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Different beverages containing apple juice which are available in German supermarkets.
Source publication
Dental erosion caused by acidic beverages is common and occurs with increasing tendency. The aim of this in vitro study was to analyse the erosive potential of apple juice on human enamel samples from the first and second dentition. Apple-juice-containing beverages (n = 23) were selected, and pH and buffering capacity were determined. Enamel sample...
Context in source publication
Context 1
... this in vitro study on the determination of the ero- sive potential of acidic beverages a total of 23 com- mercially available beverages containing apple juice, were analysed for their pH values. As seen in Table 1 the pH values ranged from 3.3 to 4.2 and the fruit juice concentrations from 30 % to 100 %. Besides on its pH value, the erosive potential of different bever- ages on dental hard tissue depends upon the buffering capacity. ...
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Introduction:
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Citations
... Um estudo que avaliou lesões erosivas nas duas dentições, mostrou que a prevalência de pequenos desgastes erosivos é a mesma tanto na dentição permanente quanto na decídua, porém, a prevalência de lesões mais avançadas, que chegam na dentina, é muito maior nos dentes decíduos (AL-MAJED et al., 2002). Concordando com esse fato, um estudo que comparou a liberação de cálcio em função do tempo de amostras de esmalte decíduos e permanentes, quando expostos a sucos de maçã com baixo valor de pH, mostrou que os esmaltes de dentes decíduos liberam cálcio mais rapidamente e a profundidade do desgaste em decíduos também foi maior (WILLERSHAUSEN et al., 2008). Talvez, lesões erosivas tenham uma progressão mais rápida quando se trata de dentes decíduos devido à fina espessura do esmalte (DAVIES et al., 2007). ...
... A grande maioria dos estudos relacionam erosão à produtos industrializados como iogurtes (BRANCHER et al., 2014), refrigerantes (HASSELKVIST et al., 2010) e certos tipos de doces ácidos (DAVIES et al., 2007), porém é importante salientar que alimentos naturais como certos tipos de frutas também possuem um elevado potencial erosivo, como é o caso de sucos de uva e de maçã que apresentam pH inferior ao crítico e causam uma significativa perda de minerais em amostras de esmalte humano. (WILLERSHAUSEN et al., 2008;GONGALVES et al., 2012). Não foram encontrados artigos que relacionassem erosão dentária ao consumo de frutas in natura. ...
RESUMO Diversas condições clínicas podem levar ao desgaste dentário, como por exemplo o desgaste erosivo, que se caracteriza por uma condição multifatorial que leva a perda progressiva de tecidos duros do dente, estando diretamente ligada a exposição frequent0.e do dente a ácidos, portanto, é um processo inteiramente químico e não envolve bactérias. A exposição do dente a ácidos pode ser de forma intrínseca, no caso de pacientes com desordens gástricas, que passam por episódios recorrentes de vômitos e/ou regurgitações, ou extrínseca cuja principal fonte é a alimentação. Diversos alimentos consumidos no dia a dia, industrializados ou não possuem potencial erosivo devido ao baixo pH. A indústria alimentícia fornece vários produtos voltados ao público infantil potencialmente erosivos, sendo essa característica muitas vezes omitida, além disso, alimentos naturais como frutas, frequentemente consumidas por crianças também possuem potencial erosivo. A progressão da erosão na dentadura decídua é mais rápida devido a pouca mineralização e fina espessura do esmalte. Sendo assim, o objetivo deste trabalho é realizar uma revisão de literatura relacionando alimentação ao desgaste dentário por erosão em pacientes infantis.
... According to some authors primary teeth enamel is more prone to erosive wear as compared to permanent teeth 13,14 , however others disagree. 15,16 Recent management strategies in addressing early tooth decay appear to focus on the least invasive treatment options available. Loss of calcium and phosphate ions are mainly involved in the process of demineralization and their loss can be restored by using non-invasive calcium phosphate delivery system. ...
... One Way Anova test was carried out to compare any difference in the Calcium weight percentage %, Phosphorous weight percentage % and mean molar ratios between the four different groups suggested a statistically significant difference between all groups with a p-value of 0.01 (Table 10, 11,12,15,16,17). Tuckey post hoc analysis was used for inter group comparison for quantitative amounts of Calcium and Phosphorous of Group D to those of Group A as well as Group B and Group C (Table 13, 14,18,19). ...
