An in vitro assessment of the erosive potential of some designer drinks.
The aim of this study was to establish the amount of surface enamel lost following immersion in a number of designer drinks using surface profilometry. Orange juice was used as a positive control. Twenty four designer drinks were tested and it was found that 18 out of 24 of these drinks produced surface enamel loss that was significantly greater by between two and six times than the orange juice control. It was concluded that many of the commercially available designer drinks had considerable erosive potential.
Rees
J S
JS
Division of Restorative Dentistry, University of Bristol Dental School, Lower Maudlin St., Bristol, BS1 2LY. j.s.rees@bristol.ac.uk
Davis
F J
FJ
D000434:Alcoholic Beverages / Q000009:adverse effects / Q000032:analysis / Q000145:classification; D001628:Beverages / Q000009:adverse effects* / Q000032:analysis / Q000145:classification; D002253:Carbonated Beverages / Q000009:adverse effects / Q000032:analysis / Q000145:classification; D002957:Citrus / Q000009:adverse effects / Q000737:chemistry; D003743:Dental Enamel / Q000648:ultrastructure*; D005638:Fruit / Q000009:adverse effects / Q000737:chemistry; D006801:Humans; D007101:Immersion; D013223:Statistics as Topic; D014077:Tooth Erosion / Q000139:chemically induced* / Q000473:pathology