Abstract
Objective To assess in the laboratory the erosive potential of a number of commercially available sour sweets. Methods The erosive potential was assessed by measuring the pH, neutralisable acidity and ability to erode permanent and deciduous enamel. These parameters were compared to those of an orange juice positive control. Results The pH of the sour sweets ranged from 2.30-3.14 with their neutralisable acidity ranging from 9.78-66.9 ml of 0.1M NaOH. The amount of permanent enamel removed following one hour immersion in the drinks ranged from 2.16-10.88 μm and from 1.02-18.34 μm for deciduous enamel. In comparison, the orange juice (Tropicana™ smooth) control had a pH of 3.86, a neutralisable acidity of 37.1 ml of 0.1M NaOH and removed 5.23 μm of permanent enamel and 6.27 μm of deciduous enamel. Conclusion All the sour sweets tested were found to be erosive, some more so than orange juice. This information will be of use to clinicians when counselling younger patients with tooth surface loss.
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