Nicola X West

A method to measure clinical erosion: the effect of orange juice consumption on erosion of enamel

OBJECTIVE Acidic soft drinks are frequently implicated in dental erosion, but there are limited supporting data. Research is problematic due to the insidious nature of erosion and accuracy in assessing tissue loss. The aim of this study was to develop and validate, using a negative control, a model to accurately measure erosion in situ due to a single aetiological agent over a relatively short time period. METHODS An intra-oral appliance capable of retaining an enamel sample was designed in order to assess the effect of orange juice consumption on enamel. The study was a single centre, randomized, placebo controlled, blind, crossover design. RESULTS Ten subjects, each consuming 11 of orange juice per day for 15 days, showed significantly more erosion on the enamel specimens than the same subjects consuming 11 of water per day over the same time period, measurements undertaken with surfometry. The same investigation was performed in vitro. Again, orange juice was significantly more erosive; indeed, it was in the order of 10 times that produced in situ. Surface microhardness testing in situ and in vitro demonstrated statistically significant differences between exposed and unexposed areas after orange juice treatment. CONCLUSIONS Changes produced by water either in situ or in vitro were always well within the baseline measurement parameters (+/- 0.3 micron) set down for the method and hence validated the clinical model in terms of reproducibility and accuracy in measurement. It is concluded that this method has confirmed the erosive potential of orange juice in situ. The method could have many applications to study dental erosion under highly controlled conditions and over realistic time periods.

Erosion of dentine and enamel in vitro by dietary acids: the effect of temperature, acid character, concentration and exposure time

Sales of soft drinks has been increasing by 56% over the last 10 years and are estimated to keep rising at about 2-3% a year. Further, the reported incidence of tooth erosion has been increasingly documented. Whilst these factors could well be linked, many individuals with erosive diets are not presenting with erosion. This would suggest the effects of many variables, hence the aim of these investigations. Methodologies included preparing enamel and dentine samples from unerupted human third molars. Groups of five specimens were placed in citric acid over a temperature range of 5-60 degrees C for 10-min exposures; placed in citric, lactic, malic or phosphoric acid (0.05, 0.1, 0.5, and 1% (w/v)) for 10-min exposures; and placed in the same three organic hydroxy acids at 0.3% (w/v) or phosphoric acid at 0.1% (w/v) for 3 x 10-min exposures. Tissue loss was determined by profilometry. Results showed that increasing temperature, concentration and exposure time increased the erosion of dentine and enamel. This study has shown that under highly controlled conditions, erosion of dentine and enamel by dietary acids can be greatly influenced in vitro by temperature, concentration, type of acid and exposure time. These factors could be employed in order to reduce the erosivity of soft acidic drinks.

Development and evaluation of a low erosive blackcurrant juice drink in vitro and in situ1. Comparison with orange juice

OBJECTIVE The aim of this study was to determine whether an experimental blackcurrant juice drink with added calcium was less erosive to enamel both in vitro and in situ compared with a proprietary orange juice product. METHODS The study was a single centre, blind, randomised, placebo controlled three cell crossover design. An intra oral appliance capable of retaining one enamel sample in situ was constructed and worn by 12 volunteers. The drinks under test were orange juice, the experimental blackcurrant juice drink with calcium and water. Drinks were consumed as 250 ml volumes four times during the working day under supervision for 15 days. The same methodology was modelled in vitro. Measurements of enamel loss were made by profilometry. RESULTS Water, the experimental blackcurrant juice drink and orange juice produced 0.19, 0.41 and 2.54 microns loss of enamel respectively in situ and 0.0, 5.2 and 22.18 microns loss of enamel respectively in vitro. All differences between pairs of drinks in situ and in vitro were statistically significant. CONCLUSIONS Data using this model in situ were only available for orange juice and this was therefore considered as a positive control with water a placebo control. The results have demonstrated that the experimental blackcurrant juice drink with calcium is markedly less erosive than orange juice, particularly and importantly in situ. The experimental blackcurrant juice drink has limited erosive potential to teeth and deserves further comparative investigation and development as a low pH fruit drink for public consumption.

Development and evaluation of a low erosive blackcurrant juice drink 3. Final drink and concentrate, formulae comparisons in situ and overview of the concept

