In vitro enamel erosion associated with commercially available original-flavor and sour versions of candies

Erosive assessment of dry mouth lozenges and tablets on enamel and dentin

OBJECTIVES

To assess the erosive potential of dry mouth lozenges and tablets on enamel and dentin.

MATERIALS AND METHODS

The following lozenges and tablets were tested: Salese, Oracoat Xylimelts, Cotton Mouth, TheraBreath, DenTek OraMoist, SmartMouth, ACT, CVS Health, Rite Aid, Med Active, and Hager Pharma. pH Analysis: Each lozenge or tablet was crushed with a pestle and mortar and 5 g of the resultant powder was dissolved in 10 ml of distilled water (pH 7.02) The pH of each lozenge solution was assessed by using a calibrated pH meter. Titratable Acidity (TA) was determined by adding 0.1 M of NaOH to each homogenous tablet solution until the pH reached 7.0. Gravimetric Analysis was measured with freshly extracted molars crown/roots were sectioned at the CEJ and enamel and dentin specimens were fabricated. The specimens were then submerged in 5 ml of solution containing 2.5 gm of crushed tablets for 24 h, 48 h, 96 h and 14 days with measurements performed at each interval after drying. The solutions were renewed at each interval.

RESULTS

Significant correlation between pH and TA was observed for lozenges and tablets evaluated (p < 0.0001). Both variables were strongly correlated with enamel and dentin loss (p < 0.0001). For enamel, DenTek resulted in significantly more substance loss (p < 0.05) than with the other tested products, while Xylimelts presented the lowest percentage of substance loss. For dentin, Cotton Mouth resulted in the highest substance loss, and Xylimelts presented the lowest percentage of substance loss.

CONCLUSIONS

There is a strong correlation between the pH, tritatable aciditiy, and erosive potential of these products. DenTek and Cotton Mouth reported erosive effect to the enamel and dentin, respectively. Xylimelts performed better than the rest of the products in relationship to enamel and dentin.

Effect of different citrus sweets on the development of enamel erosion in vitro

The increased consumption of citrus sweets can contribute to the development of erosive tooth wear (ETW).

Effect of Popping Chocolate and Candy on Enamel Microhardness of Primary and Permanent Teeth

Aims and Objectives

Dental erosion is a common disease in children. Food diets, due to high amounts of juice, soft drinks, chewing gum, and acidic chocolate, are one of the most important risk factors in erosive processes among children. The aim of this study was to evaluate the effect of candy and chocolate on the microhardness of tooth enamel.

Materials and Methods

Two types of popping candy and one type of popping chocolate were used in this study. Thirty-three healthy permanent premolar teeth and 33 primary incisor teeth (A or B) were selected. Five grams of each popping chocolate or candy was dissolved with 2 ml of artificial saliva. Subsequently, their pH and titrable acidity (TA) as well as microhardness and surface roughness of enamel were examined in the laboratory. Data were analyzed and evaluated Released 2011. IBM SPSS Statistics for Windows, Version 20.0. Armonk, NY through independent t-test, paired t-test, Tukey test, and ANOVA.

Results

The results of this study showed that only the pH of the candies was below the critical pH of the enamel (5.5) and their TA was B = 0.20 and C = 0.21. The most significant effect on the enamel microhardness of the permanent and primary teeth was by the following types of candy: orange flavor (C), strawberry flavor (B), and chocolate (A), respectively. This difference was significant (P < 0.001) and the surface roughness increased after exposure.

Conclusions

This study showed that popping chocolate and candy reduces microhardness of enamel.

Mensuração do potencial erosivo de balas dissolvidas em água e saliva artificial

Resumo Introdução O consumo excessivo e frequente de balas ácidas pode estar associado à etiologia da erosão dental. Objetivo Mensurar e comparar o pH e a acidez titulável de balas dissolvidas em água e saliva artificial. Material e método Foram utilizadas as balas Tic Tac® sabores laranja, cereja/maracujá e morango, agrupadas em dois grupos: G-1: balas dissolvidas em água; G-2: balas dissolvidas em saliva artificial. As balas foram trituradas e, do pó resultante de cada sabor, foram pesadas duas amostras de 20 g, sendo então dissolvidas em 120 mL de água destilada ou 120 mL de saliva artificial. Destas soluções, obtiveram-se três amostras de 30 mL para cada um dos sabores, permitindo a leitura em triplicata do pH e da acidez titulável. O pH foi mensurado utilizando-se um potenciômetro e eletrodo combinado de vidro, previamente calibrado com soluções padrão pH 7,0 e pH 4,0. Para a verificação da acidez titulável, adicionaram-se alíquotas de 100 μL NaOH 1M, até o pH alcançar 5,5. Submeteram-se os resultados à Análise de Variância (ANOVA). As comparações das médias foram realizadas pelo Teste Tukey, em um nível de 5% de significância (p<0,05). Resultado Todas as balas apresentaram pH abaixo do crítico para dissolução do esmalte, quando dissolvidas em água e saliva artificial. Na comparação entre os grupos, o G-2, mostrou um pH mais elevado e menor acidez titulável, diferindo significantemente do G-1. Conclusão Todas as balas dissolvidas em água e saliva artificial mostraram-se potencialmente erosivas, podendo contribuir para a etiologia da erosão dental.

pH and Erosive Potential of Commonly Used Oral Moisturizers

PURPOSE

To measure the pH values of commonly used oral moisturizers and to evaluate their erosive potential using a gravimetric analysis.