... We used a confocal laser microscope for the evaluation of surface roughness, which is a common method used in many other studies [37][38][39]. It permits an exact quantitative determination of surface parameters and is even more precise than surface profilometry [40]. ...
Objective:
This aims to evaluate the efficiency of three different powered interproximal enamel reduction (IER) systems and to assess enamel roughness before and after polishing using different polishing times.
Material and methods:
Four metal strips of the G5 ProLign Set (swissdentacare, SDC, Grancia, Switzerland), four segmental discs of the ASR-Set 4594 and two sonic tips of the SonicLine Set (both Gebr. Basseler GmbH & Co. KG, Komet, Lemgo, Germany) were evaluated. Human extracted incisors served as the medium. Enamel reduction was determined in five intervals of 15 s each. Polishing was performed for 15 and 30 s using the manufacturers' recommended polishing systems. Enamel roughness (Ra) was quantitatively assessed by confocal laser scanning microscopy (CLSM).
Results:
Significant differences in terms of enamel reduction were found among the working ends of all tested systems. The time needed to remove 0.1, 0.2 and 0.3 mm of enamel was determined. Surface analysis showed significantly higher mean Ra values for nine out of ten working ends before polishing. This was still the case for five working ends after 15 s and for two after 30 s of polishing.
Conclusion:
The graining and the system used have a significant influence on enamel reduction. The time needed for polishing depends on the last working end used; a polishing time of 30 s is not always appropriate.
Clinical relevance:
Knowledge about the cutting efficiency of powered IER working ends might help the clinician to estimate better the amount of enamel reduction during the stripping process.
... Fruit juices and soft drinks often contain fruit acids and sucrose and should not be used as a regular drink due to the acidic pH. 32 More than half of the adolescent patients in both groups, however, indicated that they consume various soft drinks on a daily basis. It was expected that those with fixed appliances failed to keep the nutritional recommendations and the difficulty in performing oral hygiene promoted plaque accumulation. ...
Objectives:
Fixed orthodontic appliances (FOAs) may cause a temporary deterioration of oral hygiene with corresponding gingival inflammatory changes. Optimal oral hygiene and dietary changes are essential in order to avoid periodontal inflammation. The present study investigates to what extent the recommendations made by the orthodontist are followed by young patients.
Materials and methods:
A total of 67 adolescent patients with FOA were examined and interviewed. The control group consisted of 70 patients of the same age who had not undergone any orthodontic treatment. A specific questionnaire (assessing dietary habits, oral hygiene measures) was used and comprehensive oral findings along with oral hygiene status were evaluated.
Results:
The analysis of the data showed that despite intensive oral hygiene and dietary advice in the patients with FOA, there was no change in diet or oral hygiene habits. There were significantly higher signs of gingival inflammation and amount of dental plaque in FOA patients. Nutritional recommendations and oral hygiene measures for young people with FOA were not adequately enforced.
Conclusion:
The findings indicate that frequent recalls should be scheduled with repeated reinforcement of oral hygiene and dietary modifications in FOA patients.
... The altered dietary habits, one of the consequences of modern lifestyle have to be taken into account when considering the augmented dental erosion status. [1] Deciduous enamel and dentin are thinner than permanent teeth. Erosive process reaches dentin earlier in the deciduous enamel when compared with permanent enamel. ...
... Groups are divided according to 1. Primary (D) and permanent (P) teeth 2. Type of acidic center-filled chewing gum (Center Fresh [1] and Bubbaloo [2] ) 3. Concentrated (a, center fi lling) and Dilute acid (b, mashed whole of chewing gum with artifi cial saliva) exposure as D1a, D1b, D2a, D2b, P1a, P1b, P2a and P2b. ...
... Low salivary secretion rate accentuates the fall in the pH in dental plaque after gentle rinsing with soft drinks [6]. The presence of dental caries makes the oral cavity more vulnerable to the effects of acidogenicity than its absence [7]. ...
