Revista de Odontologia da UNESP
https://revodontolunesp.com.br/article/doi/10.1590/1807-2577.12316
Revista de Odontologia da UNESP
Original Article

The effect of dilution on the erosive potential of maltodextrin-containing sports drinks

Efeito da diluição no potencial erosivo de bebidas esportivas contendo maltodextrina

Michael Gomes VIDAL; Pedro Henrique Cabral de OLIVEIRA; Ynara Bosco de Oliveira LIMA-ARSATI; José Augusto RODRIGUES

http://dx.doi.org/10.1590/1807-2577.12316 Rev. odontol. UNESP, vol.46, n1, p.28-32, 2017
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Abstract

Abstract: Introduction: The increasing consumption of maltodextrin-containing sports drinks, usually acidic, during physical activity may cause dental erosion.

Objective: To evaluate the effect of dilution on the erosive potential of maltodextrin-containing sports drinks.

Methodology: Five samples of five maltodextrin-containing sports drinks [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Athletica Nutrition (AN), Integral Medica (IM)] were diluted with distilled water in three different proportions: as recommended by manufacturer (rec), with 20% more powder (20+) and with 20% less powder (20-) than recommended. Their pH and titratable acidity (volume of 1N NaOH necessary to raise pH to 5.5) were determined.

Result: The pH and titratable acidity differed among the products, and pH values differed among the dilutions. All sports drinks showed pH below the critical pH for dental enamel demineralization. There was a significant negative correlation between pH and titratable acidity (p <0.01; r = -0.795).

Conclusion: Changes in the dilution of maltodextrin-containing sports drinks affected their pH, but not their titratable acidity.

Keywords

Maltodextrin, sports drinks, tooth erosion, pH, titratable acidity

Resumo

Resumo: Introdução: O consumo de bebidas esportivas contendo maltodextrina durante a atividade física tem aumentado. Geralmente elas são ácidas, podendo causar erosão dentária.

Objetivo: Avaliar o efeito da diluição sobre o potencial erosivo de bebidas esportivas contendo maltodextrina.

Metodologia: Cinco amostras de cinco bebidas esportivas contendo maltodextrina [Sports Nutrition (SN), Body Action (BA), New Millen (NM), Atlhetica Nutrition (AN), Integral Medica (IM)] foram diluídas com água destilada em três diferentes proporções: como recomendado pelo fabricante (REC), com 20% a mais de pó (20+) e com 20% a menos de pó (20-) do que o recomendado. Foram determinados o seu pH e titrabilidade ácida (volume de NaOH 1N necessário para elevar o pH para 5,5).

Resultado: O pH e titrabilidade ácida foram diferentes entre os produtos. Os valores de pH foram diferentes entre as diluições. Todas as bebidas esportivas apresentaram pH abaixo do pH crítico para a desmineralização do esmalte dental. Houve uma correlação negativa significativa entre o pH e a titrabilidade ácida (p <0,01; r = -0,795).

Conclusão: Pequenas alterações na diluição de bebidas esportivas contendo maltodextrina podem afetar o seu pH, mas não a sua titrabilidade ácida.
 

Palavras-chave

Maltodextrina, bebidas esportivas, erosão dentária, pH, titrabilidade ácida

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