Abrasives in foods and their effect on intra-oral processing: a two-colour chewing gum study

summary  In this study we suggest that the presence of abrasives in food items lead to physiologic responses that reduce the amount of tooth loss because of abrasion. Subjects were presented with two pairs of two‐colour chewing gum, one sample had 0·5 g of an abrasive powder added. Subjects were ins...

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Bibliographic Details
Published in:Journal of oral rehabilitation 2004-10, Vol.31 (10), p.968-971
Main Author: Prinz, J. F.
Format: Article
Language:English
Subjects:
abrasive tooth loss
Adult
Chewing Gum
Dentistry
Humans
mastication
Mastication - physiology
mixing
Salivation - physiology
Tooth Abrasion - prevention & control
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Summary:summary  In this study we suggest that the presence of abrasives in food items lead to physiologic responses that reduce the amount of tooth loss because of abrasion. Subjects were presented with two pairs of two‐colour chewing gum, one sample had 0·5 g of an abrasive powder added. Subjects were instructed to chew for 10 or 20 chewing strokes and then remove the gum. After removal the chewing gum was placed in a plastic bag and flattened. Each pair of gums was compared on the basis of the amount of mixing observed. In all cases the addition of the abrasive powder resulted in slower chewing and less mixing. Salivary flow rate increased from a resting value of 0·6 to 0·9 mL min−1 when stimulated by the non‐abrasive gum to 1·1 mL min−1 with the abrasive gum. This difference was significant (P 
ISSN:0305-182X
1365-2842
DOI:10.1111/j.1365-2842.2004.01328.x