Evaluación del pH de las hamburguesas de comida rápida más consumidas en Chile
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Fecha
2022
Profesor/a Guía
Facultad/escuela
Idioma
es
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Universidad Andrés Bello
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Licencia CC
Licencia CC
Resumen
El desgaste dental es la pérdida irreversible del tejido dentario superficial, por la
constante exposición y/o acción de diversos mecanismos físicos o quimiofísicos.
La erosión dental es un proceso químico que provoca una disolución dentaria
ocasionada por la exposición crónica de ácidos, tiene origen intrínseco o extrínseco.
Actualmente los hábitos alimentarios, estilo y/o calidad de vida, contribuyen al
crecimiento junto con la prevalencia de la erosión dental en la población. La dieta
acidogénica (pH inferior a 7) tiene un papel fundamental en la erosión dental,
destacando los alimentos procesados como las hamburguesas comercializadas en la
comida rápida.
La Salud Bucal es “la salud de los dientes, encías y el sistema estomatognático que
nos permite sonreír, hablar y masticar” (1). Se suelen relacionar las enfermedades no
transmisibles con las patologías de la cavidad oral, ya que comparten todos o en su
gran mayoría los mismos factores de riesgo tales como una dieta rica en azúcares, alto
consumo de alimentos acidogénicos, nutrición deficiente, alto consumo de tabaco y el
alcohol. El factor de riesgo que que más destaca es la alimentación, ya que si bien es
algo que la persona puede controlar de forma voluntaria suele tener una constante
ingesta de productos dañinos para los dientes que a largo/corto plazo serán nocivos
llegando a provocar desgastes por su bajo nivel de pH o caries por su alto contenido
de azúcar.
En Chile las hamburguesas distribuidas por cadenas de comida rápida son de fácil
acceso provocando un alto consumo. Actualmente se desconoce el nivel de acidez de
las hamburguesas categorizadas como comida rápida/ alimento ultra procesado. El
objetivo del presente estudio es determinar el pH de las hamburguesas procesadas de
vacuno de comida rápida más consumidas en el mercado del país y posteriormente
poder relacionar el daño a la estructura dentaria Metodología:
Se seleccionaron 8 hamburguesas de comida rápida de vacuno, más consumidas en
Chile: Club House, Cuarto de libra, Whopper, London Grill, Daves, Baconator, Big
angus y Famous Stars, a todas ellas se les realizó 3 mediciones de pH por medio del
pH metro a temperatura ambiente (24ºC). Posteriormente dividimos en dos tipos de
muestra por cada hamburguesa, con el objetivo de evaluar y determinar el pH de las
hamburguesas solas (sin ningún acompañamiento) y al mismo tiempo determinar el
pH de la hamburguesa con todos los ingredientes. Esta medición se realizó entre
líneas básicas y premium, a la vez entre todas las cadenas comerciales para
finalmente determinar el valor del pH de más ácido.
Resultados:
La mayoría de las hamburguesas procesadas y más comercializadas presentaron
valor de pH ácido. La hamburguesa sola (sin ingredientes/acompañamientos) de
menor valor o pH fue la hamburguesa Daves; 3,42 y la hamburguesa Baconator; 3,46
ambas de la cadena Wendy 's. Mientras que la hamburguesa Club house obtuvo un
nivel más básico con un valor de pH; 5,82.
Además podemos destacar que: La hamburguesa con
ingredientes/acompañamientos que obtuvo mayor grado de acidez fue la Whopper
de Burger King con pH de 3,75 y la hamburguesa Cuarto de libra de McDonald 's
con un pH de 3,96. Mientras que la Hamburguesa Baconator de la cadena Wendy 's
dio como resultado un nivel más básico con un valor de pH; 6,21.
Conclusiones:
Las hamburguesas de carne procesada y más comercializadas en Chile, en general
si presentaron pH ácido. Tras analizar las hamburguesas con o sin acompañamientos
si existieron diferencias de los valores de pH, a causa de diversos factores tales como:
proceso de elaboración industrial de la porción de hamburguesa de carne, aditivos,
conservantes y proceso de cocción. La cantidad y calidad de los ingredientes que son
procesados también contienen gran cantidad de aditivos.
De acuerdo a los resultados analizados y obtenidos, podemos establecer que si
puede provocar desgaste dental, ya que es un alimento de comida rápida procesada
de valores ácidos que es frecuentemente consumido en la población chilena. A mayor
consumo mayor riesgo hay para la desmineralización del tejido dentario.
