The Erosive Action of Various Fruit Juices on the Lower Molar Teeth of the Albino Rat

Wynn, Winfrey; Haldi, John

doi:10.1093/jn/35.4.489

Cited by 29 publications

(7 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, there is no correlation between the pH and the depth of enamel dissolved. 1 Erosion is found to be a function of the acid dissociation constant, the calculated unionised acid concentration 2 and the concentration of demineralisation inhibiting agents. 3 Thus, in demineralisation processes, the acid type and concentration are more important than the pH alone.…”

mentioning

confidence: 95%

Dental Erosion: In Vitro Model of Wine Assessor's Erosion

Mok

McIntyre

Hunt

2001

Australian Dental Journal

View full text Add to dashboard Cite

Background: Wine makers and assessors frequently experience severe dental erosion. The objectives of this study were to develop an in vitro model of dental erosion caused by frequent wine contact with teeth, and to use this model to assess the effectiveness of a variety of methods which might protect against this form of erosion. Methods: An initial pilot study found that riesling style wine was more erosive than champagne style, and both more than claret. Wine tasting was simulated by subjecting exposed windows of enamel and root surfaces on 50 intact, extracted human teeth to 1400 one minute exposures to white wine (pH 3.2). A variety of dental materials were applied to the exposed windows on groups of teeth prior to erosive challenge, to assess their protective ability. Results: Protective resin coatings and fluoride varnishes protected both enamel and roots against wine induced erosion. A high degree of protection was provided by APF gel, with less by NaF gel. Conclusions: It was concluded that dentists may be able to help minimise erosion resulting from frequent wine-tasting in their patients by the clinical application of one or a combination of these agents at times prior to prolonged assessment periods.

show abstract

mentioning

confidence: 95%

Dental Erosion: In Vitro Model of Wine Assessor's Erosion

Mok

McIntyre

Hunt

2001

Australian Dental Journal

View full text Add to dashboard Cite

show abstract

“…Results from the UK national survey showed that 52% of 5-year-olds and 21% of 10-year-olds had erosion on the palatal surfaces of their maxillary incisor teeth [O'Brien, 1994]. A number of acidic foods and soft drinks have been implicated as important causes of erosion [Holloway et al, 1958;Järvinen et al, 1991;Zero, 1996] although most of the experimental work has focused on beverages [Wynn and Haldi, 1948;Rytömaa et al, 1988;Grenby et al, 1989;Grobler et al, 1990].…”

mentioning

confidence: 99%

“…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.…”

mentioning

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

View full text Add to dashboard Cite

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.

show abstract

“…It is a sensitive and accurate technique in contrast to the existing semiquantitative [Sorvari and Kiviranta, 1988], scoring [Restarski et al, 1945;McClure and Ruzicka, 1946;Wynn and Haldi, 1948;Reussner et al, 1975] and grading [Eccles, 1979] methods which are considered subjective and are of limited sensitivity [Grenby, 1996]. While TMR and digital image analysis described by Mistry and Grenby [1993] are both computer-aided, quantitative and sensitive techniques, digital image analysis measures the area and depth of the erosive lesion whereas TMR evaluates the amount of mineral loss and the depth of the lesion.…”

Section: Discussionmentioning

confidence: 99%

“…Restarski et al [1945] used a scoring system to evaluate the erosive lesion from acidic drinks and beverages. Many researchers have used this system [McClure and Ruzicka, 1946;Wynn and Haldi, 1948] or its modifications [Reussner et al, 1975]. Erosion has also been evaluated by grading the severity of the lesion [Eccles, 1979].…”

mentioning

confidence: 99%

Use of Transverse Microradiography to Quantify Mineral Loss by Erosion in Bovine Enamel

1998

View full text Add to dashboard Cite

The aim of the present study was to develop transverse microradiography (TMR) in order to quantitatively assess the influence of artificial saliva and orange juice on the erosion of bovine enamel. Bovine incisors were sectioned sagittally into two equal halves. Each half was coated with acid-resistant nail varnish except for a rectangular enamel window on the labial surface of the tooth. While both halves of each tooth were immersed in pure orange juice 6 times daily for a period of 5 min at each occasion making a total of 30 min per day, one half was stored in artificial saliva and the other half in deionized distilled water between exposures to orange juice and for the remaining 12 h overnight, for 24 days making a total of 12 h of exposure to orange juice. Sections bearing intact and eroded enamel surfaces were cut from each specimen and ground to 80 μm thickness, and TMR of the sections was made. Mineral loss was quantified from the microradiographs using two-step image analysis. Mineral loss was significantly greater in those specimens cycled in orange juice and de-ionized distilled water. TMR was used successfully to quantify the mineral loss by erosion in vitro, and it is envisaged that it will be useful for specimens used in intra-oral appliances during in situ trials. Artificial saliva saturated with respect to calcium and phosphate salts can possibly remineralize an erosive lesion and may reduce the degree of erosion.

show abstract

The Erosive Action of Various Fruit Juices on the Lower Molar Teeth of the Albino Rat

Cited by 29 publications

References 5 publications

Dental Erosion: In Vitro Model of Wine Assessor's Erosion

Dental Erosion: In Vitro Model of Wine Assessor's Erosion

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

Use of Transverse Microradiography to Quantify Mineral Loss by Erosion in Bovine Enamel

Contact Info

Product

Resources

About