1
|
Lind E, Mähönen H, Latonen RM, Lassila L, Pöllänen M, Loimaranta V, Laine M. Erosive potential of ice tea beverages and kombuchas. Acta Odontol Scand 2023:1-8. [PMID: 37192014 DOI: 10.1080/00016357.2023.2199848] [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: 03/26/2022] [Revised: 02/15/2023] [Accepted: 04/03/2023] [Indexed: 05/18/2023]
Abstract
OBJECTIVES Kombuchas and other tea-based beverages are often perceived as healthy products despite the lack of knowledge on their effects on oral health. This in vitro study determined the erosive potential of commercial kombuchas, and ice teas compared to cola drinks. MATERIALS AND METHODS The pH and fluoride content of 7 kombuchas and 18 tea drinks were measured with ion-selective electrodes. Calcium dissolution from hydroxyapatite grains was quantified by atomic absorption spectroscopy after beverage exposure. The effect of beverages on the enamel surface was visualized by scanning electron microscopy (SEM). Distilled water, and cola drinks were used as negative and positive controls. RESULTS The kombuchas exhibited lower pH values (2.82-3.66) than the ice teas (2.94-4.86), but still higher than the cola drinks (2.48-2.54). The fluoride concentration varied between 0.05 and 0.46 ppm and for 7 beverages the concentration was below the detection limit. The calcium release for kombuchas was 198-746 mg/l, for ice teas 16.1-507 mg/l, and for cola drinks 57.7-71.9 mg/l. Twenty-two beverages had a significantly greater calcium release than the cola drinks (p = .009-.014). The surface etching of the enamel was seen in the SEM analysis after beverage exposure. CONCLUSIONS Tea-based beverages have even higher erosive potential than cola drinks. Kombuchas especially, displayed a considerable erosive potential.
Collapse
Affiliation(s)
- Elisa Lind
- Institute of Dentistry, University of Turku, Turku, Finland
| | - Hilma Mähönen
- Institute of Dentistry, University of Turku, Turku, Finland
| | - Rose-Marie Latonen
- Laboratory of Molecular Science and Engineering, Åbo Akademi University, Turku, Finland
| | - Lippo Lassila
- Turku Clinical Biomaterials Centre-TCBC, Institute of Dentistry, University of Turku, Turku, Finland
- Department of Biomaterials Science, Institute of Dentistry, University of Turku, Turku, Finland
| | - Marja Pöllänen
- Institute of Dentistry, University of Turku, Turku, Finland
- The Finnish Medical Society Duodecim, Current Care, Helsinki, Finland
| | | | - Merja Laine
- Institute of Dentistry, University of Turku, Turku, Finland
- Department of Cariology and Restorative Dentistry, University of Turku, Turku, Finland
| |
Collapse
|
2
|
Fairchild R, Setarehnejad A. Erosive potential of commonly available vapes: a cause for concern? Br Dent J 2021; 231:487-491. [PMID: 34686816 DOI: 10.1038/s41415-021-3563-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 02/08/2021] [Indexed: 11/09/2022]
Abstract
Objectives Relatively little is known about the erosive potential of vape products, an important consideration for dental health. This study analysed flavoured vapes with potentially low pH, including fruit and drink flavours.Methods The pH of 45 purposefully selected vapes was measured undiluted in triplicate. Serial dilution was conducted on the most erosive product to investigate if/when the erosive potential pH of 5.5 was reached. One of the most erosive samples was tested, undiluted and diluted, after four months of opening. Content analysis of the vape labels determined ingredients, place of manufacture, product usage instructions and health warnings.Results Eighty-four percent of undiluted vape samples had a pH below 5.5. Erosive potential was not predicted by the flavour, with orange and cola samples higher than anticipated (pH 3.56-6.23 and 5.04-5.63, respectively). Products that were predicted to be non-acidic such as vanilla showed considerable variation ranging from pH 4.69-5.63. Freshly opened or stored samples did not reach a non-erosive potential pH of 5.5 or above, even when diluted to represent concentrations used when vaped. Labels were not detailed enough to ascertain which ingredients were contributing to acidity or buffering capacity or to allow consumers to identify the least harmful products in terms of oral health.Conclusions Present labelling of commercially available vapes does not allow consumers to ascertain the erosive potential and possible dental damage that may be inflicted by their use. More effective labelling and/or health warnings are required to educate consumers and dental health professionals on these products.
