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Potencial erosivo e cariogénico de bebidas energéticas de consumo nacional
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Advisor(s)
Abstract(s)
Objetivo: Com o presente projeto pretende-se avaliar os potenciais cariogénico e erosivo e a oscilação do pH das bebidas energéticas a diferentes temperaturas e a sua relação com a saúde oral.
Materiais e Métodos: Foram testadas trinta e oito bebidas energéticas. As bebidas foram divididas em dois grupos: bebidas com potencial erosivo e cariogénico (Grupo A), ou seja, bebidas que na sua composição apresentam açúcares cariogénicos e conservantes ácidos e, bebidas com potencial erosivo (Grupo B), ou seja, bebidas que na sua composição não apresentam açúcares cariogénicos, mas que possuem conservantes ácidos. Todas as bebidas foram analisadas quanto ao seu valor de pH a duas temperaturas distintas: 4ºC e 25ºC. As temperaturas foram captadas a partir da sonda de temperatura C.AT Pt 1000 CRISON®. O pH foi medido através de medição potenciométrica direta com o auxílio de um medidor CRISON® pH METER GLP 21 e do elétrodo de pH 50 14 também da CRISON®, calibrado no intervalo pH 2 – pH 4. Foram utilizados três exemplares de cada bebida e, para cada uma, realizou-se um registo de cinco medições de pH, para posterior cálculo do valor médio. Resultados: No universo das 38 bebidas existiram diferenças significativas entre os valores médios de pH medidos a 25ºC e os medidos a 4ºC, para um nível de significância de 5% sendo que em 22 bebidas o valor de pH foi mais baixo a 25ºC do que a 4ºC; em 13 bebidas não se registaram diferenças significativas e em 3 bebidas foi obtido um pH mais baixo a 4ºC. Além disso, quer a 4ºC quer a 25ºC, os valores médios de pH registados revelaram não haver diferenças significativas entre as bebidas do grupo A e as bebidas do grupo B. Além disso nenhuma das bebidas apresentou um valor de pH superior ao pH crítico do esmalte.
Conclusões: Nenhuma das bebidas submetidas à avaliação manifestou um pH que ultrapassasse o limiar crítico para a preservação do esmalte dentário, ditando então um grande risco de consumo. Além disso, contrariamente ao que a generalidade da população pensa, as bebidas com açúcares cariogénicos e as bebidas sem açúcares cariogénicos não apresentam diferenças significativas no que toca aos seus valores de pH, possuindo os dois grupos a capacidade de dissolução do tecido dentário.
Purpose: This project aims to evaluate the cariogenic and erosive potential and the pH fluctuation of energy drinks at different temperatures and their relationship with oral health. Materials and Methods: Thirty-eight energy drinks were tested. The drinks were divided into two groups: beverages with erosive and cariogenic potential (Group A), meaning drinks that contain cariogenic sugars and acidic preservatives, and beverages with erosive potential (Group B), meaning drinks that do not contain cariogenic sugars but have acidic preservatives in their composition. All beverages were analyzed for their pH value at two different temperatures: 4°C and 25°C. The temperatures were measured using the C.AT Pt 1000 CRISON® temperature probe. The pH was measured through direct potentiometric measurement using a CRISON® pH METER GLP 21 and the pH 50 14 electrode, also from CRISON®, calibrated in the pH range of 2 to 4. Three samples of each beverage were used, and for each one, five pH measurements were taken to later calculate the average value. Results: Regarding the 38 beverages analyzed, there were significant differences between the average pH values measured at 25°C and those measured at 4°C, for a significance level of 5%. In 22 beverages, the pH value was lower at 25°C than at 4°C; in 13 beverages, no significant differences were observed, and in 3 beverages, a lower pH was obtained at 4°C. Furthermore, at both 4°C and 25°C, the average pH values recorded showed no significant differences between the beverages in group A and those in group B. Furthermore, none of the beverages had a pH value higher than the critical pH of enamel. Conclusions: None of the evaluated beverages exhibited a pH that exceeded the critical threshold for dental enamel preservation, indicating a high risk of consumption. Furthermore, contrary to what the general population believes, beverages with cariogenic sugars and beverages without cariogenic sugars do not show significant differences in their pH values, with both groups having the ability to dissolve dental tissue.
Purpose: This project aims to evaluate the cariogenic and erosive potential and the pH fluctuation of energy drinks at different temperatures and their relationship with oral health. Materials and Methods: Thirty-eight energy drinks were tested. The drinks were divided into two groups: beverages with erosive and cariogenic potential (Group A), meaning drinks that contain cariogenic sugars and acidic preservatives, and beverages with erosive potential (Group B), meaning drinks that do not contain cariogenic sugars but have acidic preservatives in their composition. All beverages were analyzed for their pH value at two different temperatures: 4°C and 25°C. The temperatures were measured using the C.AT Pt 1000 CRISON® temperature probe. The pH was measured through direct potentiometric measurement using a CRISON® pH METER GLP 21 and the pH 50 14 electrode, also from CRISON®, calibrated in the pH range of 2 to 4. Three samples of each beverage were used, and for each one, five pH measurements were taken to later calculate the average value. Results: Regarding the 38 beverages analyzed, there were significant differences between the average pH values measured at 25°C and those measured at 4°C, for a significance level of 5%. In 22 beverages, the pH value was lower at 25°C than at 4°C; in 13 beverages, no significant differences were observed, and in 3 beverages, a lower pH was obtained at 4°C. Furthermore, at both 4°C and 25°C, the average pH values recorded showed no significant differences between the beverages in group A and those in group B. Furthermore, none of the beverages had a pH value higher than the critical pH of enamel. Conclusions: None of the evaluated beverages exhibited a pH that exceeded the critical threshold for dental enamel preservation, indicating a high risk of consumption. Furthermore, contrary to what the general population believes, beverages with cariogenic sugars and beverages without cariogenic sugars do not show significant differences in their pH values, with both groups having the ability to dissolve dental tissue.
Description
Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas Moniz
Keywords
Bebidas energéticas Erosão dentária Cárie pH