The term “chemical factors” is used to describe parameters inherent to erosive beverages, food, or other products. The three main parameters are:
Studies have shown that a drink which contains citric acid that was supplemented with calcium, phosphate, and fluoride reduced the erosive potential of the solution.27 The same was true when acidic carbonated drinks were modified with these three minerals.2,28 Yogurt, which is acidic with a pH of 4 hardly has any erosive effect due to its high calcium and phosphate content, which makes it supersaturated with respect to the hydroxyapatite in enamel.2
Other parameters to consider are the calcium-chelating properties of the product being consumed, and the stickiness of the product being consumed, with more sticky products generally being linked to higher erosion risk.2
Your session is about to expire. Do you want to continue logged in?
WARNING! You did not finish creating your certificate. Please click CONTINUE below to return to your previous page to complete the process. Failure to complete ALL the steps will result in a loss of this test score, and you will not receive credit for this course.