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Polyakova M, Egiazaryan A, Doroshina V, Zaytsev A, Malashin A, Babina K, Novozhilova N. The Effect of Oral Care Foams and a Spray on Salivary pH Changes after Exposure to Acidic Beverages in Young Adults. Dent J (Basel) 2024; 12:93. [PMID: 38668005 PMCID: PMC11049306 DOI: 10.3390/dj12040093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 03/29/2024] [Accepted: 04/01/2024] [Indexed: 04/28/2024] Open
Abstract
Soft drinks may have a deleterious effect on dental health due to a high titratable acidity and a low pH that could be sufficient to induce tooth demineralization. The use of oral care products immediately after acidic challenge may diminish the erosive potential of soft drinks. We assessed the effect of oral care foams and a spray on salivary pH changes after exposure to Coca-Cola® in young adults. Thirty-three consenting eligible patients were recruited in this double-blind, randomized, crossover study performed in six visits. Baseline examination included unstimulated salivary flow rate, stimulated salivary buffer capacity, and the simplified oral hygiene index (OHI-S) assessment. Salivary pH and time for pH recovery were registered after exposure to Coca-Cola® alone or that followed by the application of each of the studied products (an oral foam containing hydroxyapatite and probiotics, an oral foam containing amino fluoride, an alkaline oral spray, and tap water). Thirty-two patients completed the entire study protocol and were included in the final analysis. The mean minimum salivary pH and the mean oral clearance rate after rinsing with Coca-Cola® were 6.3 and 27 min, respectively. Further rinsing with any one of the tested solutions, including tap water, resulted in a significant improvement in these parameters. When the pH curves were plotted, the oral care products demonstrated a lower area under the curve that differed significantly from the area under the curve for Coca-Cola®; tap water did not differ significantly from Coca-Cola® and oral care products. Minimum salivary pH correlated positively with salivary buffer capacity and salivation rate, while salivary clearance correlated with OHI-S plaque scores. In conclusion, the effect of oral care foams and a spray on minimum salivary pH and salivary clearance after exposure to Coca-Cola® did not differ significantly among the tested products and tap water. Trial registration NCT06148662. Funding: none.
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Affiliation(s)
- Maria Polyakova
- Department of Therapeutic Dentistry, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia; (M.P.); (A.E.); (V.D.); (N.N.)
| | - Anna Egiazaryan
- Department of Therapeutic Dentistry, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia; (M.P.); (A.E.); (V.D.); (N.N.)
| | - Vladlena Doroshina
- Department of Therapeutic Dentistry, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia; (M.P.); (A.E.); (V.D.); (N.N.)
| | - Alexandr Zaytsev
- Institute of Linguistics and Intercultural Communication, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia;
| | | | - Ksenia Babina
- Department of Therapeutic Dentistry, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia; (M.P.); (A.E.); (V.D.); (N.N.)
| | - Nina Novozhilova
- Department of Therapeutic Dentistry, I.M. Sechenov First Moscow State Medical University (Sechenov University), 119991 Moscow, Russia; (M.P.); (A.E.); (V.D.); (N.N.)
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Zovko R, Cvitanović S, Mabić M, Šarac Z, Ćorić A, Glavina D, Goršeta K. The Effect of Chemical Degradation and Polishing on the Gloss of Composite Dental Materials. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16103727. [PMID: 37241353 DOI: 10.3390/ma16103727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/10/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023]
Abstract
This aim of this study was to investigate surface gloss changes of different composite dental materials after chemical degradation or polishing. Five different composites were used (Evetric, GrandioSO, Admira Fusion, Filtek Z550, Dynamic Plus). The gloss of the tested material was measured with a glossmeter before and after chemical degradation in different acidic beverages. Statistical analysis was performed using a t-test for dependent samples, ANOVA, and a post hoc test. For comparison between groups, a level of significance was set at 0.05. Initial gloss values ranged from 51 to 93 at baseline to 32 to 81 after chemical degradation. The highest values were obtained for Dynamic Plus (93.5 GU) and GrandioSO (77.8 GU), followed by Admira Fusion (82 GU) and Filtek Z550 (70.5 GU). Evetric showed the lowest initial gloss values. After acidic exposures, the gloss measurements revealed different patterns of surface degradation. The results showed that the gloss of the samples decreased with time regardless of the treatment. The interaction between chemical-erosive beverages and the composite could lead to a decrease in the surface gloss of the composite restoration. The nanohybrid composite showed less gloss changes under acidic conditions, suggesting that it is more suitable for anterior restorations.
