, Alvah H.; Desai, Trusha; Mistry, M

doi:10.1079/bjn19890045

Cited by 84 publications

(61 citation statements)

References 11 publications

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“…In the present study, it was found that, in general, fruity teas had higher erosive potential than natural ones, which is in agreement with the literature [22]. In a systematic review that included a number of epidemiological, cutoff, laboratory, and case-control studies published between 2000 and 2012 with human and animal specimens, it was found that fruity green and black teas, with added herbs and sugar, had high erosive potential [23], corroborating the results of this study.…”

Section: Discussionsupporting

confidence: 93%

Erosive Potential of Industrialized Teas: An in vitro study

Oliveira

Sampaio

Meira

et al. 2017

Pesqui. bras. odontopediatria clín. integr.

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Objective: To evaluate the erosive potential of manufactured teas according to pH, titratable acidity and buffering capacity. Material and Methods: Eight types of manufactured teas of different brands and flavors acquired in supermarkets of João Pessoa, Brazil, were investigated. Indaiá ® mineral water and Coca-Cola ® were controls. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 ml of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p <0.05, were used for data analysis. Results: Data showed normal distribution by Kolmogorov-Smirnov test for all variables. There was a statistically significant relationship between groups analyzed in all variables (ANOVA, p <0.001). The pH of teas ranged from 2.70 (Black Tea with lemon-Leão Fuze ® ) to 4.03 (Natural Mate TeaMatte Leão ® ). The following significant correlations (p <0.01) were observed: pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity. Conclusion: All teas analyzed were potentially erosive; however, Black Tea with lemon (Leão Fuze ® ) had the lowest pH, the highest titratable acidity and buffering capacity, demonstrating that the saliva will have greater difficulty in buffering this tea in the oral environment.

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Section: Discussionsupporting

confidence: 93%

Erosive Potential of Industrialized Teas: An in vitro study

Oliveira

Sampaio

Meira

et al. 2017

Pesqui. bras. odontopediatria clín. integr.

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“…The inherent acidity of these drinks is mainly due to the addition of acids during their manufacturing process to improve their organoleptic properties since acidity is a key factor to stimulate taste and counteract sweetness. been highlighted as having a particularly detrimental effect on dental enamel and can cause severe demineralisation due to its ability to chelate minerals of apatite such as calcium 20,21 , while malic acid, present in the diet cola drinks produced by ASDA, Co-op and Marks & Spencer, is slightly less detrimental 22 . In a study by Edwards and co-workers, 23 the higher TA for fruit juices compared with other carbonated drinks was reported to be due to citric acids derived from the fruit.…”

Section: Discussionmentioning

confidence: 99%

“…While TA is responsible for maintaining the H + concentration available for the interaction with the tooth surface 10,22 , its importance in the clinically erosive situation is influenced by conditions such as exposure time and the ratio of the volume of eroding solution to the area of exposed tooth surface 18 . The in vitro conditions in which the drinks were tested in this study will impact on the clinical relevance of the results since biological factors such as salivary flow rate and its buffering capacity, as well as individual's drinking habits, are important modifiers in the erosion process clinically.…”

Section: Discussionmentioning

confidence: 99%

Erosive characteristics and fluoride content of cola-type drinks

et al. 2016

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Aim: Excessive consumption of carbonated soft drinks is detrimental to general and oral health. This study determined endogenous pH, titratable acidity (TA) and fluoride (F) ion concentration of cola-type drinks available in the UK. Subsidiary aims were to compare; i) endogenous pH and TA of drinks upon opening (T0) and after 20 minutes (T20); ii) endogenous pH, TA and F ion concentration of diet v regular and plastic v canned drinks.Methods: Endogenous pH, TA (mls 0.1M NaOH) and F ion (mg/L) of 71 products measured using pH meter and F-ISE. A Wilcoxon Signed Ranks Test compared pH and TAs at T0 and T20; a Mann-Whitney U test compared pH, TAs and F ion concentration for; a) regular v diet drinks; b) plastic v canned drinks.Results: Mean (±SD) pH for regular and diet drinks was 2.44± 0.12 and 2.83± 0.33 respectively (p=0.001); mean NaOH (ml) to raise pH to 5.5 and 5.7 was 5.49± 0.76 and 6.40± 0.78 (regular drinks); 5.17±1.03 and 6.03±1.07 (diet drinks). Diet (p=0.040) and regular (p=0.041) drinks had higher TA to pH 5.7 at T0 compared with T20; at T20 regular drinks had higher TA to pH 5.5 (p=0.026) and pH 5.7 (p=0.030) than diet drinks. There was no difference in F ion concentration between regular v diet drinks (p=0.754) and no significant container effect. Conclusion:Erosive characteristics were similar between manufacturers but higher erosive potentials were evident at T0 compared with 20 minutes later and for regular compared with diet drinks. F ion concentration of drinks was low.

