J Korean Acad Oral Health.  2018 Dec;42(4):118-123. 10.11149/jkaoh.2018.42.4.118.

Dental erosive effects of fluoride-containing tea beverages wiht low pH

Affiliations
  • 1Department of Preventive Dentistry & Public Health Dentistry, Chonnam National University School of Dentistry, Gwangju, Korea. hochoi@chonnam.ac.kr
  • 2Dental Science Research Institute, Chonnam National University School of Dentistry, Gwangju, Korea.

Abstract

OBJECTIVE: This study aimed to investigate the effects of fluoride-containing acidic tea beverages on bovine teeth surfaces.
METHODS
The pH values and fluoride concentrations of 11 kinds of mineral water and 23 kinds of tea were measured. The fluoride-containing Seopyenje black tea beverages with pH 3.48 were chosen for the experimental group. Distilled water that did not contain fluoride and had the same pH value as that of the Seopyenje black teas served as the positive control. The Jeju Samdasoo mineral waters with neural pH (pH 7.52) and no fluoride were chosen as the negative control. Bovine teeth in each group were submerged for 10 minutes. Thereafter, surface microhardness of each bovine teeth was measured and the results were analyzed.
RESULTS
The pH value range was 6.94–8.09 (mean=7.37±0.08) for the 11 kinds of mineral water and 3.48–6.74 (5.62±0.05) for the 23 tea beverages. Titratable acidity of the Seopyenje black tea beverages was higher than that of the distilled water mixed with citric acid, and the pH was 5.5 and 7.0, respectively. The fluoride content of the 11 kinds of mineral water was 0–1.09 ppm (mean=0.44±0.02 ppm) that of the 23 tea beverages was and 0–0.74 ppm (0.64±0.06 ppm). In terms of enamel microhardness reduction of the bovine teeth, the tea beverages had the largest effects. There was no significant difference in microhardness reduction between the tea beverages and distilled water mixed with citric acid (P>0.05). Conversely, a significant difference was found between the kinds of mineral water and tea beverages, and also between mineral water and distilled water mixed with citric acid (P < 0.05).
CONCLUSIONS
Acidic tea beverages appeared to erode the surfaces of bovine teeth. The amount of fluoride in the tea beverages was not enough to inhibit erosion. Therefore, frequent intakes of acidic tea beverage are likely to increase erosion on the surfaces of bovine teeth, by affecting the enamel microhardness of teeth.

Keyword

Dental erosion; Fluoride; Tea beverage
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