The effects of the composition and method of drinking of soft drinks on plaque pH

Grobler, S.R.; Jenkins, G.N.; Kotzé, Dirk

doi:10.1038/sj.bdj.4805591

Cited by 61 publications

(43 citation statements)

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“…6 The addition of calcium and phosphate to acidic solutions changed the onset of the acid attack to human enamel, and these elements proved more efficient in protecting the enamel when their concentrations were increased. 24 In situ studies have confirmed the protecting effect of calcium and its advantage in reducing the dental erosion provoked by acidic beverages. 23 All of the fermented milk beverages analyzed in this study presented calcium in their composition, but differences could be observed among the values presented on the labels and those obtained with the test.…”

Section: Discussionmentioning

confidence: 85%

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

et al. 2010

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The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 µl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 µgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 µm to 0.18 µm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

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Section: Discussionmentioning

confidence: 85%

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

et al. 2010

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“…While TA is responsible for maintaining the H + concentration available for the interaction with the tooth surface 10,22 , its importance in the clinically erosive situation is influenced by conditions such as exposure time and the ratio of the volume of eroding solution to the area of exposed tooth surface 18 . The in vitro conditions in which the drinks were tested in this study will impact on the clinical relevance of the results since biological factors such as salivary flow rate and its buffering capacity, as well as individual's drinking habits, are important modifiers in the erosion process clinically.…”

Section: Discussionmentioning

confidence: 99%

“…A drink with higher titratable acidity will result in the dissolution of more apatite before neutral pH is approached and the dissolution is terminated. While some studies suggest that titratable acidity is a more important indicator than the endogenous pH value in determining the erosive potential of drinks 10,11 , in studies by Hemingway et al 12 on a group of fruit juices, and by Jensdottir et al on soft drinks, 13 the effect of endogenous pH was reported to be more important since endogenous pH only provides a measure of initial hydrogen ion concentration and gives no indication to the current and potential presence of dissociated acid 3 . In addition to these factors, it is unclear whether the type of drink; i.e.…”

Section: Introductionmentioning

confidence: 99%

Erosive characteristics and fluoride content of cola-type drinks

et al. 2016

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Aim: Excessive consumption of carbonated soft drinks is detrimental to general and oral health. This study determined endogenous pH, titratable acidity (TA) and fluoride (F) ion concentration of cola-type drinks available in the UK. Subsidiary aims were to compare; i) endogenous pH and TA of drinks upon opening (T0) and after 20 minutes (T20); ii) endogenous pH, TA and F ion concentration of diet v regular and plastic v canned drinks.Methods: Endogenous pH, TA (mls 0.1M NaOH) and F ion (mg/L) of 71 products measured using pH meter and F-ISE. A Wilcoxon Signed Ranks Test compared pH and TAs at T0 and T20; a Mann-Whitney U test compared pH, TAs and F ion concentration for; a) regular v diet drinks; b) plastic v canned drinks.Results: Mean (±SD) pH for regular and diet drinks was 2.44± 0.12 and 2.83± 0.33 respectively (p=0.001); mean NaOH (ml) to raise pH to 5.5 and 5.7 was 5.49± 0.76 and 6.40± 0.78 (regular drinks); 5.17±1.03 and 6.03±1.07 (diet drinks). Diet (p=0.040) and regular (p=0.041) drinks had higher TA to pH 5.7 at T0 compared with T20; at T20 regular drinks had higher TA to pH 5.5 (p=0.026) and pH 5.7 (p=0.030) than diet drinks. There was no difference in F ion concentration between regular v diet drinks (p=0.754) and no significant container effect. Conclusion:Erosive characteristics were similar between manufacturers but higher erosive potentials were evident at T0 compared with 20 minutes later and for regular compared with diet drinks. F ion concentration of drinks was low.

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“…On the measurement of titratable acidity, it was because this parameter is generally accepted as a better indicator of erosive potential than pH alone 27,28) . Results of the present study showed that acetic acid had the highest titratable acidity, which meant that it caused degradation to the ceramic material significantly more than the other storage media.…”

Section: Discussionmentioning

confidence: 99%

Degradability of fluorapatite-leucite ceramics in naturally acidic agents

2010

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This study was conducted to evaluate the titratable acidity and effect of naturally acidic agents on the surface microhardness, elemental composition, and surface morphology of fluorapatite-leucite ceramics. One hundred and ten ceramic disks (IPS d.SIGN), 12.0 mm in diameter and 2.0 mm in thickness, were fabricated. Before immersion, the baseline data of Vickers microhardness and elemental composition were recorded. Four groups were immersed in acidic agents (citrate buffer solution, green mango juice, and pineapple juice) and deionized water (control) at 37ºC for 168 hours, whereas one group was immersed in 4% acetic acid at 80ºC for 168 hours. After immersion, specimens were evaluated and data were analyzed using one-way repeated ANOVA and Tukey's test (α=0.05). Microhardness values significantly decreased after immersion (p<0.05). In terms of elemental composition, the weight percentages of silicon, potassium, aluminum, and sodium also decreased after immersion (p<0.05). Results of this study showed that fluorapatite-leucite ceramics were affected by long-term immersion in acidic agents.

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The effects of the composition and method of drinking of soft drinks on plaque pH

Cited by 61 publications

References 0 publications

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

Erosive characteristics and fluoride content of cola-type drinks

Degradability of fluorapatite-leucite ceramics in naturally acidic agents

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