This research aims at investigating the acidity of candies commonly consumed by children and teenagers. Eight flavors of candy produced by the brand Halls Kraft Foods Brazil Ltda.®: cherry, extra strong, watermelon, strawberry, mint, menthol, wild strawberry and chantilly cream strawberry were analyzed. The candies were crushed. Five grams of crushed candy were added to 10 ml of doubly deionized water and stirred until all candy was dissolved. The pH was measured in triplicate using a potentiometer and combined glass electrode (Tec-2 Tecnal). Fifteen grams of crushed candy were added to 30 ml doubly deionized water. The titratable acidity was measured by adding 100 μl of 0.1 M NaOH to the solution under constant stirring until a pH of 5.5 was reached. This procedure was performed for each of the flavors. Mineral water was used as a negative control and citric acid as positive control. The results were statistically analyzed by the Variance Analysis (ANOVA). Comparisons of means were performed by the Scott Knott Test, at a 5% level of significance (p <0.05). The results showed that all candies had pH values below 5.5, ranging from 3.6 to 5.2. These values were significantly different from the positive and negative controls. The flavors Chantilly Cream Strawberry and Wild Strawberry have shown to be the candies with highest erosive potential due to their lower pH values and higher intrinsic buffer capacity. It is concluded that the candies have erosive potential and their frequent use can contribute to the development of dental erosion.
Waterhouse PJ, Auad SM, Nunn JH, Steen IN, Moynihan PJ. Diet and dental erosion in young people in south-east Brazil. Int J Paediatr Dent 2008; 18: 353-60. http://dx.doi.org/10.1111/j.1365-263X.2008.00919.x
Correr GM, Alonso RC, Correa MA, Campos EA, Baratto-Filho F, Puppin-Rontani RM. Influence of diet and salivary characteristics on the prevalence of dental erosion among 12-year-old schoolchidren. J Dent Child 2009; 76: 181-7.
Corrêa MSNP, Corrêa FNPC, Corrêa JPNP, Murakami C, Mendes FM. Prevalence and associated factors of dental erosion in clhidren and adolescents of a private dental practice. Int J Paediatr Dent 2011; 21: 451-8. http://dx.doi.org/10.1111/j.1365-263X.2011.01150.x
Moyniham PJ. The role of diet and nutrition in the etiology and prevention of oral diseases. Bull World Health Organ 2005; 83: 694-9.
Gambon DL, Brand HS, Nieuw Amerongen AV. Acidic candies affect saliva secretion rates and oral fluid acidity. Ned Tijdschr Tandheelkd 2007; 114: 330-4.
Brand HS, Gambon DL, Paap A, Bulthuis MS, Veerman EC, Amerongen AV. The erosive potential of lollipops. Int Dent J 2009; 59: 358-362.
Wagoner SN, Marshall TA, Quian F, Wefel JS. In vitro enamel erosion associated with commercially available original and sour candies. J Am Dent Assoc 2009; 140: 906-13.
Lodi CS, Sassaki KT, Fraiz FC, Delbem AC, Martinhon CC. Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel. Braz Oral Res 2010; 24: 95-101. http://dx.doi.org/10.1590/S1806-83242010000100016
Furtado JR, Freire VC, Messias DEF, Turssi CP. Aspectos físico-químicos relacionados ao potencial erosivo de bebidas ácidas. RFO UPF: revista da Faculdade de Odontologia, Universidade de Passo Fundo 2010; 15; 325-30.
Farias MMAG, Bernardi M, Silva Neto R, Tames DR, Silveira EG, Bottan ER Avaliação de propriedades erosivas de bebidas industrializadas acrescidas de soja em sua composição. Pesqui Bras Odontopediatria Clin Integr 2009; 9: 277-81. http://dx.doi.org/10.4034/1519.0501.2009.0093.0005
Farias MMAG, Ozelame SB, Schmitt BHE, Capristano DF, Silveira EG. Avaliação da acidez de diversas marcas de leite fermentado disponíveis comercialmente, Pesqui Bras Odontopediatria Clin Integr 2012; 12: 451-5. http://dx.doi.org/10.4034/PBOCI.2012.124.01
Silva JG, MMAG Farias, Silveira EG, Schmitt BHE, Araújo SM. Mensuração da acidez de bebidas não lácteas destinadas ao público infantil. Rev Odontol UNESP 2012; 41: 76-80.
Loewen RR, Marolt RJ, Ruby JD. Pucker Up - The Effects of Sour Candy on Your Patient's Oral Health: A Review of the dental erosion literature and pH values for popular candies. Northwest Dent 2008; 87: 20-1.
Liem DG, Mennella JA. Heightened sour preferences during childhood. Chem Senses 2003; 28: 173-80. http://dx.doi.org/10.1093/chemse/28.2.173
Feltham EB. The Power Of Sour Candies: A Dental Hygienist’s Battle Against Dietary Dental Erosion. CDHA J 2010; 2516-18.
Hunter ML, Patel R, Loyn T, Morgan MZ, Fairchild R, Rees JS. The effect of dilution on the in vitro erosive potential of a range of dilutable fruit drinks. Int J Paediatr Dent 2008; 18: 251-5. http://dx.doi.org/10.1111/j.1365-263X.2008.00917.x
Lussi A, Jaeggi T. Erosion - diagnosis and risk factors. Clin Oral Investig 2008; 129: 5-13. http://dx.doi.org/10.1007/s00784-007-0179-z
Gambon DL, Brand HS, Nieuw Amerongen AV. The erosive potential of candy sprays. Br Dent J 2009; 23: 530-1.
Hughes JA, West NX, Parker DM, van den Braak MH, Addy M. Effects of pH and concentration of citric, malic and lactic acids on enamel, in vitro. J Dent 2000; 28: 147-52. http://dx.doi.org/10.1016/S0300-5712(99)00060-3
Jensdottir T, Nauntofte B, Buchwald C, Bardow A. Effects of sucking acidic candy on whole-mouth saliva composition. Caries Res 2005; 39: 468-74. http://dx.doi.org/10.1159/000088181
Brand Hs, Gambon DL, Van Dop LF, Van Liere LE, Veerman EC. The erosive potential of jawbreakers. Int J Dent Hyg 2010; 8: 308-12. http://dx.doi.org/10.1111/j.1601-5037.2010.00450.x
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2013 Jeison Gabriel da Silva, Maria Mercês Aquino Gouveia Farias, Eliane Garcia da Silveira, Silvana Marchiori de Araújo , Beatriz Helena Eger Schmitt