Dental Erosive Potency of Commercially Available Ice Candies in India Using an Invitro Model
Introduction: Recent studies have shown that frozen fruit juices cause a greater drop in dental plaque and salivary pH. Since ice candies contain ingredients such as citric acid, sugar and flavouring substances similar to juices and it in frozen form, they may also have the potency to erode. Aim: To...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
JCDR Research and Publications Private Limited
2018-07-01
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| Series: | Journal of Clinical and Diagnostic Research |
| Subjects: | |
| Online Access: | https://jcdr.net/articles/PDF/11740/31311_CE(RA1)_F(T)_PF1(A_SHU)_PFA(NC_A_SHU)_PN(SL).pdf |
| Summary: | Introduction: Recent studies have shown that frozen fruit juices cause a greater drop in dental plaque and salivary pH. Since ice candies contain ingredients such as citric acid, sugar and flavouring substances similar to juices and it in frozen form, they may also have the potency to erode. Aim: To evaluate the erosive potency of commercially available and commonly consumed ice candies in India using an invitro model. Materials and Methods: An invitro experimental study was conducted among two commercially available ice cream brands. Two flavoured ice candies with lowest pH and highest Titrable Acidity (TA) were selected and were compared with a placebo ice candy made up of sterile water. Enamel slabs were prepared from extracted teeth and were placed in the selected ice candies for 21 days. At the end of the pH cycle protocol, enamel slabs were sent for micro hardness and Scanning Electron Microscopy (SEM) analysis. Results: Grape flavour (pH-2.18, TA-20 mL) and orange flavour (pH-2.14, TA-23 mL) ice candies showed the lowest pH and highest TA. Significant reduction in micro hardness of enamel was observed between baseline and after exposure in group A (Grape) {baseline-450.5 VHN (Vickers micro hardness number), after-349.6 VHN} with mean difference of 100.9 and group B (Orange) (baseline-400.1 VHN, after-298.1 VHN) with mean difference of 102. The SEM analysis showed a significant destruction of the enamel ultrastructure with exposure to grape and orange ice candies when compared to placebo. Conclusion: The commercially available and commonly consumed ice candies in India which were tested were found to be highly acidogenic and potentially erosive. |
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| ISSN: | 2249-782X 0973-709X |