Comparison of in vitro erosion potentials between beverages available in the United Kingdom and the United States
Identifieur interne : 001E40 ( Main/Merge ); précédent : 001E39; suivant : 001E41Comparison of in vitro erosion potentials between beverages available in the United Kingdom and the United States
Auteurs : Sarah Murrell ; Teresa A. Marshall ; Paula J. Moynihan ; Fang Qian ; James S. WefelSource :
- Journal of dentistry [ 0300-5712 ] ; 2009.
Descripteurs français
- Wicri :
- geographic : États-Unis.
English descriptors
- KwdEn :
- Beverages (adverse effects), Beverages (analysis), Carbonated Beverages (adverse effects), Carbonated Beverages (analysis), Cariostatic Agents (analysis), Citrus sinensis, Dental Enamel (ultrastructure), Fluorides (analysis), Fruit, Great Britain, Humans, Hydrogen-Ion Concentration, Malus, Materials Testing, Physicochemical Processes, Titrimetry, Tooth Demineralization (etiology), Tooth Erosion (etiology), United States.
- MESH :
- chemical , analysis : Cariostatic Agents, Fluorides.
- geographic : Great Britain, United States.
- adverse effects : Beverages, Carbonated Beverages.
- analysis : Beverages, Carbonated Beverages.
- etiology : Tooth Demineralization, Tooth Erosion.
- ultrastructure : Dental Enamel.
- Citrus sinensis, Fruit, Humans, Hydrogen-Ion Concentration, Malus, Materials Testing, Physicochemical Processes, Titrimetry.
Abstract
Our objective was to compare the physiochemical properties and erosion potentials between beverages available in the UK and the US.
The physiochemical properties (pH, titratable acidity and fluoride concentration) and erosion potential on enamel surfaces of beverages available in the UK were compared to similar beverages from the US. Enamel windows were exposed to beverages for 25 hours. Teeth were sectioned through the windows, and lesion depths were defined as the average distance between the original tooth structure and the base of demineralization.
The pH was lower in UK apple juice, orange juice, Diet Pepsi® and Sprite Zero® (p<0.05), and higher in UK orange soda and diet orange soda than in similar US beverages (p<0.05). Titratable acidities were higher in UK apple juice, orange juice, orange soda, diet orange soda and Sprite® (p<0.01), and lower in UK Sunny D® than in the US counterpart (p<0.001). Fluoride concentrations were lower in UK apple juice, orange juice, Coke®, and Diet Coke®, Sprite® and Sprite Zero® (p<0.001), and higher in UK orange soda, diet orange soda, Pepsi® and Diet Pepsi® than in their US counterparts (p<0.001). Lesion depths were higher in UK apple juice, orange juice, Diet Coke®, Sprite® and Sprite Zero® than in their US counterparts (p<0.05). Lesion depths were associated with pH (p=0.010) and country of origin (p=0.002).
Under similar laboratory conditions, the physiochemical properties and erosion potentials on enamel surfaces differed between some, but not all, beverages available in the UK and the US.
Url:
DOI: 10.1016/j.jdent.2009.11.008
PubMed: 19962418
PubMed Central: 2835825
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PMC:2835825Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Comparison of in vitro erosion potentials between beverages available in the United Kingdom and the United States</title><author><name sortKey="Murrell, Sarah" sort="Murrell, Sarah" uniqKey="Murrell S" first="Sarah" last="Murrell">Sarah Murrell</name></author><author><name sortKey="Marshall, Teresa A" sort="Marshall, Teresa A" uniqKey="Marshall T" first="Teresa A." last="Marshall">Teresa A. Marshall</name></author><author><name sortKey="Moynihan, Paula J" sort="Moynihan, Paula J" uniqKey="Moynihan P" first="Paula J." last="Moynihan">Paula J. Moynihan</name></author><author><name sortKey="Qian, Fang" sort="Qian, Fang" uniqKey="Qian F" first="Fang" last="Qian">Fang Qian</name></author><author><name sortKey="Wefel, James S" sort="Wefel, James S" uniqKey="Wefel J" first="James S." last="Wefel">James S. Wefel</name></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">19962418</idno><idno type="pmc">2835825</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2835825</idno><idno type="RBID">PMC:2835825</idno><idno type="doi">10.1016/j.jdent.2009.11.008</idno><date when="2009">2009</date><idno type="wicri:Area/Pmc/Corpus">000A57</idno><idno type="wicri:Area/Pmc/Curation">000A56</idno><idno type="wicri:Area/Pmc/Checkpoint">001022</idno><idno type="wicri:source">PubMed</idno><idno type="wicri:Area/PubMed/Corpus">000861</idno><idno type="wicri:Area/PubMed/Curation">000861</idno><idno type="wicri:Area/PubMed/Checkpoint">000861</idno><idno type="wicri:Area/Ncbi/Merge">000A81</idno><idno type="wicri:Area/Ncbi/Curation">000A81</idno><idno type="wicri:Area/Ncbi/Checkpoint">000A81</idno><idno