In vitro Quantitative Assessment of Enamel Microhardness after Exposure to Eroding Immersion in a Cola Drink

Abstract

Studies assessing the erosive potential of soft drinks have employed long time intervals of immersion that may not accurately depict the impact of frequent soft drink consumption on enamel. This in vitro study assessed the effect of a cola drink on enamel, replicating an actual drinking pattern. Six groups of 4 human enamel slabs were immersed (5 min each bath) in fresh cola drink, with immersions taking place with or without agitation, and under 3 regimes of frequency intake (low intake, 1 immersion/day; medium, 5/day; high, 10/day). Quantitative assessments of surface erosion were done over an 8-day interval using surface microhardness testing (Vickers). Results showed a sharp decrease from baseline (mean value 352.1 Vickers Hardness Number, SD 32.5) to day 1 (269.3, SD 41.0) and then continued decreasing throughout the assay, although less markedly, to reach 204.5, SD 45.4 on day 8. Microhardness decreased regardless of frequency regime, except on day 8, on which slabs from the low intake group were harder (233.2, SD 25.0) than slabs from the high intake group (169.8, SD 49.5; p < 0.05). Results from the ANOVA on the factorial experiment indicated that the role of agitation was statistically significant (d.f. = 1, F = 7.2, p = 0.020) while the level of intake was of borderline significance (d.f. = 2, F = 3.2, p = 0.075). The main effect resulting from the joint roles of agitation and intake indicated that there was an important interaction between the two variables (d.f. = 3, F = 4.5, p = 0.023).

A laboratory investigation of consumer addition of UHT milk to lessen the erosive potential of fizzy drinks

“…39 What is accepted, however, is that there is a critical exposure time that must be exceeded before a reduction in surface microhardness due to erosion occurs. 28 It should also be mentioned that the experimental model in the present work did not mimic the remineralisation effects of saliva upon tooth substance.…”

“…For this reason such a practice was not adopted in this study and this is in accord with others who have investigated erosion by microhardness determination. [28][29][30] In the work reported here, a surface profi lometer was used to determine the depth loss of tooth substance that occurred following exposure of the tooth samples to the beverages. Such an instrument has been used for this purpose by many other workers in laboratory erosion studies.…”

“…It should be noted, however, that within the literature there is wide variation in immersion times. These range from 5 minutes 38 to 8 days, 28 with the norm being of the order of 15-60 minutes. 39 What is accepted, however, is that there is a critical exposure time that must be exceeded before a reduction in surface microhardness due to erosion occurs.…”

Sem Evaluation of Eroded Dental Enamel After The Use of Different Types of Fluoride Tooth Pastes (In Vitro)

“…The erosion of the teeth is a result of the interaction of the teeth with the erosive acids which more or less are present in the food and drinks which we digest daily. 25,26,27,28,29 We would like to point out that the histopathological aspect of the erosive processes depend on the histological characteristics of the dental erosion, which probably differs from the one seen in dental caries, and this difference is seen in both enamel and dentin. Given the specific morphology of the erosion of the hard dental tissue, and the effects of the therapeutic strategies, the histological findings are important for the proper choice and use of methods for quantifying and use of proper prophylactic therapeutic procedures.…”

Soft Drink Influence on Margin Integrity in Composite Resin Restorations

“…Frecuentemente los dientes están en contacto con bebidas que presentan un pH bajo y siendo éste uno de los factores extrínsecos mas común que causa erosión dental (Tantbirojn et al, 2008) al provocar una reducción de la microdureza superficial (Maupomé et al, 1998). La disminución de la dureza es proporcional a la duración de inmersión, un breve periodo de ingesta de bebidas gaseosas puede causar la reducción de la microdureza del esmalte (Van Eygen et al, 2005).…”