ABSTRACT
Introduction: Extrinsic acids play a key role in the etiology of dental erosion (DE), particularly acidic beverages. Of the factorsconsidered, pH appears to be the most significant influencing a beverage’s ability to cause DE. This study tested the pH andsubsequent erosive potential of non-alcoholic beverages commercially available in Australia.Purpose: Internationally, the consumption of non-alcoholic beverages is increasing. Regional differences in beverage availabilityand manufacturing processes may alter beverage pH. To date, little research outside of the United States has been conductedinvestigating the erosive potential of non-alcoholic beverages. This information should serve as a resource to professionals tofacilitate dietary counseling and identify potentially acidic beverages that have not been previously identified in the literature.Methods: A total of 177 commercially available non-alcoholic beverages were purchased from a supermarket in Orange,Australia, and their pH tested in triplicate at room temperature, using a temperature calibrated benchtop pH meter and probe.Beverages were classified by beverage type and subsequent erosive potential. The mean and median pH of beverage typeswas taken where appropriate.Results: As high as, 93.8% of the beverages had a potential to cause DE. These included 34 (19.2%) extremely erosive(pH < 3), 114 (64.4%) erosive (3 ≤ pH < 4), and 18 (10.2%) minimally erosive beverages (4 ≤ pH ≤ 5.5). Only 11 beverages(6.2%) were unlikely to be erosive (pH > 5.5).Conclusions: Of the beverages tested, most beverages (93.8%) had the potential to cause some degree of DE. The resultsprovided could serve as a resource to health professionals to facilitate dietary counseling and healthy dietary decisions amongconsumers
ABSTRACT
OBJECTIVES: The aims of this study were to determine the erosive potential of several carbonated waters and to confirm the availability of a simple ISO protocol for screening the erosive potential of drinks. METHODS: A total of six carbonated waters were tested. Three products (Lemon-Sparkling water, Seagram, and Trevi) were domestic, and the other three (Perrier, San Pellegrino, and Rosbacher) were imported. Two kinds of carbonated drinks (Coca-Cola and Sprite) were used as controls. The erosive potential of each drink was assessed by measuring the initial pH (pH(I)), the final pH after degassing of carbon dioxide (pH(F)), and the titratable acidity to pH 5.5 (TA(5.5)) and 7.0 (TA(7.0)). The pH changes (DeltapH) caused by the addition of drinks to screening solutions were calculated according to the ISO protocol for evaluating the erosive potential of oral rinses. RESULTS: The overall erosive potential of the carbonated waters was lower than that of the control drinks. The pHI and pH(F) of the carbonated waters ranged from 3.94 to 5.84 and from 5.07 to 7.88, respectively. The Lemon-Sparkling water showed the highest erosive potential among the carbonated waters, having the lowest pH (3.94) and the highest TA(5.5) (1.67 ml). The DeltapH of all tested drinks ranged from -1.00 to 0.23. Also, the tendency of erosive potential measured by DeltapH was similar to that measured by TA(5.5). CONCLUSIONS: The carbonated waters tested in this study had a lower erosive potential than did the carbonated drinks. However, the erosive potential of domestic products was higher than that of imported products. The results of the ISO screening test could reflect the influence of the acid content as well as the pH of drinks. Therefore, this protocol could also be conveniently applied to evaluate the erosive potential of various drinks.
Subject(s)
Carbon Dioxide , Carbon , Carbonated Beverages , Carbonated Water , Hydrogen-Ion Concentration , Mass Screening , Proton-Motive Force , Tooth Erosion , WaterABSTRACT
Desde hace una década están disponibles en el mercado nacional, tanto bebidas como otros productos energéticos. Su popularidad ha ido en aumento, sin embargo su consumo no está exento de riesgos. La cafeína es el ingrediente activo principal de estas bebidas y el consumo excesivo puede llegar a causar alteraciones en la salud general. Mucha gente las bebe a diario sin estar consciente del daño potencial que puede significar para su salud y sus dientes, especialmente en el caso de niños y adolescentes. En Chile, la acidez de estas bebidas es desconocida. El objetivo del presente estudio fue determinar el pH de las bebidas energéticas presentes en el mercado chileno, estableciendo su potencial erosivo sobre los dientes. Metodología: La muestra quedó formada por 8 diferentes bebidas energéticas disponibles en Chile. El pH fue evaluado con un pHmetro calibrado (microprocessor pH to put AOKTON, pH/Ion 510) a 4°C y 17°C. Los resultados obtenidos fueron registrados y analizados estadísticamente. Resultados: El rango de pH osciló entre 2.57 (Kem Xtreme) y 3.30 (Red Bull). El promedio fue 2.88 a 4°C y 2.89 a 17°C. Conclusiones: Todas las muestras estudiadas tuvieron pH ácido, haciendo de ellas bebidas potencialmente erosivas para los dientes. Los valores de pH fueron menores a 4°C que a 17°C, pero sin diferencias estadísticamente significativas (p>0.05).
For a decade, energy drinks and other energy products have been available in the national market, and their popularity has increased. The consumption is not risk free, though. Caffeine is the main active ingredient in these drinks and an excessive consumption may be dangerous for general health. Many people drink them daily without being aware of the potential risk they pose on their health and teeth, especially on children and adolescents. Currently, the acidity of those beverages is unknown in Chile. Objectives: The aim of this study was to determine the pH of energy drinks, and correlate it with their erosive potential on teeth. Methodology: 8 different energy drinks available in Chile constituted the sample. pH was measured with a calibrated digital pHmeter (microprocessor pH to put AOKTON, pH / Ion 510) at 4°C and 17°C. The results obtained were registered and statistically analyzed. Results: pH values ranged from 2.57 (Kem Xtreme) to 3.30 (Red Bull) the mean pH was 2.88 and 2.89, at 4°C and 17°C respectively. Conclusions: All of the beverages showed low pH, which makes them potentially erosive for hard dental tissue. The pH values were lower at 4°C than at 17°C, but without statistical significance (p>0.05).