Acidic beverages increase the risk of in vitro tooth erosion
Acidic beverages increase the risk of in vitro tooth erosion
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DOI：
10.1016/j.nutres.2008.03.001
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发表时间：
2008-05-01
影响因子：
4.5
通讯作者：
Warren, John J.
中科院分区：
文献类型：
--
作者：
Ehlen, Leslie A.;Marshall, Teresa A.;Warren, John J.
酸性饮料被认为会增加牙齿腐蚀的可能性。我们报告了美国流行饮料的 pH 值和可滴定酸度（即将溶液达到中性 pH 值所需的碱量）以及接触饮料后牙釉质和牙根表面的病变深度，并描述了 pH 值、可滴定酸度以及牙釉质和牙根侵蚀性病变深度之间的关联。测量 100% 果汁、普通汽水、无糖汽水和运动饮料在打开时的 pH 值以及在打开时和搅拌 60 分钟后的可滴定酸度。将健康恒磨牙和前磨牙的牙釉质和牙根表面暴露于单独的饮料（每种饮料 4 个牙釉质和 4 个牙根表面）25 小时，并测量侵蚀情况。统计分析包括 2 样本 t 检验、事后 Tukey 学生化极差检验的方差分析；和斯皮尔曼等级相关系数。所有饮料都是酸性的；能量饮料的可滴定酸度高于普通汽水和无糖汽水，又高于 100% 果汁和运动饮料 (P
Acidic beverages are thought to increase the potential for dental erosion. We report pH and titratable acidities (ie, quantity of base required to bring a solution to neutral pH) of beverages popular in the United States and lesion depths in enamel and root surfaces after beverage exposure, and we describe associations among pH, titratable acidity, and both enamel and root erosive lesion depths. The pH of 100% juices, regular sodas, diet sodas, and sports drinks upon opening and the titratable acidity both upon opening and after 60 minutes of stirring were measured. Enamel and root surfaces of healthy permanent molars and premolars were exposed to individual beverages (4 enamel and 4 root surfaces per beverage) for 25 hours, and erosion was measured. Statistical analyses included 2-sample t tests, analyses of variance with post hoc Tukey studentized range test; and Spearman rank correlation coefficients. All beverages were acidic; the titratable acidity of energy drinks was greater than that of regular and diet sodas that were greater than that of 100% juices and sports drinks (P