Food Acid Content and Erosive Potential of Sugar-free Confections
Objective: Dental erosion is an increasingly prevalent problem with the frequent consumption of acidic foods and beverages as a risk factor. The aim of this study was to measure the food acid content and the erosion potential of a variety of sugar-free confections.
Method: Thirty-two confections were selected and a water extract analysed to determine pH, titratable acidity, chemical composition and apparent degree of saturation with respect to apatite. The erosive potential on human tooth enamel was also determined using an in vitro assay.
Result: Many sugar-free confections were found to contain high concentrations of food acids and produced solutions that were highly undersaturated with respect to hydroxyapatite and produced erosion of human tooth enamel in vitro. Confections with fruit flavours were significantly more acidic and contained more citrate (calcium chelator) than non-fruit flavours.
Conclusion: Many sugar-free confections even some with “tooth friendly” certification contain high contents of citric acid and may have erosive potential.
Division: Australian/New Zealand Division Meeting
Meeting:2014 Australian/New Zealand Division Meeting (Brisbane, Australia) Location: Brisbane, Australia
Year: 2014 Final Presentation ID: Abstract Category|Abstract Category(s):Scientific Groups
Authors
Shen, Peiyan
( University of Melbourne, Parkville, VIC, , Australia
)
Cochrane, Nathan
( University of Melbourne, Parkville, VIC, , Australia
)
Walker, Glenn
( University of Melbourne, Parkville, VIC, , Australia
)
Cross, Keith
( University of Melbourne, Parkville, VIC, , Australia
)
Yuan, Yi
( University of Melbourne, Parkville, VIC, , Australia
)
Reynolds, Coralie
( University of Melbourne, Parkville, VIC, , Australia
)
Zhu, Ying
( University of Melbourne, Parkville, VIC, , Australia
)
Stacey, Marg
( University of Melbourne, Parkville, VIC, , Australia
)
Reynolds, Eric Charles
( University of Melbourne, Parkville, VIC, N/A, Australia
)