Association of sociodemographic characteristics, mental health, and sleep quality with COVID-19 fear in an elderly Brazilian population

Aim: This study determined whether COVID-19 fear is correlated with sociodemographic characteristics, general health, mental health, and sleep quality in an elderly Brazilians. Methods: Elderly people aged ≥ 60 years replied to an online survey containing questions about their sociodemographic characteristics; general health; levels of stress, anxiety, and depression; sleep quality; and COVID fear. Results: Data were statistically analyzed using descriptive statistics (α = 5%). In total, 705 elderly people with mean age of 66 ± 5 years, and most (82.7%) respondents were women, graduated and from southeastern Brazil. COVID-19 fear correlated positively and moderately with sleep quality and symptoms of depression, anxiety, and stress (all p < 0.001). It was associated with females. Elderly people from northern and northeastern Brazil and diabetics had increased COVID-19 fear (all p < 0.05). Conclusion: The fear of COVID-19 exists among Brazilian female old people, diabetics, increases anxiety and stress symptoms, and worsen sleep quality in elderly people

Investigation of the Erosive Potential of Different Types of Alcoholic Beverages

Abstract Objective: To evaluate the erosive potential of different alcoholic beverages according to pH, titratable acidity and buffering capacity. Material and Methods: Thirteen industrialized alcoholic beverages of different brands were selected and divided into five groups according to their type and composition. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 mL of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p<0.05, were used for data analysis. Results: Data showed normal distribution by Shapiro-Wilk test. The pH of alcoholic beverages ranged from 2.49 (Miks Ice Tea - Green Fruits) to 7.64 (Smirnoff). The highest values of acid titration (4.68) and buffer capacity (19.97) were observed in Smirnoff Ice. The following correlations (p<0.01) were noted between: pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity. Conclusion: Some beers and alcopops presented erosive potential due to their lower pH associated with high acid titration values. The whisky and sugarcane liquor examined were not potentially erosive.

Multidisciplinaridade no cuidado e atenção à saúde bucal do idoso / Multidisciplinarity in the care and attention for the oral health of elderly individuals

Este artigo tem como objetivo revisar a literatura acerca da importância da equipe multidisciplinar no cuidado e atenção à saúde bucal do idoso. Foram realizadas buscas bibliográfi cas nas seguintes bases de dados: Bireme, SciELO, LILACS, PubMed e MedLine utilizando os seguintes descritores: "Odontologia geriátrica", "Assistência integral à saúde do idoso" e "Reabilitação bucal", assim como os respectivos termos em inglês: "Geriatric dentistry", "Comprehensive health care" e "Mouth reabilitation". Foram incluídos artigos científicos em inglês e português, bem como documentos de entidades públicas nacionais e internacionais, publicados entre 2000 e 2016. Foram excluídas as teses, dissertações e estudos que não abordavam a temática principal da presente pesquisa. Como resultado, a partir da revisão de literatura realizada, verificou-se que os idosos fazem parte de um grupo populacional que apresenta, frequentemente, alterações fisiológicas e patológicas diversas, tanto relacionadas à saúde geral como à saúde bucal, podendo estar associadas ao uso crônico de medicamentos, aos hábitos de alimentação e higiene e à própria motivação do paciente. Portanto, conclui-se ser necessária uma abordagem multidisciplinar em todas as fases de atendimento do idoso, desde o diagnóstico precoce, assim como durante o planejamento e tratamento integrado, para contribuir na melhoria de sua qualidade de vida.

To review the literature about the importance of multidisciplinary teams in the care and attention for the oral health of elderly people. The following databases were searched: Bireme, SciELO, LILACS, PubMed and MedLine, using specific keywords: "Geriatric dentistry", "Comprehensive health care" and "Mouth rehabilitation". Scientific articles both in English and Portuguese were included, and documents of national and international public entities, published between 2000 and 2016. Theses, dissertations and studies that did not address the main topic of this research were excluded. From the literature review, it was verified that the elderly represent a population group that often presents a high level of physiological and pathological alterations, both related to general health and oral health, and may be associated to the chronic use of medications, dietary and hygiene habits, and the patient's own motivation. A multidisciplinary approach is required in all stages of care for elderly patients, from early diagnosis to an integrated planning and treatment, contributing to the improvement of their quality of life.

Erosive Potential of Industrialized Teas: An in vitro study

Objective: To evaluate the erosive potential of manufactured teas according to pH, titratable acidity and buffering capacity. Material and Methods: Eight types of manufactured teas of different brands and flavors acquired in supermarkets of João Pessoa, Brazil, were investigated. Indaiá® mineral water and Coca-Cola® were controls. The pH measurement and titratable acidity for pH 5.5 and 7.0 were performed in triplicate in 50 ml of each beverage. The buffering capacity was calculated based on pH and titratable acidity for pH 7.0. ANOVA, Tukey, and Pearson correlation, with p <0.05, were used for data analysis. Results: Data showed normal distribution by Kolmogorov-Smirnov test for all variables. There was a statistically significant relationship between groups analyzed in all variables (ANOVA, p <0.001). The pH of teas ranged from 2.70 (Black Tea with lemon-Leão Fuze®) to 4.03 (Natural Mate Tea - Matte Leão®). The following significant correlations (p <0.01) were observed: pH and titratable acidity; buffering capacity and pH; buffering capacity and titratable acidity. Conclusion: All teas analyzed were potentially erosive; however, Black Tea with lemon (Leão Fuze®) had the lowest pH, the highest titratable acidity and buffering capacity, demonstrating that the saliva will have greater difficulty in buffering this tea in the oral environment.