Erosion by Soft Drinks of Rat Molar Teeth Assessed by Digital Image Analysis

Mistry, M; Grenby, T.H.

doi:10.1159/000261510

Cited by 41 publications

(34 citation statements)

References 11 publications

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“…The presence of agitation could effect the availability of carbonic acid in the drink assayed and thus influence the differences found in the assay [Mistry and Grenby, 1993]. Carbonic acid may suffer some rapid changes even in freshly poured drinks.…”

Section: Discussionmentioning

confidence: 99%

In vitro Quantitative Assessment of Enamel Microhardness after Exposure to Eroding Immersion in a Cola Drink

Maupomé¹,

Díez-de-Bonilla²,

Torres‐Villaseñor³

et al. 1998

Caries Res

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Studies assessing the erosive potential of soft drinks have employed long time intervals of immersion that may not accurately depict the impact of frequent soft drink consumption on enamel. This in vitro study assessed the effect of a cola drink on enamel, replicating an actual drinking pattern. Six groups of 4 human enamel slabs were immersed (5 min each bath) in fresh cola drink, with immersions taking place with or without agitation, and under 3 regimes of frequency intake (low intake, 1 immersion/day; medium, 5/day; high, 10/day). Quantitative assessments of surface erosion were done over an 8-day interval using surface microhardness testing (Vickers). Results showed a sharp decrease from baseline (mean value 352.1 Vickers Hardness Number, SD 32.5) to day 1 (269.3, SD 41.0) and then continued decreasing throughout the assay, although less markedly, to reach 204.5, SD 45.4 on day 8. Microhardness decreased regardless of frequency regime, except on day 8, on which slabs from the low intake group were harder (233.2, SD 25.0) than slabs from the high intake group (169.8, SD 49.5; p < 0.05). Results from the ANOVA on the factorial experiment indicated that the role of agitation was statistically significant (d.f. = 1, F = 7.2, p = 0.020) while the level of intake was of borderline significance (d.f. = 2, F = 3.2, p = 0.075). The main effect resulting from the joint roles of agitation and intake indicated that there was an important interaction between the two variables (d.f. = 3, F = 4.5, p = 0.023).

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Section: Discussionmentioning

confidence: 99%

In vitro Quantitative Assessment of Enamel Microhardness after Exposure to Eroding Immersion in a Cola Drink

Maupomé¹,

Díez-de-Bonilla²,

Torres‐Villaseñor³

et al. 1998

Caries Res

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“…Current techniques of characterising the surface of an eroded lesion include surface micro hardness (SMH), 40 profilometry, scanning electron microscopy (SEM) 41 micro radiography, 42 digital image analysis, 43 chemical analysis, iodide permeability and atomic force microscopy (AFM). Quantitative measurement for mineral loss is preferable to qualitative results gained from surface profilometry and scanning electron microscopy.…”

Section: Measurement Of the Eroded Surfacementioning

confidence: 99%

Modern methods for assessing the cariogenic and erosive potential of foods

Curzon¹,

Hefferren²

2001

Br Dent J

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RESEARCH nutrition and plaque pH, but also determined that enamel demineralisation should be further developed as a model. Dental erosion was not perceived as a problem, at that time, and was not mentioned in the deliberations. The animal model has continued to be used. Researchers, and other authorities, wishing to determine the cariogenic potential of foods, drinks and some oral medicines, have used the plaque pH models. The enamel demineralisation model, often called the intra-oral cariogenicity test (ICT), has been further developed since the San Antonio conference, so that it is now widely used for cariogenicity testing. Variants of the ICT, also known as the in situ model, are now being developed to test foods and drinks for erosion, but need evaluation.Accordingly on 8 and 9 November 1999, a group of dental scientists and clinicians met in London (UK) to review the San Antonio recommendations, reassess them and draw up revised guidelines. The aim was to determine which methods are currently suitable as research tools but also for regulatory assessments.The conference was directed by Professor John Hefferren, previously Chairman of the San Antonio meeting, and who lead the discussions of all delegates. In each of the four workshop sessions, under the guidance of a chairman, a presenter gave a prepared report to update the information on a particular method or group of methodologies. Each presentation was then commented on by a reactor and then by open discussion of all delegates. On the second day individual workshops were held involving small groups of delegates and working documents prepared presenting draft new guidelines.In a final plenary session all of the working documents were reconsidered and refined. Subsequently, the chairman of each working group was asked to prepare a draft document that was then circulated and commented upon by all delegates. After final editing the consensus opinions are presented in this document. Organisation of the textThe following text is organised to consider the four main groups of models for cariogenicity and erosion evaluation. The first is the animal model, usually based on the rat using an automatic feeding machine. The second group concerns the various approaches to assess plaque pH responses to the use of foods. The third model is the enamel demineralisation method and the fourth is that concerning assessment of the erosive potential of foods. Readers should consider this document in association with the San Antonio publication 1 which gives the original guidelines for methodologies in great detail. Herein only suggested changes or comments on the original have been made. Animal models:Workshop group: M. E. J. Curzon, J. J. Hefferren, P. M. Marsh and P. Mtolo The group agreed that animal testing (usually with the laboratory rat) remains an important model to assess cariostatic and cario-

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“…There have been numerous attempts to compare the erosive properties of acidic beverages [Wynn and Haldi, 1948;Rytömaa et al, 1988, Grenby et al, 1989Grobler et al, 1990;Lussi et al, 1993;Mistry and Grenby, 1993]. In reality, this is a contentious exercise in that the relative erosive potential of a particular beverage depends upon how it is tested.…”

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confidence: 99%

Comparison of Erosion of Dental Enamel by Four Drinks Using an Intra-Oral Applicance

Rugg-Gunn¹,

Maguire²,

Gordon³

et al. 1998

Caries Res

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There are several causes of erosion – acidic foods and drinks have been implicated and reducing their erosive potential would seem an important area of research. Calcium-citrate-malate (CCM) appeared to have potentially useful properties as an anti-erosion additive. The study aims were to test the ability of an intra-oral enamel slab system to measure erosion and to compare the erosive potential of a citric acid-based orange juice drink either with or without added CCM and a positive and negative control. Eleven adults wore an upper removable appliance for four periods each of 6 days. Each appliance held two enamel slabs which were inserted into the test drinks for 15 min 4 times a day for 6 days. Loss of enamel was quantified by profiling casts of the enamel slabs taken before and after the test period. Loss of enamal was greatest during exposure to a diet phosphoric acid-based cola drink (p < 0.001) but was similar during exposure to the two citric acid-based orange drinks, with or without CCM, and distilled water. The loss of surface enamel measured from a scanning electron micrograph agreed well with the measurement obtained by profilometry. It can be concluded that (a) the intra-oral enamel slab system was able to discriminate between drinks in their erosive potential, and (b) it was not possible to determine if CCM had any potential for reduction in erosion in an acid beverage as the level of erosion observed for both the critic acid-based orange drinks was not statistically significantly different from that observed with distilled water.

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Erosion by Soft Drinks of Rat Molar Teeth Assessed by Digital Image Analysis

Cited by 41 publications

References 11 publications

In vitro Quantitative Assessment of Enamel Microhardness after Exposure to Eroding Immersion in a Cola Drink

In vitro Quantitative Assessment of Enamel Microhardness after Exposure to Eroding Immersion in a Cola Drink

Modern methods for assessing the cariogenic and erosive potential of foods

Comparison of Erosion of Dental Enamel by Four Drinks Using an Intra-Oral Applicance

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