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

• Published in: Caries research Vol. 32; no. 2; pp. 148 - 153
• Main Authors: Maupomé, Gerardo, Díez-de-Bonilla, Javier, Torres-Villaseñor, Gabriel, Andrade-Delgado, Luz del Carmen, Castaño, Victor Manuel
• Format: Journal Article
• Language: English
• Published: Basel, Switzerland S. Karger AG 1998
• Subjects: Analysis of Variance; Carbonated Beverages - adverse effects; Dental Enamel - chemistry; Dental Enamel - drug effects; Hardness - drug effects; Hardness Tests; Humans; Hydrogen-Ion Concentration; Linear Models; Original Paper; Time Factors; Tooth Erosion - chemically induced; Acid; Surface properties, human; Tooth demineralization; Enamel; Hardness; Microhardness; Soft drinks; Erosion
• ISSN: 0008-6568; 1421-976X
• DOI: 10.1159/000016445

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).