The use of high-phosphorus supplements to inhibit dental enamel demineralisation by ice lollies

Grenby, T.H.; Saldanha, M G

doi:10.3109/09637489509012559

Cited by 4 publications

(4 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…High-phosphorus lolly supplementation. The same objective was pursued in some more recent work in which lollies re-formulated with a relatively high-phosphate combination of sodium tetrapyrophosphate, acid calcium phosphate and calcium carbonate were evaluated (7). The Ca/P ratios of the supplements were approximately 0.7, as opposed to 1.24 to 1.44 in earlier studies.…”

Section: Addition Of Calcium And/or Phosphate Supplements To the Drinksmentioning

confidence: 98%

Lessening dental erosive potential by product modification

Grenby

1996

European J Oral Sciences

View full text Add to dashboard Cite

Current interest in dental erosion has led to increasing attention to ways in which potentially erosive products might be modified. Information on how this could be achieved has been hard to gather, and has focused chiefly on possibilities in reformulating soft drinks. The bulk of the work published on this relates to calcium and phosphate supplementation, ranging from early experimentation on saturation of a demineralising medium with tricalcium phosphate, through tests of more soluble phosphates and other calcium salts providing various levels of Ca2+ and PO4(3-), to a calcium citrate malate additive specially formulated to curb erosion by soft drinks. Opinions on the effectiveness of citrate, the practicability of reducing the acidity levels of soft drinks, and the possible applications of fluoride, bicarbonates and certain constituents of milk products are also included. Finally, an attempt has been made to summarize some of the advantages and shortcomings of the different methods, but it is clear that much further work will be needed before firm guidelines on the best routes to product improvement can be laid down.

show abstract

Section: Addition Of Calcium And/or Phosphate Supplements To the Drinksmentioning

confidence: 98%

Lessening dental erosive potential by product modification

Grenby

1996

European J Oral Sciences

View full text Add to dashboard Cite

show abstract

“…However, in another study 1% NaH 2 PO 4 reduced erosive potential in vitro and in vivo . Frozen juices in the form of ice lolly melts with the addition of phosphate ions and a low content of calcium (Ca:P ratio ~0.7) demonstrated lower erosiveness . On the basis of research conducted by Hay et al ., it is impossible to determine whether the significant anti‐erosive effect is caused by phosphate ions alone, or by calcium ions, as the authors used compounds of calcium and phosphorus (Ca 3 PO 4 ) or a mixture of calcium salts and compounds with a phosphate group (e.g.…”

Section: Introductionmentioning

confidence: 94%

Possible ways of reducing dental erosive potential of acidic beverages

Stefański¹,

Postek−Stefańska

2014

Aust Dent J

View full text Add to dashboard Cite

Frequent consumption of acidic beverages is related to excessive tooth wear, namely dental erosion. Preventive measures may involve reduction or elimination of acidic drink consumption. However, the success of this approach is difficult to achieve as it is highly dependent on patient compliance. Therefore, a practical way of minimizing the erosive potential of popular acidic drinks may be their chemical modification. The aim of this article was to review the different methods of modification and their shortcomings. The available literature demonstrates that the erosive potential of most acidic beverages could be reduced. To date, the effectiveness of soluble calcium salts supplementation is the best established. However, modification can reduce the sensorial quality of the drink and shorten its shelf-life. There is also a need to evaluate the lowest effective and safe dose of the additive.Keywords: Acidic drinks, dental erosion, erosive potential, prevention, product modification.Abbreviations and acronyms: Ca:P = calcium:phosphorus molar ratio; CPP-ACP = casein phosphopeptide-amorphous calcium phosphate; DS = degree of saturation; F = fluoride; POs-Ca = phosphoryl oligosaccharides of calcium.

show abstract

“…1989;. antiseptic throat lozenges and ice lollies (Grenby and Saldanha, 1995) was the dominating factor in determining their dental effects. The formulations of the sweets were then further modified by lowering their acidity levels.…”

Section: Discussionmentioning

confidence: 99%

Laboratory studies of sweets re‐formulated to improve their dental properties

Grenby

Mistry

1996

Oral Diseases

View full text Add to dashboard Cite

OBJECTIVES: To evaluate the potential dental effects of ten new types of sugar‐free sweets formulated with Lyca‐sin or isomalt as bulk sweeteners instead of sugars. METHODS: Examination of the sweets for their acidity, fermentability by oral microorganisms, influence on the demineralisation of dental enamel, and their influence on human interdental plaque pH. compared with conventional sugar‐containing sweets. FINDINGS: The importance of reducing the levels of flavouring acids in the sweets was demonstrated. It was not straightforward to evaluate chocolate products in this system, but the potential benefits of re‐formulating fruit gums, lollipops, chew‐bars, toffee and fudge with Lycasin or isomalt in place of sugars were shown by determining their reduced acidogenicity and ferment‐ability compared with conventional confectionery. CONCLUSIONS: The extent of demineralisation of dental enamel was related to both the acidity and the fermentability of the sweets. Re‐formulating sweets with reduced acidity levels and bulk sweeteners not fermentable by dental plaque microorganisms can provide a basis for improving their potential dental effects.

show abstract

The use of high-phosphorus supplements to inhibit dental enamel demineralisation by ice lollies

Cited by 4 publications

References 10 publications

Lessening dental erosive potential by product modification

Lessening dental erosive potential by product modification

Possible ways of reducing dental erosive potential of acidic beverages

Laboratory studies of sweets re‐formulated to improve their dental properties

Contact Info

Product

Resources

About