Abstract

O objetivo desse estudo foi avaliar se existe alguma interferencia da mistura do cafe ou chocolate ao leite no processo des-remineralizacao (suco de laranja/saliva) do esmalte dental. 48 especimes de esmalte dental humano (4x4 mm) foram incluidos em resina acrilica, planificados, polidos e aleatoriamente divididos nos seguintes grupos experimentais(n=8): G1- Saliva; G2- Suco de Laranja; G3- Suco de Laranja/Leite de Puro; G4- Suco de Laranja/achocolatado; G5- Suco de Laranja/Leite com Cafe; G6- Leite Puro. Cada grupo foi imerso durante 60 segundos no meio proposto e em seguida imerso por mais 30 minutos em saliva. Esse ciclo foi repetido 4 vezes. Previamente a imersao foi obtida a media de microdureza Knoop de cada especime. Apos as respectivas imersoes foi realizada a media de microdureza final. Os valores obtidos da diferenca entre a microdureza inicial e final foram submetidos a analise estatistica ANOVA, seguida pelo teste de Tukey (p<0.05). O suco de laranja apresentou a maior alteracao na microdureza sendo estatisticamente diferente de todos os demais grupos experimentais. A alteracao de microdureza foi estatisticamente semelhante para os grupos submetidos ao suco de laranja seguido pela imersao em leite, em achocolatado e a mistura de leite com cafe. O leite puro e a saliva nao causaram alteracao na dureza superficial do esmalte. Conclusao: O leite puro ou a adicao de chocolate ou cafe ao leite sao capazes de evitar a progressao da desmineralizacao quando o esmalte e submetido a um meio acido.

Highlights

  • Dental erosion is characterized by the loss of dental hard tissue structure, which is dissolved by the action of nonbacterial acids [1,2]

  • The values obtained from the difference between the initial and final microhardness were subjected to ANOVA followed by Tukey test (p

  • The microhardness change was statistically similar in the groups submitted to orange juice followed by immersion in milk, in chocolate and in the mixture milk + coffee

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Summary

Introduction

Dental erosion is characterized by the loss of dental hard tissue structure, which is dissolved by the action of nonbacterial acids [1,2]. A recent clinical study demonstrated [7] that there is an association between dental wear and dietary habits, showing that patients who ingest fewer amounts of low acid foods develop reduced loss of tooth structure. One attempt to mitigate the effects of an acidic diet on tooth surface is that patients are instructed to use some remineralizing agent immediately after eating acidic food or drink [8] These agents could be fluoride mouthwash, or ingestion of milk to promote a faster remineralization of softened tooth surface or prevent demineralization. The literature has demonstrated the protective effect of milk against dental erosion, but there is little acceptance of individuals regarding the consumption of pure milk It is common the intake of milk mixed with other foods such as chocolate or coffee. The aim of this study was to evaluate the effects of pure milk and if the mixing with coffee or chocolate interferes with the ability to reduce the demineralization of tooth enamel caused by orange juice

Material and Methods
Results

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