Dental wear is the irreversible loss of superficial dental tissue due to the constant exposure and/or action of various physical or chemophysical mechanisms. Dental erosion is a chemical process that causes tooth dissolution caused by chronic exposure to acids, it has intrinsic or extrinsic origin. Currently, dietary habits, lifestyle and/or quality of life contribute to the growth along with the prevalence of dental erosion in the population. The acidogenic diet (pH below 7) plays a fundamental role in dental erosion, with processed foods such as hamburgers marketed in fast food standing out. Oral health is "the health of teeth, gums and the stomatognathic system that allows us to smile, speak and chew" (1). Non-communicable diseases are usually related to pathologies of the oral cavity, since they share all or most of the same risk factors such as a diet rich in sugars, high consumption of acidogenic foods, poor nutrition, high consumption of tobacco and alcohol. The risk factor that stands out the most is food, because although it is something that the person can control voluntarily, there is usually a constant intake of products that are harmful to the teeth that in the long/short term will be harmful, causing wear and tear due to their low pH level or caries due to their high sugar content. In Chile, hamburgers distributed by fast food chains are easily accessible, causing high consumption. Currently, the acidity level of hamburgers categorized as fast food/ultra-processed food is unknown. The objective of the present study is to determine the pH of the most consumed processed fast food beef hamburgers in the country's market and subsequently to be able to relate the damage to the dental structure. Methodology: Were selected 8 beef fast food hamburgers, most consumed in Chile: Club House, Quarter Pounder, Whopper, London Grill, Daves, Baconator, Big Angus and Famous Stars, all of them underwent 3 pH measurements by means of the pH meter at room temperature (24°C). Subsequently, we divided into two types of sample for each hamburger, with the aim of evaluating and determining the pH of the hamburgers alone, without any accompaniment, and at the same time determining the pH of the hamburger with all the ingredients. This measurement was made between basic and premium lines, at the same time between all commercial chains to finally determine the pH value of more acid Results: The majority of the processed and most marketed burgers had acidic pH values . The hamburger alone (without toppings) with the lowest pH value was the Daves burger; 3.42 and the Baconator burger; 3.46 both from the Wendy's chain. While the Club house burger obtained a more basic level with a pH value; 5.82. We can also highlight that: The burger with toppings/sides that obtained the highest degree of acidity was the Burger King Whopper with pH of 3.75 and the McDonald 's Quarter Pounder burger with a pH of 3.96. While the Wendy's Baconator Burger resulted in a more basic level with a pH value of 6.21. Conclusions: The processed meat hamburgers most commercialised in Chile, in general, did have an acid pH. After analysing the hamburgers with and without accompaniments, there were differences in the pH values, which can be produced by various factors, starting with the industrial production process of the hamburger portion, additives, preservatives and the cooking process. The quantity and quality of the ingredients that are processed also contain a large amount of additives. According to the results analysed and obtained, we can establish that it can cause dental wear, as it is a processed fast food with acidic values that is frequently consumed by the Chilean population, and the higher the consumption, the greater the risk of demineralisation of dental tissue.
Dental wear is the irreversible loss of superficial dental tissue due to the constant exposure and/or action of various physical or chemophysical mechanisms. Dental erosion is a chemical process that causes tooth dissolution caused by chronic exposure to acids, it has intrinsic or extrinsic origin. Currently, dietary habits, lifestyle and/or quality of life contribute to the growth along with the prevalence of dental erosion in the population. The acidogenic diet (pH below 7) plays a fundamental role in dental erosion, with processed foods such as hamburgers marketed in fast food standing out. Oral health is "the health of teeth, gums and the stomatognathic system that allows us to smile, speak and chew" (1). Non-communicable diseases are usually related to pathologies of the oral cavity, since they share all or most of the same risk factors such as a diet rich in sugars, high consumption of acidogenic foods, poor nutrition, high consumption of tobacco and alcohol. The risk factor that stands out the most is food, because although it is something that the person can control voluntarily, there is usually a constant intake of products that are harmful to the teeth that in the long/short term will be harmful, causing wear and tear due to their low pH level or caries due to their high sugar content. In Chile, hamburgers distributed by fast food chains are easily accessible, causing high consumption. Currently, the acidity level of hamburgers categorized as fast food/ultra-processed food is unknown. The objective of the present study is to determine the pH of the most consumed processed fast food beef hamburgers in the country's market and subsequently to be able to relate the damage to the dental structure. Methodology: Were selected 8 beef fast food hamburgers, most consumed in Chile: Club House, Quarter Pounder, Whopper, London Grill, Daves, Baconator, Big Angus and Famous Stars, all of them underwent 3 pH measurements by means of the pH meter at room temperature (24°C). Subsequently, we divided into two types of sample for each hamburger, with the aim of evaluating and determining the pH of the hamburgers alone, without any accompaniment, and at the same time determining the pH of the hamburger with all the ingredients. This measurement was made between basic and premium lines, at the same time between all commercial chains to finally determine the pH value of more acid Results: The majority of the processed and most marketed burgers had acidic pH values . The hamburger alone (without toppings) with the lowest pH value was the Daves burger; 3.42 and the Baconator burger; 3.46 both from the Wendy's chain. While the Club house burger obtained a more basic level with a pH value; 5.82. We can also highlight that: The burger with toppings/sides that obtained the highest degree of acidity was the Burger King Whopper with pH of 3.75 and the McDonald 's Quarter Pounder burger with a pH of 3.96. While the Wendy's Baconator Burger resulted in a more basic level with a pH value of 6.21. Conclusions: The processed meat hamburgers most commercialised in Chile, in general, did have an acid pH. After analysing the hamburgers with and without accompaniments, there were differences in the pH values, which can be produced by various factors, starting with the industrial production process of the hamburger portion, additives, preservatives and the cooking process. The quantity and quality of the ingredients that are processed also contain a large amount of additives. According to the results analysed and obtained, we can establish that it can cause dental wear, as it is a processed fast food with acidic values that is frequently consumed by the Chilean population, and the higher the consumption, the greater the risk of demineralisation of dental tissue.
Notas
Tesis (Cirujano Dentista)
Palabras clave
Hamburguesas, Análisis, Concentración de Hidrogeniones, Erosión (Odontología), Investigaciones, Desgaste Dentario