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Affiliation(s)
- Ružica Zovko
- Study of Dental Medicine, School of Medicine, University of Mostar, 80000 Mostar, Bosnia and Herzegovina
- Health Care Center Mostar, 80000 Mostar, Bosnia and Herzegovina
| | - Stipo Cvitanović
- Study of Dental Medicine, School of Medicine, University of Mostar, 80000 Mostar, Bosnia and Herzegovina
- Health Care Center Prozor-Rama, 88440 Prozor-Rama, Bosnia and Herzegovina
| | - Mirela Mabić
- Faculty of Economics, University of Mostar, 88000 Mostar, Bosnia and Herzegovina
| | - Zdenko Šarac
- Study of Dental Medicine, School of Medicine, University of Mostar, 80000 Mostar, Bosnia and Herzegovina
- Health Care Center Mostar, 80000 Mostar, Bosnia and Herzegovina
| | - Anka Ćorić
- Study of Dental Medicine, School of Medicine, University of Mostar, 80000 Mostar, Bosnia and Herzegovina
- Health Care Center Mostar, 80000 Mostar, Bosnia and Herzegovina
| | - Domagoj Glavina
- School of Dental Medicine, University of Zagreb, 10000 Zagreb, Croatia
| | - Kristina Goršeta
- School of Dental Medicine, University of Zagreb, 10000 Zagreb, Croatia
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Çetinkaya H, Romaniuk P. Relationship between consumption of soft and alcoholic drinks and oral health problems. Cent Eur J Public Health 2020; 28:94-102. [PMID: 32592551 DOI: 10.21101/cejph.a5745] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Accepted: 03/25/2020] [Indexed: 11/15/2022]
Abstract
OBJECTIVES Oral health can affect quality of life in all course of life, which is a key factor of general health. Dental caries, periodontitis and oral cancer are of the highest burden of oral diseases. Rising prevalence of soft drinks and alcoholic beverages consumption due to easy access and socio-demographic altering has increased the concerns on oral health. In this review our purpose was to show effects of the most consumed beverages on oral health in people older than 15 years. METHODS The review was based on papers published in last 10 years, searched with combined key words related to types of drinks and specific oral health problems. We included 4 older studies due to lack of newer studies on subjected topics. RESULTS Sugar-free soft drinks are found less cariogenic and erosive than regular versions in limited number of studies. Alcohol consumption is shown as one of the risk factors of prevalence and severity of periodontitis and is proven to have synergistic effects along with tobacco on oral cancer risk. Consumption of soft drinks and alcoholic beverages was related with tooth loss whether dental caries or periodontal diseases. CONCLUSION There is good evidence for association between soft drinks and oral health problems, but still no clear answer exists about strength of association between sugar-free soft drinks and dental caries. Also the knowledge about influence of alcohol is inadequate. Since consuming style affects erosive potential of drinks manufacturers should be required to add some recommendations on labels about drinking style.
