The objectives of this study were to investigate the pH of common beverages and to evaluate the effects of common acidic beverages on the surface hardness and weight loss of human tooth specimens. A total of 106 beverages were conveniently purchased from supermarkets in Karachi, Pakistan. Prior to evaluation, beverages were refrigerated or stored at room temperature in accordance with the manufacturers’ recommendations. Beverages were categorized into six groups: ‘Sports and Energy drinks’, ‘Water’, ‘Fruit Juices and Drinks’, ‘Sodas’, ‘Milk and Flavored Milk’ and ‘Teas and Coffee’. Using a pH meter, the pH of each beverage was measured in triplicate at room temperature. In addition, the influence of five highly acidic beverages on the weight loss and surface hardness of human tooth specimens was evaluated using gravimetric analysis and the Vickers hardness tester, respectively. ‘Sports and Energy drinks’, ‘Fruits Juices and Drinks’ and ‘Sodas’ were the most acidic beverage categories, with a pH range of 3.00–5.00. A total of 33% of beverages tested in this study were highly acidic (pH less than 4.00), 29% of beverages were moderately acidic (pH 4.00–4.99) and 31% were mildly acidic (pH 5.00–6.99). Significant weight loss was observed in all immersed specimens compared to control counterparts (p < 0.05). Similarly, for surface hardness, five highly acidic beverages (Red Bull, Pepsi, Apple Cidra, Tang Mosambi and Tang Orange) significantly decreased the surface hardness of specimens (p < 0.05). The pH levels of commonly available beverages in Pakistan are highly acidic, which may encourage loss of minerals from teeth; hence, affecting their surface hardness.

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Evaluating the pH of Various Commercially Available Beverages in Pakistan: Impact of Highly Acidic Beverages on the Surface Hardness and Weight Loss of Human Teeth

This cross-sectional study included 200 students from public and private schools aged 15-18 years divided into two groups according to behavioral risk: Group 1 adolescents without risk and Group 2 adolescents at risk / disorder situation. Sociodemographic information (age and type of school), use of dental services, eating habits, and Body Mass Index (BMI) was obtained. The Bulimic Investigatory Test of Edinburgh (BITE) was used to identify behavioral risk. Caries experience was assessed using the DMFT index, while dental erosion was evaluated using the O'Sullivan index. Data were analyzed using descriptive and inferential statistics, with a significance level of 5%.

/pdf/risk-behaviors-for-eating-disorders-among-brazilian-female-19eoktvhbw.pdf

Risk Behaviors for Eating Disorders Among Brazilian Female Adolescents

Oral health problems may occur as a result of the ingestion of acid drinks. The objective of this in vitro study was to quantify and screen the concentration of potassium (K), phosphorus (P), calcium (Ca), magnesium (Mg), manganese (Mn), zinc (Zn), iron (Fe), copper (Cu), barium (Ba), lead (Pb), arsenic (As), cadmium (Cd), aluminum (Al), cobalt (Co), chromium (Cr), molybdenum (Mo), sodium (Na), nickel (Ni), selenium (Se), and vanadium (V) released from bovine incisors during an erosive challenge at different times of exposure when immersed in Coca-Cola™, orange juice, and grape juice. A total of 240 samples of bovine incisor teeth were used for the erosive challenge and allocated in groups. Digestion of drinks was performed using microwave-assisted digestion. The content in acidic drinks was monitored before and after the erosive challenge at exposure times of 1, 5, and 60 min using inductively coupled plasma optical emission spectrometry (ICP OES). The drinks' pH varied slightly during the erosive challenge but remained below the critical value of pH 5 to cause tooth demineralization. The concentrations of elements released from the bovine incisors during the in vitro erosive challenge depend on exposure times when immersed in acidic beverages. For some elements such as Ca, Mn, Zn, Fe, Cu, Ba, Pb, As, and Cd, quantified in acidic drinks, grape juice had greater erosive potential than Coca-Cola™ and orange juice. Quantification and monitoring of chemical elements in bovine teeth can be performed considering a longer erosive time and other types of acidic drinks. Further analysis using human teeth is still not available and must be conducted. The demineralization of teeth not only occurs in acidic beverages; physical and chemical factors play other roles and should be investigated.

