Journal article

Food acid content and erosive potential of sugar-free confections

P Shen, GD Walker, Y Yuan, C Reynolds, MA Stacey, EC Reynolds



BACKGROUND: Dental erosion is an increasingly prevalent problem associated with frequent consumption of acidic foods and beverages. The aim of this study was to measure the food acid content and the erosive potential of a variety of sugar-free confections. METHODS: Thirty sugar-free confections were selected and extracts analysed to determine pH, titratable acidity, chemical composition and apparent degree of saturation with respect to apatite. The effect of the sugar-free confections in artificial saliva on human enamel was determined in an in vitro dental erosion assay using change in surface microhardness. RESULTS: The change in surface microhardness was used to categorize the confections..

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Funding Acknowledgements

This work was supported by the Australian Government, Department of Industry, Innovation and Science. The assistance of Dr Fan Cai in analysing the sugar-free confections and Dr Keith Cross in determining the degree of saturation with respect to hydroxyapatite is gratefully acknowledged. The late Nathan Cochrane is thanked for his invaluable input into the original conception of the study.