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Dental Erosion (dental + erosion)

Distribution by Scientific Domains

Medical Sciences	95%

Distribution within Medical Sciences

Oral Sciences & Technology	31%
Nutrition	13%

Selected Abstracts

Dental Erosion: In Vitro Model of Wine Assessor's Erosion

AUSTRALIAN DENTAL JOURNAL, Issue 4 2001
Tong Bee Mok
Background: Wine makers and assessors frequently experience severe dental erosion. The objectives of this study were to develop an in vitro model of dental erosion caused by frequent wine contact with teeth, and to use this model to assess the effectiveness of a variety of methods which might protect against this form of erosion. Methods: An initial pilot study found that riesling style wine was more erosive than champagne style, and both more than claret. Wine tasting was simulated by subjecting exposed windows of enamel and root surfaces on 50 intact, extracted human teeth to 1400 one minute exposures to white wine (pH 3.2). A variety of dental materials were applied to the exposed windows on groups of teeth prior to erosive challenge, to assess their protective ability. Results: Protective resin coatings and fluoride varnishes protected both enamel and roots against wine induced erosion. A high degree of protection was provided by APF gel, with less by NaF gel. Conclusions: It was concluded that dentists may be able to help minimise erosion resulting from frequent wine-tasting in their patients by the clinical application of one or a combination of these agents at times prior to prolonged assessment periods. [source]

An investigation of some food-approved polymers as agents to inhibit hydroxyapatite dissolution

EUROPEAN JOURNAL OF ORAL SCIENCES, Issue 6 2005
Michele E. Barbour
Dental erosion involves dissolution of the hydroxyapatite fraction of enamel and dentine, so agents that reduce the dissolution rate of hydroxyapatite could find application in food products aimed at reducing erosion. This study was performed to test some common food ingredients and additives for their effect on the dissolution rate of hydroxyapatite in a citric acid solution representative of soft drinks. Pyrophosphate, tripolyphosphate and a linear chain polyphosphate (average 25 phosphate units) significantly reduced the hydroxyapatite dissolution rate by 35, 46 and 64%, respectively. Xanthan gum and carboxymethylcellulose significantly reduced the hydroxyapatite dissolution rate by 29 and 16%, respectively. The protective effect may be ascribed to the binding of condensed phosphate or to the formation of an adsorbed layer of gum at the hydroxyapatite surface. Several other common food additives had no statistically significant effect on the hydroxyapatite dissolution rate. Polyphosphate exhibited a considerable persistence of action, causing a reduction in the dissolution rate for 3 h after treatment. Tripolyphosphate was slightly persistent, and pyrophosphate and xanthan gum did not exhibit a substantial persistence of action. A solution containing polyphosphate and xanthan gum reduced the hydroxyapatite dissolution rate by 70% and exhibited a similar persistence of action to the solution containing only polyphosphate. These compounds are suggested to have potential as erosion-reducing agents in soft drinks. [source]

Dental erosion in Cuban children associated with excessive consumption of oranges

EUROPEAN JOURNAL OF ORAL SCIENCES, Issue 2 2000
Walter Künzel
Marked erosion at the mesial edges of upper front teeth was observed during an examination of Cuban children. The preferential erosion of mesial edges produced characteristic V-shaped defects on upper central incisors, and the aim of the present study, carried out on 12-yr-old children (N=1010) in 10 communities in the Province of Havana was to establish the frequency of dental erosion and explain its occurrence. The symmetrical erosion of teeth 11 and 21 (excluding crown injuries and attrition) were clinically classified into four grades: 0.5=objectionable; 1=abnormal mesial shortening of incisal edges; 2=V-shaped defect of cutting edges; 3=exposure of dentine and extension of the erosive defect to the lateral incisors. In four of the communities, children did not show or rarely showed incisal erosion. In the other six communities, the frequency was surprisingly high (16.6,40.9%). Overall, 17.4% of children exhibited erosion, and the occurrence was significantly higher in girls (20.7%) than in boys (15.0%). The typical V-shaped pattern of erosion seems to be a consequence of the manner in which citrus fruits are eaten. There was also a positive correlation between the frequency of dental erosion and the proximity of citrus plantations, which presumably related to the extent of (daily) orange consumption. [source]

