Mineral water for healthy teeth

Drinking fizzy mineral water could be a way to protect the teeth from dental erosion, according to a study by University of Dundee researchers.

The study of diet and dental habits of almost 200 Scottish school children found that fizzy mineral water and fluoride toothpaste were the best protectors of the teeth.

Dr Graham Chadwick in the School of Dentistry was the lead author on the 18 month study which set out to investigate whether erosion of the two front teeth could be linked to diet, behaviour and medicines.

The researchers found little to link the overall diet with dental erosion in the children who were all aged between 11 and 13 years. However, brushing with fluoride toothpaste and drinking fizzy mineral water did appear to provide protection from erosion.

Dr Chadwick said, "Fluoride is known to promote remineralization of the teeth and therefore protection against erosion."

"The discovery that fizzy mineral water also seemed to provide a significant protective effect was more interesting. It is believed the minerals in mineral water could aid in protecting the tooth enamel from destruction by acids."

All of the children that participated in this study were recruited from four Scottish secondary schools (Arbroath High School, Carnoustie High School, Monifieth High School and Montrose Academy). All of these schools are involved with the Community Dental Services Schools Screening Programme.

This study is one of a number that Dr Chadwick and colleagues are involved in with the aim to develop new techniques for understanding, preventing and treating dental erosion.

He has in collaboration with an Oceanographic Surveyor (Dr Harvey Mitchell) in Newcastle, Australia developed a system for quantifying dental erosion. This uses sensitive measuring equipment designed and built by Medical Physics at Ninewells Hospital, Dundee.

Dr Chadwick said "Being able to measure erosion is an enormous breakthrough. It will greatly aid our understanding of this condition."

Another important angle is to examine how cooking method may affect the erosiveness of foods. A recently completed project has demonstrated how identical ingredients, cooked by different methods, can markedly affect the level of potentially damaging acid in the final dish. A summary of the findings of this study appear in the latest edition of eContact.

Dr Chadwick said, "Although prevention is desirable, all too often tooth sensitivity and destruction occur. This necessitates treatment." His other research seeks to develop new treatment methods and evaluate their success.