The potential acidogenicity of liquid breakfasts
Samantha J Byrne, Kheng H Tan, Stuart G Dashper, Peiyan Shen, David P Stanton, Yi Yuan, Eric C Reynolds
JOURNAL OF DENTISTRY | ELSEVIER SCI LTD | Published : 2016
OBJECTIVES: To determine the potential acidogenicy of liquid breakfasts. METHODS: In vitro acid production by Streptococcus mutans was measured in the beverages at a pH of 5.5, as was the fall in pH over 10min. The buffering capacity was determined, as well as the calcium, inorganic phosphate and fluoride concentrations (total and soluble) of the beverages. Bovine milk (UHT) was used for comparison. RESULTS: The rate of acid production by S. mutans, and pH fall over 10min was greater in liquid breakfasts compared to bovine milk. All beverages except one demonstrated a significantly lower buffering capacity than bovine milk. All beverages contained significantly greater concentrations of solu..View full abstract
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Supported by the Australian Government, Department of Industry, Innovation and Science. The authors acknowledge Qi Shen, Adam Sibio, Paul Soryal, Rhadika Suntharendran and Shreyas Suryanarayana for their assistance with the product analyses.