Hydration and health: a review

NUTRITION BULLETIN, Issue 1 2010
B. Benelam
Summary Water is essential for life and maintaining optimal levels of hydration is important for humans to function well. Water makes up a large proportion of our body weight (60% on average), distributed between the intracellular (inside cells) and extracellular (water in the blood and in between cells) compartments. Water is the major component of body fluids, such as blood, synovial fluid (fluid in the joints), saliva and urine, which perform vital functions in the body. The concentration of solutes (osmolality) in body fluids is closely controlled, and even very small changes in osmolality trigger a physiological response; either to increase body water by reducing urinary output and stimulating thirst; or to excrete excess water as urine. Generally, body water is maintained within narrow limits. However, if water losses are not sufficiently replaced, dehydration occurs. Extreme dehydration is very serious and can be fatal. More mild dehydration (about 2% loss of body weight) can result in headaches, fatigue and reduced physical and mental performance. It is also possible to consume too much water and in rare cases this can result in hyponatraemia (low levels of sodium in the blood). We can get water from almost all drinks and from some foods in the diet. Food provides about 20% on average and this could vary widely depending on the types of food chosen. We also get water from all the drinks we consume, with the exception of stronger alcoholic drinks like wines and spirits. All these can contribute to dietary water, but also have other effects on health both positive and negative. The major concerns with regards to beverages are their energy content and their effect on dental health. With obesity levels continuing to increase it is important for many in the population to control their energy intake, and drinks as well as foods must be considered for their energy content. With regards to dental health, there are two concerns; dental caries and dental erosion. Dental caries are caused by a reduction in pH due to bacterial fermentation of carbohydrates, and so the frequency of consumption of drinks containing sugars is a concern for risk of caries. Dental erosion occurs at a lower pH and is caused by the consumption of acidic foods and drinks, in particular, citrus juices and soft drinks containing acids. Individual water needs vary widely depending on many factors including body size and composition, the environment and levels of physical activity. Thus it is very difficult to make generic recommendations about the amount of water to consume. The FSA currently recommends drinking about 1.2 litres per day (about 6,8 glasses). [source]

Erosive potential of beverages sold in Australian schools

AUSTRALIAN DENTAL JOURNAL, Issue 3 2009
NJ Cochrane
Abstract Background:, Dental erosion is an increasingly prevalent problem in Australia. The aim of this study was to analyse the composition and erosive potential of beverages sold for consumption in Victorian schools. Methods:, Fifteen drinks were selected and analysed to determine their pH, titratable acidity and ionic composition (calcium, fluoride and inorganic phosphate). The erosive potential of the beverages was measured by analysing weight loss, surface loss and the release of calcium ions from human enamel following a 30-minute or 24-hour exposure. The association of the chemical parameters with the measures of erosion was determined using Spearman's rank correlation. Results:, All beverages tested except the milks and the bottled water produced significant dental erosion in vitro. The only chemical parameter that correlated significantly with all measures of erosion was the initial pH of the beverage (p < 0.01). Levels of fluoride similar to those of Australian reticulated water were found in the carbonated beverages. Conclusions:, The majority of the tested beverages sold from school canteens exhibited erosive potential. [source]

Inhibition of hydroxyapatite dissolution by whole casein: the effects of pH, protein concentration, calcium, and ionic strength

EUROPEAN JOURNAL OF ORAL SCIENCES, Issue 5 2008
Michele E. Barbour
Formulating drinks with reduced erosive potential is one approach for reducing dental erosion. In this study, whole casein was added to citric acid solutions representative of soft drinks, and the hydroxyapatite dissolution rate was assessed. Adding 0.02% (w/v) casein to acid solutions significantly reduced the hydroxyapatite dissolution rate by 51 ± 4% at pH values of 2.80, 3.00, 3.20, 3.40, and 3.60, although the baseline dissolution rates of course varied as a function of pH. The protein concentration [0.002, 0.02, and 0.2% (w/v) casein] had no significant effect on dissolution inhibition. Adding both casein and calcium to citric acid resulted in a further reduction in the dissolution rate at low and intermediate calcium concentrations (5 and 10 mM) but not at higher calcium concentrations (20 and 50 mM). Ionic strength had no significant impact on the efficacy of casein. Casein also significantly reduced the hydroxyapatite dissolution rate when the hydroxyapatite was coated with a salivary pellicle. The reduction in dissolution rate is ascribed to firmly adsorbed casein on the hydroxyapatite surface, which stabilizes the crystal surface and inhibits ion detachment. [source]

