- Effects of wine consumption on saliva secretion and composition
- Book title
- Alcoholic beverage consumption and health
- Pages (from-to)
- New York: Nova Biomedical Books
- Document type
- Faculty of Dentistry (ACTA)
Dental erosion is defined as a pathologic, chronic localized loss of dental hard tissue that is chemically etched away from the tooth surface by acid and/or chelation without bacterial involvement (Ten Cate and Imfeld, 1996). The decalcified hydroxyapatite surfaces of the
teeth become soft and more susceptible to wear by masticatory forces and tooth brushing. Clinically erosion manifests as increased dental sensitivity (Chaudhry et al, 1997; Ferguson et al, 1996; Gray et al, 1998; Mandel, 2005).
Although dental erosion is a multifactorial disease, dietary sources of acids are the major etiologic factor. Several studies have shown a relation between the presence of dental erosion and a high consumption of acidic soft drinks and fruit juices (Järvinen et al, 1991; Dugmore and Rock, 2004; Jensdottir et al, 2004; Milosevic, 2004). Wine is also acidic in nature, with a pH ranging from 2.9 to 4.2. The main acid constituents are tartaric and malic acids, together with smaller amounts of lactic, succinic and citric acid (Ferguson et al, 1996; Gray et al, 1998; Lussi et al, 1993; Lussi et al, 2004; Meurman and Vesterinen, 2000; Piekarz et al, 2008; Rees et al, 2002). This means that wine is a potential risk factor for the development of tooth erosion. Indeed, some reports documented dental erosion due to long-term heavy wine consumption or professional
exposure in wine tasters (Chaudhry et al, 1997; Chikte et al, 2005; Ferguson et al, 1996; Gray et al, 1998; Lupi-Pegurier et al, 2003; Mandel, 2005; Schuurs et al, 1987; Wiktorsson, 1997)
In addition, in vitro studies demonstrated that incubation of extracted teeth in wine can reduce enamel microhardness after 2 minutes and induce erosive lesions after 15 minutes (Cheung et al, 2005; Chikte et al, 2003; Gray et al, 1998; Lupi-Pegurier et al, 2003; Lussi et al, 1993; Lussi et al, 2004; Meurman and Vestrinen, 2000; Miller, 1907; Mok et al, 2001; Naylor et al, 2006; Piekarz et al, 2008; Rees et al, 2002; Willershausen and Schulz-Dobrick, 2004).
However, bathing teeth in wine in vitro bears little resemble to the clinical situation where the erosive potential of wine may be affected by the rinsing, buffering and remineralising effects of saliva (Wöltgens et al, 1985). Therefore, the aim of this study was to investigate whether consumption of wine affects the salivary secretion rate and pH.
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