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“…Therefore, determination of dental enamel dissolution by assessing the amount of calcium or phosphate dissolved from the apatite crystals of dental hard tissue could also be regarded as a possible tool for assessing dental erosions. Hence, some authors had applied calcium determina-tion in erosive, acidic solutions after prolonged contact (range 2 min to 24 h) of the solutions with dental hard tissue using calcium sensitive electrodes, atomic adsorption spectrophotometer or the highly sensitive method of inductively coupled plasma mass spectrometry [68][69][70][71][72] Calcium-sensitive electrodes often need a specific pH of the environment to work precisely. Additionally, cal-cium complexes formed with certain acids (e.g.…”

Section: Chemical Analysis Of Minerals Dissolved In the Erosive Agentmentioning

confidence: 99%

Methods for Assessment of Dental Erosion

Attin¹

2006

Monographs in Oral Science

122

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Various assessment techniques have been applied to evaluate the loss of dental hard tissue and the surface-softened zone in enamel induced by erosive challenges. In this chapter, the most frequently adopted techniques for analyzing the erosively altered dental hard tissues are reviewed, such as profilometry, measuring microscope techniques, microradiography, scanning electron microscopy, atom force microscopy, nano-and microhardness tests and iodide permeability test. Moreover, methods for chemical analysis of minerals dissolved from dental hard tissue are discussed. It becomes evident that the complex nature of erosive mineral loss and dissolution might not be comprehended by a single technique, but needs application of different approaches for full understanding. Chapter 10Lussi A (ed): Dental Erosion. Monogr Oral Sci. Basel, Karger, 2006, vol 20, pp 152-172 Methods for Assessment of Dental Erosion Thomas Attin, Florian Just WegehauptCenter for Dental Medicine, Clinic for Preventive Dentistry, Periodontology and Cariology, University of Zurich, Zürich, Switzerland AbstractVarious assessment techniques have been applied to evaluate the loss of dental hard tissue and the surface-softened zone in enamel induced by erosive challenges. In this chapter, the most frequently adopted techniques for analyzing the erosively altered dental hard tissues are reviewed, such as profilometry, microradiography, scanning electron microscopy, atom force microscopy, nano-and microhardness tests and iodide permeability test. Moreover, methods for chemical analysis of minerals dissolved from dental hard tissue are discussed. It becomes evident that the complex nature of erosive mineral loss and dissolution might not be comprehended by a single technique, but needs application of different approaches for full understanding. Copyright © 2006 S. Karger AG, Basel Acid attack leads to an irreversible loss of the outermost enamel and dentin layers and to partial demineralization (softening) of the tooth surface. In enamel, the thickness of the softened layer is estimated to be 2-5 tJm [1,2] [1, 2]. The softened eroded tooth surface is highly susceptible to abrasive wear, and mechanical impacts such as toothbrushing can easily remove the superficially demineralized dental hard tissue [3][4][5] [3][4][5]. For simulating intra-oral erosion as closely as possible, it is desirable to assess the erosive effects on native tooth surfaces. Most of the methods described below need polished surfaces for precise assessment of the erosively induced defects or for creating reference surfaces, which means that the natural, often fluoridated surface of the tooth has to be removed. However, it should be considered that in the case of intra-oral erosion the outermost surface layers are also continuously removed by the acid attack, so that a 'polished' surface is Attin 2 cre-ated. When monitoring of erosive surface alterations within a period of time is performed, it could become necessary to fix a specimen in the measuring device i...

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Laboratory studies of the dental properties of soft drinks

Cited by 84 publications

References 11 publications

Erosive Potential of Industrialized Teas: An in vitro study

Erosive Potential of Industrialized Teas: An in vitro study

Erosive characteristics and fluoride content of cola-type drinks

Methods for Assessment of Dental Erosion

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