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

• Main Authors: Michael Gomes VIDAL (Author), Pedro Henrique Cabral de OLIVEIRA (Author), Ynara Bosco de Oliveira LIMA-ARSATI (Author), José Augusto RODRIGUES (Author)
• Format: Book
• Published: Universidade Estadual Paulista.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 1807-2577; 10.1590/1807-2577.12316
• Keywords: Maltodextrina; bebidas esportivas; erosão dentária; pH; titrabilidade ácida; Medicine; R; Dentistry; RK1-715
• Source: Revista de Odontologia da UNESP, Iss 0

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.