Addition of substances to reduce the erosive potential of acidic beverages to tooth enamel: A scoping review

Objective This scoping review aimed (1) to map, analyse, interpret and synthesize data from in situ studies on which substances were added to acidic beverages to reduce the erosive potential on tooth enamel and (2) to establish the level of evidence of the effectiveness of adding substances to acidi...

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Published inInternational journal of dental hygiene Vol. 22; no. 3; pp. 758 - 768
Main Authors Jácome, Erik Vinícius Martins, Bessa, Mariana Silva de, Borges, Boniek Castillo Dutra, Torres, Ana Clara Soares Paiva
Format Journal Article
LanguageEnglish
Published England Blackwell Publishing Ltd 01.08.2024
Subjects
Beverages
Dental enamel
Fruit juices
review
Reviews
tooth
tooth erosion
Xanthan gum
dental enamel
beverages
review
tooth erosion
tooth
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Summary:Objective This scoping review aimed (1) to map, analyse, interpret and synthesize data from in situ studies on which substances were added to acidic beverages to reduce the erosive potential on tooth enamel and (2) to establish the level of evidence of the effectiveness of adding substances to acidic beverages to reduce the erosive potential on tooth enamel. Design This is a scoping review, according to the methods from the Joanna Briggs Institute and PRISMA‐ScR, with high‐sensitivity searches in the databases PubMed (MEDLINE), Virtual Health Library, Embase (Elsevier), Scopus (Elsevier), Web of Science and ScienceDirect (Elsevier). In situ studies published in English until December 2022 were included. Studies that did not report a control group were excluded. To map and summarize the results, tables and figures were used. Results From 895 potentially eligible articles, nine were included. Blackcurrant juices (n = 5) with the addition of calcium (n = 3) or xanthan gum (n = 2) formulations were the most tested in terms of reducing the erosive potential of the beverages on tooth enamel. The profilometer was the equipment of choice (n = 8) for evaluating the loss of enamel structure after the experimental tests. Conclusions Calcium and xanthan gum are among the most tested by in situ studies, offering promising results in reducing the erosive potential of fruit juices and carbonated and energy drinks.
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ISSN:1601-5029
1601-5037
1601-5037
DOI:10.1111/idh.12791