The erosive potential of flavoured sparkling water drinks

Brown, Catriona J.; Shaw, Linda; Parry, Jeremy; Smith, Anthony J.

doi:10.1111/j.1365-263x.2006.00784.x

Cited by 50 publications

(42 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The technique employed to assess the titratable acidity and to measure the initial pH was similar to that reported by others [19][20][21][22] but differed in that the volume of drinks tested was 25 ml compared to 20 ml as adopted by some of these workers. [19][20][21] The results of the present study therefore are not directly comparable to these because they used a different volume of drink and evaluated other beverage types.…”

Section: Discussionmentioning

confidence: 99%

A laboratory investigation of consumer addition of UHT milk to lessen the erosive potential of fizzy drinks

Syed

Chadwick

2009

Br Dent J

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

A laboratory investigation of consumer addition of UHT milk to lessen the erosive potential of fizzy drinks

Syed

Chadwick

2009

Br Dent J

View full text Add to dashboard Cite

“…Beverages with pH values below 6.7 and 5.2-5.5 can potentially cause erosive wear to root dentin and enamel, respectively [3,24] . Soft drinks, including carbonated beverages, fruit juices, and energy drinks, are considered highly acidic; therefore, continuous consumption of such drinks can lead to dental erosion [8,9,14,23,25] . High acidity or a low pH implies the presence of high concentration of hydrogen ions (H + ) that will be available to cause replacement of minerals (e.g., calcium) from tooth structure.…”

Section: Acidity and Dissolutionmentioning

confidence: 99%

“…The dental erosion potential of soft drinks and food items can be characterized using pH and TA [8,9,23] . Beverages with pH values below 6.7 and 5.2-5.5 can potentially cause erosive wear to root dentin and enamel, respectively [3,24] .…”

Section: Acidity and Dissolutionmentioning

confidence: 99%

“…Dental erosion potential from regular diet can be appreciated from the pH and titratable acidity (TA) values of the commonly available drinks and food [8][9][10][11] . Erosion of root dentin and enamel happens when pH values reach threshold values of 6.7 and 5.2-5.5, respectively [12,13] .…”

Section: Introductionmentioning

confidence: 99%

“…Erosion of root dentin and enamel happens when pH values reach threshold values of 6.7 and 5.2-5.5, respectively [12,13] . Fruit and vegetable juices, soft drinks, sports and energy drinks, and some bottled drinking water can have pH lower or around critical erosive pH [8][9][10]14,15] . While pH (or -log[H + ]) provides the amount of hydrogen ions (H + ) that will be available to cause replacement of minerals (e.g., calcium) from tooth structure, TA provides the amount of alkali required to neutralize the acid, that is, the erosive capacity of the food or beverage.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Dental erosion potential of beverages and bottled drinking water in Bangladesh

Enam

Mursalat

Guha

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

Dental erosion is a growing health problem linked to the exceptional increase in the consumption of soft drinks, fruit juices, and sport drinks in many countries including Bangladesh. Dental erosion is the chemical dissolution of the dental hard tissues by acids without the involvement of microorganisms. Hydrogen ions (H + ) from acidic solutions can replace the calcium ions (Ca 2+ ) of the enamel, consequently breaking the crystal structure of the enamel and initiating dental erosion. Erosive tooth wear can lead to severe impairment of esthetics along with loss of hardness and functionality. Sources of the erosive acidic challenges can be intrinsic (i.e., gastroesophaegal reflux disease) and/or extrinsic (i.e., exposure from acidic foods and beverages). Continuous intake of drinks or food with pH lower than the critical erosive pH of enamel (5.2-5.5) and root dentin (~6.7) are considered to be responsible for dental erosion. Drinks with low pH and high titratable acidity (TA) have more potential to dissolved enamel and root dentin; on the other hand, drinks with low degree of saturation can stimulate leaching of minerals. In Bangladesh, there is limited scientific information available to assess the potential of dental erosion of the commercially available beverages and drinking water. This research aims to characterize the dental erosion potential of soft drinks, energy drinks, fruit juices, and bottled drinking water available in Bangladesh by determining their pH, TA, calcium (Ca 2+ ), and phosphate (PO 4 3− ). The degrees of saturation of the selected samples were calculated from the experimental results of pH, calcium, and phosphate levels. Soft drinks were found to have high erosion potential followed by energy drinks, fruit juices, and bottled drinking water. Most of the beverages locally available were found highly acidic. Phosphate levels were high in black cola drinks. Total TA was highest for the energy drinks, and moderate for soft drinks and fruit juices. Fruit juices contained high level of calcium compared with other beverages. The degree of saturation was moderate for fruit juices, and very low for few of the soft drinks and most of the bottled drinking waters. This study will be useful as a reference line for the health professionals and regulatory authorities for quality control of the beverages and bottled drinking water available in the local market. ARTICLE HISTORY

show abstract

21 Tanderosie: voeding en speeksel

Amerongen

2008

Speeksel, Speekselklieren en Mondgezondheid

View full text Add to dashboard Cite

The erosive potential of flavoured sparkling water drinks

Abstract: Flavoured sparkling waters should be considered as potentially erosive, and preventive advice on their consumption should recognize them as potentially acidic drinks rather than water with flavouring.

Cited by 50 publications

References 15 publications

A laboratory investigation of consumer addition of UHT milk to lessen the erosive potential of fizzy drinks

A laboratory investigation of consumer addition of UHT milk to lessen the erosive potential of fizzy drinks

Dental erosion potential of beverages and bottled drinking water in Bangladesh

21 Tanderosie: voeding en speeksel

Contact Info

Product

Resources

About