Change in salivary pH due to ingestion of non-caloric sweeteners in dental erosion

Abstract

Introduction. Non-caloric sweeteners are a trend as substitutes for cane sugar that generates the use of words in mass consumption products such as “Light,” “Low in sugar,” “Zero” among others to refer to the use of these chemical compounds as an additive. in foods to have a similarity to the original products, but with a healthier presentation. The global epidemic of obesity and diabetes has led to concern about consumption of sugar and its impact on health. As a result, non-caloric sweeteners have been developed as alternatives to sugar to reduce caloric intake. These sweeteners are widely used around the world in diabetic foods and beverages, diet products, and low-calorie products. However, the possible association between the consumption of non-caloric sweeteners and oral health has been the subject of debate. Objective. The objective of this research is to evaluate the effects of non-caloric sweeteners on oral health, including their relationship with plaque formation, dental caries, dental erosion, and periodontal health. The results are expected to provide valuable information on the safety and effectiveness of non-caloric sweeteners as alternatives to sugar and their impact on oral health. Methodology. The systematic research project was developed under PRISMA (Preferred Reporting Items for Systemic Reviews and Meta-Analysis) guidelines. On the other hand, this research project was developed through a review of the literary content of scientific articles around health, particularly in dentistry, said articles have been disseminated in the main indexed journals. They will be obtained through scientific databases such as PubMed, Google Scholar, among the most prominent. These are published within the last 10 years. Furthermore, it was developed in an organized manner to resolve the dependent variables (change in pH due to ingestion of non-caloric sweeteners) and independent variable (dental erosion). Results. Enamel dissolution is strongly influenced by the Ca concentration, pH, and titratable acidity of the substance and is related to the concentration of the undissociated form of the acid in each substance. Therefore, higher values of titratable acidity are strong indicators of higher concentrations of the undissociated species of the acid, which, in turn, leads to further enamel erosion. Conclusion. Erosion is a significant problem that can be influenced by the intake of non-caloric sweeteners, highlighting the importance of a preventive approach in dental care and the need to educate the population on the choice of foods and beverages that do not compromise the oral health. Furthermore, changes in salivary pH were observed that support the importance of continuous monitoring of this parameter as a key indicator of oral health.