type="wicri:doubleKey">0300-5712:2009:Murrell S:comparison:of:in</idno><idno type="wicri:Area/Main/Merge">001E40</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Comparison of in vitro erosion potentials between beverages available in the United Kingdom and the United States</title><author><name sortKey="Murrell, Sarah" sort="Murrell, Sarah" uniqKey="Murrell S" first="Sarah" last="Murrell">Sarah Murrell</name></author><author><name sortKey="Marshall, Teresa A" sort="Marshall, Teresa A" uniqKey="Marshall T" first="Teresa A." last="Marshall">Teresa A. Marshall</name></author><author><name sortKey="Moynihan, Paula J" sort="Moynihan, Paula J" uniqKey="Moynihan P" first="Paula J." last="Moynihan">Paula J. Moynihan</name></author><author><name sortKey="Qian, Fang" sort="Qian, Fang" uniqKey="Qian F" first="Fang" last="Qian">Fang Qian</name></author><author><name sortKey="Wefel, James S" sort="Wefel, James S" uniqKey="Wefel J" first="James S." last="Wefel">James S. Wefel</name></author></analytic><series><title level="j">Journal of dentistry</title><idno type="ISSN">0300-5712</idno><idno type="eISSN">1879-176X</idno><imprint><date when="2009">2009</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (adverse effects)</term><term>Beverages (analysis)</term><term>Carbonated Beverages (adverse effects)</term><term>Carbonated Beverages (analysis)</term><term>Cariostatic Agents (analysis)</term><term>Citrus sinensis</term><term>Dental Enamel (ultrastructure)</term><term>Fluorides (analysis)</term><term>Fruit</term><term>Great Britain</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Malus</term><term>Materials Testing</term><term>Physicochemical Processes</term><term>Titrimetry</term><term>Tooth Demineralization (etiology)</term><term>Tooth Erosion (etiology)</term><term>United States</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Cariostatic Agents</term><term>Fluorides</term></keywords><keywords scheme="MESH" type="geographic" xml:lang="en"><term>Great Britain</term><term>United States</term></keywords><keywords scheme="MESH" qualifier="adverse effects" xml:lang="en"><term>Beverages</term><term>Carbonated Beverages</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term><term>Carbonated Beverages</term></keywords><keywords scheme="MESH" qualifier="etiology" xml:lang="en"><term>Tooth Demineralization</term><term>Tooth Erosion</term></keywords><keywords scheme="MESH" qualifier="ultrastructure" xml:lang="en"><term>Dental Enamel</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term><term>Humans</term><term>Hydrogen-Ion Concentration</term><term>Malus</term><term>Materials Testing</term><term>Physicochemical Processes</term><term>Titrimetry</term></keywords><keywords scheme="Wicri" type="geographic" xml:lang="fr"><term>États-Unis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><title>Summary</title><sec id="S1"><title>Objective</title><p id="P1">Our objective was to compare the physiochemical properties and erosion potentials between beverages available in the UK and the US.</p></sec><sec sec-type="methods" id="S2"><title>Methods</title><p id="P2">The physiochemical properties (pH, titratable acidity and fluoride concentration) and erosion potential on enamel surfaces of beverages available in the UK were compared to similar beverages from the US. Enamel windows were exposed to beverages for 25 hours. Teeth were sectioned through the windows, and lesion depths were defined as the average distance between the original tooth structure and the base of demineralization.</p></sec><sec id="S3"><title>Results</title><p id="P3">The pH was lower in UK apple juice, orange juice, Diet Pepsi® and Sprite Zero® (p<0.05), and higher in UK orange soda and diet orange soda than in similar US beverages (p<0.05). Titratable acidities were higher in UK apple juice, orange juice, orange soda, diet orange soda and Sprite® (p<0.01), and lower in UK Sunny D® than in the US counterpart (p<0.001). Fluoride concentrations were lower in UK apple juice, orange juice, Coke®, and Diet Coke®, Sprite® and Sprite Zero® (p<0.001), and higher in UK orange soda, diet orange soda, Pepsi® and Diet Pepsi® than in their US counterparts (p<0.001). Lesion depths were higher in UK apple juice, orange juice, Diet Coke®, Sprite® and Sprite Zero® than in their US counterparts (p<0.05). Lesion depths were associated with pH (p=0.010) and country of origin (p=0.002).</p></sec><sec id="S4"><title>Conclusions</title><p id="P4">Under similar laboratory conditions, the physiochemical properties and erosion potentials on enamel surfaces differed between some, but not all, beverages available in the UK and the US.</p></sec></div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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