Collapse
Affiliation(s)
- Ruth Fairchild
- Cardiff School of Sport and Health Sciences, Department of Healthcare and Food, Cardiff Metropolitan University, Llandaff Campus, Cardiff, CF5 2YB, Wales, UK.
| | - Anita Setarehnejad
- Cardiff School of Sport and Health Sciences, Department of Healthcare and Food, Cardiff Metropolitan University, Llandaff Campus, Cardiff, CF5 2YB, Wales, UK
| |
Collapse
|
3
|
|
4
|
VIDAL MG, OLIVEIRA PHCD, LIMA-ARSATI YBDO, RODRIGUES JA. The effect of dilution on the erosive potential of maltodextrin-containing sports drinks. REVISTA DE ODONTOLOGIA DA UNESP 2017. [DOI: 10.1590/1807-2577.12316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Abstract Introduction The increasing consumption of maltodextrin-containing sports drinks, usually acidic, during physical activity may cause dental erosion. Objective To evaluate the effect of dilution on the erosive potential of maltodextrin-containing sports drinks. Methodology Five samples of five maltodextrin-containing sports drinks [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Athletica Nutrition (AN), Integral Medica (IM)] were diluted with distilled water in three different proportions: as recommended by manufacturer (rec), with 20% more powder (20+) and with 20% less powder (20-) than recommended. Their pH and titratable acidity (volume of 1N NaOH necessary to raise pH to 5.5) were determined. Result The pH and titratable acidity differed among the products, and pH values differed among the dilutions. All sports drinks showed pH below the critical pH for dental enamel demineralization. There was a significant negative correlation between pH and titratable acidity (p <0.01; r = -0.795). Conclusion Changes in the dilution of maltodextrin-containing sports drinks affected their pH, but not their titratable acidity.
Collapse
|
5
|
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.
Collapse
|
6
|
Lussi A, Carvalho TS. Analyses of the Erosive Effect of Dietary Substances and Medications on Deciduous Teeth. PLoS One 2015; 10:e0143957. [PMID: 26700481 PMCID: PMC4689448 DOI: 10.1371/journal.pone.0143957] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Accepted: 11/11/2015] [Indexed: 12/29/2022] Open
Abstract
This study aimed at analysing the erosive potential of 30 substances (drinks, candies, and medicaments) on deciduous enamel, and analyse the associated chemical factors with enamel dissolution. We analysed the initial pH, titratable acidity (TA) to pH 5.5, calcium (Ca), inorganic phosphate (Pi), and fluoride (F) concentration, and degree of saturation ((pK -pI)HAP, (pK -pI)FAP, and (pK−pI)CaF2) of all substances. Then, we randomly distributed 300 specimens of human deciduous enamel into 30 groups (n = 10 for each of the substances tested. We also prepared 20 specimens of permanent enamel for the sake of comparison between the two types of teeth, and we tested them in mineral water and Coca-Cola®. In all specimens, we measured surface hardness (VHN: Vickers hardness numbers) and surface reflection intensity (SRI) at baseline (SHbaseline and SRIbaseline), after a total of 2 min (SH2min) and after 4 min (SH4min and SRI4min) erosive challenges (60 ml of substance for 6 enamel samples; 30°C, under constant agitation at 95 rpm). There was no significant difference in SHbaseline between deciduous and permanent enamel. Comparing both teeth, we observed that after the first erosive challenge with Coca-Cola®, a significantly greater hardness loss was seen in deciduous (−90.2±11.3 VHN) than in permanent enamel (−44.3±12.2 VHN; p = 0.007), but no differences between the two types of teeth were observed after two challenges (SH4min). After both erosive challenges, all substances except for mineral water caused a significant loss in relative surface reflectivity intensity, and most substances caused a significant loss in surface hardness. Multiple regression analyses showed that pH, TA and Ca concentration play a significant role in initial erosion of deciduous enamel. We conclude that drinks, foodstuffs and medications commonly consumed by children can cause erosion of deciduous teeth and erosion is mainly associated with pH, titratable acidity and calcium concentration in the solution.
