The Erosive Potential of Some Flavoured Waters

Rees, Jeremy; Loyn, Theresa; Hunter, Lindsay; Sadaghiani, Leili; Gilmour, Alan Scott Maxwell

doi:10.1055/s-0039-1698303

Cited by 8 publications

(7 citation statements)

References 12 publications

(14 reference statements)

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“…To put the results of this study in context, a recent study using the same methodology 14 showed Tropicana natural orange juice to have a mean initial pH of 3.68, and a mean neutralizable acidity of 19.68 mL. All five dilutable fruit drinks, even when extremely dilute (1 : 15), had a lower pH than Tropicana.…”

Section: Discussionmentioning

confidence: 87%

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The effect of dilution on the in vitro erosive potential of a range of dilutable fruit drinks

Hunter¹,

Patel²,

Loyn

et al. 2008

Int J Paed Dentistry

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Section: Discussionmentioning

confidence: 87%

“…Even when diluted, therefore, concentrates with high levels of citric acid will retain a significant erosive potential. To put the results of this study in context, Rees et al 14 . found that immersion in Tropicana resulted in a mean loss of 3.34 µm of enamel.…”

Section: Discussionmentioning

confidence: 91%

The effect of dilution on the in vitro erosive potential of a range of dilutable fruit drinks

Hunter¹,

Patel²,

Loyn

et al. 2008

Int J Paed Dentistry

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“…In recent years there has been an enormous increase in the beverages consumption, and this is no longer confined to children but is being carried forward into adult life [10,11] hence, in vitro investigation was done to assess the erosive potential of 4 commercially available beverages, chlorhexidine mouthwash, milk and human saliva (negative control) on enamel and root surface. The beverages included in the present study contain mainly either citric acid or phosphoric acid.…”

Section: Discussionmentioning

confidence: 99%

“…However, it is now accepted that both pH and TA are indicators of the erosive potential of a foods or beverages [5,9]. The pH value corresponds to the equilibrium measure of the hydrogen ion concentration, but it gives no indication of the overall acidic content of the beverage or food [10]; whereas TA gives a measure of all free hydrogen ions available to cause erosion [11]. Both the pH and TA can be utilized to analyze the acidic property of foods and beverages by a simple method.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Erosive Potential of Commercially Available Beverages on Human Enamel: An in vitro Study

Parkar¹,

Thakkar²,

Sharma

2018

Pesqui. bras. odontopediatria clín. integr.

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Objective: To assess and compare the erosive potential of commercially available beverages and to evaluate the relationship between mineral loss and physiochemical properties (pH and titratable acidity) of different beverages. Material and Methods: Seven commercially available beverages [4 soft drinks, 1 chlorhexidine mouthwash and 2 controls (Amul milk and human saliva)] were tested. The pH and tritratable acidity of the beverages was determined. Fifty-six human premolars were sectioned into enamel and root surface (total 112 specimens) by using diamond-cutting machine. The specimens were immersed in each beverage for 24-hour intervals at 37 0 C. The weight loss of the specimens and mineral loss (calcium, phosphorus and fluoride) was determined at pre and post immersion and was subjected to statistical analysis at p<0.05 level of significance. Results: All beverages included in this were acidic. Nimbooz exhibited significant (p<0.05) weight loss compared to all other beverages. Fanta shows significantly (p<0.05) high loss of phosphorus and calcium for enamel and root surface respectively. There was a week correlation with pH and tritratable acidity and loss of minerals. Conclusion: The erosive potential of Fanta and Nimbooz was significant compared to other beverages. However, it must be considered that there are numerous factors, which may influence the erosion rate in the intra oral environment; hence the result of this in vitro study should be applied with caution.

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“…Dentine hypersensitivity is normally caused by exposure of dentine to external stimuli such as temperature changes, air, sour drinks, and sweet drinks. [ 1 ] Enamel and cementum, which normally cover the exposed dentine, can become damaged due to attrition, abrasion, erosion, abfraction, and gingival recession. [ 2 3 ] Dentine hypersensitivity occurs more frequently in the cervical region of the tooth because the cementum in this area is very thin, ranging from 20 to 50 μm.…”

Section: Introductionmentioning

confidence: 99%

Changes in the permeability and morphology of dentine surfaces after brushing with a Thai herbal toothpaste: A preliminary study

et al. 2016

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Objectives:The aim of this study was to evaluate dentine permeability after brushing with Twin Lotus®, Thai herbal toothpaste by comparing with Sensodyne Rapid Relief®, a commercial desensitizing toothpaste, and also after artificial saliva (AS) immersion or citric acid challenge.Materials and Methods:Dentine discs from human mandibular third molars were divided into three groups (n = 20) and brushed with either experimental toothpaste or water (control) for 2 min with an automated toothbrush. Then, 10 discs were immersed in AS, and the other 10 discs were immersed in 6% citric acid to simulate the conditions of the oral environment. The dentine permeability of each specimen was measured before brushing and after each treatment using a fluid filtration system. Morphological changes in the dentine were observed using scanning electron microscopy (SEM).Results:Both toothpastes significantly reduced dentine permeability, and a crystalline precipitate was observed on the dentine surface under SEM observation. No significant difference was found between the two toothpaste groups with regard to dentine permeability after brushing and AS or acid immersion.Conclusions:The dentine permeability reduction caused by the two toothpastes did not differ after brushing or after AS or citric acid immersion.

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The Erosive Potential of Some Flavoured Waters

Cited by 8 publications

References 12 publications

The effect of dilution on the in vitro erosive potential of a range of dilutable fruit drinks

The effect of dilution on the in vitro erosive potential of a range of dilutable fruit drinks

Comparison of the Erosive Potential of Commercially Available Beverages on Human Enamel: An in vitro Study

Changes in the permeability and morphology of dentine surfaces after brushing with a Thai herbal toothpaste: A preliminary study

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