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CC BY-NC-ND 4.0 · Eur J Dent 2007; 01(01): 010-013
DOI: 10.1055/s-0039-1698304
Original Article
Dental Investigation Society

Evaluation of The Erosive Potential of Soft Drinks

Sílvia Helena de Carvalho Sales-Peres
a   Departments of Biological Sciences and Paediatric Dentistry
,
Ana Carolina Magalhães
b   Orthodontics and Public Health, Bauru Dental School, University of São Paulo,Brazil
,
Maria Aparecida de Andrade Moreira Machado
b   Orthodontics and Public Health, Bauru Dental School, University of São Paulo,Brazil
,
Marília Afonso Rabelo Buzalaf
a   Departments of Biological Sciences and Paediatric Dentistry
› Author Affiliations
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Publication History

Publication Date:
27 September 2019 (online)

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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)

Key words

Tooth erosion - Carbonated beverages - Dental enamel
 

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