Evaluation of the Cariogenic Properties of Soft Drinks and Beverages

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  • SATO Setsuko
    Division of Preventive Dentistry, Kagoshima University Medical and Dental Hospital
  • MIZUEDANI Yukie
    Division of General Dental Practices. Kagoshima University Medical and Dental Hospital
  • HINO Yoichi
    Department of Preventive Dentistry, Kagoshima University Graduate School of Medical and Dental Sciences
  • OHO Takahiko
    Department of Preventive Dentistry, Kagoshima University Graduate School of Medical and Dental Sciences

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  • 市販飲料のう蝕誘発性リスク
  • シハン インリョウ ノ ウショク ユウハツセイ リスク

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Various kinds of canned and bottled drinks or beverages (soft drinks, sports drinks, milk-containing beverages, juices, carbonated drinks, etc.) are easily available from vending machines, convenience stores, and supermarkets at any time. Excessive consumption of these drinks or beverages may cause systemic diseases such as diabetes mellitus. In view of dental health, we examined the potential risk of 62 popular drinks to induce dental caries by evaluating four factors : initial pH, titration amount of alkali for neutralization, acid productivity, and adhesive insoluble glucan synthesis induced by Streptococcus sobrinus. Then, we proposed radar chart models by integrating the scores obtained from the evaluations. All of the carbonated drinks, sports drinks, fruit and vegetable juices, and milk-containing beverages possessed a pH below 5.5, which is supposed to be the critical point of enamel decalcification. A large amount of alkali was required to neutralize such drinks and beverages, especially fruit and vegetable juices. The drinks except natural water, non-sugar tea and coffee drinks also showed a lower pH than the critical point after 2-h incubation at 37°C with S. sobrinus. Half of the investigated drinks induced adhesive insoluble glucan synthesis, which is responsible for biofilm formation on tooth surfaces. After evaluation of the radar charts, all drinks were categorized into four characteristic patterns. Using the radar charts, we could easily differentiate weakly cariogenic drinks such as non-sugar tea and natural water from other strongly cariogenic ones. Drinks containing sucrose were categorized as strongly cariogenic. These results suggest that we should be aware of the potential risk of popular drinks to induce dental caries, and also that radar charts on the cariogenicity of drinks are useful for recognizing their characteristics.

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