Research abstract
British Dental Journal 204, E3 (2007)
Published online: 14 December 2007 | doi:10.1038/bdj.2007.1203
Subject Category: Tooth surface loss
Sour sweets: a new type of erosive challenge?
R. Davies1, L. Hunter2, T. Loyn3 & J. Rees4
- Highlights the introduction of a new type of sweet with a sour coating.
- Confirms the high erosive capacity of this type of confectionery.
- Highlights the fact that deciduous enamel is more prone to erosion than permanent enamel.
Abstract
Objective To assess the erosive potential of a number of commercially available sour sweets in the laboratory.
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 
m and from 1.02-18.34 m 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 m of permanent enamel and 6.27 m 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 counseling younger patients with tooth surface loss.
- Department of Adult Dental Health, School of Dentistry, Cardiff University, Heath Park, Cardiff, CF14 4XY
- Department of Dental Health and Biological Sciences, School of Dentistry, Cardiff University, Heath Park, Cardiff, CF14 4XY
- Department of Adult Dental Health, School of Dentistry, Cardiff University, Heath Park, Cardiff, CF14 4XY
- Department of Adult Dental Health, School of Dentistry, Cardiff University, Heath Park, Cardiff, CF14 4XY
Correspondence to: J. Rees4 e-mail: reesjs1@cardiff.ac.uk
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