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Mouthwatering but erosive? a preliminary assessment of the acidity of a basic sauce used in many indian dishes Nandini Ghai FJ Trevor Burke Dental Update 2024 39:10, 707-709.
Authors
NandiniGhai
BDS
University of Birmingham, School of Dentistry, College of Medical and Dental Sciences, St Chad's Queensway, Birmingham B4 6NN, UK
The aim of this study was to assess whether some types of Indian cuisine may contain erosive components. Indian dishes were prepared by a previously published method and their pH measured using a pH probe. The results indicated: (i) that some components of Indian cooking, such as tomatoes and red chilli powder, had the potential to erode enamel; (ii) that the pH of some foods was reduced with increasing temperature; and (iii) that all the basic masalas made and tested had a pH of less than 4.5.
Within the limitations of the study, it may be concluded that the basic sauce/masala used in north Indian dishes may have erosive potential.
Clinical Relevance: This information could be considered useful when advising patients who eat Indian curries about causes of acid erosion of their teeth.
Article
Anecdotally, toothwear has been noted in older members of the Asian community in the UK, with patients in the 4th or 5th decade of their life presenting with tooth substance loss (TSL). In this respect, the UK Adult Dental Heath Survey (1998) assessed the prevalence of TSL, including attrition, erosion and abrasion. The survey reported that 66% of UK adults had some wear in their anterior teeth involving dentine. On average, TSL was more extensive in older age groups, namely 58% in subjects >65 years old and 49% in subjects 55–64 years old.1
A variety of physical and chemical insults contribute to non-carious TSL.2 These include erosion (or corrosion),3abrasion, attrition and abfraction (Table 1).2 Dental erosion is caused by the acidic dissolution of tooth tissue with no bacterial involvement.2 Research has suggested that erosion is the most common cause of non-carious TSL2 and that sources of acid can be intrinsic or extrinsic (Table 2).1
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