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Affiliation(s)
- Hatice Çetinkaya
- Department of Health Policy, School of Health Sciences in Bytom, Medical University of Silesia in Katowice, Bytom, Poland
| | - Piotr Romaniuk
- Department of Health Policy, School of Health Sciences in Bytom, Medical University of Silesia in Katowice, Bytom, Poland
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Shenoy V, Shaikh S, Margasahayam Venkatasubramanyam S, Verma J, Chavan P, Gawali S. To evaluate the buffering capacity of various drinks commonly available in India. MGM JOURNAL OF MEDICAL SCIENCES 2020. [DOI: 10.4103/mgmj.mgmj_29_20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Mitic AD, Gasic JZ, Barac RG, Radenkovic GS, Sunaric SM, Popovic JZ, Nikolic MM. Ultrastructural changes in the cemento-enamel junction caused by acidic beverages: An in vitro study. Microsc Res Tech 2019; 83:91-98. [PMID: 31637811 DOI: 10.1002/jemt.23392] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Revised: 09/13/2019] [Accepted: 09/23/2019] [Indexed: 12/29/2022]
Abstract
The present in vitro study was aimed at evaluating the morphological changes in the cemento-enamel junction (CEJ) after exposure to acidic beverages using the scanning electron microscopy (SEM). The initial pH and titratable acidity (TA) was analyzed from follow groups: (I) Coca cola, (II) orange juice, (III) Cedevita, (IV) Red Bull, (V) Somersby cider, and (VI) white wine. The CEJ samples (n = 64), obtained from unerupted third molars, were allocated to one control (artificial saliva, n = 16) and six experimental groups (n = 8). The experimental samples were immersed in beverages (50 ml) for 15 min, three times daily, 10 days, and in artificial saliva between immersions. SEM analysis was performed in a blind manner, according to scoring scale. One-way ANOVA and Tukey's post hoc tests, as well as Kruskal-Wallis and Mann-Whitney U test used for statistical analysis. The pH values of the acidic beverages ranged from 2.65 (Coca cola) to 3.73 (orange juice), and TA ranged from 1.90 ml (Coca cola) to 5.70 ml (orange juice) of NaOH to reach pH 7.0. The SEM analysis indicated statistically significant differences between the control samples and those immersed in acidic beverages. The Groups IV, I, and II, showed the highest CEJ damage grade while those of the Group VI were the lowest. All the tested acidic beverages caused morphological changes in the CEJ with a smaller or larger exposure of dentine surface, and were not always related to the pH or TA of acidic beverages.
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Affiliation(s)
- Aleksandar D Mitic
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, University of Nis, Nis, Serbia
| | - Jovanka Z Gasic
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, University of Nis, Nis, Serbia
| | - Radomir G Barac
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, University of Nis, Nis, Serbia
| | - Goran S Radenkovic
- Department of Histology and Embryology, Faculty of Medicine, University of Nis, Nis, Serbia
| | - Slavica M Sunaric
- Department of Chemistry, Faculty of Medicine, University of Nis, Nis, Serbia
| | - Jelena Z Popovic
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, University of Nis, Nis, Serbia
| | - Marija M Nikolic
- Department of Restorative Dentistry and Endodontics, Clinic of Dentistry, Faculty of Medicine, University of Nis, Nis, Serbia
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Ozera EH, Pascon FM, Correr AB, Puppin-Rontani RM, Castilho ARD, Correr-Sobrinho L, Paula ABD. Color Stability and Gloss of Esthetic Restorative Materials after Chemical Challenges. Braz Dent J 2019; 30:52-57. [DOI: 10.1590/0103-6440201902263] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Accepted: 09/06/2018] [Indexed: 11/21/2022] Open
Abstract
Abstract This study evaluated gloss and color changes of esthetic restorative materials subjected to different acidic beverages. Specimens of resin composites (Z350XT (Z350), IPS Empress Direct (ED), Charisma Diamond (CD)) were prepared and the initial surface gloss and color (ΔE) were measured (n=10). Then, the specimens were immersed in 4 mL of each of the different beverages (cranberry juice; Coca-Cola; coffee or artificial saliva) during 15 min, 3x/day for 14 days and new gloss and color readings were obtained. Color change was evaluated with the ΔE formula and gloss change values were obtained by the formula: (final gloss - initial gloss). Data was submitted to two-way ANOVA followed by Tukey’s post hoc test (a=0.05). CD showed the lowest color change among resin composites. The highest ΔE values were obtained after immersion in coffee and cranberry juice. Coffee promoted the highest gloss change (worst gloss retention), followed by cranberry juice, Coca-cola and artificial saliva (p<0.05). The type of beverage significantly influenced the gloss of resin composites. Coca-cola reduced gloss of the three resin composites in a similar manner. Coffee affected the ED gloss more than that of Z350 and CD, while cranberry juice affected Z350 more than ED and CD. Saliva had a more pronounced effect on the gloss retention of CD than ED. The beverages used in this study influenced the optical surface properties of the composites studied.
