Evaluation of The Erosive Potential of Soft Drinks

Sales-Peres, Sílvia Helena de Carvalho; Magalhães, Ana Carolina; Machado, Maria Aparecida de Andrade Moreira; Buzalaf, Marília Afonso Rabelo

doi:10.1055/s-0039-1698304

Cited by 37 publications

(19 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to the information from the manufacturers, citric acid, and ascorbic acid are the components of tested CE drinks. These findings are in agreement with in vitro and in situ studies that reported the potential of drinks to demineralize enamel, leading to the development of dental erosion 2627. Drinks containing higher concentrations of citric acid are more aggressive on enamel;2829 also, comparable findings in the study support this statement since the sports drinks used in this study contain citric acid or citrates.…”

Section: Discussionsupporting

confidence: 92%

Carbohydrate-electrolyte drinks exhibit risks for human enamel surface loss

et al. 2016

View full text Add to dashboard Cite

ObjectivesThe aim of this investigation was to give insights into the impact of carbohydrate-electrolyte drinks on the likely capacity of enamel surface dissolution and the influence of human saliva exposure as a biological protective factor.Materials and MethodsThe pH, titratable acidity (TA) to pH 7.0, and buffer capacity (β) of common beverages ingested by patients under physical activity were analyzed. Then, we randomly distributed 50 specimens of human enamel into 5 groups. Processed and natural coconut water served as controls for testing three carbohydrate-electrolyte drinks. In all specimens, we measured surface microhardness (Knoop hardness numbers) and enamel loss (profilometry, µm) for baseline and after simulated intake cycling exposure model. We also prepared areas of specimens to be exposed to human saliva overnight prior to the simulated intake cycling exposure. The cycles were performed by alternated immersions in beverages and artificial saliva. ANOVA two-way and Tukey HDS tests were used.ResultsThe range of pH, TA, and β were 2.85 - 4.81, 8.33 - 46.66 mM/L and 3.48 - 10.25 mM/L × pH, respectively. The highest capacity of enamel surface dissolution was found for commercially available sports drinks for all variables. Single time human saliva exposure failed to significantly promote protective effect for the acidic attack of beverages.ConclusionsIn this study, carbohydrate-electrolyte drinks usually consumed during endurance training may have a greater capacity of dissolution of enamel surface depending on their physicochemical proprieties associated with pH and titratable acidity.

show abstract

Section: Discussionsupporting

confidence: 92%

Carbohydrate-electrolyte drinks exhibit risks for human enamel surface loss

et al. 2016

View full text Add to dashboard Cite

show abstract

“…Decalcification was consistently produced from both types of drinks after swishing. The results of this research are in concordance with other related researchers, that show powdered and other modified acid drinks are erosive [13,16,19]. In the research presented above, the acidity as measured by pH and buffering capacity of the drinks was all significantly lower than the critical pH 5.5.…”

Section: Figuresupporting

confidence: 92%

Acidity and Dental Erosion from Apple- and Grape-Juice (An in vitro and in vivo Report)

Zg¹,

Nassani²

2018

Int J Oral Dent Health

View full text Add to dashboard Cite

Introduction: Dental erosion from acid drinks is known; in vitro with in vivo evidence that apple and grape juices cause erosion is rare. Aim: i) To test acidity (pH and buffering capacity) in vitro; ii) And assess if these juices leach calcium from teeth in vivo. Methodology: First: Six commercially available potable apple and grape juices were measured (six times each drink) for pH and buffering using 0.5 Molar NaOH with a Mettler DL 25 Automatic Titrator. The apple and grape juices were measured separately, using a 50 mL bolus for measures, 6 times for each. Second: Two volunteer cohorts; (One fully dentate WITH TEETH (mean age 20, M:F 6:6, n = 12) the second edentulous WITHOUT TEETH (mean age 61, M:F 6:6, n = 12), were used to swish with 50 mL aliquots of Apple and/or Grape juices for 30 seconds. Each sample was analyzed six times with Inductively Coupled Plasma with Optical Emission Spectroscopy (ICP-OES) for Calcium, and Phosphorous. Juices from source were analyzed for Calcium, and Phosphorous, and post-swish expectorate samples were analyzed for Calcium and Phosphorous. Data were analyzed 'blind' by technicians unaware of the source of procured samples. Results: Analysis reveals apple and grape juices have pH below 5.5. Statistics consistently show significant (p < 0.01 Student-t paired data) increases in Calcium and Phosphorous leeched from dentate (WITH TEETH) subjects after swishing with apple and grape juices tested. Results provide strong evidence that rinsing with Apple or Grape juices will erode teeth. Grape is more erosive than apple juice. Conclusion: Apple and grape juices have acidity below critical pH 5.5; Both have strong buffering capacities and will decalcify teeth by erosion, when exposed to these drinks in diets.

show abstract

“…The Coca-Cola drink similarly decreased the gloss in all tested materials. The presence of different types of acids such as phosphoric acid in the composition and the pH=2.5 of that soft drink may help to explain the decrease of the brightness of the materials (20). The gloss instability of composites after immersion in acidic solutions could be explained by the softening of the organic matrix by phosphoric acid, which affected the incidence and the reflection of light, promoting the decrease of brightness (21).…”

Section: Discussionmentioning

confidence: 99%

Color Stability and Gloss of Esthetic Restorative Materials after Chemical Challenges

et al. 2019

View full text Add to dashboard Cite

This study evaluated gloss and color changes of esthetic restorative materials subjected to different acidic beverages. Specimens of resin composites (Z350XT (Z350), IPS Empress Direct (ED), Charisma Diamond (CD)) were prepared and the initial surface gloss and color (ΔE) were measured (n=10). Then, the specimens were immersed in 4 mL of each of the different beverages (cranberry juice; Coca-Cola; coffee or artificial saliva) during 15 min, 3x/day for 14 days and new gloss and color readings were obtained. Color change was evaluated with the ΔE formula and gloss change values were obtained by the formula: (final gloss - initial gloss). Data was submitted to two-way ANOVA followed by Tukey’s post hoc test (a=0.05). CD showed the lowest color change among resin composites. The highest ΔE values were obtained after immersion in coffee and cranberry juice. Coffee promoted the highest gloss change (worst gloss retention), followed by cranberry juice, Coca-cola and artificial saliva (p<0.05). The type of beverage significantly influenced the gloss of resin composites. Coca-cola reduced gloss of the three resin composites in a similar manner. Coffee affected the ED gloss more than that of Z350 and CD, while cranberry juice affected Z350 more than ED and CD. Saliva had a more pronounced effect on the gloss retention of CD than ED. The beverages used in this study influenced the optical surface properties of the composites studied.

show abstract

Evaluation of The Erosive Potential of Soft Drinks

Cited by 37 publications

References 35 publications

Carbohydrate-electrolyte drinks exhibit risks for human enamel surface loss

Carbohydrate-electrolyte drinks exhibit risks for human enamel surface loss

Acidity and Dental Erosion from Apple- and Grape-Juice (An in vitro and in vivo Report)

Color Stability and Gloss of Esthetic Restorative Materials after Chemical Challenges

Contact Info

Product

Resources

About