Calcium phosphate influences erosivity of non alcoholic beverages in vitro
Abstract Background: The effect of added calcium phosphate to non alcoholic beverages to reduce erosivity on bovine enamel and dentine was analyzed. Methods: 90 enamel and 90 dentine specimens from freshly extracted bovine incisors were randomly attributed to 9 enamel and 9 dentine groups (n=10 each). Initially, all specimens were weighted using a precision balance. They were suspended in plastic bottles containing 150ml of the following beverages: Cola, orange juice, Red Bull, Bonaqua Fruits. To all beverages 100mg (c1) or 200mg (c2) calcium hydrogen phosphate dihydrate was added. Tap water served as control. After 7 days, median mass loss was calculated in mg. Kruskal-Wallis and Mann-Whitney u-test served for comparison between groups. Results: Cola and Bonaqua Fruits lost erosivity already after addition of 100mg calcium phosphate. Red Bull after 100mg on enamel and 200mg on dentine. Only orange juice remained erosive on dentine and enamel even after the addition of 200mg calcium phosphate. Conclusion: The addition of calcium phosphate may reduce or even prevent the erosivity of some highly erosive non alcoholic beverages on bovine enamel and dentine.