Hostname: page-component-8448b6f56d-mp689 Total loading time: 0 Render date: 2024-04-18T01:02:00.368Z Has data issue: false hasContentIssue false
  • English
  • Français

Laboratory studies of the dental properties of soft drinks

Published online by Cambridge University Press:  09 March 2007

T. H. Grenby ,
A. Phillips ,
T. Desai  and
M. Mistry
T. H. Grenby
Affiliation:
Department of Oral Medicine and Pathology, United Medical and Dental Schools, Guy's Hospital, London SEI 9RT
A. Phillips
Affiliation:
Department of Oral Medicine and Pathology, United Medical and Dental Schools, Guy's Hospital, London SEI 9RT
T. Desai
Affiliation:
Department of Oral Medicine and Pathology, United Medical and Dental Schools, Guy's Hospital, London SEI 9RT
M. Mistry
Affiliation:
Department of Oral Medicine and Pathology, United Medical and Dental Schools, Guy's Hospital, London SEI 9RT
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The composition and dental properties of eight different soft drinks, representing some of the most popular types used in the UK, were examined. Demineralization experiments were conducted on hydroxylapatite, the basic component of dental enamel, determining calcium dissolving by atomic absorption spectroscopy and phosphorus by u.v. visual spectrophotometry. The titratable acid content of the drinks was found to give a better guide than their pH to their potential dental erosiveness. The sugar content, in their ready-to-drink form, varied from zero in a low-calorie product up to almost 14 % in a blackcurrant drink, but using a technique with a relatively long contact time, and in the absence of intact dental plaque, the demineralizing action on hydroxylapatite of the acids already in the drinks eclipsed the effects of the acid generated by oral micro-organisms from the sugars in the drinks. The pure citrus juices showed potentially the worst dental properties, followed by the orange and blackcurrant concentrates after dilution to their ready-to-drink form, with least demineralization from the carbonated drinks, and a cola drink giving especially low values.

Keywords

Dental cariesSoft drinksTeeth
Type
Diets and Disease
Information
British Journal of Nutrition , Volume 62 , Issue 2 , September 1989 , pp. 451 - 464
Copyright
Copyright © The Nutrition Society 1989

References

REFERENCES

Addy, M., Absi, E.G. & Adams, D. (1987). Dentine hypersensitivity. The effects in vitro of acids and dietary substances on root-planed and burred dentine. Journal of Clinical Periodontology 14, 274–279.CrossRefGoogle ScholarPubMed
Allen, R.J.L. (1940). The estimation of phosphorus. Biochemical Journal 24, 858–864.Google Scholar
Birkhed, D. (1984). Sugar content, acidity and effect on plaque pH of fruit juices, fruit drinks, carbonated beverages and sport drinks. Caries Research 18, 120–127.Google Scholar
Burt, B.A. (1985). The future of the caries decline. Journal of Public Health Dentistry 45, 261–269.CrossRefGoogle ScholarPubMed
Duke, S.A., Molyneux, K. & Jackson, R.J. (1988). The effect of citrate in drinks on plaque pH. British Dental Journal 64, 80–82.Google Scholar
Grenby, T.H. (1983). Nutritive sucrose substitutes and dental health. In Developments in Sweeteners, vol. 2, pp. 51–88 [Grenby, T.H.Parker, K.J. and Lindley, M.G., editors]. London: Applied Science.Google Scholar
Grenby, T.H. (1987). Dental and nutritional properties of snack foods and soft drinks. Deutsche Zahnärztliche Zeitschrift 42, S104–S106.Google ScholarPubMed
Grenby, T.H. (1988). The nutritive properties and dental decay potential of snack foods. Frontiers of Gastrointestinal Research 14, 71–78.CrossRefGoogle Scholar
Grenby, T.H. & Saldanha, M.G. (1988). Comparison of Lycasin® versus sucrose sweets in demineralisation studies of human enamel and hydroxylapatite. Caries Research 22, 269–275.Google Scholar
Imfeld, T.N. (1983). Identification of Low Caries Risk Dietary Components, pp. 165–174. Basel: Karger.Google Scholar
Jackson, R.J., Duke, S.A., Molyneux, K. & Poile, S. (1988). Effect of citrate on the potential cariogenicity of drinks. Caries Research 22, 110 Abstr.Google Scholar
Jeffries, D.A. (1985). Drink Market Update No. 1. Leatherhead: Food Research Association.Google Scholar
Kleber, C.J., Putt, M.S. & Muhler, J.C. (1979). Changes in salivary pH after ingestion of sorbitol tablets containing various food acidulants. Journal of Dental Research 58, 1564–1565.CrossRefGoogle ScholarPubMed
Kulka, R.G. (1956). Colorimetric estimation of ketopentoses and ketohexoses. Biochemical Journal 63, 542–548.CrossRefGoogle ScholarPubMed
Meurman, J.H., Rytomaa, I., Kari, K., Laakso, T.& Murtomaa, H. (1987). Salivary pH and glucose after consuming various beverages, including sugar-containing drinks. Caries Research 21, 353–359.Google Scholar
National Association of Soft Drink Manufacturers Ltd (1985). Factsheet no. 8. Twickenham, Middx: NASDM Ltd.Google Scholar
Patel, M.V., Fox, J.L. & Higuchi, W.I. (1987). Effect of acid type on kinetics and mechanism of dental enamel demineralisation. Journal of Dental Research 66, 1425–1430.CrossRefGoogle Scholar
Shacklady, J. (1969). Fruit juices and fruit juice beverages. In Food Industries Manual, 20th ed, pp. 257–258 [Woollen, A.H., editor]. London: Leonard Hill.Google Scholar