Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid

Abstract

Abstract:The aim of this study was to evaluate the effect of industrialised foods and drinks on primary tooth enamel previously eroded with hydrochloric acid (HCl). The crowns of one hundred two specimens were subjected to an erosive challenge with HCl and randomly divided into six groups (n = 17): Chocolate Milk (Toddynho ® -Pepsico) -negative control; Petit Suisse Yogurt (Danoninho ® -Danone); Strawberry Yogurt (Vigor); Apple puree (Nestlé); Fermented Milk (Yakult ® -Yakult); and Home Squeezed Style Orange Juice (del Valle) -positive control. The 28-day immersion cycles for the test products were performed twice daily and were interspersed with exposure of the test substrate to artificial saliva. Measurements of enamel surface microhardness (SMH) were performed initially, after immersion in HCl and at 7, 14, 21 and 28 days of experimentation. A two-way ANOVA, according to a split-plot design, followed by the sum of squares decomposition and Tukey's test, revealed a significant effect for the interaction between Foods and Drinks and Length of Exposure (p < 0.00001). Orange juice resulted in greater mineral loss of enamel after 28 days. None of the test products was associated with recovery of tooth enamel microhardness.

Comparative Evaluation of Microhardness by Common Drinks on Esthetic Restorative Materials and Enamel: Anin vitroStudy

“…This was quite similar to the finding of Barac et al 14 who showed that the erosion of the enamel surfaces occurred when exposed to Coca-Cola, orange juice, Cedevita, and Guarana. Similar pH values were obtained for coke, lemonades, and fermented milk as reported by de Mesquita-Guimaraes et al, 15 Owens et al, 16 Lodi et al, 17 and Fatima et al 5 Coca-Cola was chosen for the study, as it is one of the oldest brands in the market with highest consumption and lowest pH. As lifestyles have changed through the decades, the growing number of consumers striving for a healthier diet has increased the consumption of natural juice and fruits.…”

“…Taher 24 reported similar results to that of the present study and found that hybrid composites had higher surface hardness as compared with nanocomposites, nanohybrids, and nano-ionomer. Lodi et al 17 and de Mesquita-Guimaraes et al 15 reported that fermented milk did not promote erosion of dental enamel. Also, Yamamoto et al 12 reported that Coca-Cola soft drink had the greatest erosive effects on enamel when compared with other tested drinks.…”

“…Prolonged time 22 and frequent contact 15 between the beverages and enamel and restorative material increase the opportunity for erosion to occur.…”

Influence of solutions with pigmentation potential on tooth color after bleaching using 22% carbamide peroxide

“…This fact may explain the results obtained with regard to pigmentation, since surface roughness and nonuniform geometry can influence the results (CÔRTES et al, 2013). Furthemore, some studies have reported that the acidic pH of pigment solutions promotes a loss of mineral in tooth structure, favoring the penetration of these solutions into the demineralized structure (MESQUITA-GUIMARÃES et al, 2015. ZANET et al, 2011, and others containing ethanol or pigments (BERGER et al, 2008).…”

Pretreatment Of Nano Chitosan And Nano Calcium (X. gideon) In The Application Of Acetic Acid To Enamel Hardness

“…Demineralization of teeth is the process of losing some or all of the mineral ions in teeth (enamel), one of which is caused by acid (Abou Neel et al, 2016). The mechanism of tooth enamel solubility by acid through the consumption of food or drinks will be fermented by microorganisms which consequently increases the degree of acidity in the oral cavity (Mesquita-Guimarães et al, 2015). The oral cavity tends to be acid due to acid production by cariogenic oral bacteria from food residues, dietary acids, fruit, carbonated drinks, endogenous acids (Ehlen et al, 2008).…”