일부 국내 어린이 음료의 우치 법랑질 침식력과 침식 위험 요소 평가
Analysis of the erosive effects of children’s beverages using a pH-cycling model
김보라, 민지현, 권호근, 김백일,
소속 상세정보
김보라 ( Kim Bo-Ra ) - 연세대학교 치과대학 예방치과학교실
민지현 ( Min Ji-Hyun ) - 연세대학교 치과대학 예방치과학교실
권호근 ( Kwon Ho-Keun ) - 연세대학교 치과대학 예방치과학교실
김백일 ( Kim Baek-Il ) - 연세대학교 치과대학 예방치과학교실
KMID : 0355420130370030141
Abstract
본 연구는 pH 순환 모형을 적용하여 국내에서 시판되는 어린이 음료 8종류의 우치 법랑질 침식 정도를 콜라 및 오렌지 주스와 비교하고, 법랑질 침식 정도에 유의미한 영향을 미치는 음료의 위험 요인을 조사한 결과 다음과 같은 결론을 얻었다. 1. 국내에서 시판되는 8종류의 어린이 음료는 모두 콜라보다 침식 정도가 약하였다. 그러나 아이키커, 자연은 슬기, 쿠우, 카프리썬, 초롱이 5가지 어린이 음료는 오렌지 주스보다는 침식 정도가 컸고, 코알코알 코알라와 내친구 뽀로로는 유사한 정도의 침식정도를 보였던 반면 튼튼 짱구만이 거의 침식되지 않은 정도로 오렌지 주스보다 유의하게 침식력이 약하였다. 2. 법랑질 침식 정도에 유의미한 영향을 미치는 산성 음료의 화학적 요인은 pH와 칼슘 함량이었다.
Objectives: The aims of this in vitro study were (1) to assess the erosive potential of several children`s beverages in comparison to cola and orange juice, by using an in vitro pH-cycling model, and (2) to investigate the factors related to dental erosion caused by the beverages.
Methods: Eight different children`s beverages (Chorongi, Capri-sun, Grateful nature wisdom, I-kicker, Koal-koal koala, My friend pororo, Qoo, and Strong zzanggu), Cola, and an orange juice, which are available in the Korean market, were used. To characterize each test beverage, the pH, titratable acidity to pH 7.0, concentration of calcium and phosphorus, and degree of saturation with respect to hydroxyapatite (DSHAP) were analyzed. Erosive potential of the test beverages was assessed by the depth of enamel loss observed in specimens subjected to pH cycling for 8 days. This cycle consisted of exposure to each beverage for 20 min, thrice daily, and to a remineralizing solution every day. The correlation between the depth of the enamel loss and the chemical properties of the beverages was assessed by Spearman`s rank correlation coefficients and multiple linear regression tests (P<0.05).
Results: The depth of enamel loss caused by the beverages was found to vary from 0.11 to 105.47 ㎛. Enamel loss with all the children`s beverages tested was lesser compared to that with Cola (P<0.05) but was similar or greater than that with orange juice, except in one beverage. The pH, concentration of calcium, and DSHAP were significantly correlated with the depth of enamel loss (P=-0.842, P=-0.796, and P=-0.867, respectively; P<0.01). Multiple regression analysis showed that pH and concentration of calcium were impact variables for the erosive potential of test beverages (P<0.05).
Conclusions: The children`s beverages tested had lower erosive potential than Coca Cola, but five (I-kiker, Grateful nature wisdom, Qoo, Capri-sun, and Chorongi) of them had higher erosive potential than orange juice. Moreover, among the chemical properties of beverages, significant factors affecting enamel loss were pH value and concentration of calcium.
키워드
Beverage; Chemical properties; pH cycling; Tooth erosion
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