Dental erosion potential of beverages and bottled drinking water in Bangladesh

Abstract

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

Remineralization Potential of Lacto se- free and Plant based milk on Enamel surface of Human teeth subjected to Energy Drinks

“…TA is the amount of alkali needed to neutralize an acidic solution, that is, the erosive potential of the beverage (33,34) . This means that increased TA of the solution results in more erosive effect (1) . In the herein study, our findings come in agreement with these data, as the measured TA of Power Horse drink and Cornelius was found to be 26.8 and 19.4 respectively; demonstrating higher enamel surface erosion of Power Horse beverage.…”

“…It has been reported that prolonged submersion and contact between the tooth surface and the acidic solution promotes increased chances for erosion to occur. Hence, EDs can cause massive enamel destruction if they were inadequately and repeatedly consumed (1) . Confirming our results, Owens et al, 2014 (9) exposed human teeth to 'Red Bullʼ ED for 10 days duration.…”

“…Changing lifestyle and daily pattern of diet have a chief role in the widespread rise of dental erosion. Dental erosion is caused by repeated contact of the erosive acidic agent and surface of the tooth (1) . This results in dental hard tissue loss and thinning which is not associated with microorganisms (2) .…”

Accelerated Ripening Agents and Their Effect on the Quality of Avocado (Persia americana M.) and Mango (Mangifera indica L.) Fruits

“…The reduction in the vitamin C content of the fruit during ripening may be due to the susceptibility of ascorbic acid to oxidative destruction. Gbakun et al [35] also reported that calcium carbide reduced the vitamin C content or mangoes as compared to naturally ripened mango. They reported that higher decrease in vitamin C in the calcium carbide treated mango compared to naturally ripened mango is probably due to accelerated action of calcium carbide during the ripening process.…”

“…This study agrees to the fact that accelerated ripening of fruits results to decrease in the acidity. Enam et al [35] and Fattah and Ali [21] reported that low acidic fruits might cause dental erosion, especially among children. The avocado fruits ripened with kerosene had low acidity which indicates that it is safe to dental health.…”