Influência da dieta líquida ácida no desenvolvimento de erosão dental

The aim of this paper was to evaluate the importance of the liquid diet pH in the etiology and prevention of dental erosion, so as to give dietary orientation to patients who present with these lesions, as well as to know the pH of the most consumed Brazilian fruit juices and industrialized beverages, which are supposably acid. A sample of each mature fruit was processed to be liquefied, and the pH was obtained through a pHmeter appliance, immediately after the juices were obtained and 30 minutes later. Afterward the juices were diluted in potable water in a 1:2 proportion and new pH values were obtained. For the industrialized beverages, pH measurements were carried out immediately after opening the bottles and 30 minutes later. The beverages and juices analyzed showed pH values below the critical pH for dental tissue dissolution (5.5). Therefore, they are expected to cause demineralization. Dietary counseling is an important factor in the treatment and prevention of dental erosion.O objetivo deste trabalho foi estudar a importância do pH da dieta líquida na etiologia e prevenção das lesões de erosão dental, bem como conhecer o pH de algumas bebidas e sucos, supostamente ácidos, mais consumidos em nosso meio, para que fosse possível estabelecer uma comparação destes valores a fim de controlar a dieta dos pacientes portadores de lesões de erosão dental. Um único exemplar de cada fruta madura foi processado puro de modo a ser liquefeito e o pH foi medido utilizando-se um pH-metro, imediatamente e depois de 30 minutos. Posteriormente, a amostra de suco foi diluída em água na proporção de 1:2 e novas medidas foram tomadas. Para as bebidas industrializadas, as medidas de pH foram realizadas imediatamente após a abertura do frasco e depois de 30 minutos. As bebidas e sucos analisados mostraram valores abaixo do pH crítico de dissolução da estrutura dental, sugerindo a possibilidade de favorecerem a desmineralização. A orientação quanto à dieta ácida parece ser um fator importante no tratamento e prevenção das lesões de erosão dental

The effect of powdered juice on human dental enamel dissolution

Aim: The aim of this in vitro study was to evaluate the dissolution potential of an artificial powdered juice in human dental enamel. Methods: Three commercially available beverages were tested by first evaluating the pH and the titratable acidity. After this, 40 enamel specimens were individually immersed in the respective solutions for 120 min (n = 8) as follows: C+: distilled water (positive control); TAN: artificial powdered orange juice; DEL: natural orange juice, CC: Coca-Cola and C-: citric acid solution 1% (negative control). At the end, each solution was analyzed for the amount of calcium (Ca) released and the data obtained were analyzed using ANOVA followed by Tukey test (p <0.05). Results: All solutions had low pH values. The C- group had the highest titratable acidity, followed by DEL, TAN and CC. TAN (0,92)a resulted in a lower release of Ca, being statistically similar to C+ group (0,46)a, while CC (6,32)c resulted in the higher release of calcium, followed by C- (4,17)bc and DEL (3,13)b groups. Relevance: The artificial powdered juice tested, although acid and high titratable acidity caused no enamel dissolution

Effect of mouthrinses with different active agents in the prevention of initial dental erosion

Introduction: Hydrochloric acid (HCl) from the gastric juice is the only source of intrinsic acid, which can reach the oral cavity in cases of gastroesophageal reflux or chronic vomiting, enhancing the risk of dental erosion. Aim: Compare the effects of mouthrinses with different active agents in the prevention of initial dental erosion caused by HCl. Subjects and Methods: Casein (CAS at 0.2%), sodium hexametaphosphate (HMP at 0.02%), titanium tetrafluoride (TiF 4 at 0.34%), and stannous fluoride (SnF 2 at 0.87%) were individually added to an experimental mouthrinse. The mouthrinse without additives was used as the negative control (C) and a commercially available mouthrinse for erosion (ELM - Elmex ® ) as the reference product. Enamel specimens were exposed to human saliva and randomly assigned to 6 experimental groups (n = 8). Specimens were submitted to erosion in HCl for 10 s, followed by to the experimental mouthrinses for 30 s, and artificial saliva for 60 min. This cycle was repeated 3 times. The total amounts of calcium and phosphorus released by the specimens in the 2 nd and 3 rd erosive challenges were evaluated by atomic emission spectrometry. Statistical analysis used Shapiro-Wilks and Hartley tests, followed by one-way ANOVA and Tukey tests. Results: When compared with C, ELM and HMP presented significantly less calcium in solution, with no difference between them. All the groups showed similar and significantly less phosphorus than C, except CAS. Conclusions: HMP was the only agent that could match the protection against initial erosion of the commercially available mouthrinse in both analyses

Supplementation of an Orange Juice with Dietary Proteins to Prevent Enamel and Dentin Erosion

