Association of dental enamel loss with the pH and titratable acidity of beverages

Abstract

Background/purpose: The purpose of this study was to evaluate how well the pH and titratable acidity (TA) of beverages can predict dental enamel erosion. Materials and methods: The erosive potential of 16 beverages was assessed by measuring their pH and TA. Six beverages were used for training purposes to derive a prediction equation. The ten remaining beverages were set aside to test the prediction equation. Enamel samples were immersed in each beverage for 60 minutes. Enamel loss was measured before and after immersion in different beverages using a profilometer. The equation was formulated from the pH, TA, and enamel loss of the training group. The enamel loss of the test group was calculated using the prediction equation and was compared with the experimental results. Results: Using the prediction equation [enamel loss (mm) Z 6.676 À 1.726 pH þ 0.233 TA], the difference between the calculated enamel loss and experimental enamel loss ranged 3.0e14.6% for these beverages. Conclusions: The erosive potential of several beverages can be predicted by the pH and TA.

Erosive Potential of Industrialized Teas: An in vitro study

“…to be a beverage difficult to be buffered by saliva, and therefore very harmful to dental tissues, demonstrating a faster reactive potential on hydroxyapatite than the other beverages analyzed, corroborating previous study [16], who reported the same for Pepsi ® . Coca-Cola ® and Pepsi ® contain phosphoric acid in their compositions, which has been shown to be highly erosive compared to other organic acids such as citric, malic and lactic acids [17].…”

Demineralization–remineralization dynamics in teeth and bone

“…60,114,117 Although titratable acidity experiments often have experimental drawbacks, an increase in titratable acidity has been shown to be linked to an increase in enamel loss in model studies. 80,118 Linked to titratable acidity is the undissociated acid concentration, a measure of the inactive acidity of a solution. This describes solute that does not contribute to the pH of a solution.…”

“…120 Ka or pKa values cannot be used to directly measure the severity of an acid but is crucial in modeling other values. 118 Although chemical and mechanical methods of erosion are often considered separately, models such as the differential buffering capacity (DBC) of an acid can predict the mechanical effects of acid demineralization. 117,121 DBC is measured as the gradient of a titration curve at a certain pH value and gives the concentration of acid required to lower the pH by 1.…”

AN INVITRO EVALUATION OF THE DISSOLUTION POTENTIAL OF VARIOUS BEVERAGES ON ENAMEL THROUGH ANALYSIS OF pH AND CALCIUM IONS RELEASED.

“…10,11 Many in vitro, in situ and in vivo studies demonstrated the presence of citric acid and ascorbic acid in beverages. [12][13][14][15][16] Lussi et al studied the effect of different factors on enamel erosion and concluded that a better predictor of enamel demineralization was phosphorous than calcium.…”