Influência da composição química de bebidas energéticas na redução da absorção de macro e micronutrientes

This research aims to analyze chemical aspects in vitro of the erosive potential for dental structure of energy drinks and its influence on nutrient absorption. The methodological bases used followed the internationally accepted standards for the analysis of hydrogen potential, total titratable acidity, total soluble solids and reducing sugars. The results obtained showed a line of products with high acidity, with averages between 2.89 to 3.55 in hydrogen potential. The levels for total titratable acidity ranged from 0.26 to 0.80 g of citric acid, with some significant differences between the samples. The contents of total soluble solids showed significant differences between all samples. The levels of reducing sugars showed averages that ranged from 26.42 to 131.65 g/L, with significant differences according to the Tukey test for p≤0.05. The data presented are worrisome, as the consequent changes in the dental structure affect the intake of important foods for the maintenance of health, which leads to inadequate micronutrient absorption rates. From these data, we conclude that there is a need for joint interprofessional action, with nutritionists, dentists and inspection bodies active in the continuous observance of food composition, with emphasis on industrialized beverages due to their action on the emergence of demineralization and enamel erosion, and the consequent reduction in the contribution of the consumption of essential regulatory nutrients to good nutrition.