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Beltrame APCA, Noschang RAT, Lacerda DP, Souza LC, Almeida ICS. Are grape juices more erosive than orange juices? Eur Arch Paediatr Dent 2017; 18:263-270. [PMID: 28779438 DOI: 10.1007/s40368-017-0296-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Accepted: 07/08/2017] [Indexed: 01/30/2023]
Abstract
AIMS To evaluate the chemical characteristics of grape and orange juices, and their erosive potential in the decrease of microhardness and the loss of enamel structure. METHODS Five grape and orange juices were evaluated for pH, titratable acidity, calcium, phosphate, and fluoride concentration. De-ionised water and Cola soft drink were used as a negative and positive control, respectively. Twelve specimens of bovine enamel were immersed in beverages for 10 min at 37 °C, 3 times/day for 7 days. Erosive potential was quantified using microhardness and loss of enamel structure. Anova One Way, Student's t test, Multiple Regression and Spearman Correlation (p < 0.05) were used to analyse the results. RESULTS Powdered grape juice showed the lowest pH (3.18 ± 0.03) and pure grape juice presented the highest titratable acidity (5.48 ± 0.06 mL NaOH/100 mL). Fresh orange juice and soya-based grape juice revealed the lowest calcium (0.77 ± 0.12 mmol/L) and phosphate concentrations (0.35 ± 0.06 mmol/L), respectively. Among juices, powdered orange juice caused the greatest decrease in surface microhardness (SMH) (127.99 ± 40.47 ΔSMH) and grape juice from concentrate caused the greatest loss of enamel structure (13.30 ± 3.56 μm). CONCLUSIONS All of the evaluated juices contributed to dental erosion. Grape juices presented greater erosive potential than orange juices. Pure, powdered and concentrated grape juices showed similar loss of enamel structure to the Cola soft drink. The erosive potential of beverages was statistically correlated to pH, titratable acidity, calcium, phosphate and fluoride concentrations.
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Affiliation(s)
- A P C A Beltrame
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil.
| | - R A T Noschang
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil
| | - D P Lacerda
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil
| | - L C Souza
- Clinical Analysis Department, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - I C S Almeida
- Dentistry Department, Federal University of Santa Catarina, Prof. Walter de Bona Castelan 502, Florianópolis, Santa Catarina, 88037-300, Brazil
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Dental Applications of Optical Coherence Tomography (OCT) in Cariology. APPLIED SCIENCES-BASEL 2017. [DOI: 10.3390/app7050472] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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de Melo MAS, Passos VF, Lima JPM, Santiago SL, Rodrigues LKA. Carbohydrate-electrolyte drinks exhibit risks for human enamel surface loss. Restor Dent Endod 2016; 41:246-254. [PMID: 27847745 PMCID: PMC5107425 DOI: 10.5395/rde.2016.41.4.246] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2016] [Accepted: 06/17/2016] [Indexed: 12/18/2022] Open
Abstract
Objectives The aim of this investigation was to give insights into the impact of carbohydrate-electrolyte drinks on the likely capacity of enamel surface dissolution and the influence of human saliva exposure as a biological protective factor. Materials and Methods The pH, titratable acidity (TA) to pH 7.0, and buffer capacity (β) of common beverages ingested by patients under physical activity were analyzed. Then, we randomly distributed 50 specimens of human enamel into 5 groups. Processed and natural coconut water served as controls for testing three carbohydrate-electrolyte drinks. In all specimens, we measured surface microhardness (Knoop hardness numbers) and enamel loss (profilometry, µm) for baseline and after simulated intake cycling exposure model. We also prepared areas of specimens to be exposed to human saliva overnight prior to the simulated intake cycling exposure. The cycles were performed by alternated immersions in beverages and artificial saliva. ANOVA two-way and Tukey HDS tests were used. Results The range of pH, TA, and β were 2.85 - 4.81, 8.33 - 46.66 mM/L and 3.48 - 10.25 mM/L × pH, respectively. The highest capacity of enamel surface dissolution was found for commercially available sports drinks for all variables. Single time human saliva exposure failed to significantly promote protective effect for the acidic attack of beverages. Conclusions In this study, carbohydrate-electrolyte drinks usually consumed during endurance training may have a greater capacity of dissolution of enamel surface depending on their physicochemical proprieties associated with pH and titratable acidity.