Introduction: The etiology of dental caries as well as dental erosion share a common
back ground that is nature of the saliva. “Good health means good and fresh food”
this concept has given way to an alarming increase in the consumption of fruit juices,
energy drink and sports drink. Fall in the salivary pH after any dietary intake is a
crucial parameter for oral health. With this in mind the following study is proposed
to be conducted to determine the difference in pH of saliva, following intake of three
beverages containing apple juice. Materials and Methods: Stimulated saliva of the
subjects was collected in sterile glass bottles after they chewed one gram of paraffin
wax prior to the consumption of juice as a baseline score. Then the subjects were
asked to consume assigned fruit juice and the salivary sample of each subject was
collected in separate sterile glass bottles after 5 minute, 10 minute, 15 minute and
25 minute of fruit juice consumption. Results: In the present study the Apple Juice
(J-3) which is a carbonated beverage showed maximum drop in salivary pH when
compared to the other two test drinks. Conclusion: The results suggest that all three
available form of fruit beverage caused significant drop in salivary pH.
... The induction of erosion and abrasion within a study A variety of methods have been used previously to simulate an erosive challenge. The most reported method is using fruit acids or actual fruit juices and fruit-based products (Ren et al., 2011;Beyer et al., 2010;Cheng et al., 2009b;Elton et al., 2009;Gracia et al., 2009;Hara et al., 2009;Magalhães et al., 2009a;Ranjitkar et al., 2009a;Rees and Fowler, 2009;Ren et al., 2009a;Xiao et al., 2009;Yu et al., 2009a;Zheng et al., 2009;Willershausen et al., 2008;Hooper et al., 2003a). Whilst using actual fruits juices, there is a potential inconsistency in terms of acidity (Scaramucci et al., 2012). ...
... This may mean storage of intact teeth, or that of the prepared sample or surface. A number of different storage media are reported in the literature such as distilled water (Ren et al., 2011;Yu et al., 2009;Zheng et al., 2009), formalin (Moretto et al., 2010;Ranjitkar et al., 2009a;Ferrazzano et al., 2008), thymol (Turssi et al., 2010;Hara et al., 2009;Ranjitkar et al., 2009b) and saline (Ren et al., 2009b;Willershausen et al., 2008). ...
... Replication of the chemical composition of erosive agents (especially fruit juices, wines or carbonated soft drinks) can be extremely difficult. Because of this, researchers often choose a quantifiable indicator such as pH and titratable acidity (Ablal et al., 2009b;Ganss et al., 2009a;Ranjitkar et al., 2009a;Zheng et al., 2009;Willershausen et al., 2008;Barbour et al., 2003b) or percentage weight to volume acid (Reis et al., 2008;Bashir et al., 1995) in order to characterise the solution. Some solutions are even buffered in order to maintain the acidic challenge at a constant level for the duration of the experiment (Hara et al., 2009). ...
Tooth surface loss is an increasingly recognised clinical problem and so there are an increasing number of in vitro studies investigating factors that modify effects at the tooth surface.
A literature review found that erosion and abrasion studies often quantify the amount of tooth loss; this means that conditions used to simulate acidic and abrasive challenges are relatively aggressive. There are few attempts to describe or qualify early effects of these challenges. This is necessary in order to gain a greater understanding of the initial mechanisms of tooth surface loss.
A literature review also identified inconsistent reports of surface changes both between human and bovine enamel, and across treatments for erosive and abrasive challenges. No data are reported for ovine enamel. Therefore a simple in vitro model was developed in order to measure early surface changes in human, bovine and ovine enamel using profilometry, SEM and microhardness testing. Using these methods the study aimed to investigate the surface effects on enamel of early erosive and abrasive challenges, and to compare the enamel surfaces of human, bovine and ovine enamel.
Results indicated that there were significant differences between the enamel surfaces of each tissue at baseline, and different characteristics were recorded for different methods of polishing. Bovine enamel was often the hardest and the smoothest, demonstrating the least surface loss after the abrasive challenge; ovine enamel was often the softest and the roughest.
Recording of bearing area parameters yielded significant differences for a number of surfaces that were not identified through the roughness average alone.
Bovine enamel may be able to substitute for human enamel for the in vitro testing of early erosive and abrasive challenges, showing similar surface effects to human enamel. After an erosive challenge, abrasive tooth surface loss could be predicted from a linear combination of the surface microhardness and the maximum height change within the eroded profile.
... The induction of erosion and abrasion within a study A variety of methods have been used previously to simulate an erosive challenge. The most reported method is using fruit acids or actual fruit juices and fruit-based products (Ren et al., 2011;Beyer et al., 2010;Cheng et al., 2009b;Elton et al., 2009;Gracia et al., 2009;Hara et al., 2009;Magalhães et al., 2009a;Ranjitkar et al., 2009a;Rees and Fowler, 2009;Ren et al., 2009a;Xiao et al., 2009;Yu et al., 2009a;Zheng et al., 2009;Willershausen et al., 2008;Hooper et al., 2003a). Whilst using actual fruits juices, there is a potential inconsistency in terms of acidity (Scaramucci et al., 2012). ...
