IADR Abstract Archives
Pilot Study of Dental Erosive Potential Related to Non-Nutritive Sweeteners (Aspartame, Acesulfame-K, Sucralose), and Steviol Glycosides in Carbonated Soft Drinks: A Laboratory Investigation
Objectives: The aim of this pilot investigation was to assess the potential of dental erosion related to sucrose and high-fructose corn syrup (HFCS) in Classic CokeTM, non-nutritive sweeteners (Aspartame, Acesulfame-K, Sucralose) in Light CokeTM and Steviol Glycosides in Stevia CokeTM on 20 extracted healthy premolar tooth.
Methods: This was an in-vitro study on 20 extracted non-carious healthy premolar tooth. Specimens were randomly assigned into four groups: Group I: CokeTM (pH 2.12), Group II: Light CokeTM (pH 2.17), Group III: Stevia CokeTM (pH 2.02) and Group IV: Milli-Q water (pH 6.99). Group II and III act as experimental group whereas group 1 and IV act as positive and negative control group respectively: (n = 5 per group). Each specimen was weighed at pre- and post-immersion (after 3 days) in 100 ml of selected drinks (daily changed) on constant stirring (70 rpm) to measure the dental mass loss which reflect as the extent of dental erosion level. One-Way ANOVA statistical analysis was run with p<0.05 was considered as significance.
Results: Based on One-Way ANOVA test, there was a significance difference (p<0.001) on dental mass loss on all types of CokeTM drinks tested. Classic CokeTM showed the highest dental erosion (43.560mg ± 6.9) followed by Light CokeTM (27.74mg ± 3.8) and Stevia CokeTM (25.08mg ± 6.1). Negative control showed an improvement with regards to dental mass loss.
Conclusions: This pilot study suggested that all tested carbonated soft drinks causes various level of dental erosion. Types of sugar content in the carbonated soft drinks might play a key role in developing different dental erosion potential regardless of the pH drinks value. Dental mass loss can be proposed as a predictor for dental erosive potential. Further analysis needs to be conducted to support this statement.
Methods: This was an in-vitro study on 20 extracted non-carious healthy premolar tooth. Specimens were randomly assigned into four groups: Group I: CokeTM (pH 2.12), Group II: Light CokeTM (pH 2.17), Group III: Stevia CokeTM (pH 2.02) and Group IV: Milli-Q water (pH 6.99). Group II and III act as experimental group whereas group 1 and IV act as positive and negative control group respectively: (n = 5 per group). Each specimen was weighed at pre- and post-immersion (after 3 days) in 100 ml of selected drinks (daily changed) on constant stirring (70 rpm) to measure the dental mass loss which reflect as the extent of dental erosion level. One-Way ANOVA statistical analysis was run with p<0.05 was considered as significance.
Results: Based on One-Way ANOVA test, there was a significance difference (p<0.001) on dental mass loss on all types of CokeTM drinks tested. Classic CokeTM showed the highest dental erosion (43.560mg ± 6.9) followed by Light CokeTM (27.74mg ± 3.8) and Stevia CokeTM (25.08mg ± 6.1). Negative control showed an improvement with regards to dental mass loss.
Conclusions: This pilot study suggested that all tested carbonated soft drinks causes various level of dental erosion. Types of sugar content in the carbonated soft drinks might play a key role in developing different dental erosion potential regardless of the pH drinks value. Dental mass loss can be proposed as a predictor for dental erosive potential. Further analysis needs to be conducted to support this statement.