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Evaluation of The Erosive Potential of Soft Drinks

2007; Georg Thieme Verlag; Volume: 01; Issue: 01 Linguagem: Inglês

10.1055/s-0039-1698304

1305-7464

Sílvia Helena de Carvalho Sales Peres, Ana Carolina Magalhães, María Aparecida de Andrade Moreira Machado, Marília Afonso Rabelo Buzalaf,

Dental Anxiety and Anesthesia Techniques

ABSTRACT Objectives: This in vitro study evaluated the capability of different soft drinks (Coca-Cola® -C, Coca- Cola Light® -CL, Guaraná® -G, Pepsi Twist® -P and Sprite Light® -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)