Collapse
Affiliation(s)
- Adrian Lussi
- Department of Preventive, Restorative and Pediatric Dentistry, University of Bern, Bern, Switzerland
- * E-mail:
| | - Thiago Saads Carvalho
- Department of Preventive, Restorative and Pediatric Dentistry, University of Bern, Bern, Switzerland
| |
Collapse
|
7
|
Medeiros IC, Brasil VLM, Carlo HL, Santos RLD, De Lima BASG, De Carvalho FG. In vitro effect of calcium nanophosphate and high-concentrated fluoride agents on enamel erosion: an AFM study. Int J Paediatr Dent 2014; 24:168-74. [PMID: 23782170 DOI: 10.1111/ipd.12046] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
BACKGROUND Calcium nanophosphate paste can provide ions to remineralize enamel. There are, however, no data available about the remineralizing effect of this paste on the prevention of enamel erosion, when compared with highly concentrated fluoride agents. AIM To analyze the effect of calcium nanophosphate paste, fluoride gel, and varnish to protect against enamel erosion using surface Knoop hardness (KNH) and atomic force microscopy (AFM). DESIGN Forty enamel blocks (4 × 4 mm) of third molars were used for 4 groups (n = 10): 1.23% fluoride gel (Fluorgel-DFL(®) ); calcium nanophosphate paste (Desensibilize NanoP-FGM(®) ); fluoride varnish (Duraphat-Colgate(®) ) and control (without agent). The specimens were immersed in cola drink for 5 min and 2 h in artificial saliva, 4× per day for 5 days. The agents were applied before the first erosive cycle. KNH values were obtained before and after the erosive challenge. The surface morphology was evaluated by AFM. anova, Tukey's, and T-Student tests were applied. RESULTS After erosion, no significant difference was found for KNH among gel, nanophosphate, and varnish groups; however, they showed higher KNH than control group. Gel and nanophosphate paste showed a protective layer formation on enamel surface by AFM. CONCLUSIONS The calcium nanophosphate paste showed similar protection against enamel erosion compared with high-concentrated fluoride agents, even containing lower fluoride concentration.
Collapse
|
8
|
Gonçalves GKM, Guglielmi CDAB, Corrêa FNP, Raggio DP, Corrêa MSNP. Erosive potential of different types of grape juices. Braz Oral Res 2012; 26:457-63. [PMID: 22814738 DOI: 10.1590/s1806-83242012005000015] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Accepted: 05/22/2012] [Indexed: 11/22/2022] Open
Abstract
The purpose of the present study was to evaluate the erosive potential of different types (concentrated and powdered) and commercial brands of industrialised grape juices. The pH of all five fruit drinks was measured at two time points: immediately after preparation and 24 hours later. Sixty specimens of bovine enamel were randomly allocated and immersed in different types of grape juice (n = 10) for 10 minutes four times a day for fifteen days. The enamel alteration was analysed using surface Knoop microhardness (KHN) and surface roughness (Ra) tests at baseline and on the 5(th), 10(th) and 15(th) days of the experiment. Two way ANOVA, Tukey's post hoc and Pearson's correlation tests were used for statistical analysis (α = 5%). The grape juices presented pH values ranging from 2.9 to 3.5. All of the tested juices promoted significant enamel mineral loss (p < 0.05) on the first evaluation (5(th) day of immersion) and produced a significant increase in the mean roughness from the 10(th) day on when compared to the control group (p < 0.05). By the 15(th) day, all of the beverages had produced surface roughnesses that were significantly higher than that of the control group. The results suggest that all grape juices, regardless of their commercial presentation, present erosive potential.
