Modification of food and beverages to reduce the erosive potential

In view of the increasing prevalence of dental erosion and erosive tooth wear, preventive approaches are increasingly becoming the focus of interest. A proven way to reduce the erosive potential of food and drinks is adding calcium. However, whole meals and the taste of calcium-enriched drinks have not been studied. This study aimed to create erosion-protective recipes for food and beverages. In part 1, erosive meals were modified with calcium-rich ingredients. In part 2, varying amounts of CaCl₂ were added to acidic drinks. A sensory panel assessed flavour. Caries-free human teeth served as enamel test specimens. After a 2-hour saliva immersion to form a pellicle, the specimens were exposed to the test solution (food blended, drinks mixed with CaCl₂) under constant agitation. After 2 minutes, Vickers hardness was measured. Calcium-rich food ingredients significantly reduced enamel softening. The addition of CaCl₂ to drinks showed mixed results - ineffective in Coca-Cola, most effective in orange juice. Some drinks tasted saltier or bitter. The modified recipes offer erosion protection and may help patients to change their diet without losing enjoyment. Overall, the study highlights the link between dentistry and nutrition and encourages collaboration.