Rees Jeremy, Loyn Theresa, Gilmour Alan
Department of Adult Dental Health, Dental School,Wales College of Medicine, Cardiff University, Heath Park, Cardiff.
Dent Update. 2006 May;33(4):242-4. doi: 10.12968/denu.2006.33.4.242.
This paper compares the erosive potential of standard Tropicana smooth orange juice with a new low acid orange juice. Three parameters are compared in the laboratory; pH, neutralizable acidity and the ability to erode enamel. The pH of the standard orange juice is 3.88 compared with the low acid orange juice which has a pH of 4.18. The neutralizable acidity of the low acid juice is lower (16.96 ml of 0.1 M NaOH) than the standard juice (28.46 ml of 0.1 M NaOH). The low acid orange juice produces less enamel erosion (2.49 microm) than the standard juice (5.23 pm). Ideally, these laboratory findings need to be confirmed in a randomized controlled clinical trial before this product could be recommended unreservedly for patients that are clinically susceptible to erosion.
As dietary advice forms a cornerstone in the clinical management of erosion, the introduction of a commercially available low acid orange is most welcome.
本文比较了标准纯果乐鲜榨橙汁与一种新型低酸橙汁的侵蚀潜力。在实验室中比较了三个参数：pH值、可中和酸度和侵蚀牙釉质的能力。标准橙汁的pH值为3.88，而低酸橙汁的pH值为4.18。低酸橙汁的可中和酸度（16.96毫升0.1M氢氧化钠）低于标准橙汁（28.46毫升0.1M氢氧化钠）。低酸橙汁对牙釉质的侵蚀（2.49微米）比标准橙汁（5.23微米）少。理想情况下，在将该产品无保留地推荐给临床上易受侵蚀的患者之前，需要通过随机对照临床试验来证实这些实验室研究结果。
由于饮食建议是侵蚀临床管理的基石，因此市售低酸橙汁的推出非常受欢迎。
