一种新型运动饮料与两种专利产品导致牙釉质侵蚀的比较：一项原位对照交叉研究。
A comparison of enamel erosion by a new sports drink compared to two proprietary products: a controlled, crossover study in situ.
作者信息
Hooper S, West N X, Sharif N, Smith S, North M, De'Ath J, Parker D M, Roedig-Penman A, Addy M
机构信息
Division of Restorative Dentistry, Dental School, Lower Maudlin Street, BS1 2LY Bristol, UK.
出版信息
J Dent. 2004 Sep;32(7):541-5. doi: 10.1016/j.jdent.2004.05.002.
OBJECTIVE
The aim of the study was to measure the erosive potential of a prototype sports drink on enamel in a model in situ.
METHODS
The study was a single centre, single blind, randomised crossover design balanced for residual effects involving 18 subjects. The drinks were the prototype formulation containing calcium and maltodextrin (test), two sports drink products containing sugars (drink with calcium and positive control) and water (negative control). During each 15-day study period, subjects wore a palatal removable appliance carrying two flat human enamel specimens. Drinks were imbibed as 250 ml volumes over 10 min 4 times per day. Loss of enamel was measured on days 5, 10 and 15 using a contacting profilometer.
RESULTS
Very little erosion occurred with the test, drink with calcium and negative control drinks and differences between the test and negative control only reached significance at day 15. The positive control produced progressive erosion over time and significantly more than the test or negative control at all time points.
CONCLUSION
The technology of adding calcium with appropriate pH adjustment, which has been applied previously to soft and carbonated drinks to markedly reduce erosive potential, can be applied to sports drinks to the same end. Significant variation in the carbohydrate composition does not influence this outcome.
目的
本研究旨在通过原位模型测量一种原型运动饮料对牙釉质的侵蚀潜力。
方法
本研究采用单中心、单盲、随机交叉设计，针对18名受试者的残留效应进行了平衡。饮料包括含钙和麦芽糊精的原型配方（测试组）、两种含糖的运动饮料产品（含钙饮料和阳性对照组）以及水（阴性对照组）。在每个为期15天的研究期间，受试者佩戴一个腭部可摘矫治器，其上带有两个扁平的人牙釉质标本。饮料以250毫升的量在10分钟内饮用，每天4次。在第5天、第10天和第15天使用接触式轮廓仪测量牙釉质的损失。
结果
测试组、含钙饮料和阴性对照饮料的侵蚀非常少，测试组与阴性对照组之间的差异仅在第15天达到显著水平。阳性对照组随着时间的推移产生了渐进性侵蚀，并且在所有时间点都显著多于测试组或阴性对照组。
结论
添加钙并适当调节pH值的技术，此前已应用于软饮料和碳酸饮料以显著降低侵蚀潜力，同样可应用于运动饮料以达到相同目的。碳水化合物组成的显著变化不会影响这一结果。
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