Abstract
Objective: To analyze pH, titratable acidity and carbohydrate and calcium amounts in yoghurts and milk beverages. Materials and Methods: twelve types of yoghurts and eight milk beverages were analyzed. The beverages’ pH was measured and samples were divided into two groups: Group 1: samples with pH 4.0. The acidity of each drink was determined by titration. Calcium and carbohydrate rates were obtained from label information. pH, acidity, calcium and carbohydrates were compared in two groups of beverages (G1: pH 4.0) and analyzed according to the distribution pattern according to Shapiro-Wilk´s test, whereas homogeneity of variances was performed by Levene's test at 0.05 significance level. Results: Overall analysis of the variables classified the beverages in 4 groups: A, B, C and D. Samples in group A had the best results: high pH, low acidity, high calcium amounts and few carbohydrates. On the other hand, samples in group D had low pH, high acidity, low calcium amounts and high carbohydrate rates. Conclusion: The three samples under analysis, two yoghurts and one milk beverage, join factors that may lead to the development of dental erosion.
Highlights
Dental erosion (DE) or acid erosion may be defined as the loss of hard dental tissues due to exposure to exogenous or endogenous acids without the involvement of bacteria
Calcium and carbohydrate rates were obtained from label information. pH, acidity, calcium and carbohydrates were compared in two groups of beverages (G1: pH4.0) and analyzed according to the distribution pattern according to Shapiro-Wilks test, whereas homogeneity of variances was performed by Levene's test at 0.05 significance level
Material and Methods Twenty beverages, 12 types of yoghurts and 8 milk beverages, sold in Curitiba PR Brazil, were analyzed (Table 1). 25 mL of each beverage were placed in beakers and shaken in a magnetic stirrer; pH was measured in triplicate by pH electrode
Summary
Dental erosion (DE) or acid erosion may be defined as the loss of hard dental tissues due to exposure to exogenous or endogenous acids without the involvement of bacteria. Erosion loss of dental tissue may cause functional and aesthetic limitations and hypersensitiveness. Intrinsic and extrinsic factors have contributed towards the spread of DE [7,8,9]. The former are associated with recurring vomits caused by psychological and physiological disorders such as anorexia and anemia, which expose the teeth tissues to stomach acids. Diet is the main DE etiological factor in western countries and specialized literature is focused on the issue [12]. The main diet components are acid beverages and food [13], including milk-derived products [14]
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