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Affiliation(s)
- Mary Anne Sampaio de Melo
- Operative Dentistry Division, Department of General Dentistry, University of Maryland Dental School, Baltimore, MD, USA
| | - Vanara Florêncio Passos
- Division of Operative Dentistry, School of Dentistry, University of Fortaleza, Edson Queiroz Foundation, Fortaleza, CE, Brazil
| | | | - Sérgio Lima Santiago
- Postgraduate Program in Dentistry, Faculty of Pharmacy, Dentistry and Nursing, Federal University of Ceará, Fortaleza, CE, Brazil
| | - Lidiany Karla Azevedo Rodrigues
- Postgraduate Program in Dentistry, Faculty of Pharmacy, Dentistry and Nursing, Federal University of Ceará, Fortaleza, CE, Brazil
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Loke C, Lee J, Sander S, Mei L, Farella M. Factors affecting intra-oral pH - a review. J Oral Rehabil 2016; 43:778-85. [DOI: 10.1111/joor.12429] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/07/2016] [Indexed: 12/30/2022]
Affiliation(s)
- C. Loke
- Sir John Walsh Research Institute; University of Otago; Dunedin New Zealand
| | - J. Lee
- Sir John Walsh Research Institute; University of Otago; Dunedin New Zealand
| | - S. Sander
- Department of Chemistry; University of Otago; Dunedin New Zealand
| | - L. Mei
- Sir John Walsh Research Institute; University of Otago; Dunedin New Zealand
| | - M. Farella
- Sir John Walsh Research Institute; University of Otago; Dunedin New Zealand
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Yang CS, Ford P, Liu X, Leishman S, Schubert L. Ready-to-drink non-alcoholic beverages. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-09-2015-0117] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The appearance of a rapidly expanding range of ready-to-drink packaged beverages in the marketplace has been met with widespread consumer acceptance. The aim of this study is to profile the nutritional composition and dental erosive potential of a sample of beverages sold for consumption in Brisbane supermarkets.
Design/methodology/approach
In all, 44 beverages were assessed to determine their pH and titratable acidity. Information relating to nutritional composition was also collected.
Findings
Milk-based beverages had the highest energy concentration, while soft drinks, energy drinks, flavoured milk, and fruit and vegetable juice categories contained products with very high sugar concentrations (>10g/100ml). All beverages, except milk-based products and still water, had a pH of less than 4.8. Titratable acidity was highest for energy drinks and fruit and vegetable juices.
Research limitations/implications
Energy drinks and fruit and vegetable juices had the highest sugar content and titratable acidity of all the beverage categories and so would be expected to have the greatest potential to cause oral health problems. Milk drinks had the highest energy concentration, but the lowest erosive potential. Regular consumption of many ready-to-drink pre-packaged beverages is therefore inconsistent with recommendations in current dietary and oral health guidelines.
Originality/value
Rather than considering nutritional composition alone, this study examined both nutritional and physicochemical properties of ready-to-drink packaged beverages to reach a more holistic assessment of their health impact.