Influence of drinking method on tooth-surface pH in relation to dental erosion

EUROPEAN JOURNAL OF ORAL SCIENCES, Issue 6 2004
Ann-Katrin Johansson
The aim of this investigation was to study the intraoral pH response on tooth surfaces in relation to dental erosion during and after drinking a sugar-free cola-type soft drink. Six different methods of drinking were tested in a randomized order: holding; short-sipping; long-sipping; gulping; nipping; and sucking. Two methods of pH measurement were used in two series of individuals. In the first series, pH was measured by using the microtouch method in 12 healthy adults at three dental erosion-prone sites: 11 palatally; 11 buccally; and at the mesiobuccal cusp tip of 16. In the second series, pH was measured by using the telemetric method in 6 healthy individuals, producing continuous recordings of pH by means of a glass electrode in a specified approximal area. The two series showed similar results, although the telemetric method generally recorded larger pH falls. Holding the drink in the mouth before swallowing led to the most pronounced pH drop, followed by the long-sipping method. Gulping resulted in only a small decrease of pH. No differences among the three intraoral sites were found when analyzed by using the microtouch method. The conclusion from this study is that the drinking method strongly affects tooth-surface pH and thereby the risk for dental erosion. It therefore seems appropriate to include advice on the method of drinking in dietary counseling related to dental erosion. [source]

Dental erosion in Cuban children associated with excessive consumption of oranges

Periapical lesions and dental wear in the early Maori

INTERNATIONAL JOURNAL OF OSTEOARCHAEOLOGY, Issue 4 2001
J.A. Kieser
Abstract Dental wear and intrabony lesions were evaluated in a sample of 225 skulls (136 male) of pre-contact New Zealand Maoris. The degree and direction of surface wear was scored according to the method of Molnar (Molnar 1971. Human tooth wear, tooth function and cultural variability. American Journal of Physical Anthropology34: 175,190) and revealed severe surface loss in both males and females with horizontal wear being the dominant pattern (62.4% male, 57.5% female). The width of coronal tissue above the pulp chamber, as well as the maximum depth and width of periapical lesions, was measured from both standard radiographs and digital images. The high prevalence of periapical pathology in the Maori underlined the extreme nature of dental wear in these people. It is postulated that this degree of tooth loss may be attributable to a change in diet from large birds to marine-dependence, the introduction of the kumara to New Zealand, dental erosion and finally, to the excessive masticatory forces exerted by a robust facial complex on normally sized teeth. Fenestrated lesions were highly prevalent (83% of skulls) and were centered mostly on the maxilla, with an even distribution among tooth classes. The finding of periapical lesions in teeth with minimal observable wear was attributed to traumatic occlusion. Copyright © 2001 John Wiley & Sons, Ltd. [source]

The erosive potential of flavoured sparkling water drinks

INTERNATIONAL JOURNAL OF PAEDIATRIC DENTISTRY, Issue 2 2007
CATRIONA J. BROWN
Objective., The potential role of acidic drinks in the aetiology of dental erosion is well recognized. Whilst the wide-scale consumption of bottled waters is unlikely to contribute significantly to erosion, the role of flavoured sparkling water drinks is unclear. The aim of this study was to determine the pH, titratable acidity and in vitro erosive potential of a selection of these drinks drawn from the UK market to identify what dietary advice would be appropriate in relation to their consumption. Methods., pH was measured using a pH electrode and titratable acidity recorded by titration with 0.1- m NaOH. Erosive potential was assessed using an in vitro dissolution assay with hydroxyapatite powder and electron microscopic examination of surface enamel of extracted human teeth, following exposure to the flavoured sparkling waters for 30 min. Results., All of the flavoured waters tested showed appreciable titratable acidity (0.344,0.663 mmol) and low pH (2.74,3.34). In the hydroxyapatite dissolution assay, all of the waters demonstrated erosive potential (89,143%) similar to or greater than that of pure orange juice, an established erosive drink. Exposure of the extracted teeth to the flavoured waters resulted in surface changes consistent with erosive dissolution. Conclusions., Flavoured sparkling waters should be considered as potentially erosive, and preventive advice on their consumption should recognize them as potentially acidic drinks rather than water with flavouring. [source]