Collapse
|
9
|
|
10
|
Abstract
In Australia, caries experience of 6-year-old and 12-year-old children has increased since the mid to late 1990s. Previously, caries rates had declined, attributable to community water fluoridation. The recent caries increase has been attributed speculatively to changes in fluid intake, including increased consumption of sweet drinks and bottled waters. Increasing urbanization and globalization have altered children's diets worldwide, promoting availability and access to processed foods and sweet drinks. Studies in Australia and internationally have demonstrated significant associations between sweet drink intake and caries experience. Despite widespread fluoride availability in contemporary Australian society, the relationship between sugar consumption and caries development continues and restricting sugar intake remains key to caries prevention. Caries risk assessment should be included in treatment planning for all children; parents should be advised of their child's risk level and given information on oral health promotion. Readily-implemented caries risk assessment tools applicable to parents and clinicians are now available. Public health information should increase awareness that consuming sweet drinks can have deleterious effects on the dentition as well as the potential for promoting systemic disease. Restricting sales of sweet drinks and sweet foods and providing healthy food and drinks for purchase in schools is paramount.
Collapse
Affiliation(s)
- J G Lee
- Melbourne Dental School, The University of Melbourne, Victoria, Australia
| | | |
Collapse
|
11
|
Gurgel CV, Rios D, de Oliveira TM, Tessarolli V, Carvalho FP, Machado MADAM. Risk factors for dental erosion in a group of 12- and 16-year-old Brazilian schoolchildren. Int J Paediatr Dent 2011; 21:50-7. [PMID: 20738433 DOI: 10.1111/j.1365-263x.2010.01090.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
BACKGROUND Dental erosion is a multifactorial disease and is associated with dietary habits in infancy and adolescence. AIM To investigate possible associations among dental erosion and diet, medical history and lifestyle habits in Brazilian schoolchildren. DESIGN The sample consisted of a random single centre cluster of 414 adolescents (12- and 16-years old) of both genders from private and public schools in Bauru (Brazil). The O'Brien [Children's Dental Health in the United Kingdom, 1993 (1994) HMSO, London] index was used for dental erosion assessment. Data on medical history, rate and frequency of food and drinks consumption, and lifestyle habits were collected by a self-reported questionnaire. Odds ratios with 95% confidence intervals were used to assess the univariate relationships between variables. Analysis of questionnaire items was performed by multiple logistic regression analysis. The statistical significance level was set at 5%. RESULTS The erosion present group comprised 83 subjects and the erosion absent group 331. There were no statistically significant correlations among dental erosion and the consumption of food and drinks, medical history, or lifestyle habits. CONCLUSION The results indicate that there was no correlation between dental erosion and the risk factors analysed among adolescents in Bauru/Brazil and further investigations are necessary to clarify the multifactorial etiology of this condition.
Collapse
Affiliation(s)
- Carla Vecchione Gurgel
- Department of Pediatric Dentistry, Orthodontics and Public Health, Bauru School of Dentistry, USP - University of São Paulo, Bauru, Brazil.
| | | | | | | | | | | |
Collapse
|
12
|
Okunseri C, Okunseri E, Gonzalez C, Visotcky A, Szabo A. Erosive Tooth Wear and Consumption of Beverages among Children in the United States. Caries Res 2011; 45:130-5. [DOI: 10.1159/000324109] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2010] [Accepted: 01/06/2011] [Indexed: 11/19/2022] Open
|
13
|
Brand HS, Gambon DL, Van Dop LF, Van Liere LE, Veerman ECI. The erosive potential of jawbreakers, a type of hard candy. Int J Dent Hyg 2010; 8:308-12. [DOI: 10.1111/j.1601-5037.2010.00450.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
14
|
Quantifying and qualifying surface changes on dental hard tissues in vitro. J Dent 2010; 38:182-90. [DOI: 10.1016/j.jdent.2010.01.002] [Citation(s) in RCA: 85] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2009] [Revised: 12/11/2009] [Accepted: 01/06/2010] [Indexed: 11/23/2022] Open
|
15
|
|