... This may mean storage of intact teeth, or that of the prepared sample or surface. A number of different storage media are reported in the literature such as distilled water (Ren et al., 2011;Yu et al., 2009;Zheng et al., 2009), formalin (Moretto et al., 2010;Ranjitkar et al., 2009a;Ferrazzano et al., 2008), thymol (Turssi et al., 2010;Hara et al., 2009;Ranjitkar et al., 2009b) and saline (Ren et al., 2009b;Willershausen et al., 2008). ...
... Replication of the chemical composition of erosive agents (especially fruit juices, wines or carbonated soft drinks) can be extremely difficult. Because of this, researchers often choose a quantifiable indicator such as pH and titratable acidity (Ablal et al., 2009b;Ganss et al., 2009a;Ranjitkar et al., 2009a;Zheng et al., 2009;Willershausen et al., 2008;Barbour et al., 2003b) or percentage weight to volume acid (Reis et al., 2008;Bashir et al., 1995) in order to characterise the solution. Some solutions are even buffered in order to maintain the acidic challenge at a constant level for the duration of the experiment (Hara et al., 2009). ...
Tooth surface loss is an increasingly recognised clinical problem and so there are an increasing number of in vitro studies investigating factors that modify effects at the tooth surface.
A literature review found that erosion and abrasion studies often quantify the amount of tooth loss; this means that conditions used to simulate acidic and abrasive challenges are relatively aggressive. There are few attempts to describe or qualify early effects of these challenges. This is necessary in order to gain a greater understanding of the initial mechanisms of tooth surface loss.
A literature review also identified inconsistent reports of surface changes both between human and bovine enamel, and across treatments for erosive and abrasive challenges. No data are reported for ovine enamel. Therefore a simple in vitro model was developed in order to measure early surface changes in human, bovine and ovine enamel using profilometry, SEM and microhardness testing. Using these methods the study aimed to investigate the surface effects on enamel of early erosive and abrasive challenges, and to compare the enamel surfaces of human, bovine and ovine enamel.
Results indicated that there were significant differences between the enamel surfaces of each tissue at baseline, and different characteristics were recorded for different methods of polishing. Bovine enamel was often the hardest and the smoothest, demonstrating the least surface loss after the abrasive challenge; ovine enamel was often the softest and the roughest.
Recording of bearing area parameters yielded significant differences for a number of surfaces that were not identified through the roughness average alone.
Bovine enamel may be able to substitute for human enamel for the in vitro testing of early erosive and abrasive challenges, showing similar surface effects to human enamel. After an erosive challenge, abrasive tooth surface loss could be predicted from a linear combination of the surface microhardness and the maximum height change within the eroded profile.
... The induction of erosion and abrasion within a study A variety of methods have been used previously to simulate an erosive challenge. The most reported method is using fruit acids or actual fruit juices and fruit-based products (Ren et al., 2011;Beyer et al., 2010;Cheng et al., 2009b;Elton et al., 2009;Gracia et al., 2009;Hara et al., 2009;Magalhães et al., 2009a;Ranjitkar et al., 2009a;Rees and Fowler, 2009;Ren et al., 2009a;Xiao et al., 2009;Yu et al., 2009a;Zheng et al., 2009;Willershausen et al., 2008;Hooper et al., 2003a). Whilst using actual fruits juices, there is a potential inconsistency in terms of acidity (Scaramucci et al., 2012). ...
... This may mean storage of intact teeth, or that of the prepared sample or surface. A number of different storage media are reported in the literature such as distilled water (Ren et al., 2011;Yu et al., 2009;Zheng et al., 2009), formalin (Moretto et al., 2010;Ranjitkar et al., 2009a;Ferrazzano et al., 2008), thymol (Turssi et al., 2010;Hara et al., 2009;Ranjitkar et al., 2009b) and saline (Ren et al., 2009b;Willershausen et al., 2008). ...