https://www.mdpi.com/1420-3049/26/11/3337/pdf

Methodology to Quantify and Screen the Demineralization of Teeth by Immersing Them in Acidic Drinks (Orange Juice, Coca-Cola™, and Grape Juice): Evaluation by ICP OES

To analyze the effect of intra-oral application of CPP-ACP and CPP-ACPF pastes on the surface hardness of initial dental erosion lesions.Bovine enamel specimens were randomly assigned into 6 volunteers in 3 treatment groups: GI: CPP-ACP paste, GII: CPP-ACPF paste and GIII (Control): Placebo paste without CPP-ACP and without fluoride. Enamel specimens were selected by surface hardness (SHi), in vitro eroded by immersion in hydrochloric acid for 30 seconds (SHdes) and randomized between treatment groups and volunteers, who used the palatal intraoral device for 2 hours, applied the treatment on the specimens and used the palatal intraoral device for an additional 3 hours in 3 crossed phases, interspersed with a 7-day washout period. Subsequently, the surface hardness (SHre) was measured to estimate the re-hardening potential of the softened enamel promoted by treatments. Data were analyzed using the t-test and one-way ANOVA, adopting 5% significance level. Mean final and post-erosion hardness values were statistically significant for pastes tested (p<0.05), which presented re-hardening effect of the softened enamel, but with no difference between them and placebo (p>0.05). CPP-ACP and CPP-ACPF pastes did not demonstrate higher efficacy in re-hardening the eroded enamel compared to placebo paste.

Effect of CPP-ACP and CPP-ACPF Pastes on the Surface Hardness of Initial Dental Erosion Lesions: An In Situ Study

Numerous studies have been conducted on the effect of various beverages on the mechanical properties of toothcolored materials, however, little is known about the effects of these materials on composites, particularly newer types such as nanocomposites. Objectives: This study aimed to evaluate the surface microhardness of two types of composites, micro-hybrid (point 4) and nanohybrid (premise), after exposure to natural and industrial juices. Methods: In this experimental study, 90 disc-shaped specimens with a thickness of 2 mm and a diameter of 10 mm were taken from two composites, micro-hybrid Point4 (Kerr) and nanohybrid premise (kerr) (two groups of 45). Then, the specimens of each group were divided into 5 subgroups of 9 and were immersed for 7 days for 6 hours in 5 solutions of industrial orange juice, natural orange juice, industrial pomegranate juice, natural pomegranate juice, and distilled water (control group). Surface microhardness of specimens was measured by Vickers device at baseline, one day and one week after immersing. Data was measured by ANOVA, repeated measure test, and independent t-test. A significant level of α was 0.05. Results: The surface microhardness of two types of composites exposed to beverages was reduced significantly. However, no significant difference was found between natural and industrial juices in none of the composites. Conclusions: Natural and industrial juices can affect the surface microhardness of composites, which varies depending on the type of composite and the type of juice and immersion time.

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Effect of Natural and Industrial Juices on Surface Microhardness of Microhybrid and Nanohybrid Composites

Objective: To determine the effect of seven different beverages on tooth enamel Material and Methods: Human teeth samples were immersed in each beverage (Pepsi, Red Bull, Orange juice, Apple juice, Lemon juice, Coffee and Green tea) Specimens were divided into seven groups by beverage type (n = 5 per group) Weight of the enamel was measured before and after immersion in different beverages daily for at periodic intervals of 24hrs, 7 days, 15 days and 30 days The data were recorded after weighing the teeth at each time The beverages were replaced daily Anova and Tukey post hoc test was performed to compare the differences in percent weight loss The significance level was set at 5% Results: There was change in the mean percent weight loss amongst the different beverages with orange juice showing a high reduction in comparison to green tea and coffee The mean weight reduction of orange juice was by 21% followed by Red Bull (13%), Pepsi (11%), Lemon juice (16%), Apple juice (16%), coffee (3%) and green tea (3%) Conclusion: This study shows that different beverages have erosive potential on teeth depending on the duration of the exposure

http://arquivo.revista.uepb.edu.br/index.php/pboci/article/download/3888/pdf

Anas Ghalib Masri

Papers

Effect of Fruit Juices and Other Beverages on Loss of Tooth Structure