Does Low Acid Orange Juice Equal Low Erosion?

Abstract

As dietary advice forms a cornerstone in the clinical management of erosion, the introduction of a commercially available low acid orange is most welcome.

The erosive potential of sour novelty sweets

“…This was close to previous findings 5.27 μm, 35 3.23 μm, 36 5.2 μm, 37 and 5.3 μm. 21 The results of this study also showed that there was no significant effect of saliva on the amount of surface enamel loss (p >0.05), but it did significantly reduce the subsurface enamel loss (p <0.05).…”

Morphological and mineral analysis of dental enamel after erosive challenge in gastric juice and orange juice

“…In vitro studies have shown that fruit juices may also be potentially erosive because of their high content of titratable acid (Jensdottir et al,2005; Larsen and Nyvad,1999; Lussi et al,1995). Orange juice contains high levels of citric acid that chelates calcium, and this effect is thought to increase the erosive capability (Rees et al,2006). Despite these characteristics, the orange juice used in the present study was less erosive than gastric juice.…”

The erosive potential of smoothies

“…[14][15][16][17][18][19][20][21] In the present study, however, 100 ml of drink was used due to the thickness of both the fruit smoothies and the yoghurt 'thickie' investigated. On a practical basis such a volume promoted the efficient mixing of drink and chemical reagents.…”

“…In contrast, other beverage studies only used 20 ml of drink, perhaps due to the lower viscosities of the drinks under investigation. 21 In the present work a non-heating magnetic stirrer, set at the highest stirring rate, was used to provide sufficient momentum to permit mixing due to the drinks' thick consistencies. As Shellis et al found, stirring rate influences both the rate of erosion and rate of dissolution of tooth substance so this was kept constant in the work reported here.…”

“…23 Although much literature exists upon the pH and titratable acidity of single fruit juices no published work to date has examined combinations of fruit juices, such as those found in fruit smoothies, with one exception. 21 Most work hitherto has focused on orange, apple, grapefruit and lemon juice and more exotic fruit juices such as blackcurrant, guava, apricot and grape. [24][25][26][27][28] Although Blacker et al 20 investigated the pH and titratable acidity of smoothies it is difficult to compare the results with the present work as only one fruit smoothie is common to both studies: the shop-bought strawberry and banana fruit smoothie.…”