Protein supplementation may be an alternative to reduce the erosive potential of acidic drinks. The aim of this in vitro study was to evaluate the erosive potential of an orange juice modified by dietary proteins. A commercially available orange juice was added 0.2 g/L casein, 2.0 g/L ovalbumin and their combination. The juice with no additives and a commercially available calcium-modified juice were used as negative and positive controls, respectively. Human enamel and dentin specimens (n=11) were tested in an erosion-remineralization cycling model. Enamel was analyzed by surface microhardness and profilometry, whilst dentin by profilometry only. Statistical analyses were performed using one-way ANOVA followed by Tukey's test (p<0.05). Calcium-modified juice showed the lowest erosive potential for both analyses (p<0.05). For enamel, the protein-added groups did not differ from each other (p>0.05) and showed significantly lower enamel loss compared to negative control (p<0.05). Regarding surface microhardness, casein showed the highest values compared to negative control (p<0.05). For dentin, none of the protein-added groups showed lower values of surface loss compared to negative control (p>0.05). In conclusion, for enamel the protein-modified orange juices presented reduced erosion of enamel, with casein showing a trend for better protection. For dentin, no reduction in the erosive potential was observed for the tested protein-modified orange juices

In situ Evaluation of the Erosive Potential of Orange Juice Modified by Food Additives

The aim of this study was to evaluate the erosive potential of orange juice modified with food-approved additives: 0.4 g/l of calcium (Ca) from calcium lactate pentahydrate, 0.2 g/l of linear sodium polyphosphate (LPP) or their combination (Ca+LPP) were added to a commercially available orange juice (negative control, C-). A commercially available calcium-modified orange juice (1.6 g/l of calcium) was the positive control (C+). These juices were tested using a short-term erosion in situ model, consisting of a five-phase, single-blind crossover clinical trial involving 10 subjects. In each phase, subjects inserted custom-made palatal appliances containing 8 bovine enamel specimens in the mouth and performed erosive challenges for a total of 0 (control), 10, 20, and 30 min. Two specimens were randomly removed from the appliances after each challenge period. Enamel surface microhardness was measured before and after the clinical phase and the percentage of surface microhardness change (%SMC) was determined. Before the procedures, in each phase, the subjects performed a taste test, where the juice assigned to that phase was blindly compared to C-. Overall, C+ showed the lowest %SMC, being the least erosive solution (p &lt; 0.05), followed by Ca+LPP and Ca, which did not differ from each other (p &gt; 0.05). LPP and C- were the most erosive solutions (p &lt;0.05). Taste differences were higher for C+ (5/10 subjects) and Ca (4/10 subjects), but detectable in all groups, including C- (2/10 subjects). Calcium reduced the erosive potential of the orange juice, while no protection was observed for LPP. Copyright (C) 2012 S. Karger AG, BaselCAPESCAPES [BEX 171909-2]IUSDIUS

Effect of Nd:YAG Laser and Acidulated Phosphate Fluoride on Bovine and Human Enamel Submitted to Erosion/Abrasion or Erosion Only: An in Vitro Preliminary Study

Objective: The aim of the present in vitro study was to evaluate, using two different methodologies, the effectiveness of pulsed Nd:YAG laser irradiation associated with topical acidulated phosphate fluoride (APF) for preventing enamel erosion and structure loss under regimes of erosion and abrasion or erosion only. Background Data: An increased incidence of noncarious lesions (erosion and abrasion) has been observed, consequently new preventative therapies have been proposed. Materials and Methods: Two different methodologies were performed. For the first, 100 bovine crowns were submitted to four different treatments (n = 25): no treatment (control), 4 min application of APF, Nd:YAG laser irradiation (1 W, 100 mJ, 10 Hz, 141.5 J/cm(2)), and Nd:YAG laser irradiation+4 min of APF. After the specimens were exposed to citric acid (2% w/v; 30 min), they were submitted to 5000 brushing cycles. Specimen mass was measured before and after the treatments. For the second methodology, 20 human crowns were embedded in acrylic resin and cut surfaces were exposed and polished. The specimens were divided into four groups (n = 10): no treatment (control), APF for 4 min, Nd:YAG laser irradiation (1 W, 100 mJ, 10 Hz, 125 J/cm(2)), and Nd:YAG laser irradiation+APF. The samples were then immersed in citric acid (2% w/v; 90 min). Vickers hardness was obtained before and after the treatments. Results: The Nd:YAG laser irradiation+APF (bovine and human enamel) was more effective and yielded statistically significant results for surface microhardness and enamel wear. Conclusion: Nd:YAG laser irradiation associated with APF reduced bovine enamel wear and human enamel softening when samples were submitted to a regime of erosion and abrasion or erosion only in vitro.FAPESP[02/02003-2]CNPqCoordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES)FUNDECT