A laboratory investigation of consumer addition of UHT milk to lessen the erosive potential of fizzy drinks

British Dental Journal
J Syed, R G Chadwick

Abstract

Much recent attention has been given to the erosive potential of carbonated beverages. Some have shown that the risks of developing erosion, if such drinks are consumed once daily and four times daily, are respectively 2.2 and 5.13 times greater than if they are not consumed at all. The addition of ultra-heat treated (UHT) milk to such beverages has been identified by a survey as common practice in Pakistan. It is known that the addition of calcium to orange juice and acidic candies reduces the capacity of these dietary items to produce dental erosion by the law of mass action. While potentially helpful, such a practice at manufacture may affect adversely product stability and flavour, thus compromising market share. As a result an alternative approach is for the consumer to carry out such modification. The addition of milk is one such potential means.Objective To assess the capacity of six brands of carbonated drinks to bring about dental erosion and determine if consumer modification by the addition of milk affected this. In vitro study. For each drink in both manufactured and consumer modified (25 ml of drink with 6.25 ml UHT milk) states, the pH and titratable acidity were measured. These assessments were also made for dist...Continue Reading

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Citations

Feb 2, 2012·European Archives of Paediatric Dentistry : Official Journal of the European Academy of Paediatric Dentistry·T K TedescoR O Rocha
Feb 23, 2013·British Dental Journal·S M Blacker, R G Chadwick
Jul 29, 2011·International Journal of Paediatric Dentistry·Maria Salete Nahás Pires CorrêaFausto Medeiros Mendes
Sep 15, 2017·Journal of Oral Science·Sumalee BoonviriyaSuwanna Jitpukdeebodintra

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