In situ effect of an erosive challenge on different restorative materials and on enamel adjacent to these materials

Ríos, Daniela; Honório, Heitor Marques; Francisconi, Luciana Fávaro; Magalhães, Ana Carolina; Machado, Maria Aparecida de Andrade Moreira; Buzalaf, Marília Afonso Rabelo

doi:10.1016/j.jdent.2007.11.013

Cited by 70 publications

(83 citation statements)

References 32 publications

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“…Traditional assessment techniques, such as microhardness (9,14) and profilometry (15,16), have been applied to evaluate the degradation of dental materials and the loss of dental hard tissue by erosive challenges. EDXRF has been used in several studies to evaluate the content of certain substances on the tooth surface.…”

Section: Discussionmentioning

confidence: 99%

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In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

et al. 2012

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The aim of this study was to investigate the effects of some acidic drinks on dentin erosion, using methods of surface profile (SP) analysis and energy-dispersive X-ray fluorescence spectrometry (EDXRF). One hundred standardized dentin slabs obtained from bovine incisor roots were used. Dentin slabs measuring 5x5 mm were ground flat, polished and half of each specimen surface was protected with nail polish. For 60 min, the dentin surfaces were immersed in 50 mL of 5 different drinks (Gatorade®, Del Valle Mais orange juice®, Coca-Cola®, Red Bull® and white wine), 20 blocks in each drink. The pH of each beverage was measured. After the erosive challenge, the nail polish was removed and SP was analyzed. The mineral concentration of dentin surfaces was determined by means of EDXRF. Data were analyzed statistically by ANOVA and Tukey's test (α=0.05). SP analysis showed that Red-Bull had the highest erosive potential (p<0.05). EDXRF results exhibited a decrease in phosphate in the groups immersed in Red-Bull, orange juice and white wine (p<0.05), and no significant difference in calcium content between the reference surface and eroded surface. In conclusion, this study demonstrated that all studied beverages promoted erosion on root dentin and Red Bull had the highest erosive potential. There was no correlation between pH of beverages and their erosive potential and only the P content changed after erosive challenge.

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Section: Discussionmentioning

confidence: 99%

“…Studies in this field have used traditional analytical tools such as profilometry (9,10) and microhardness tests (9). However, X-ray fluorescence microanalysis has been little used to study erosive effects on root dentin (11).…”

Section: In Vitro Assessment Of Dentin Erosion After Immersion In Acimentioning

confidence: 99%

In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

et al. 2012

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“…This process is associated with composite resin erosion that designates the material losses. Dental erosion is a risk factor for oral health, accordingly with patient lifestyle and eating habits 4) . The wear phenomenon is caused by several problems as abrasion, corrosion, and fatigue 2) .…”

Section: Introductionmentioning

confidence: 99%

Effect of alcoholic beverages on surface roughness and microhardness of dental composites

et al. 2016

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The aim of this study was to evaluate the microhardness and surface roughness of composite resins immersed in alcoholic beverages. Three composite resins were used: Durafill (Heraeus Kulzer), Z250 (3M-ESPE) and Z350 XT (3M-ESPE). The inital surface roughness and microhardness were measured. The samples were divided into four groups (n=30): G1-artificial saliva; G2-beer; G3-vodka; G4-whisky. The samples were immersed in the beverages 3× a day for 15 min and 30 days. The surface roughness and microhardness assays were repeated after immersion period. The data were statistically analyzed by two-way ANOVA and Tukey-HSD test (p<0.05). Surface roughness increased for all composite resins immersed in beer and whisky. Microhardness of all groups decreased after immersion in alcoholic beverages. The effect of these beverages on dental composites is depended upon the chemical composition, immersion time, alcohol content and pH of solutions.

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“…Ríos y col. Demostraron en un estudio realizado en el que colocaron las muestras en Coca Cola 3 veces al día, 5 minutos durante 7 días, que no hay diferencias en el desgaste del esmalte de alrededor de los márgenes de las restauraciones en comparación con el esmalte que no esta en contacto con la restauración (Rios et al, 2008). En otro estudio se comprobó que en un periodo de tiempo de 15 días o menos no se observa un efecto sobre los materiales de restauración, teniendo un efecto contrario cuando el periodo aumenta a un mes, obteniendo en este tiempo cierto efecto en la dureza del material (Efectos de las bebidas gaseosas sobre algunas resinas compuestas.…”

Section: Discussionunclassified

“…Se ha visto que el ácido fosfórico reduce la solubilidad del esmalte (West, 2001). La coca cola es una bebida de alto consumo y alto potencial erosivo, debido a su bajo pH y bajo calcio y concentración de fluoruro (Rios, 2008).…”

Section: Introductionunclassified

Soft Drink Influence on Margin Integrity in Composite Resin Restorations

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2015

Odovtos - Int J Dent Sc

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<p><span>The purpose of this study was to evaluate the effect that certain previously selected soda drinks could have on the integrity of the margins of composite restorations made on 25 human teeth, where the margins were placed both on enamel and dentin. Specimens were divided in different groups (n=5) to be exposed to soft drinks 30 minutes a day for 30 days. Selected drinks were: Coca Cola, Coca Cola Zero, Squirt, Gladiator and water. SEM pictures were taken at the beginning and at the 30 day mark. Data were compared and analyzed using Kruskal-Wallis. Results showed changes in color both in enamel and in dentin, as well as pigmentation of the composite resin qith the use of Coca Cola and Coca Cola Zero. This last one had the biggest negative impact on the margins of the resotrations, both on enamel and dentin, though this canges were not statistically significant. All soft drinks produced some damage to the margins which went from a small change barely detectable, up to a complete loss of integrity, these effects were not statistically significant among drinks. </span></p>

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In situ effect of an erosive challenge on different restorative materials and on enamel adjacent to these materials

Cited by 70 publications

References 32 publications

In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

In Vitro assessment of dentin erosion after immersion in acidic beverages: surface profile analysis and energy-dispersive X-ray fluorescence spectrometry study

Effect of alcoholic beverages on surface roughness and microhardness of dental composites

Soft Drink Influence on Margin Integrity in Composite Resin Restorations

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