In Vitro Evaluation of the Erosive And Cariogenic Potential of Hard Candies Dissolved In Artificial Saliva
DOI:
https://doi.org/10.21270/archi.v11i5.5669Keywords:
Acidity, Candies, Tooth ErosionAbstract
Introduction: The high intake of sugars, acids and processed cereal grains, caused the rates of dental caries and erosion to increase their numbers. Bullets, due to the time they take to be completely dissolved in the mouth, can influence the appearance of caries. Furthermore, some bullets also have an erosive potential in their formulations. Objective: This article aims to evaluate the erosive and cariogenic action of Halls candies, in strawberry, mint and extra strong flavors in artificial saliva. Methodology: Halls® candies in strawberry, mint and extra strong flavors dissolved in artificial saliva were used. The samples were submitted to pH tests, titratable acidity and determination of reducing sugars. All experiments were performed in triplicate for all analyzed flavors. The results were submitted to analysis of variance (ANOVA) and the Tukey test was used as a post-test. A significance level of 5% (p <0.05) was considered for all analyses. Results: In the pH analysis, extra strong flavor had the highest average, being significantly higher when compared to other flavors. Likewise, the determination of reducing sugars showed that the extra strong flavor has a significantly higher amount of sucrose when compared to strawberry. In the analysis of titratable acidity, the strawberry flavor showed statistically higher means when compared to the mint and extra strong flavor. Conclusion: All analyzed Halls® candies, when diluted in artificial saliva, can present erosive potential and cariogenic action regardless of flavor.
Downloads
References
Costa HJ, Lazarotto M, Rosa R. Mensuração do ph e acidez titulável de bebidas produzidas em santa catarina. Ação Odonto. 2013;1(1):61.
Messias DCF, Serra CM, Turssi CP. Estratégias para prevenção e controle da erosão dental. Rev Gaúch Odontol. 2011; 59(1):7-13.
Farias MMAG, Bernardi M, Silva Neto R, Tames DR, Silveira EG, Bottan ER. Avaliação de propriedades erosivas de bebidas industrializadas acrescidas de soja em sua composição. Pesqui Bras Odontoped Clín Integr. 2009;9(3):277-81.
Feijó IDS, Iwasaki KMK. Cárie e dieta alimentar. UNINGÁ. 2014;19(3):44-50.
França S. Açúcar x cárie e outras doenças: um contexto mais amplo. Rev assoc paul cir dent. 2016;70(1):5-11.
Silva JG, Farias MMAG, Silveira EG, Schmitt BHE, Araújo SM. Mensuração da acidez de bebidas industrializadas não lácteas destinadas ao público infantil. Rev Odontol UNESP. 2012;41(2):76-80.
Bonvini B, Soares AK, Farias MMAG, Araújo SM, Schmitt BHE. Mensuração do potencial erosivo de balas dissolvidas em água e saliva artificial. Rev Odontol UNESP. 2016;45(3):154-8.
Lussi A, Schlueter N, Rakhmatullina E, Ganss C. Dental erosion- an overview with emphasis on chemical and histopathological aspects. Caries Res. 2011;45(Suppl 1):2-12.
Johansson AK, Lingström P, Imfeld T, Birkhed D. Influence of drinking method on tooth-surface pH in relation to dental erosion. Eur J Oral Sci. 2004;112(6):484-89.
Lazzaris M, Farias MMAG, Araújo SM, Schmitt BEH, Silveira EG. Erosive potential of commercially available candies. Pesqui Bras Odontoped Clín Integr. 2015;15(1):7-12.
Lussi A, Carvalho TS. Erosive tooth wear: a multifactorial condition of growing concern and increasing knowledge. Monogr Oral Sci. 2014;25:1-15.
Rita MR, Farias MMAG, Silveira EG. Potencial erosivo de pastilhas e balas duras “zero açúcar” dissolvidas em água e saliva artificial. Rev Odontol Univ Cid São Paulo. 2018; 30(3):246-55.
Magalhães AC, Wiegand A, Rios D, Honório HM, Buzalaf MAR. Insights into preventive measures for dental erosion. J Appl Oral Sci. 2009;17(2):75-86.
Shellis RP, Barbour ME, Jesani A, Lussi A. Effects of buffering properties and undissociated acid concentration on dissolution of dental enamel in relation to pH and acid type. Caries Res. 2013;47(6):601-11.
Farias MMAG, Soares AK, Bonvini B. Potencial erosivo de doces azedos (sour candies) dissolvidos em água e saliva artifical. RFO UPF. 2017;22(2):177-81.
Oliveira CL, Andrade FA, Fernandes Neto JA, Nobre MSC, Oliveira TA, Catão MHCV. Influência das propriedades físico-químicas dos iogurtes no desenvolvimento da erosão dental. Arch Health Invest. 2017;6(5):235-39.
Tahmassebi JF, Duggal MS, Malik-Kotru G, Curzon MEJ. Soft drinks and dental health: A review of the current literature. J Dent. 2006;34(1):2-11.
Kutesa A, Kasangaki A, Nkamba M, Muwazi, Okullo I, Rwenyonyi CM. Prevalence and factors associated with dental caries among children and adults in selected districts in Uganda. Afr Health Sci. 2015;15(4):1302-7.
Sheiham A, James WPT. Diet and dental caries: the pivotal roleof freee sugars reemphaasized. J Dent Res. 2015;94(10):1341-47.