Академический Документы
Профессиональный Документы
Культура Документы
Journal of Dentistry
journal homepage: www.intl.elsevierhealth.com/journals/jden
A R T I C L E I N F O
A B S T R A C T
Article history:
Received 12 May 2015
Received in revised form 18 August 2015
Accepted 18 August 2015
Objectives: To measure aspects of zzy drink consumption in a social environment to inform the
development of a laboratory testing regime.
Methods: This was an observational study in which participants were invited to attend one of four pizza
and soft drink parties. All such foods and drinks were served in an air conditioned room at a temperature
of 24 C. All drinks were at a temperature of 4 C and each participant was asked to spit out, into
graduated cups, their rst and second sips. Both the temperature and volume of these were measured.
Upon completion of the party the volume of drinks consumed was determined. Video footage of the
experiment was recorded for subsequent analysis to determine sip count and the elapsed time period
between rst and last sip. These values were compared to the analogous measured value of expectorated
volume in order to assess the usefulness of video observation in the context of this work.
Results: The mean expectorated beverage temperature was 14.9 2.0 C. The mean time spent drinking
was 44.2 17.4 minutes with a mean consumption rate of 13.3 6.0 ml/min. Only the sip volume and sip
count per can values were signicantly different between sexes (P < 0.05) with females displaying lower
values for volume and a higher sip count. There was close agreement between the sip volume values
observed and calculated using video observation derived parameters.
Conclusions: Several human drinking behaviour values were reported in this study and these will be of
value in the development of more realistic laboratory erosion-testing regimes. It is concluded, within the
limitations of this work, that (1) there are differences in the drinking behaviour of males and females
with respect to sip volume and count, (2) the intraoral rise in temperature of a 4 C beverage is lower than
that used in previous laboratory simulations and (3) the values derived from video observation agree with
those measured directly validating this technique for use in further studies.
Clinical signicance: The work provides valuable quantitative data on which to base simulated laboratory
erosion work. Perhaps the most signicant nding is that sipped beverages attain a temperature of only
14.9 C.
2015 Elsevier Ltd. All rights reserved.
Keywords:
Erosion
Observation
Behaviour
Carbonated beverages
1. Introduction
Many papers are reported in the dental literature that seek to
evaluate the erosiveness of foods and drinks by laboratory
assessment as summarised well by Barbour and Lussi [1].
Commonly these use a range of accepted laboratory techniques
to reach their conclusions. Often, in order to obtain measurable
effects, the regimes adopted to expose the tooth tissues to the food/
beverage under investigation are severe representing
many cumulative exposures [2]. They thus do not represent what
could be considered as normal eating/drinking behaviour but
1353
Table 1
The pizza and beverages served in this work.
Pizza type
Ristorante mozzarella
Ristorante pollo
Ristorante funghi
Ristorante vegetale
Ristorante spinace
Dr.
Dr.
Dr.
Dr.
Dr.
Beverage type
Coca-cola
Coca-cola diet
Coca-cola zero
Sprite
Sprite zero
Fanta
Fanta zero
Schweppes
Dr. Pepper
Dr. Pepper zero
Pepsi
Pepsi diet
Pepsi Max
7Up
Mountain dew
Irn Bru
Irn Bru sugar free
Grapetiser
Appletiser
Oetker
Oetker
Oetker
Oetker
Oetker
Ristorante,
Ristorante,
Ristorante,
Ristorante,
Ristorante,
Bielefeld,
Bielefeld,
Bielefeld,
Bielefeld,
Bielefeld,
Germany
Germany
Germany
Germany
Germany
1354
VT
S
and minimum values of this quantity are also given. The subjects
consumed their beverages over considerably different time periods
ranging from 10.6 to 95.4 min with a mean of 44.2 17.4 min.
Comparable time period mean values were noticed for both sexes
with no statistical difference (P > 0.05) between them. Observation
of the video footage showed sip (single intake) duration to range
from a fraction of a second to a maximum of 6.5 s.
3.2. Calculated values
Vt
R
t
Vcal = Calculated sip volume per subject; S = Sip count; R = Consumption rate; t = Time period from rst sip until last sip
The values derived in this way were compared to the analogous
measured value of expectorated volume in order to assess the
usefulness of video observation in the context of this work.
Analysis of variance of all values obtained in this study was
undertaken, with post hoc students t comparison to identify
signicant differences between the sexes, using commercial
statistical software (Prism, Version 6, GraphPad Software Incorporation., San Diego California, USA).
3. Results
A total of 303 students responded to the recruitment advert and
of these 132 (43.6 %) were male and 171 (56.4%) female. On receipt
of the timetable of experimental sessions eighty one potential
participants, 48 (59.3%) males and 33 (40.7%) females aged 17
31 were able to attend the experiment and did so. The individual
sessions were attended by 20, 21, 19 and 21 participants. The ratio
of the invited to participating volunteers was 0.27.
3.1. Directly measured values
Table 2 gives the mean expectorated volumes for each of the
two expectorated sips for the participants collectively and
according to sex. The standard deviations of these observations
are also given. Although in all cases the rst expectorated sip
volume was lower than the second expectorated one this
difference was of no statistical signicance (P > 0.05). The
expectorated sip volume mean value for females (14.8 6.9 ml)
was considerably less than that for males (19.1 8.2 ml) and this
was statistically signicantly (P < 0.05) different.
Table 2 also gives for each expectorated sip the beverage
temperatures for the participants collectively and according to sex.
There was no difference between the overall expectorated
beverage temperature mean values for the rst two sips
(P > 0.05). According to gender however, the expectorated temperatures were higher for the sips of females compared to those of the
males (15.3 1.9 C and 15.0 1.9 C versus 14.8 2.1 C and
14.6 2.3 C respectively) though this was of no statistical
signicance (P > 0.05). This table also contains the mean period
of time over which the beverages were consumed for all
participants collectively and according to sex. The maximum
Table 2
Summary of the rst, second and overall expectorated beverage volumes and temperatures for the participants collectively and according to gender (direct measurement).
Male (n = 48)
Female (n = 33)
Overall (n = 81)
1st sip
2nd sip
Mean
1st sip
2nd sip
Mean
1st sip
2nd sip
Mean
18.3
8.6
14.8
2.1
19.9
8.6
14.6
2.3
19.1a
8.2
14.7
2.1
14.0
6.2
15.3
1.9
15.6
8.6
15.0
1.9
14.8a
6.9
15.1
1.8
16.4
7.9
15.0
2.0
18.0
8.8
14.8
2.1
17.2
7.9
14.9
2.0
Values marked with same superscript letters within the table are signicantly different at p < 0.05.
1355
Table 3
Summary of human drinking behaviour mean values for the participants collectively and according to gender.
Male (n = 48)
Female (n = 33)
Overall (n = 81)
719.9
393.8
1625
162
562.3
249.9
1200
181
654.9
348.8
1625
162
43.1
14.7
95.4
13.5
45.8
17.7
85.7
10.6
44.2
17.4
95.4
10.6
21.4
11.4
24.4
10.9
22.6
11.2
18.4a
8.0
23.3a
12.1
20.4
10.1
18.0b
5.9
30.0
7.4
15.1b
5.5
28.5
7.2
16.8
5.9
30.0
7.2
14.4
6.4
30.2
4.4
11.8
5.0
31.2
4.9
13.3
6.0
31.2
4.4
Values marked with same superscript letters within the table are signicantly different at p < 0.05.
1356
1357