title: Effect of foods and drinks on primary tooth enamel after erosive challenge with hydrochloric acid.
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.
authors.affiliation: Department of Pediatric Dentistry, School of Dentistry, Universidade de São Paulo, Ribeirão Preto, SP, Brazil.
authors.forename: Késsia Suênia Fidelis de
authors.initials: KS
authors.lastname: Mesquita-Guimarães
authors.affiliation: Faculdade da Serra Gaúcha, Caxias do Sul, RS, Brazil.
authors.forename: Camila
authors.initials: C
authors.lastname: Scatena
authors.affiliation: Department of Pediatric Dentistry, School of Dentistry, Universidade de São Paulo, Ribeirão Preto, SP, Brazil.
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Borsatto
authors.affiliation: Department of Social Medicine, School of Medicine, Universidade de São Paulo, Ribeirão Preto, SP, Brazil.
authors.forename: Antonio Luiz
authors.initials: AL
authors.lastname: Rodrigues-Júnior
authors.affiliation: Department of Restorative Dentistry, School of Dentistry, Universidade de São Paulo, Ribeirão Preto, SP, Brazil.
authors.forename: Mônica Campos
authors.initials: MC
authors.lastname: Serra
mesh_terms: D000704:Analysis of Variance; D001628:Beverages / Q000009:adverse effects*; D003743:Dental Enamel / Q000737:chemistry / Q000187:drug effects*; D005638:Fruit; D006245:Hardness Tests; D006801:Humans; D006851:Hydrochloric Acid / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D011897:Random Allocation; D012016:Reference Values; D012464:Saliva, Artificial / Q000737:chemistry; D062410:Snacks; D013499:Surface Properties; D013997:Time Factors; D014077:Tooth Erosion / Q000139:chemically induced*; D014094:Tooth, Deciduous / Q000737:chemistry / Q000187:drug effects*
chemical_list: D012464:Saliva, Artificial; D006851:Hydrochloric Acid