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Erosive characteristics and fluoride content of cola-type drinks. Br Dent J 2016; 220:349-55. [PMID: 27056519 DOI: 10.1038/sj.bdj.2016.263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/22/2016] [Indexed: 11/08/2022]
Abstract
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 vs regular and plastic bottle vs canned drinks. METHODS Endogenous pH, TA (mls 0.1M NaOH) and F ion (mg/L) of 71 products were measured using a 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 vs diet drinks; and b) plastic bottle vs 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 vs 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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Shay CM, Dennison-Farris ME. Does Sugar-Sweetened Beverage Consumption Influence Cardiovascular Risk Independent of Weight Gain and Obesity? an Update of the Epidemiologic Evidence. CURRENT CARDIOVASCULAR RISK REPORTS 2013. [DOI: 10.1007/s12170-013-0311-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Cohen L, Curhan G, Forman J. Association of sweetened beverage intake with incident hypertension. J Gen Intern Med 2012; 27:1127-34. [PMID: 22539069 PMCID: PMC3515007 DOI: 10.1007/s11606-012-2069-6] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/08/2011] [Revised: 01/30/2012] [Accepted: 03/30/2012] [Indexed: 02/07/2023]
Abstract
BACKGROUND Consumption of sugar-sweetened beverages (SSBs) is associated with an increased risk of hypertension in cross-sectional studies. However, prospective data are limited. OBJECTIVE To examine the associations between SSBs and artificially sweetened beverages (ASBs) with incident hypertension. DESIGN AND SETTING Prospective analysis using Cox proportional hazards regression to examine the association between SSBs and ASBs with incident hypertension in three large, prospective cohorts, the Nurses' Health Studies I (n = 88,540 women) and II (n = 97,991 women) and the Health Professionals' Follow-Up Study (n = 37,360 men). MEASUREMENTS Adjusted hazard ratios for incident clinically diagnosed hypertension. RESULTS Higher SSB and ASB intake was associated with an increased risk of developing hypertension in all three cohorts. In a pooled analysis, participants who consumed at least one SSB daily had an adjusted HR for incident hypertension of 1.13 (95 % CI, 1.09-1.17) compared with those who did not consume SSBs; for persons who drank at least one ASB daily, the adjusted HR was 1.14 (95 % CI, 1.09-1.18). The association between sweetened beverage intake and hypertension was stronger for carbonated beverages versus non-carbonated beverages, and for cola-containing versus non-cola beverages in the NHS I and NHS II cohorts only. Higher fructose intake from SSBs as a percentage of daily calories was associated with increased hypertension risk in NHS I and NHS II (p-trend = 0.001 in both groups), while higher fructose intake from sources other than SSBs was associated with a decrease in hypertension risk in NHS II participants (p-trend = 0.006). LIMITATIONS Residual confounding factors may interfere with the interpretation of results. CONCLUSIONS SSBs and ASBs are independently associated with an increased risk of incident hypertension after controlling for multiple potential confounders. These associations may be mediated by factors common to both SSBs and ASBs (e.g., carbonation or cola), but are unlikely to be due to fructose.
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Affiliation(s)
- Lisa Cohen
- Division of Nephrology, University of Maryland Medical Center, Baltimore, MD, USA.
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Barbosa CS, Kato MT, Buzalaf MAR. Effect of supplementation of soft drinks with green tea extract on their erosive potential against dentine. Aust Dent J 2011; 56:317-21. [DOI: 10.1111/j.1834-7819.2011.01338.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Briso ALF, Caruzo LP, Guedes APA, Catelan A, Santos PHD. In Vitro Evaluation of Surface Roughness and Microhardness of Restorative Materials Submitted to Erosive Challenges. Oper Dent 2011; 36:397-402. [DOI: 10.2341/10-356-l] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Clinical Relevance
The effects of dental erosion caused by acidic solutions on the surface of restorative dental materials could be minimized by the application of a surface sealant.