R1 Effect of brushing on dental erosion

INTERNATIONAL JOURNAL OF PAEDIATRIC DENTISTRY, Issue 2006
A. Z. ABDULLAH
Objectives:, To compare the effect of brushing versus dipping using three different concentrations of fluoridated toothpastes on enamel erosion in vitro using surface profilometry. Methods:, In a randomised, blinded experiment six groups of seven enamel slabs each were cut and mounted into resin blocks, ground and checked for surface flatness using a scanning profilometer (Scantron Proscan 2000). Each slabs' surface was covered with nail varnish except for a small window (1 x 2 mm). Each group was immersed under static conditions for 2 minutes, five times daily in fresh 200 ml aliquots of citric acid 0.3% (pH = 3.6). In addition, three groups were immersed in three different fluoridated toothpastes (0 ppm F, 1100 ppm F, or 1450 ppm F) twice daily morning and evening for 2 minutes each time. The other three groups were brushed using the same toothpastes twice daily for 2 minutes each time. The total cycling period lasted 16 days during which the slabs were incubated overnight and between erosive challenges in artificial saliva at 37oC. A 60-minute gap was left between daytime immersions. Before and after dipping in the erosive solutions the slabs were rinsed with de-ionised water. After the cycling period, the slabs were analysed with the scanning profilometer to measure the amount of surface loss at day 4, 8, 12, and 16. Results:, Surface loss ± SD of enamel at day 16 caused by citric acid combined with dipping using non-fluoridated toothpaste was 61.19 ± 8.50 ,m, 1100 ppm F was 43.44 ± 10.94 ,m or 1450 ppm F was 34.98 ± 4.29 ,m. Surface Loss ± SD of enamel at day 16 caused by citric acid combined with brushing using 0 ppm F, 1100 ppm F, or 1450 ppm F toothpastes was 75.62 ±10.64, 63.51 ± 5.27 and 48.94 ± 13.67 ,m, respectively. Conclusion:, Enamel erosion was increased significantly (CI 95%) using brushing with toothpastes compared to dipping. In addition, enamel erosion showed a dose-response to fluoridated toothpastes. Acknowledgment:, This project was supported by GlaxoSmithKline. [source]

A15. Public attitudes towards the healthiness of fruit juices

JOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2000
K. I. France
Background Fruit juice is a major part of children's diets and accounts for a large proportion of their fruit and vegetable servings. People may confuse fruit juice with fruit drinks. This can cause problems as people could possibly substituting a portion of fruit for a drink, which contains little or no fruit. Studies have shown that excessive consumption of fruit juice can lead to health problems in children, including short stature, obesity, nonorganic failure to thrive and carbohydrate malabsorption. An increase in dental erosion has also been noted which appears to correlate with an increase in fruit juice and carbonated beverage consumption. Aims The aim of this study was to find out what the general public's attitudes are towards the healthiness of fruit juice. Methods A mini focus group and a questionnaire were the methods used for data collection. The subjects were parents of children aged 12 or under in a local primary school. Results Overall, the study group had a poor knowledge of the difference between fruit juice and drinks, and knowledge of sugar content was poor. The group had a good knowledge of fruit content. Fruit juice was regarded as being a health drink. They were unsure if excessive consumption could damage children's health or not. Their main concern was regarding their children's teeth. The factor identified as being most influential when choosing a drink was flavour, followed closely by healthiness. Nutritional knowledge was generally poor. The average daily intake of juice was 650 mL (22.8 floz), considerably more than the value recommended by several experts. Conclusion There is a need for nutritional education regarding the consumption of fruit juice. The public should be made more aware of the potential problems associated with excessive fruit juice consumption without discouraging fruit juice intake altogether, as it is an important source of fruit in the diets of young children. [source]

Systematic review: the extra-oesophageal symptoms of gastro-oesophageal reflux disease in children

ALIMENTARY PHARMACOLOGY & THERAPEUTICS, Issue 3 2009
V. TOLIA
Summary Background, Extra-oesophageal symptoms are thought to be common, atypical symptoms of gastro-oesophageal reflux disease (GERD) in children. Aim, To investigate the prevalence of GERD in children with extra-oesophageal symptoms or of extra-oesophageal symptoms in children with GERD, and the effect of GERD therapies on extra-oesophageal symptoms. Methods, A systematic review of articles in PubMed and EMBASE. Results, We identified 18 relevant articles. The pooled weighted average prevalence of GERD in asthmatic children was 23%, compared with 4% in healthy controls from the same five studies. The majority of studies evaluating the relationship between apparent life-threatening event (ALTE) and GERD did not suggest a causal relationship. Seven studies reported that respiratory symptoms, sinusitis and dental erosion were significantly more prevalent in children with GERD than in controls. Data from pharmacotherapeutic trials were inconclusive and provided no support for a causal relationship between GERD and extra-oesophageal symptoms. Conclusions, Possible associations exist between GERD and asthma, pneumonia, bronchiectasis, ALTE, laryngotracheitis, sinusitis and dental erosion, but causality or temporal association were not established. Moreover, the paucity of studies, small sample sizes and varying disease definitions did not allow firm conclusions to be drawn. Most trials of GERD therapies showed no improvement in extra-oesophageal symptoms in children. [source]