OBJECTIVE Two previous studies demonstrated that a blackcurrant juice drink with added calcium produced little erosion of enamel in vitro and in situ by comparison with other low pH fruit drinks. The primary aim of this study was to demonstrate that the final formulation drink and concentrate were of similar low erosivity. Secondary aims were to provide more data on the erosivity of other fruit drink concentrates and whether erosion was influenced by anterior and posterior palate siting of enamel specimens. METHOD The study was a single centre, single blind, randomised placebo controlled 5 cell crossover design involving 15 volunteers. The test drinks were blackcurrant juice/calcium concentrate, blackcurrant juice/calcium drink, proprietary apple & blackcurrant juice concentrate, proprietary orange drink concentrate and water. Four enamel samples were retained in situ, 2 anterior palate and 2 mid/posterior palate, on upper removable acrylic appliances. Drinks were 250 ml volumes consumed 4 times per day during 15 working days. Concentrates were diluted 50 ml in 200 ml water. Measurements of enamel loss were made on one anterior and one posterior sample on days 2, 5, 10 and 15 by profilometry. RESULTS One subject approached the 20 microns erosion limit by day 10 on the orange drink and was withdrawn from that cell. Differences in mean erosion between anterior and posterior sites were variable and small. By day 15 the mean losses of enamel averaged over anterior and posterior were blackcurrant/calcium concentrate 0.28 micron, blackcurrant/calcium drink 0.35 micron, apple & blackcurrant concentrate 2.04 microns. orange concentrate 8.29 microns and water 0.08 micron. Except at day 15 for the blackcurrant/calcium drink the erosion by the blackcurrant/calcium formulations was not significantly different from water at any time point. Erosion by the apple & blackcurrant and orange concentrate drinks was highly significantly greater than the blackcurrant/calcium drinks at all but the 2 day time point for the apple & blackcurrant concentrate drink compared to the blackcurrant/calcium drink. CONCLUSIONS All data thus far indicate that dependant on tooth site susceptibility and the specific drink, the consumption of standard low pH fruit drinks could result in 1 mm loss of enamel in periods ranging from as little as 2 years to 20 years. Similar erosion by the low pH blackcurrant drinks with added calcium would take in excess of 100 years.

Development and evaluation of a low erosive blackcurrant juice drink 2. Comparison with a conventional blackcurrant juice drink and orange juice

OBJECTIVE A previous study demonstrated that an experimental low pH blackcurrant juice drink with calcium was markedly less erosive to enamel both in situ and in vitro than orange juice. Further development of the experimental blackcurrant juice drink formula has occurred and the aims of the present studies were two fold. Firstly, to confirm the low erosivity of the modified formulation and secondly, to provide more comparative data with other acidic fruit drink products. METHOD The study was a single centre, single blind, randomised placebo controlled 4 cell crossover design involving 12 healthy volunteers. The test drinks were orange juice, water, experimental blackcurrant juice drink with calcium and a proprietary blackcurrant juice drink. Enamel samples were retained in situ at the mid palatal regions using intraoral appliances and exposed to 250 ml volumes of the drinks 4 times per day during 15 working days. Measurements of enamel loss were made by profilometry. The same method was modelled in vitro. RESULTS By day 15 the mean losses of enamel in situ for orange juice, water, experimental blackcurrant juice drink with calcium and blackcurrant juice drink were 1.70, 0.05, 0.44 and 2.75 microns respectively. At all bar one measurement, the loss of enamel was significantly greater for all fruit drinks compared to water. Losses caused by the blackcurrant juice drink with calcium were significantly less than the other two fruit drinks at all time points. Losses of enamel by day 15 in the study in vitro were 13.02, 0.00, 1.78 and 39.02 microns respectively. The blackcurrant juice drink with calcium was not significantly different from water at days 3 and 6, otherwise all pairwise comparisons for differences between the 4 drinks at each time period were significant. CONCLUSIONS The methodologies in situ and in vitro again appear to correlate in ranking the order of erosivity of drinks. The data particularly from the study in situ allude to the very low comparative erosivity of the further modified experimental blackcurrant juice drink with calcium and support the further development of such drinks for public consumption.

Prevalence of tooth wear on buccal and lingual surfaces and possible risk factors in young European adults

To assess the prevalence of tooth wear on buccal/facial and lingual/palatal tooth surfaces and identify related risk factors in a sample of young European adults, aged 18-35 years. Calibrated and trained examiners measured tooth wear, using the basic erosive wear examination (BEWE) on in 3187 patients in seven European countries and assessed the impact of risk factors with a previously validated questionnaire. Each individual was characterized by the highest BEWE score recorded for any scoreable surface. Bivariate analyses examined the proportion of participants who scored 2 or 3 in relation to a range of demographic, dietary and oral care variables. The highest tooth wear BEWE score was 0 for 1368 patients (42.9%), 1 for 883 (27.7%), 2 for 831 (26.1%) and 3 for 105 (3.3%). There were large differences between different countries with the highest levels of tooth wear observed in the UK. Important risk factors for tooth wear included heartburn or acid reflux, repeated vomiting, residence in rural areas, electric tooth brushing and snoring. We found no evidence that waiting after breakfast before tooth brushing has any effect on the degree of tooth wear (p=0.088). Fresh fruit and juice intake was positively associated with tooth wear. In this adult sample 29% had signs of tooth wear making it a common presenting feature in European adults.

A study in vitro of the abrasive effect of the tongue on enamel and dentine softened by acid erosion.

