The effect of dilution on the <i>in vitro</i> erosive potential of a range of dilutable fruit drinks

Hunter, Margaret; Patel, Rajiv; Loyn, Theresa; Morgan, Maria Zeta; Fairchild, Ruth; Rees, Jeremy

doi:10.1111/j.1365-263x.2008.00917.x

Cited by 27 publications

(29 citation statements)

References 15 publications

(17 reference statements)

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“…26 One study investigated the effect of dilution on the erosive potential of dilutable fruit drinks. 27 The authors found that only a great increase in the dilution factor (1:15) of some of the tested products produced a statistically significant reduction in in vitro enamel erosion. The addition of water to an acceptable consumption level (1:3) did not diminish the beverages' erosive potential.…”

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confidence: 96%

Erosive potential of different types of grape juices

et al. 2012

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The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered) and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10) for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN) and surface roughness (R a ) tests at baseline and on the 5 th , 10 th and 15 th days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%). The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05) on the first evaluation (5 th day of immersion) and produced a significant increase in the mean roughness from the 10 th day on when compared to the control group (p < 0.05). By the 15 th day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.

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confidence: 96%

Erosive potential of different types of grape juices

et al. 2012

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“…70,73,83 Both regular and diet soft drinks have low pH (typically 2.4-3.5), high titratable acidity, and low calcium and phosphate concentrations, with the potential for erosion as well as cariogenicity. 42,73 Juices, regular and diet soft drinks can erode enamel, 73,[84][85][86] and enamel dissolution by soft drink acids can exceed the effects of bacterial acids from metabolism of sugars in the drink. 87 However, the potential of diet soft drinks (containing sugar substitutes) to increase caries risk is decreased markedly due to lack of sugar.…”

Section: Cariogenicity Of Sweet Drinks and Juicesmentioning

confidence: 99%

Contemporary fluid intake and dental caries in Australian children

Messer

2011

Australian Dental Journal

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In Australia, caries experience of 6-year-old and 12-year-old children has increased since the mid to late 1990s. Previously, caries rates had declined, attributable to community water fluoridation. The recent caries increase has been attributed speculatively to changes in fluid intake, including increased consumption of sweet drinks and bottled waters. Increasing urbanization and globalization have altered children's diets worldwide, promoting availability and access to processed foods and sweet drinks. Studies in Australia and internationally have demonstrated significant associations between sweet drink intake and caries experience. Despite widespread fluoride availability in contemporary Australian society, the relationship between sugar consumption and caries development continues and restricting sugar intake remains key to caries prevention. Caries risk assessment should be included in treatment planning for all children; parents should be advised of their child's risk level and given information on oral health promotion. Readily-implemented caries risk assessment tools applicable to parents and clinicians are now available. Public health information should increase awareness that consuming sweet drinks can have deleterious effects on the dentition as well as the potential for promoting systemic disease. Restricting sales of sweet drinks and sweet foods and providing healthy food and drinks for purchase in schools is paramount.

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“…The buffering effects of the stimulated salivary fl ow may provide some protection against the erosive potential of acidic candy. 21,22,31 However, citric acid is a complex organic acid. At low pH values, citric acid provides protons which directly attack the mineral surface.…”

Section: Discussionmentioning

confidence: 99%

“…This means that the demineralising effect of citric acid is exceptionally great and may even continue after the pH at the tooth surface has increased. 18,31,32 Our in vivo results are based on a single administration of candy spray to adult volunteers. However, candy sprays are frequently used by children during the day 26 and the volume of saliva in children is smaller than in adults.…”

Section: Discussionmentioning

confidence: 99%