Abstract
Objective: To estimate the erosive potential of fruit juices consumed by a group of Brazilian children.Methods: The study was carried out in two phases: Different fruit types were selected based on a dietary questionnaire applied to a random group of 40 patients’ mothers attending public pediatric services; the thirteen most cited fruits (acerola, orange, passion fruit, mango, cashew apple, grape, guava, soursop, pineapple, apple, lemon, tangerine and papaya) were purchased at local markets of João Pessoa, Northeast region of Brazil. The concentrated juices were prepared using a processor. The material was centrifuged for pH and fluoride measurements (in duplicate) using a pH electrode and an ion sensitive electrode, respectively. Comparisons of mean±SD were done by ANOVA and Schefé test.Results: Acerola was the most cited fruit (n=24). The pH of the fruit juices varied from 2.21 (lemon) up to 5.52 (papaya) (p<0.01). Only papaya juice showed pH above 5.5. Fluoride concentrations varied from 0.04 (mango) up to 0.42 mg/L (lemon) (p>0.01).Conclusions: The fluoride concentration was low for all fruits juices evaluated. Except for papaya, the majority of the concentrated fruits juices presented critical pH values indicating some erosive potential.
Highlights
Fruit juice helps children to fulfill the recommendation to eat more fruits and vegetables and its consumption accounts for 50% of all fruit servings consumed by children [1]
Métodos: O estudo foi conduzido em duas fases: diferentes tipos de frutas foram selecionados baseados em questionário de dieta aplicado em grupo randomizado de 40 mães de pacientes atendidos no serviço público de Pediatria; as 13 frutas mais citadas foram adquiridas em supermercados de João Pessoa, Brasil
Fruit juice consumption by preschoolers has increased in many countries including Brazil [1,2,3]
Summary
Fruit juice helps children to fulfill the recommendation to eat more fruits and vegetables and its consumption accounts for 50% of all fruit servings consumed by children [1]. Fruit juice consumption by preschoolers has increased in many countries including Brazil [1,2,3]. Caries and dental erosion have already been linked to fruit juice consumption in many circumstances [5,6]. Dental erosion is an irreversible lesion of the dental structure that is not related to microbial chemical components [7]. The lesion reflects mineral loss of the tooth and is formed when the oral environment reaches pH below pH 4.5, a value that is below the critical pH for hydroxyapatite (critical pH 5.5) and fluorapatite (critical pH 4.5). The etiological agents for dental erosion can be extrinsic such as diet and oral medicines; or intrinsic such as salivary flow problems and gastroesophageal reflux disease [8]. Drinks and foods are important extrinsic factors [6,9]
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