Evaluation of the Surface Roughness and Microleakage of Dental Composites Exposed to Different Beverages.

Abstract

The purpose of this study was to determine the effect of different solutions cola soft drink (CSD) and coffee on roughness and microleakage of composite resin restorations. Sixty bovine incisors were prepared and restored using Filtek Z350 XT (3M/ESPE) nanoparticulate resin. The samples were divided into three groups (n = 20): A (control)-Immersion in artificial saliva (14 days); B: Immersion in coffee (14 days), for 15 minutes (3x/day) and C: Immersion in CSD for 14 days (3x/day). Then the samples were analyzed for microleakage (dye penetration) and surface roughness (atomic force microscope). The one-way analysis of variance (ANOVA) was applied to assess the surface roughness and microleakage. The Tukey's test was set at 0.05. Group A (roughness-GAR) presented significantly the lowest average surface roughness. Group C (microleakage-GCM) showed significantly the highest average microleakage. It was concluded that CSD and coffee change the surface roughness and increase the microleakage of restorations. Nowadays there is a high consumption of artificially sweetened soft drinks, sports drinks, high-energy beverages and coffee products by people that cause problems in composite resin restorations.