... Replication of the chemical composition of erosive agents (especially fruit juices, wines or carbonated soft drinks) can be extremely difficult. Because of this, researchers often choose a quantifiable indicator such as pH and titratable acidity (Ablal et al., 2009b;Ganss et al., 2009a;Ranjitkar et al., 2009a;Zheng et al., 2009;Willershausen et al., 2008;Barbour et al., 2003b) or percentage weight to volume acid (Reis et al., 2008;Bashir et al., 1995) in order to characterise the solution. Some solutions are even buffered in order to maintain the acidic challenge at a constant level for the duration of the experiment (Hara et al., 2009). ...
Tooth surface loss is an increasingly recognised clinical problem and so there are an increasing number of in vitro studies investigating factors that modify effects at the tooth surface.
A literature review found that erosion and abrasion studies often quantify the amount of tooth loss; this means that conditions used to simulate acidic and abrasive challenges are relatively aggressive. There are few attempts to describe or qualify early effects of these challenges. This is necessary in order to gain a greater understanding of the initial mechanisms of tooth surface loss.
A literature review also identified inconsistent reports of surface changes both between human and bovine enamel, and across treatments for erosive and abrasive challenges. No data are reported for ovine enamel. Therefore a simple in vitro model was developed in order to measure early surface changes in human, bovine and ovine enamel using profilometry, SEM and microhardness testing. Using these methods the study aimed to investigate the surface effects on enamel of early erosive and abrasive challenges, and to compare the enamel surfaces of human, bovine and ovine enamel.
Results indicated that there were significant differences between the enamel surfaces of each tissue at baseline, and different characteristics were recorded for different methods of polishing. Bovine enamel was often the hardest and the smoothest, demonstrating the least surface loss after the abrasive challenge; ovine enamel was often the softest and the roughest.
Recording of bearing area parameters yielded significant differences for a number of surfaces that were not identified through the roughness average alone.
Bovine enamel may be able to substitute for human enamel for the in vitro testing of early erosive and abrasive challenges, showing similar surface effects to human enamel. After an erosive challenge, abrasive tooth surface loss could be predicted from a linear combination of the surface microhardness and the maximum height change within the eroded profile.
... The increasing consumption of acidic beverages can, according to frequency and form of intake and to exposure time of enamel to low pH, produce varying extents of demineralizations on enamel surfaces. [20][21][22][23] Whitening products can alter such surfaces to a considerably higher degree. The aim of the present in vitro study was to assess the effect of bleaching agents, containing different active ingredients, on human enamel specimens from sound enamel surfaces as well as from those pretreated with an acidic beverage to produce erosive damage. ...
... 36 It has been shown by means of electron probe microanalysis, by confocal laser microscopy, and chemical analysis that apple juice can cause a loss of minerals from sound human dental enamel that resulted in an increase in surface roughness. 23 In the present study, as it was the case with the control specimens, there was considerable variability in the values for the mean surface roughness in the specimens exposed to apple juice, and the slight increase observed in most cases was not statistically significant. The effect of tooth whitening agents and orange juice on enamel microhardness and surface topography was studied by Ren and colleagues. ...
Purpose: The aim of the present in vitro study was to assess the effect of bleaching agents on eroded and sound enamel specimens.
Materials and Methods: Enamel specimens prepared from human permanent anterior teeth were incubated with different bleaching agents containing active ingredients as 7.5 or 13.5% hydrogen peroxide or 35% carbamide peroxide, ranging in pH from 4.9 to 10.8. The effect of the tooth whitening agents on surface roughness was tested for sound enamel surfaces as well as for eroded enamel specimens. To provoke erosive damage, the enamel specimens were incubated for 10 hours with apple juice (pH = 3.4). Afterwards, pretreated and untreated dental slices were incubated with one of the bleaching agents for 10 hours. The surface roughness (Ra) of all enamel specimens (N = 80) was measured using an optical profilometric device. A descriptive statistical analysis of the Ra values was performed.
Results: The study demonstrated that exposure to an acidic bleaching agent (pH = 4.9) resulted in a higher surface roughness (p = 0.043) than treatment with a high peroxide concentration (pH = 6.15). If the enamel surface was previously exposed to erosive beverages, subsequent bleaching may enhance damage to the dental hard tissue.
Conclusion: Bleaching agents with a high concentration of peroxide or an acidic pH can influence the surface roughness of sound or eroded enamel.
Patients with erosive defects who wish to receive a tooth bleaching treatment must be informed about possible complications and damage to the tooth surface. However, extrapolation of in vitro results to clinical situations is limited.
(J Esthet Restor Dent 22:391–401, 2010)
