Relationship between dental erosion, soft drink consumption, and gastroesophageal reflux among Icelanders

Jensdottír, Thorbjörg; Árnadóttir, Inga B.; Þórsdóttir, Inga; Bardow, Allan; Gudmundsson, K.; Theodórs, Ásgeir; Holbrook, W. P.

doi:10.1007/s00784-003-0252-1

Cited by 119 publications

(148 citation statements)

References 15 publications

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“…Although Coca-Cola did not show a high erosive potential in the present in vitro study, some clinical studies have shown a strong association between the consumption of cola-type drinks and the prevalence and severity of erosion (20,21).…”

Section: Discussioncontrasting

confidence: 82%

In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

et al. 2012

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The aim of this study was to investigate the effects of some acidic drinks on dentin erosion, using methods of surface profile (SP) analysis and energy-dispersive X-ray fluorescence spectrometry (EDXRF). One hundred standardized dentin slabs obtained from bovine incisor roots were used. Dentin slabs measuring 5x5 mm were ground flat, polished and half of each specimen surface was protected with nail polish. For 60 min, the dentin surfaces were immersed in 50 mL of 5 different drinks (Gatorade®, Del Valle Mais orange juice®, Coca-Cola®, Red Bull® and white wine), 20 blocks in each drink. The pH of each beverage was measured. After the erosive challenge, the nail polish was removed and SP was analyzed. The mineral concentration of dentin surfaces was determined by means of EDXRF. Data were analyzed statistically by ANOVA and Tukey's test (α=0.05). SP analysis showed that Red-Bull had the highest erosive potential (p<0.05). EDXRF results exhibited a decrease in phosphate in the groups immersed in Red-Bull, orange juice and white wine (p<0.05), and no significant difference in calcium content between the reference surface and eroded surface. In conclusion, this study demonstrated that all studied beverages promoted erosion on root dentin and Red Bull had the highest erosive potential. There was no correlation between pH of beverages and their erosive potential and only the P content changed after erosive challenge.

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Section: Discussioncontrasting

confidence: 82%

In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

et al. 2012

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“…The majority have associated this problem with beverages present in the modern diet, for example wine [10][11] , sport beverages [12][13] , soft drinks [14][15][16] and juices [13][14]17 .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market

Lunkes

Hashizume

2014

RGO, Rev. Gaúch. Odontol.

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Objective Tea has been considered a healthy alternative to other industrialized beverages. The objective of this study was to assess the erosive potential of teas commercially available in Brazil by pH and titratable acidity measures. Methods Eighteen teas available in RESUMO ObjetivoAvaliar o potencial erosivo de chás comercialmente disponíveis no mercado brasileiro através da avaliação dos valores de pH e de titrabilidade ácida. MétodosForam selecionados dezoito chás disponíveis no mercado brasileiro (prontos para beber e para preparo em infusão), além de uma marca de erva-mate (Ilex paraguariensis). Cada produto foi avaliado quanto ao seu pH e titrabilidade ácida. A comparação entre os tipos de chá foi realizado pelo teste t de Student. ResultadosOs valores médios de pH dos chás prontos para beber variaram entre 2,88 e 4,03 enquanto que para os chás para preparo em infusão e erva mate os valores variaram entre 6,75 e 7,89. A diferença entre os dois grupos foi significativa (p < 0,05). Em relação à titrabilidade ácida os chás prontos para beber apresentaram valores médios variando entre 3,77 ml e 12,68 ml. Os chás para preparo em infusão (incluindo a erva mate) não foram avaliados quanto a titrabilidade ácida por terem apresentado valores de pH > 7,0. ConclusãoDentre os chás comercialmente disponíveis, os chás prontos para beber apresentam os menores valores de pH e os maiores valores para titrabilidade ácida comparados aos demais chás. Estes achados sugerem um potencial erosivo para este tipo de chá.Termos de indexação: Saúde bucal. Chá. Erosão dentária.

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“…Scientists have suggested that fortifying dentally erosive drinks with calcium and phosphate reduces the erosive potential of the drink on tooth surface [26,28,29] . Added calcium and phosphate saturate the drink with respect to hydoxyapatite mineral [Ca 5 (PO 4 ) 3 OH] of the enamel [26] .High levels of calcium in the solution blocks the release of calcium ions (Ca 2+ ) from the enamel surface [30] .However, a high concentration of calcium in beverages may cause an unpleasant metallic taste [6] .…”

Section: Acidity and Dissolutionmentioning

confidence: 99%

“…Replacement of minerals, primarily calcium from enamel or hydroxyapatite, can induce degradation of teeth structure and upon long-term exposure can lead to severe deleterious impacts on dental esthetics and functionality such as loss of strength [1] . Etiological studies report two major classifications of the causes of the dental erosion -intrinsically by the gastroesophegal reflux disease, and extrinsically due to the exposure toward the acidic food and beverages [5][6][7] . Prolonged contact between either extrinsic or intrinsic acids with tooth surfaces can cause softening and dissolution of surface minerals.…”

Section: Introductionmentioning

confidence: 99%

Dental erosion potential of beverages and bottled drinking water in Bangladesh

Enam

Mursalat

Guha

et al. 2017

International Journal of Food Properties

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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

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Relationship between dental erosion, soft drink consumption, and gastroesophageal reflux among Icelanders

Cited by 119 publications

References 15 publications

In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market

Dental erosion potential of beverages and bottled drinking water in Bangladesh

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