An in vitro assessment of the erosive potential of conventional and white ciders.
The aim of this in vitro study was to investigate the erosive potential of a range of traditional and white ciders using standard laboratory tests. It measured the pH, 'neutralisable acidity' and the amount of surface enamel lost following immersion over a period of 4 hours. The pH was measured with a digital pH meter and the 'neutralisable acidity' was measured as the volume of 0.1 M sodium hydroxide required to increase the pH to neutrality. Surface enamel loss was measured at 1, 2, 3 and 4 hours using profilometry. The pH on opening ranged from 2.96 to 4.04 and the 'neutralisable acidity' ranged from 14.54 to 21.47 mls. The amount of surface enamel lost following four hours immersion ranged from 8.60-23.95 microns, compared to 12.85 microns for an orange juice control. All the ciders tested were acidic and had considerable erosive potential in vitro which was broadly similar to that of orange juice. A wide variation was found between different commercial brands and this information should be useful when counselling patients with tooth surface loss.
Rees
Jeremy S
JS
Division of Restorative Dentistry, University of Bristol Dental School, Lower Maudlin St., Bristol BS1 2LY, UK. j.s.rees@bristol.ac.uk
Griffiths
Joanne
J
D000143:Acids / Q000737:chemistry; D000434:Alcoholic Beverages / Q000009:adverse effects*; D001628:Beverages / Q000009:adverse effects; D002021:Buffers; D032084:Citrus sinensis / Q000009:adverse effects; D003743:Dental Enamel / Q000473:pathology; D005638:Fruit / Q000009:adverse effects; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007101:Immersion; D012972:Sodium Hydroxide / Q000737:chemistry; D013997:Time Factors; D014077:Tooth Erosion / Q000209:etiology* / Q000473:pathology
D000143:Acids; D002021:Buffers; D012972:Sodium Hydroxide