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Clinical Oral Investigations

, Volume 23, Issue 2, pp 715–723 | Cite as

Relationship between erosive tooth wear and beverage consumption among a group of schoolchildren in Mexico City

  • Álvaro Edgar González-Aragón Pineda
  • Socorro Aída Borges-YáñezEmail author
  • María Esther Irigoyen-Camacho
  • Adrian Lussi
Original Article
  • 154 Downloads

Abstract

Objective

To assess the association between erosive tooth wear (ETW) and consumption of different kinds of beverages in a group of schoolchildren 11–14 years old in Mexico City.

Methods

Cross-sectional study in a sample of students (n = 512) in Mexico City. The Basic Erosive Wear Examination (BEWE) was used to quantify ETW. Beverage consumption (BC) was determined using a frequency questionnaire; beverages included pure water, natural fruit juices, milk, hot beverages, and soft drinks. Ordinal logistic regression model was used to evaluate the association between the presence of ETW and BC.

Results

In total, 45.7% of the schoolchildren showed an initial loss of surface texture (BEWE = 1) and 18.2% a distinct defect involving loss of dental tissue (BEWE ≥ 2) in at least one tooth. For each glass (350 ml) of milk/week, the odds of not having erosive wear (BEWE = 0) versus having an initial loss of surface texture (BEWE = 1) or of having an initial loss of surface texture versus the presence of a defect involving the loss of dental tissue (BEWE ≥ 2) decreased 4% (OR = 0.96, 95% CI 0.93–0.99, p = 0.008); for each portion of sweet carbonated beverage consumed (350 ml), the odds increased 3% (OR = 1.03, 95% CI 1.001–1.07, p = 0.046).

Conclusion

The intake of milk and milk-based products could be a dietary means of helping prevent ETW, especially if their consumption could replace sweet carbonated drink consumption.

Clinical relevance

Knowing the impact of beverage consumption on ETW helps to provide suitable recommendations for the prevention and control of ETW in order to promote tooth longevity.

Keywords

Erosive tooth wear Tooth erosion Sweet carbonated beverages Prevention and control 

Notes

Funding information

This research was partially funded by the National Council of Science and Technology (Consejo Nacional de Ciencia y Tecnología, CONACYT).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Ethical approval

All procedures performed in this study were in accordance with the ethical standards of the Dentistry School’s Committee on Ethics and Investigation at the Autonomous National University of Mexico and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards.

Informed consent

Informed consent was obtained from all individual participants included in the study.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Facultad de Estudios Superiores IztacalaUniversidad Nacional Autónoma de MéxicoTlalnepantlaMexico
  2. 2.Dental Public Health Department, División de Estudios de Posgrado e Investigación, Facultad de OdontologíaUniversidad Nacional Autónoma de MéxicoMéxico CityMexico
  3. 3.Health Care DepartmentUniversidad Autónoma MetropolitanaMéxico CityMexico
  4. 4.School of Dental Medicine, Department of Preventive Restorative and Pediatric DentistryUniversity of BernBernSwitzerland

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