Key Points
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This manuscript discusses an investigation of the relationship between chemical parameters of popular soft drinks and enamel erosion.
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The effects of toothbrushing after exposure to soft drinks are described as a function of the chemical parameters of the drink.
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Clinically relevant times for erosion and brushing are used in this in vitro study.
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A correlation is drawn between the amount of tissue loss caused by erosion, and the extent of the softened layer, in that drinks which cause greater erosion also cause a thicker softened layer.
Abstract
Objective To investigate how enamel loss due to erosion, and due to cycling of erosion and abrasion, depends on compositional parameters of soft drinks, and particularly whether the thickness of the erosive softened layer is a function of drink composition.
Setting University dental hospital research laboratory in the UK, 2004.
Materials and methods Six drinks were chosen based on their popularity and composition: apple juice, orange juice, apple drink, orange drink, cranberry drink and 'ToothKind' blackcurrant drink. Group A samples (n = 36) were exposed to soft drinks at 36°C for six consecutive 10 minute periods. Group B samples (n = 36) were subjected to alternating erosion and toothbrushing, repeated six times. Enamel loss was measured using optical profilometry.
Results Group A: significant enamel loss was seen for all drinks (p < 0.001). Erosion was correlated with pH and calcium concentration but not phosphate concentration or titratable acidity. Group B: significant additional material loss due to toothbrush abrasion occurred with all drinks. Abrasive enamel loss differed between the drinks and was positively correlated with drink erosive potential.
Conclusion Enamel loss by erosion is exacerbated by subsequent abrasion. The amount of softened enamel removed by toothbrushing is a function of the chemical composition of the erosive medium.
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Hemingway, C., Parker, D., Addy, M. et al. Erosion of enamel by non-carbonated soft drinks with and without toothbrushing abrasion. Br Dent J 201, 447–450 (2006). https://doi.org/10.1038/sj.bdj.4814073
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DOI: https://doi.org/10.1038/sj.bdj.4814073
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