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In vitro protection against dental erosion afforded by commercially available, calcium-fortified 100 percent juices.

Authors :
Davis RE
Marshall TA
Qian F
Warren JJ
Wefel JS
Source :
Journal of the American Dental Association (1939) [J Am Dent Assoc] 2007 Dec; Vol. 138 (12), pp. 1593-8; quiz 1615.
Publication Year :
2007

Abstract

Background: Calcium in acidic beverages can decrease a person's risk of experiencing dental erosion. The authors compared the pHs and titratable acidities of commercially available calcium-fortified and unfortified 100 percent juices, and enamel and root surface lesion depths after they were exposed to different juices.<br />Methods: The authors measured the pH and titratable acidity of calcium-fortified and unfortified 100 percent juices. They exposed enamel and root surfaces to different 100 percent juices for 25 hours and measured lesion depths. They used the Spearman rank correlation test and the two-sample t test to identify associations between the juices' properties and lesion depths and to compare lesion depths between fortified and unfortified juices.<br />Results: The authors found that fortifying apple, orange and grapefruit juices with calcium prevented enamel erosion and decreased root surface erosion (P < .01). They also found that fortifying white grape juice with calcium decreased enamel erosion (P < .001) but not root surface erosion. They observed that mean lesion depths were greater in root surfaces than in enamel surfaces after exposure to unfortified orange juice and all fortified juices (P < .001).<br />Conclusions: Calcium concentrations in commercially available, calcium-fortified 100 percent juices are sufficient to decrease and prevent erosion associated with extended exposure to a beverage.<br />Clinical Implications: People at risk of experiencing erosion could decrease their erosion risk by consuming calcium-fortified juices.

Details

Language :
English
ISSN :
0002-8177
Volume :
138
Issue :
12
Database :
MEDLINE
Journal :
Journal of the American Dental Association (1939)
Publication Type :
Academic Journal
Accession number :
18056104
Full Text :
https://doi.org/10.14219/jada.archive.2007.0109