Salivary Factors Affecting Dental  Erosion in Children

O’Sullivan, Elizabeth; Curzon, M.E.J.

doi:10.1159/000016574

Cited by 74 publications

(73 citation statements)

References 12 publications

(15 reference statements)

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“…17 Salivary buffer capacity seems to be a determinant factor on dental erosion, which is becoming a major dental problem in both children and adults. 18 Low CAVI concentrations in the saliva were associated with the prevalence of dental caries, especially in individuals with poor oral hygiene. 19 Experimental evidences indicate that CAVI in saliva penetrates plaque and facilitates acid neutralization by salivary bicarbonate.…”

Section: Introductionmentioning

confidence: 99%

Association of polymorphisms in the carbonic anhydrase 6 gene with salivary buffer capacity, dental plaque pH, and caries index in children aged 7–9 years

et al. 2009

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Carbonic anhydrase VI is a secreted enzyme that catalyzes the hydration of carbon hydroxide in saliva and other body fluids. This enzyme has been implicated in taste and gastrointestinal dysfunctions, tooth erosion, and caries. The purpose of this study was to analyze the allele and genotype distribution of three polymorphisms in the coding sequences of (CA6) gene and check for possible associations with salivary buffer capacity, number of decayed, missing, and filled teeth in deciduous and permanent teeth (dmft/ DMFT, Decayed/Missing/Filled Teeth), plaque index (PI), and the plaque pH variation (DpH) in children aged 7-9 years. Two hundred and forty-five children from both genders, residents in area with fluoridated water (Piracicaba, São Paulo, Brazil) were divided into two groups: caries free and with caries. The clinical examinations were conducted by a single previously calibrated examiner (k ¼ 0.91) in an outdoor setting using a mirror and a probe, according to WHO criteria index (dmft/DMFT). Approximately 2 h after the first daily meal, the buffer capacity (BC) and the plaque pH were analyzed by means of a pH meter and an ion selective electrode. Plaque pH was measured immediately and 5 min after a mouth rinse with a 10% sucrose solution. The data were submitted to w 2 , Student's, and Mann-Whitney tests (a ¼ 0.05). The PI and DpH of the upper and lower teeth were significantly higher in the carious group than control (Po0.05). There was no difference between the groups in relation to BC. There was no association between the alleles and genotypes distributions for polymorphisms in the CA6 gene exons 2 and 3 and caries experience (P40.05). There was a positive association between buffer capacity and the rs2274327 (C/T) polymorphism. The allele T and genotype TT were significantly less frequent in individuals with the highest buffer capacity (P ¼ 0.023 and 0.045, respectively). This finding encourages future studies relating CA6 gene polymorphisms and their association with malfunctions, such as taste and gastrointestinal alterations, or the differential effect of chemical modulators on the protein products originated from the distinct genotypes of the CA6 gene.

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Section: Introductionmentioning

confidence: 99%

Association of polymorphisms in the carbonic anhydrase 6 gene with salivary buffer capacity, dental plaque pH, and caries index in children aged 7–9 years

et al. 2009

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“…Quando se estuda a erosão dentária, é importante verificar as propriedades das bebidas ingeridas, como também sua interação com o organismo (9,25,26) . O valor de pH de 5,5, no qual os cristais de hidroxiapatita começam a se dissolver, é conceituado como pH crítico para a desmineralização dentária, de modo que, abaixo desse valor, o esmalte está em risco de sofrer descalcificação (9) .…”

Section: Resultsunclassified

“…O valor de pH de 5,5, no qual os cristais de hidroxiapatita começam a se dissolver, é conceituado como pH crítico para a desmineralização dentária, de modo que, abaixo desse valor, o esmalte está em risco de sofrer descalcificação (9) . Portanto, em tese, uma bebida com pH abaixo desse valor será capaz de causar erosão no esmalte dentário, mesmo que grande parte da solução seja deglutida e pouco fique misturado com a saliva (25) . Tipicamente, isotônicos são bebidas não carbonatadas, de elevada acidez (27) .…”

