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Erosive potential of soft drinks on human enamel: an in vitro study.
Wang, Yin-Lin; Chang, Chia-Chieh; Chi, Chih-Wen; Chang, Hao-Hueng; Chiang, Yu-Chih; Chuang, Yueh-Chiao; Chang, Hsiao-Hua; Huang, Guay-Fen; Liao, Yunn-Shiuan; Lin, Chun-Pin.
Affiliation
  • Wang YL; School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Chang CC; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Chi CW; School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Chang HH; School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Chiang YC; School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Chuang YC; School of Dentistry, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Chang HH; School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Huang GF; School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan.
  • Liao YS; Department of Mechanical Engineering, National Taiwan University, Taipei, Taiwan.
  • Lin CP; School of Dentistry, National Taiwan University, Taipei, Taiwan; Department of Dentistry, National Taiwan University Hospital, National Taiwan University, Taipei, Taiwan; Graduate Institute of Clinical Dentistry, School of Dentistry, National Taiwan University, Taipei, Taiwan. Electronic address: pi
J Formos Med Assoc ; 113(11): 850-6, 2014 Nov.
Article in En | MEDLINE | ID: mdl-25001324
ABSTRACT
BACKGROUND/

PURPOSE:

Most soft drinks are acidic in nature. Regular consumption of these drinks may result in dental erosion. The aim of this in vitro study was to evaluate the erosive potential of different soft drinks in Taiwan by a novel multiple erosive method.

METHODS:

Four commercially available soft drinks in Taiwan were selected for this study. The properties of each product were analyzed to measure their pH, titratable acidity, and ion contents. The erosive potential of the soft drinks was measured based on the amount of loss of human enamel surface following its exposure to the soft drinks tested for different periods (20 minutes, 60 minutes, and 180 minutes). The enamel loss was measured using a confocal laser scanning microscope.

RESULTS:

The pH values of the soft drinks were below the critical pH value (5.5) for enamel demineralization, and ranged from 2.42 to 3.46. The drink with ingredients of citric acid and ascorbic acid had the highest titratable acidity (33.96 mmol OH(-)/L to pH 5.5 and 71.9 mmol OH(-)/L to pH 7). Exposure to all the soft drinks resulted in loss of human enamel surface (7.28-34.07 µm for 180-minute exposure). The beverage with the highest calcium content had the lowest erosive potential.

CONCLUSION:

All tested soft drinks were found to be erosive. Soft drinks with high calcium contents have significantly lower erosive potential. Low pH value and high citrate content may cause more surface enamel loss. As the erosive time increased, the titratable acidity to pH 7 may be a predictor of the erosive potential for acidic soft drinks. The erosive potential of the soft drinks may be predicted based on the types of acid content, pH value, titratable acidity, and ion concentration.
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Full text: 1 Database: MEDLINE Main subject: Tooth Erosion / Carbonated Beverages / Dental Enamel Type of study: Prognostic_studies Limits: Humans Country/Region as subject: Asia Language: En Year: 2014 Type: Article
Fulltext
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PubMed Links
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Full text: 1 Database: MEDLINE Main subject: Tooth Erosion / Carbonated Beverages / Dental Enamel Type of study: Prognostic_studies Limits: Humans Country/Region as subject: Asia Language: En Year: 2014 Type: Article