ArticleOral health & preventive dentistry2021
Homemade Modification of Salad Dressings to Reduce Their Erosive Potential.
Article in Oral health & preventive dentistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 3 citations in OpenAlex.
- The Effect of Oral Care Foams and a Spray on Salivary pH Changes after Exposure to Acidic Beverages in Young Adults.Dentistry journal · 2024Article
- Relative dentin and enamel abrasivity of charcoal toothpastes.International journal of dental hygiene · 2023Article
- Influence of bottled salad dressings on the development of enamel erosion in the presence or absence of salivary pellicle - An in vitro study.Journal of oral biology and craniofacial researchArticle
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeTo investigate the possibility of reducing the erosive potential of salad dressings by adding yoghurt. MATERIALS AND
methodsTwo hundred enamel samples from bovine teeth were allocated to 20 groups (n = 10). Three modified commercially available balsamic dressings (addition of 10%, 20%, 50% yoghurt or 8.8 mM calcium chloride) and two homemade salad dressings with and without modifications were tested. Enamel samples were eroded for 2 min, rinsed for 30 s with tap water and finally abraded (20 brushing strokes with toothpaste slurry). After 40 of these cycles of erosion/abrasion, the dental hard tissue loss was determined by contact profilometry.
resultsFor commercially available salad dressings, modification yielded a statistically significant decrease in enamel wear. The exception was Anna's Best Dressing Balsamico modified with 8.8 mM calcium chloride, for which no reduction was found compared with the unmodified dressing. For all homemade dressings, a significant reduction was observed when modified with 20% yoghurt. However, when only 10% yoghurt was added to the homemade dressings, an increase of the erosive potential was observed compared to the unmodified dressing.
conclusionsThe study shows that increasing the calcium concentration only with calcium chloride in commercially available salad dressings did not show predictable outcomes to reduce erosion. However, mixing 20% plain yoghurt into the dressings reduced the erosive potential statistically significantly.
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Registered trials
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