Hydration and health: a review

Impact of modified acidic soft drinks on enamel erosion

ORAL DISEASES, Issue 1 2005
T Attin
Objective:, To evaluate the enamel erosive potential of modified acidic soft drinks under controlled conditions in an artificial mouth. Materials and methods:, From each of 144 bovine incisors one enamel sample was prepared. Labial surfaces of the samples were ground flat, polished and covered with adhesive tape, leaving an exposed area. The samples were distributed among four (A,D) groups for treatment with A: Coca-Cola, B: Sprite; C: Sprite light, D: orange juice. Either 1.0 mmol l,1 calcium (Ca) or a combination (comb.) of 0.5 mmol l,1 calcium plus 0.5 mmol l,1 phosphate plus 0.031 mmol l,1 fluoride was added to the beverages. Samples of each group were subdivided into three subgroups (-original; -Ca and -comb.) for treatment with original and modified drinks. De- and remineralization cycles were based on a standard protocol described earlier. Surface loss of the specimens was determined using profilometry after test procedure. Results:, In all subgroups, loss of enamel was observed. The enamel loss recorded for the samples rinsed with original Sprite and original orange juice was significantly higher compared with all other solutions (P = 0.001). Lowest enamel loss was recorded for the original Coca-Cola group (P = 0.001). With the exception of Coca-Cola, demineralization with the modified beverages led to significantly lower losses compared with the respective original solutions. Conclusion:, Modification of the test soft drinks with low concentrations of calcium or a combination of calcium, phosphate and fluoride may exert a significant protective potential with respect to dental erosion. [source]

Asthma and oral health: a review

AUSTRALIAN DENTAL JOURNAL, Issue 2 2010
MS Thomas
Abstract Asthma is a chronic inflammatory condition that causes the airways to constrict and produce excess mucus, making breathing difficult. It is characterized by the obstruction of airflow which is variable over a short period of time. This condition is reversible, either spontaneously or can be controlled with the help of drugs. Asthma medication comprises bronchodilators, corticosteroids and anticholinergic drugs. Most of these drugs are inhaled using various forms of inhalers or nebulizers. The effect of these drugs on oral health is the subject of debate among dental practitioners. Patients taking asthma medication may be at risk of dental caries, dental erosion, periodontal diseases and oral candidiasis. Hence, patients with bronchial asthma on medication should receive special prophylactic attention. This article reviews the correlation between asthma and oral health, and suggests various measures to counter possible oral health problems related to asthma. [source]

The effects of saliva on the erosive potential of three different wines

AUSTRALIAN DENTAL JOURNAL, Issue 3 2009
HS Brand
Abstract Background:, The erosive potential of wine on teeth may be modified by the buffering capacity of saliva. This potential effect was studied for three different wines in vitro and in vivo. Methods:, The buffering capacity was studied in vitro by stepwise addition of small volumes of a dry white wine, a medium sweet white wine and a red wine to collected stimulated saliva. In vivo, this was studied by six volunteers vigorously rinsing 5 mL of each wine in their mouth for 15 to 45 seconds. Changes in salivary flow rate and pH were measured during a period of 10 minutes after rinsing with 5 mL wine. Results:, pH values < 5.5 were observed in vitro after addition of 0.2 mL dry white wine and medium sweet wine and after 0.3 mL red wine to 1 mL saliva. During rinsing with all wines, the intra-oral pH decreased to below 4 within 15 seconds and remained below this value for at least 45 seconds. After expectoration, the salivary pH remained significantly low for two to six minutes, despite a doubling of the flow rate observed during the first two minutes. Conclusions:, Vigorously rinsing wine induced a decrease in intra-oral pH of significant degree and duration, which increases the risk of developing dental erosion. [source]

Erosive potential of beverages sold in Australian schools

Endodontic sequelae of dental erosion

AUSTRALIAN DENTAL JOURNAL, Issue 2 2003
K. Sivasithamparam
Abstract Background: The incidence of pulp involvement in patients with excessive wear has not been extensively documented. Methods: Clinical records of 448 patients with excessive tooth wear were reviewed and 52 cases (11.6 per cent) with near or frank pulp exposures or root canal treatments were found and their numbers and sites were tabulated. Light microscopy of study models was used to determine aetiology at each site of exposure as attrition, erosion or abrasion, scanning electron microscopy (SEM) was performed on some individual teeth. Results: Forty sites of near exposure and 57 sites of frank exposures or root canal treatments were found, some cases had both types of exposure. The commonest sites exposed by erosion were the palatal surfaces of maxillary, and the incisal surfaces of mandibular anterior teeth. Posterior teeth were not commonly affected. Toothbrush abrasion had exacerbated some lesions as shown by SEM. Conclusions: Endodontic sequelae were found in 11 per cent of tooth wear patients as late stages of dental erosion. Near and frank exposures of the pulp thus constitute a small but significant, problem for the Australian dental profession's concern in the management of the tooth wear cases. [source]