Dissolution of human enamel in still flavoured water drinks in vitro

Abstract

AIM: This study aimed to investigate the erosive potential of these drinks using human enamel in vitro. MATERIAL AND METHODS: A range of bottled, still flavoured water drinks available in the UK were investigated and their erosive potential was compared by measuring pH and titratable acidity. Six beverages were chosen for the main study and also both a negative (distilled water) and positive control (orange juice). Human enamel specimens were prepared, sectioned and varnished leaving an exposure window visible to have contact with test solutions. Each specimen was randomly allocated in groups of six. Each group was exposed to 20 ml of one of the eight test solutions for 10, 30, 60 and 90 min. Quantitative light-induced fluorescence was used to ensure the teeth selected were free of artefacts and diseased areas. Erosion was measured using non-contact optical profilometry. RESULTS: Enamel loss occurred with all test drinks and the positive control (p<0.05) and in most cases the still water drinks were just as erosive as the positive control. Only vitamin water at 30 min was not significantly different from the negative control (p= 0.86), All drinks tested resulted in significant enamel loss (p<0.01). These results may indicate that consumers should think of still water beverages as potentially acidic drinks rather than just flavoured healthy water alternatives. CONCLUSION: This study indicates the need for preventive advice to be given by dentists about such beverages and therefore ultimately to make patients and consumers more aware of hidden erosive risks.