Further Modification to Soft Drinks to Minimise Erosion

Abstract

Soft drinks have been successfully modified to reduce enamel erosion. The aim of this study was to further modify an original low erosive blackcurrant drink product by the addition of a gum, to manipulate more favourably other drink parameters. The study was a single–blind, randomised four treatment crossover design involving 12 healthy volunteers. During 10 working–day study periods, subjects wore enamel samples in the mid palatal region of a removable appliance. Specimens were taped to expose a 2–mm enamel window. The drinks under test were: (1) Orange juice, (2) Original blackcurrant drink, (3) Water, and (4) Experimental blackcurrant drink. Drinks were imbibed at 250–ml volumes 4 times a day during appliance wearing from 09.00 to 17.00. Appliances were removed at lunchtime. Measurements of specimens were made at baseline, 2, 5 and 10 days using a profilometer. One 5–day and one 10–day specimen from each subject during each treatment were ultrasonicated. Significant differences, in erosion between drinks, were seen at days 5 and 10. Comparisons of preselected pairs of drinks of interest showed significantly reduced erosion by the two blackcurrant drinks compared to orange juice with no significant differences from water. The original blackcurrant drink produced significantly less erosion than the experimental drink. Ultrasonication removed enamel from the Orange juice specimens but very little from those exposed to water and the two blackcurrant drinks. Extrapolating the effects of both blackcurrant drinks suggested that alone they should not cause significant clinical erosion in a lifetime’s intake of 1 litre per day.