Abstract
OBJECTIVE:
To compare the erosive effect of a new blackcurrant/calcium drink with xanthan gum, on enamel in situ, with a low erosive product, a conventional fruit beverage and water.
DESIGN:
The study was single centre, randomised, single blind, 4 treatment crossover design.
SETTING:
This study, conducted in 2000, employed volunteers working at the Bristol Dental Hospital, UK.
SUBJECTS, MATERIALS AND METHODS:
16 subjects (>or=18 years) wore two enamel samples in a removable acrylic appliance. The drinks tested were (A) New blackcurrant/calcium/gum drink (test product), (B) Original blackcurrant/calcium drink, (C) Conventional blackcurrant drink (positive control) and (D) Water (negative control), for 15 day study periods. Drinking was supervised, with 250 ml imbibed four times/day between 9.00am-5.00pm. Profile measurements of specimens were made at baseline, 5, 10 and 15 days.
MAIN OUTCOME MEASURES:
Paired t-tests compared erosion by surfometry with selected pairs of formulations.
RESULTS:
Of 16 screened subjects (3 male, 13 female), mean age 34.2 years, 1 subject failed to complete the study. A caused significantly less enamel loss than C, with no statistically significant differences from B at any time points measured. Of 43 treatment emergent adverse events, none were considered related to the study formulations.
CONCLUSIONS:
A retained low erosive properties similar to B, with additional benefits of taste flexibility and beverage stability.
To compare the erosive effect of a new blackcurrant/calcium drink with xanthan gum, on enamel in situ, with a low erosive product, a conventional fruit beverage and water.
DESIGN:
The study was single centre, randomised, single blind, 4 treatment crossover design.
SETTING:
This study, conducted in 2000, employed volunteers working at the Bristol Dental Hospital, UK.
SUBJECTS, MATERIALS AND METHODS:
16 subjects (>or=18 years) wore two enamel samples in a removable acrylic appliance. The drinks tested were (A) New blackcurrant/calcium/gum drink (test product), (B) Original blackcurrant/calcium drink, (C) Conventional blackcurrant drink (positive control) and (D) Water (negative control), for 15 day study periods. Drinking was supervised, with 250 ml imbibed four times/day between 9.00am-5.00pm. Profile measurements of specimens were made at baseline, 5, 10 and 15 days.
MAIN OUTCOME MEASURES:
Paired t-tests compared erosion by surfometry with selected pairs of formulations.
RESULTS:
Of 16 screened subjects (3 male, 13 female), mean age 34.2 years, 1 subject failed to complete the study. A caused significantly less enamel loss than C, with no statistically significant differences from B at any time points measured. Of 43 treatment emergent adverse events, none were considered related to the study formulations.
CONCLUSIONS:
A retained low erosive properties similar to B, with additional benefits of taste flexibility and beverage stability.
Translated title of the contribution | Modification of soft drinks with xanthan gum to minimise erosion: a study in situ |
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Original language | English |
Pages (from-to) | 478 - 481 |
Journal | British Dental Journal |
Volume | 196 |
DOIs | |
Publication status | Published - 2004 |