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Cavalcanti AL, Xavier AFC, Souto RQ, Oliveira MDC, Santos JAD, Vieira FF. Avaliação in vitro do potencial erosivo de bebidas isotônicas. REV BRAS MED ESPORTE 2010. [DOI: 10.1590/s1517-86922010000600012] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Isotônico é uma bebida destinada a reidratar, bem como repor eletrólitos, carboidratos e outros nutrientes. O objetivo deste estudo in vitro foi avaliar o pH endógeno, a acidez total titulável (ATT) e o teor de sólidos solúveis totais (SST) de nove bebidas isotônicas à temperatura ambiente (±23ºC) e após resfriamento (±9ºC). A avaliação do pH foi feita por potenciometria e a capacidade tampão foi realizada por meio da diluição de cada uma das substâncias. Incrementos de 0,1NKOH foram adicionados até que se atingisse a neutralidade. As leituras dos SST foram feitas por refratometria usando o refratômetro de Abbé. As médias do pH variaram de 2,03 (Gatorade Tangerina®) a 2,93 (Marathon Limão®) e todos as bebidas mostraram pH abaixo do valor crítico de 5,5. As médias da ATT variaram de 0,10 para o Marathon Limão® a 0,32 para o Gatorade Tangerina®. O Gatorade Tangerina® apresentou o menor valor de SST (6,33%) e o Marathon Guaraná e Açaí® mostrou o maior valor de SST (12,50%). Foram observadas diferenças estatisticamente significantes entre as temperaturas para o pH (G3, G4, G5, G6 e G8), para os SST (G2, G3, G6 e G9) e para a ATT (G2, G3 e G5). Ao se comparar os grupos 1 e 3 (Marathon Guaraná Açaí® x Gatorate Guaraná Açaí®) observou-se diferença estatisticamente significante entre em relação ao pH para a temperatura ambiente, em relação aos SST para as temperaturas ambiente e a ±9ºC e para a ATT na temperatura ambiente. As bebidas analisadas apresentaram baixo pH endógeno, podendo as mesmas serem consideradas potencialmente erosivas aos tecidos dentais se consumidas de modo inadequado e com elevada frequência. Com relação à temperatura, recomenda-se a ingestão dessas bebidas resfriadas.
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De Carvalho Filho ACB, Sanches RP, Martin AA, Do Espírito Santo AM, Soares LES. Energy dispersive X-ray spectrometry study of the protective effects of fluoride varnish and gel on enamel erosion. Microsc Res Tech 2010; 74:839-44. [DOI: 10.1002/jemt.20966] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2010] [Revised: 09/24/2010] [Accepted: 10/07/2010] [Indexed: 11/05/2022]
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Lodi CS, Sassaki KT, Fraiz FC, Delbem ACB, Martinhon CCR. Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel. Braz Oral Res 2010; 24:95-101. [DOI: 10.1590/s1806-83242010000100016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2009] [Accepted: 10/22/2009] [Indexed: 11/22/2022] Open
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Magalhães A, Moraes S, Rios D, Buzalaf M. Effect of ion supplementation of a commercial soft drink on tooth enamel erosion. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2009; 26:152-6. [DOI: 10.1080/02652030802425326] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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In-situ monitoring of dental erosion in tooth enamel when exposed to soft drinks. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2008. [DOI: 10.1016/j.msec.2008.02.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Magalhães AC, Rios D, Machado MADAM, Da Silva SMB, Lizarelli RDFZ, Bagnato VS, Buzalaf MAR. Effect of Nd:YAG Irradiation and Fluoride Application on Dentine Resistance to Erosionin Vitro. Photomed Laser Surg 2008; 26:559-63. [DOI: 10.1089/pho.2007.2231] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ana Carolina Magalhães
- Department of Child and Social Dentistry, School of Dentistry of Araçatuba, São Paulo State University, Araçatuba, Brazil
| | - Daniela Rios
- Department of Biological Sciences, Bauru School of Dentistry, University of São Paulo, São Carlos, Brazil
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