The Erosive Potential of Different Malt Drinks: An in vitro and in situ study

Abstract

Whereas the potential effect of acidic drinks in the etiology of dental erosion is well recognized the role of malt drinks is unclear. The primary aim of the present study was to compare the in vitro erosive effect on enamel produced by different aromated malt drinks. A secondary objective was to compare their erosive effects in situ with those determined in vitro. To select the malt drink for the study in situ, six commercially available malt drinks were examined for erosive potential in vitro. The study in situ was a single centre, 2-period, 2-treatment crossover study to compare the erosive effect of a commercially available malt drink (Test), with that of natural spring water (Control), over 10 day periods on 10 healthy volunteers. Subjects wore upper removable appliances containing two human enamel specimens from 9 a.m. to 4 p.m. The regimen of intake of the drinks was 250 ml at midday. Measurements of enamel loss were made on samples after 5 and 10 days by profilometry. The in situ study showed a statistically significant difference in erosive potential between the test and control beverages. No specimen exposed to the control beverage displayed appreciable erosion. Erosion occurred with the test drink, but to a variable degree between subjects. Malt drinks should be considered as potentially erosive as the results for enamel specimens exposed to the test beverage in the clinical study showed a degree of erosion that varied greatly between different participants. It is likely that under these conditions an increase in the degree of erosion would be observed in children and young people who consume malt drinks.