科研之友
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摘要
Excessive consumption of acidic drinks and foods contributes to tooth erosion. The aims of the present in vitro study were twofold: (1) to assess the erosive potential of different dietary substances and medications; (2) to determine the chemical properties with an impact on the erosive potential. We selected sixty agents: soft drinks, an energy drink; sports drinks, alcoholic drinks, juice, fruit, mineral water, yogurt, tea; coffee, salad dressing and medications. The erosive potential of the tested agents was quantified as the changes in surface hardness (Delta SH) of enamel specimens within the first 2 min (Delta SH2-0 = SH2min - SHbaseline) and the second 2 min exposure (Delta SH4-2 = SH4min - SH2min To characterise these agents, various chemical properties, e.g. pH, concentrations of Ca, P-i and F, titratable acidity to pH 7.0 and buffering capacity at the original pH value (beta), as well as degree of saturation (pK - pI) with respect to hydroxyapatite (HAP) and fluorapatite (FAP), were determined. Erosive challenge caused a statistically significant reduction in SH for all agents except for coffee; some medications and alcoholic drinks, and non-flavoured mineral waters, teas and yogurts (P%26lt;0.01). By multiple linear regression analysis, 52% of the variation in ASH after 2 min and 61% after 4 min immersion were explained by pH, beta and concentrations of F and Ca (P%26lt;0.05). pH was the variable with the highest impact in multiple regression and bivariate correlation analyses. Furthermore, a high bivariate correlation was also obtained between (pK - pI)(HAP), (pK -pI)(FAP) and Delta SH.
- 出版日期2012-1-28
