ABSTRACT
The purpose of the present study is to evaluate the erosive potential of 4 fizzy drinks in Iran's Market by stereomicroscopy and SEM. Two I ranian made drinks [Cola zamzam and orange zamzam] and 2 imported ones [pepsi and Mirinda] were studied in this descriptive study as for their effects on tooth enamel [in vitro]. 120 intact premolar teeth, extracted for orthodontic reasons were divided in to 3 groups [A, B and C].Each group exposed to one of the drinks for one out of 3 exposure times as follows: A: 15 minutes, B: 45 minutes and C: 12 hours. Each one of the 3 groups was subsequently divided in to 4 subgroups [each containing 10 teeth], each of which were exposed to 20 ml of one out of the 4 drinks .The surface exposed to drinks were the same in all tooth samples [a 5 mm in diameter semi circular window]. Out of each of the 12 groups 2 teeth were selected randomly to be observed by SEM. Morphological changes of enamel exposed to drinks were as follows: enamel discoloration, loss of glossy appearance and etching appearance of enamel in stereomicroscopic views. Variable degrees of loss of enamel prisms were observed in SEM views, affecting prism heads and sheaths primarily and then tails in longer incubation time. Depth and extent of erosion increased parallel with the rise in incubation time. All the drinks demonstrated a relatively high erosive potential on human permanent enamel
Subject(s)
Dental Enamel , Beverages , Microscopy, Electron, ScanningABSTRACT
An increase in pH can affect the erosive potential of soft drinks, but the possible role of calcium salts and phosphate has not been fully recognized. The aim of the present investigation was to evaluate the effect of pH on the erosive potential of soft drinks on permanent tooth enamel. This experimental in vitro study was performed on 8 beverages and 240 intact premolars extracted for orthodontic purposes. Two Iranian soft drinks [Cola and Orange Zamzam] and 2 imported ones [Pepsi and Mirinda] constituted the case group and 4 solutions with the same pH served as the control group. The teeth were divided into 3 groups [A, B and C] and further subdivided into 8 subgroups and immersed in 20 ml of one of the 8 beverages for 15 minutes [A], 45 minutes [B] and 12 hours [C]. The amount of Ca[++] released in each soft drink or solution was estimated by AA-spectrophotometry at the end of each exposure time. A statistically significant difference was found in the extent of erosion between the case and control groups which increased with exposure time [P<0.001]. The pattern of Ca[++] concentration changes were similar in both study groups [p=0.3915], but the case group revealed a higher erosive potential than the control group [P<0.001]. The percentage of titratable acids seems to have a greater effect on the erosive potential of beverages when compared to pH. Measuring pH alone could not accurately estimate the erosive potential of different soft drinks