Evaluation of the erosive potential of soft drinks.
OBJECTIVE
This in vitro study evaluated the capability of different soft drinks (Coca-Cola(R)-C, Coca-Cola Light(R)-CL, Guaraná(R)-G, Pepsi Twist(R)-P and Sprite Light(R)-SL) to erode dental enamel, relating the percentage of superficial microhardness change (%SMHC) to concentrations of fluoride and phosphate, buffering capacity and pH of these drinks.


METHODS
The soft drinks were evaluated in respect to concentration of phosphate and fluoride spectrophotometrically using Fiske, Subarrow method and by specific electrode (Orion 9609), respectively. The pH and the buffering capacity were determined by glass electrode and by estimating of the volume of NaOH necessary to change the pH of the drink in one unit, respectively. One hundred specimens of bovine enamel were randomly assigned to 5 groups of 20 each. They were exposed to 4 cycles of demineralisation in the beverage and remineralisation in artificial saliva. The softening of enamel was evaluated by %SMHC.


RESULTS
The mean %SMHC was: C=77.27%, CL= 72.45%, SL=78.43%, G=66.65% and P=67.95%. Comparing the %SMHC promoted by 5 soft drinks, SL = C > CL > P = G (P<.05). There was not significant correlation between %SMHC and the other variables tested for the five drinks (P>.05).


CONCLUSIONS
The five soft drinks caused surface softening of enamel (erosion). In respect to the chemical variables tested, despite not statistically significant, the pH seems to have more influence on the erosive potential of these drinks. (Eur J Dent 2007;1:10-13).
de Carvalho Sales-Peres
Sílvia Helena
SH
Departments of Biological Sciences and Paediatric Dentistry.
Magalhães
Ana Carolina
AC
de Andrade Moreira Machado
Maria Aparecida
MA
Buzalaf
Marília Afonso Rabelo
MA