Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Lessening dental erosive potential by product modification

T H Grenby1

  • 1Department of Oral Medicine & Pathology, UMDS, Guy's Hospital, London, UK. t.grenby@umds.ac.uk

European Journal of Oral Sciences
|April 1, 1996
PubMed
Summary

Modifying erosive products, like soft drinks, is crucial. Research explores calcium, phosphate, and citrate additives to reduce dental erosion, but more studies are needed for product improvement guidelines.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Dental caries-protective agents in milk and milk products: investigations in vitro.

Journal of dentistry·2001
Same author

Properties of maltodextrins and glucose syrups in experiments in vitro and in the diets of laboratory animals, relating to dental health.

The British journal of nutrition·2000
Same author

Methods of assessing erosion and erosive potential.

European journal of oral sciences·1996
Same author

Laboratory studies of sweets re-formulated to improve their dental properties.

Oral diseases·1996
Same author

The use of high-phosphorus supplements to inhibit dental enamel demineralisation by ice lollies.

International journal of food sciences and nutrition·1995
Same author

Dental properties of antiseptic throat lozenges formulated with sugars or Lycasin.

Journal of clinical pharmacy and therapeutics·1995

Area of Science:

  • * Dental Science
  • * Food Science
  • * Material Science

Background:

  • * Growing concern over dental erosion necessitates exploring product modifications.
  • * Existing research primarily focuses on reformulating soft drinks to mitigate erosive potential.
  • * Information on effective modification strategies has been fragmented.

Purpose of the Study:

  • * To review and summarize methods for modifying potentially erosive products, particularly soft drinks.
  • * To evaluate the effectiveness of various additives and strategies in reducing dental erosion.
  • * To identify the advantages and disadvantages of different product modification approaches.

Main Methods:

  • * Comprehensive review of existing literature on dental erosion and product reformulation.
  • * Analysis of studies involving calcium and phosphate supplementation (e.g., tricalcium phosphate, soluble phosphates, calcium salts).
  • * Examination of additives like calcium citrate malate, fluoride, bicarbonates, and milk constituents.

Main Results:

  • * Calcium and phosphate supplementation is a key area of research, with varying effectiveness based on formulation.
  • * Calcium citrate malate shows promise as a specific additive for soft drinks.
  • * Other potential agents include fluoride, bicarbonates, and milk-derived components, each with specific considerations.

Conclusions:

  • * Several methods exist for modifying erosive products, primarily focusing on soft drink reformulation.
  • * Additives like calcium, phosphate, and citrate demonstrate potential in reducing dental erosion.
  • * Further research is essential to establish definitive guidelines for optimizing products against dental erosion.

Related Experiment Videos