A comparison of the erosive potential of different beverages in primary and permanent teeth using an in vitro model.
The aim of this study was to compare the erosive potential of different beverages and foodstuffs in primary and permanent teeth. Sixty primary and 60 permanent human teeth were immersed for 3 min in the solution under study (5 teeth per treatment group). Surface microhardness was measured before and after exposure. Initial (baseline) surface microhardness was lower for primary teeth than for permanent teeth. In both primary and permanent teeth, Sprite showed the highest decrease in surface microhardness, whereas yogurt showed an increase in surface microhardness in the primary teeth. Overall decrease was 27.2 +/- 17.5 KHN (mean +/- SD) for primary and 25.9 +/- 15.6 KHN for permanent teeth. The comparison of the erosive susceptibility in this in vitro model showed that primary teeth were not more susceptible to erosion compared to permanent teeth.
Lussi
A
A
Department of Operative, Preventive and Pediatric Dentistry, School of Dental Medicine, University of Bern, Switzerland. adrian.lussi@zmk.unibe.ch
Kohler
N
N
Zero
D
D
Schaffner
M
M
Megert
B
B
D001628:Beverages / Q000009:adverse effects* / Q000032:analysis; D001641:Bicuspid / Q000473:pathology; D002021:Buffers; D002118:Calcium / Q000032:analysis; D002253:Carbonated Beverages / Q000009:adverse effects / Q000032:analysis; D002957:Citrus; D003743:Dental Enamel / Q000473:pathology; D004198:Disease Susceptibility; D005459:Fluorides / Q000032:analysis; D005638:Fruit; D006244:Hardness; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007101:Immersion; D008963:Molar / Q000473:pathology; D010758:Phosphorus / Q000032:analysis; D013662:Tea / Q000737:chemistry; D019228:Tooth Crown / Q000473:pathology; D014077:Tooth Erosion / Q000209:etiology*; D014094:Tooth, Deciduous / Q000473:pathology*; D015014:Yogurt / Q000032:analysis
D002021:Buffers; D013662:Tea; D010758:Phosphorus; D005459:Fluorides; D002118:Calcium