일부 시판 제로슈거 탄산음료의 치아 부식도 평가
Evaluation of Tooth Erosion of a Commercial Zero-Sugar Carbonated Beverages
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Objective: This study aimed to compare the risk of tooth erosion between commercially available zero-sugar carbonated beverages containing synthetic sweeteners and conventional carbonated beverages. Methods: The groups were (1) distilled water, (2) cider, and (3) zerosugar cider. The pH and titratable acidity of the beverages were measured, and the bovine tooth specimens were immersed in each experimental solution for 48 h. The degree of erosion was confirmed using a quantitative light-induced fluorescence digital. Results: Zero-sugar and regular carbonated beverages had a similar acidic pH and low titratable acidity. After immersion in carbonated beverages for 48 h, the fluorescence loss (ΔF) of enamel was -6.69±1.04 and -6.40±1.30 for regular and zero-sugar carbonated beverages, respectively, indicating erosion, with no significant difference between both groups (p>0.05). Conclusions: Zero-sugar carbonated beverages have similar potential for tooth erosion as regular carbonated beverages.
Abstract
Objective: This study aimed to compare the risk of tooth erosion between commercially available zero-sugar carbonated beverages containing synthetic sweeteners and conventional carbonated beverages. Methods: The groups were (1) distilled water, (2) cider, and (3) zerosugar cider. The pH and titratable acidity of the beverages were measured, and the bovine tooth specimens were immersed in each experimental solution for 48 h. The degree of erosion was confirmed using a quantitative light-induced fluorescence digital. Results: Zero-sugar and regular carbonated beverages had a similar acidic pH and low titratable acidity. After immersion in carbonated beverages for 48 h, the fluorescence loss (ΔF) of enamel was -6.69±1.04 and -6.40±1.30 for regular and zero-sugar carbonated beverages, respectively, indicating erosion, with no significant difference between both groups (p>0.05). Conclusions: Zero-sugar carbonated beverages have similar potential for tooth erosion as regular carbonated beverages.
참고문헌 (18)
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