The palatal aspect of upper anterior teeth appears to be one site of predilection for erosion. This raises the question of whether abrasion of softened enamel and dentine by the tongue has a role in this process. The aim of this study in vitro was to determine whether enamel and dentine specimens licked by the tongue after exposure to acid lost more tissue than when exposed to acid alone. Flat enamel and dentine specimens were prepared from human third molars and taped to expose a window of tissue. Three groups of specimens were exposed to citric acid for 10 min followed by 60 s tongue licking, ultrasonication or immersion in water. Two further groups of enamel specimens were placed in a low erosive drink for 10 min with or without licking. At the end of 5, 10 and 15 treatment cycles tissue loss was measured by profilometry. Enamel loss was significantly greater with licking and ultrasonication compared to water immersion. Dentine loss was greater with licking and ultrasonication compared to water immersion, but differences only reached significance for ultrasonication. The low erosive drink produced one third of the citric acid erosion and licking had no effect. The results suggest that the tongue could exert an abrasive effect on dental tissues softened by erosion, thereby increasing the overall loss of tooth substance.

Exposure time of enamel and dentine to saliva for protection against erosion: a study in vitro

Previous research, mainly on enamel, supports a protective role for salivary pellicle against erosion. Pretreatments have tended to be lengthy (24 h or more) and of questionable relevance to the regular intake of acidic food and drink by many individuals. The aim of this study in vitro was to determine the protective effect of salivary pellicle formed on enamel and dentine over time periods up to 4 h. Flattened, polished human enamel and dentine specimens were pretreated with unstimulated human saliva from a single donor for 2 min, 30 min (enamel only), 1, 2, or 4 h. Controls were exposed to water for the same times. Specimens were then exposed to 0.3% citric acid, pH 3.2 for 10 min with stirring. This cycle was carried out 12 times. Tissue loss was measured by profilometry after 3, 6, 9 and 12 cycles. For enamel, statistically significant protection was found at ≧1 h. For dentine, significant protection was achieved at 2 min. Salivary pellicle offered proportionately greater protection to enamel than dentine. Cautiously extrapolating these in vitro data suggests that pellicle should offer erosion protection to individuals who imbibe acidic drinks at frequencies of 1 h or less.

Ultrasonication as a Method to Study Enamel Demineralisation during Acid Erosion

The aim of this study was to use ultrasonication as a method to measure subsurface demineralisation of enamel. Polished human enamel samples with surface profiles within ±0.3 μm were divided into 6 groups of 10 specimens. The groups of specimens were exposed to 0.3% citric acid (pH 3.2) for 30 min, 1, 2, 3 or 4 h. The depths of the resulting lesions were measured using a profilometer. A control group was stored in water for 4 h. Ultrasonication in water was performed on the specimen groups for 5, 30, 120, 240 and 480 s with profilometric measurements at each time point. The depth of the erosion increased linearly with the exposure time. Most of the additional loss of enamel occurred with the 5–second ultrasonication. The 30–min and 1–hour erosion lesions were further deepened by approximately 1 μm with 5 s of ultrasonication. The 2–, 3– and 4–hour lesions were deepened by 2–4 μm with 5 s of ultrasonication. There were no changes in the control group. It is concluded that ultrasonication removed softened enamel from the surface of the eroded enamel. Ultrasonication together with accurate measurement of lesion depth by profilometry offers a useful method for studying the depth of enamel softening associated with erosion.

Prevalence of dentine hypersensitivity and study of associated factors: A European population-based cross-sectional study

OBJECTIVES Dentine hypersensitivity (DH) manifests as a transient but arresting oral pain. The incidence is thought to be rising, particularly in young adults, due to increases in consumption of healthy, yet erosive, diets. This study aimed to assess the prevalence of DH and relative importance of risk factors, in 18-35 year old Europeans. METHODS In 2011, 3187 adults were enrolled from general dental practices in France, Spain, Italy, United Kingdom, Finland, Latvia and Estonia. DH was clinically evaluated by cold air tooth stimulation, patient pain rating (yes/no), accompanied by investigator pain rating (Schiff 0-3). Erosive toothwear (BEWE index 0-3) and gingival recession (mm) were recorded. Patients completed a questionnaire regarding the nature of their DH, erosive dietary intake and toothbrushing habits. RESULTS 41.9% of patients reported pain on tooth stimulation and 56.8% scored ≥1 on Schiff scale for at least one tooth. Clinical elicited sensitivity was closely related to Schiff score and to a lesser degree, questionnaire reported sensitivity (26.8%), possibly reflecting the transient nature of the pain, alongside good coping mechanisms. Significant associations were found between clinically elicited DH and erosive toothwear and gingival recession. The questionnaire showed marked associations between DH and risk factors including heartburn/acid reflux, vomiting, sleeping medications, energy drinks, smoking and acid dietary intake. CONCLUSION Overall, the prevalence of DH was high compared to many published findings, with a strong, progressive relationship between DH and erosive toothwear, which is important to recognise for patient preventive therapies and clinical management of DH pain.