MATERIALS AND METHODS

A pH analysis was performed for seven commercially available oral moisturizers using a calibrated pH meter. The pH recording was repeated three times, from three different bottles each of the same product. The gravimetric analysis was performed by submerging human dentin blocks in 5 ml of each of the moisturizers for a total of 2 weeks, with gravimetric measurements made at baseline, 24 hours, 48 hours, 96 hours, 1 week, and 15 days. Tap water was used as positive control and citric acid as the negative control. The erosive potential was descriptively analyzed, and a Spearman correlation coefficient was used to assess the relationship between the erosive potential and the pH values.

RESULTS

The average pH values are as follows: Oasis, 6.3, Bioténe Moisturizing Mouth Spray, 6.1, CTx2 Spray, 9.1, Mouth Kote, 3.0, Thayer's, 6.3, Bioténe Oral Balance, 6.6, Rain, 7.1, tap water 6.99, and citric acid 1.33. The results (% of tooth structure lost) of the gravimetric analysis were as follows: Mouth Kote, 9.6%, Bioténe Moisturizing Mouth Spray, 4.6%, Oasis, 3.2%, Thayer's, 2.0%, Bioténe Oral Balance, 0.0%, Rain, 0.0%, CTx2 Spray, 0.0%, tap water 0.0%, and citric acid 18.8%. There was a significant negative correlation between the pH values and the erosive potential (r(s) = -0.73; P ≤ 0.0001).

CONCLUSIONS

There is large variation in the composition and pH values of commonly used oral moisturizers, and there is a strong correlation between pH values and erosive potential of commonly used oral moisturizers.

CLINICAL SIGNIFICANCE

Patients with dry mouth are at increased risk for erosion and root caries. Oral moisturizing agents are often prescribed for patients with hyposalivation to be used as needed for symptomatic relief. This study shows that there is large variation in the pH values and erosive potential of commonly used oral moisturizing agents.

Sour sweets and acidic beverage consumption are risk indicators for dental erosion

This study aimed to investigate the association between dental erosive wear and potential background, behavioural and dietary risk indicators and to assess whether there is a dose-response relationship between the level of acidic beverage consumption and dental erosive wear among adolescents. Of 846 adolescents (aged 16-18 years) scheduled for dental recall examinations, 795 (94%) accepted to participate. All participants completed a self-administered questionnaire regarding their background (gender and age), tooth-brushing frequency and dietary habits (the amount and frequency of acidic food and beverage consumption as well as the chosen method and manner of consuming acidic drinks). The association between the presence of erosive lesions and the possible risk indicators was assessed by logistic regression analyses. Of all participants examined, 37% had ≥3 surfaces with dental erosions and were considered to be affected individuals. In the present study, multivariate logistic analyses revealed a significant association between the dental erosive wear and high consumption of sour sweets and sports drinks. The tooth-brushing frequency was not significantly associated with dental erosive wear. Additionally, to the best of our knowledge, the results are the first to indicate a dose-response relationship between the daily consumption of acidic drinks and dental erosive wear.

Tooth wear and associated risk factors in a sample of Australian primary school children

BACKGROUND

Anecdotally, tooth wear is increasing, perhaps attributable to diet. The irreversible surface loss may result in sensitivity and loss of form and function. Little data exist on the prevalence of tooth wear in Australian children. This study investigated consumption of potentially erosive foods and drinks, examining the prevalence, distribution of tooth wear and associations in a sample of children.

METHODS

Parents of 350, 6-12-year-olds reported their child's oral hygiene, dietary intake, medical and dental histories; 154 children (subsample) were examined. Associations were studied with single and multivariable analyses.

RESULTS

Tooth wear was parentally reported for 17% (59 children of the study population) and observed in 66% (102 of the subsample), particularly affecting primary teeth. Significant risk factors for parentally reported tooth wear were: consuming 2-4 cups soft drink/day (OR = 9.52), citrus flavoured sweets/gums ≥1/day (5.10), citrus fruits 1-2/wk (4.28); tooth grinding (5.32); medical condition present (2.48); male gender (2.80). Drinking 2-4 cups fruit juice/day was a significant risk factor for both parentally reported (3.23) and observed tooth wear (3.97).

CONCLUSIONS

Tooth wear appeared under-reported as some parents were unaware their child's teeth were affected. Significant risk factors for tooth wear were identifiable from children's histories. Risk factors should be addressed early so that tooth wear in the primary dentition does not affect permanent teeth.

Are sugar-free confections really beneficial for dental health?

BACKGROUND

Various sugar substitutes have been introduced and are widely used in confections and beverages to avoid tooth decay from sugar and other fermentable carbohydrates. One group of sugar substitutes are sugar alcohols or polyols. They have been specifically used in foods for diabetic patients because polyols are not readily absorbed in the intestine and blood stream, preventing post-prandial elevation of glucose level. Additionally they may lower caloric intake.

METHODS

We searched PubMed, Cochrane Controlled Trials Registry, Cochrane Oral Health Review, Centre for Reviews and Dissemination in the UK, National Library for Public Health and a Centre for Evidence Based Dentistry website up to the end of October 2010, using the search terms 'sugar alcohol' or 'sugar-free' or 'polyols' and combined with a search with terms 'dental caries' or 'dental erosion'.

RESULTS

Xylitol, a polyol, has been approved by the US Food and Drug Administration for its non-cariogenic properties that actually reduce the risk of dental decay and recently, the European Union also officially approved a health claim about xylitol as a 'tooth friendly' component in chewing gums. Although the presence of acidic flavourings and preservatives in sugar-free products has received less attention, these additives may have adverse dental health effects, such as dental erosion. Furthermore, the term sugar-free may generate false security because people may automatically believe that sugar-free products are safe on teeth.

CONCLUSION

We concluded that polyol-based sugar-free products may decrease dental caries incidence but they may bring another dental health risk, dental erosion, if they contain acidic flavouring. There is a need for properly conducted clinical studies in this area.