Physicochemical aspects related to the erosive potential of acid beverages

Abstract

The understanding of the role of physico-chemical as- pects related to the erosive potential of acid beverages contributes to the establishment of strategies to minimize the formation and progression of dental erosion. Objecti- ve: this paper was intended to review the role of aspects related to the erosive potential of acid beverages, scru- tinizing how the type of acid, concentration, quelating properties, pH, titratoble acidity, content of calcium, phosphate and fluoride, presence of casein, temperature and adherence of beverages influence wear. Literature review: Performed through search in international (Me- dline) and national (BBO) databases and a book. Eviden- ces on the topic were sought in scientific research arti- cles and literature review papers. Final considerações: Based on the available evidence, it was concluded that: 1) the type and chelating properties of the acid, pH, titra- toble acidity, calcium and phosphate concentration, tem- perature and adherence of the beverages all modulate their erosive potential; 2) individually, the pH, titratoble acidity and calcium content are the parameters that bet- ter reveal the capacity of beverages of causing mineral dissolution of dental tissues; 3) for a more precise cha- racterization of the erosive potential of acid beverages it is demanding that the interaction among the different physicochemical factors is evaluated.