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Sour sweets: A new type of erosive challenge?

Davies, R., Hunter, Margaret L., Loyn, T. and Rees, Jeremy Simon 2008. Sour sweets: A new type of erosive challenge? British Dental Journal 204 (2) 10.1038/bdj.2007.1203

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Abstract

Objective To assess the erosive potential of a number of commercially available sour sweets in the laboratory. Methods The erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode permanent and deciduous enamel. These parameters were compared to those of an orange juice positive control. Results The pH of the sour sweets ranged from 2.30-3.14 with their neutralisable acidity ranging from 9.78-66.9 ml of 0.1M NaOH. The amount of permanent enamel removed following one hour immersion in the drinks ranged from 2.16-10.88 mum and from 1.02-18.34 mum for deciduous enamel. In comparison, the orange juice (Tropicana™ smooth) control had a pH of 3.86, a neutralisable acidity of 37.1 ml of 0.1M NaOH and removed 5.23 mum of permanent enamel and 6.27 mum of deciduous enamel. Conclusion All the sour sweets tested were found to be erosive, some more so than orange juice. This information will be of use to clinicians when counseling younger patients with tooth surface loss.

Item Type: Article
Date Type: Publication
Status: Published
Schools: Dentistry
Publisher: Nature Publishing Group
ISSN: 0007-0610
Last Modified: 04 Jun 2017 03:02
URI: http://orca.cf.ac.uk/id/eprint/15823

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