Section: Resultsunclassified

Avaliação in vitro do potencial erosivo de bebidas isotônicas

Cavalcanti

Xavier

Souto

et al. 2010

Rev Bras Med Esporte

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RESUMOIsotônico é uma bebida destinada a reidratar, bem como repor eletrólitos, carboidratos e outros nutrientes. O objetivo deste estudo in vitro foi avaliar o pH endógeno, a acidez total titulável (ATT) e o teor de sólidos solúveis totais (SST) de nove bebidas isotônicas à temperatura ambiente (±23°C) e após resfriamento (±9°C). A avaliação do pH foi feita por potenciometria e a capacidade tampão foi realizada por meio da diluição de cada uma das substâncias. Incrementos de 0,1NKOH foram adicionados até que se atingisse a neutralidade. As leituras dos SST foram feitas por refratometria usando o refratômetro de Abbé. As médias do pH variaram de 2,03 (Gatorade Tangerina ® ) a 2,93 (Marathon Limão ® ) e todos as bebidas mostraram pH abaixo do valor crítico de 5,5. As médias da ATT variaram de 0,10 para o Marathon Limão ® a 0,32 para o Gatorade Tangerina ® . O Gatorade Tangerina ® apresentou o menor valor de SST (6,33%) e o Marathon Guaraná e Açaí ® mostrou o maior valor de SST (12,50%). Foram observadas diferenças estatisticamente significantes entre as temperaturas para o pH (G3, G4, G5, G6 e G8), para os SST (G2, G3, G6 e G9) e para a ATT (G2, G3 e G5). Ao se comparar os grupos 1 e 3 (Marathon Guaraná Açaí ® x Gatorate Guaraná Açaí ® ) observou-se diferença estatisticamente significante entre em relação ao pH para a temperatura ambiente, em relação aos SST para as temperaturas ambiente e a ±9°C e para a ATT na temperatura ambiente. As bebidas analisadas apresentaram baixo pH endógeno, podendo as mesmas serem consideradas potencialmente erosivas aos tecidos dentais se consumidas de modo inadequado e com elevada frequência. Com relação à temperatura, recomenda-se a ingestão dessas bebidas resfriadas.Palavras-chave: erosão dentária, esmalte dentário, alimentos para praticantes de atividade física. ABSTRACTA sports drink is a beverage made to rehydrate, as well as replace electrolytes, carbohydrates, and other nutrients. The objective of this in vitro study was to evaluate the endogenous pH, total titratable acidity and total soluble solids content (TSSC) of nine sports drinks. pH analysis was performed by potentiometry and buffering capacity was assessed by dilution of each substance. Increments of 0.1 N KOH were titrated until neutrality was reached. TSSC readings were performed by Brix refractometry using the Abbé refractometer. pH values ranged from 2.03 (Gatorade Tangerina®) to 2.93 (Marathon Limão®) and all sports drinks showed pH below the critical value of 5.5. The titratable acidity values ranged from 0.106 (Marathon Limão®) to 0.32 (Gatorade Tangerina®). Gatorade Tangerina® presented the lowest TSSC content (6.33%) and Marathon Guaraná e Açaí® presented the highest TSSC content (12.50%). Statistically significant differences were observed between temperatures for pH (G3, G4, G5, G6 and G8), TSSC (G2, G3, G6 and G9) and TA (G2, G3 and G5). When groups 1 and 3 were compared (Marathon Guaraná Açaí versus Gatorate Guaraná Açaí), statistically significant difference concerning pH at room temperature, concernin...

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“…It was concluded that children with dental erosion consumed more carbonated beverages than their controls. The swishing and holding habit found in 43% of the subjects was also noted as an aggravating factor for dental erosion [22]. On the other hand, Smith and Shaw considered the mode of intake of acidic beverages to be of less importance than the frequency since the pH of the tooth surface requires at least five minutes in order returning to its resting level after dropping [23].…”

Section: Behavioral Factors Drinking Habits and Pattern Of Consumptionmentioning

confidence: 99%

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2016

BAOJD

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Dietary awareness is an important issue in modern society. The consumption of carbonated beverages is popular with the youth of today and the habit is carried over into adulthood. With the frequent consumption of acidic drinks, dentitions of children are at a higher risk for acidic demineralization, ultimately leading to dental erosion. These altered habits have to be taken into account when considering the augmented dental erosion status. The type of beverages and foods that we consume daily and the frequency of intake have a major influence on the severity of damage caused to the dental enamel.Patients with erosive tooth wear are usually oblivious to the deleterious effects of carbonated beverages. Therefore a comprehensive knowledge of the various risk factors involved in the causation of dental erosion, by a dental professional is imperative.This review is in fact an attempt to appraise the readers regarding soft drinks induced dental erosion so that adequate preventive measures and treatment procedures can be initiated.

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Salivary Factors Affecting Dental Erosion in Children

Cited by 74 publications

References 12 publications

Association of polymorphisms in the carbonic anhydrase 6 gene with salivary buffer capacity, dental plaque pH, and caries index in children aged 7–9 years

Association of polymorphisms in the carbonic anhydrase 6 gene with salivary buffer capacity, dental plaque pH, and caries index in children aged 7–9 years

Avaliação in vitro do potencial erosivo de bebidas isotônicas

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