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The erosive potential of lollipops
H S Brand1, D L Gambon, A Paap
1Department of Dental Basic Sciences, Section of Oral Biochemistry, Academic Centre for Dentistry Amsterdam, Vrije Universiteit, The Netherlands. hs.brand@vumc.nl
International Dental Journal
|February 19, 2010
Summary
Fruit and cola flavored lollipops pose the highest dental erosion risk due to low pH. Saliva offers some protection, but certain lollipop types significantly lower salivary pH, increasing erosion potential.
Area of Science:
- Dental Science
- Food Chemistry
- Salivary Physiology
Background:
- Dental erosion is a growing concern, particularly in children.
- Dietary factors, like frequent consumption of acidic confections, contribute significantly to dental erosion.
- Understanding the erosive potential of common sweets is crucial for preventive dentistry.
Purpose of the Study:
- To assess the in vitro erosive potential of various commercially available lollipops.
- To evaluate the protective effect of whole saliva on lollipop-induced dental erosion.
- To correlate lollipop composition with its erosive capacity and salivary response.
Main Methods:
- In vitro analysis of lollipop pH and neutralizable acidity.
- In vivo study with 10 healthy volunteers measuring salivary flow rate and pH changes during lollipop consumption.
- Collection of whole saliva samples at defined intervals before, during, and after lollipop intake.
Main Results:
- Fruit and cola flavored lollipops exhibited very low pH (2.3-2.4), indicating high erosive potential.
- Yogurt and salmiak lollipops had higher pH values (3.8-4.7) with lower neutralizable acidity.
- Lollipop consumption increased salivary flow 2.5-4.7 fold, but salivary pH dropped below the critical 5.5 threshold for fruit/cola types.
Conclusions:
- Significant variations in erosive potential exist among lollipops.
- Fruit and cola flavored lollipops present the highest risk for dental erosion.
- Findings are valuable for clinicians advising pediatric patients on dental erosion prevention.
