West N X, Hughes J A, Addy M
Division of Restorative Dentistry, Bristol Dental School, UK.
J Oral Rehabil. 2000 Oct;27(10):875-80. doi: 10.1046/j.1365-2842.2000.00583.x.
Sales of soft drinks has been increasing by 56% over the last 10 years and are estimated to keep rising at about 2-3% a year. Further, the reported incidence of tooth erosion has been increasingly documented. Whilst these factors could well be linked, many individuals with erosive diets are not presenting with erosion. This would suggest the effects of many variables, hence the aim of these investigations. Methodologies included preparing enamel and dentine samples from unerupted human third molars. Groups of five specimens were placed in citric acid over a temperature range of 5-60 degrees C for 10-min exposures; placed in citric, lactic, malic or phosphoric acid (0.05, 0.1, 0.5, and 1% (w/v)) for 10-min exposures; and placed in the same three organic hydroxy acids at 0.3% (w/v) or phosphoric acid at 0.1% (w/v) for 3 x 10-min exposures. Tissue loss was determined by profilometry. Results showed that increasing temperature, concentration and exposure time increased the erosion of dentine and enamel. This study has shown that under highly controlled conditions, erosion of dentine and enamel by dietary acids can be greatly influenced in vitro by temperature, concentration, type of acid and exposure time. These factors could be employed in order to reduce the erosivity of soft acidic drinks.
在过去10年里，软饮料的销量增长了56%，预计还将以每年约2%-3%的速度持续增长。此外，牙齿侵蚀的报告发病率也越来越多地被记录下来。虽然这些因素很可能存在关联，但许多饮食习惯易导致牙齿侵蚀的人并没有出现牙齿侵蚀的情况。这表明存在许多变量的影响，因此才有了这些调查的目的。研究方法包括从未萌出的人类第三磨牙制备牙釉质和牙本质样本。将五组样本置于柠檬酸中，在5-60摄氏度的温度范围内暴露10分钟；置于柠檬酸、乳酸、苹果酸或磷酸（0.05%、0.1%、0.5%和1%（w/v））中暴露10分钟；以及置于浓度为0.3%（w/v）的上述三种有机羟基酸或浓度为0.1%（w/v）的磷酸中，暴露3次，每次10分钟。通过轮廓仪测定组织损失。结果表明，温度升高、浓度增加和暴露时间延长会增加牙本质和牙釉质的侵蚀。这项研究表明，在高度受控的条件下，膳食酸对牙本质和牙釉质的侵蚀在体外会受到温度、浓度、酸的类型和暴露时间的极大影响。可以利用这些因素来降低软酸性饮料的侵蚀性。
