Khamverdi Zahra, Vahedi Mohammad, Abdollahzadeh Shermin, Ghambari Mohammad Hosein
Associate Professor, Operative Dentistry Department, Dental Research Center, School of Dentistry, Hamadan University of Medical Sciences, Hamadan, Iran.
Associate Professor, Oral Medicine Department, Dental Research Center, School of Dentistry, Hamadan University of Medical Sciences, Hamadan, Iran.
J Dent (Tehran). 2013 Sep;10(5):411-6. Epub 2013 Sep 30.
This study compared diet and regular Coca-Cola on enamel erosion in cold and room temperatures.
Seventy five enamel specimens were prepared and divided into 5 equal groups (N=15) as follows: Group 1: regular beverage at room temperature, Group 2: regular beverage at refri-gerator temperature, Group 3: diet beverage at room and Group 4: diet beverage at refrige-rator temperature. The specimens were immersed in the regular or diet beverage (Coca-Cola, trade mark regd. Khoshgovar Co., Tehran, Iran) at room (20°C) or refrigerator (2°C) temperatures for 20 minutes, 3 times per day for 7 days. Specimens in the control subjects (group 5) were placed in synthetic saliva at room temperature for 7 days. The hardness of specimens was tested using Vickers test under 500 gr loads for 5 seconds. The data were analyzed using two-way ANOVA and Tukey tests.
The mean and standard deviations of micro-hardness values of the studied groups were as follow: G1: 304.26±29.71, G2: 285.53±42.14, G3: 279.06±39.52, G4: 266.80±23.98 and G5: 319± 30.79. There was a significant difference in the beverage type as the main factor (p<0.05), but temperature factor and their interaction effect on enamel hardness showed no significant difference (p>0.05). Tukey tests showed that there were significant differences between control and diet groups as well as regular and diet groups.
Diet Coca-Cola is more erosive than the regular type and the temperature of the beverages used had no significant influence on enamel erosion.
本研究比较了普通可乐和健怡可乐在低温和室温条件下对牙釉质侵蚀的影响。
制备75个牙釉质样本，并将其平均分为5组（每组15个样本），分组如下：第1组：室温下的普通饮料；第2组：冷藏温度下的普通饮料；第3组：室温下的健怡饮料；第4组：冷藏温度下的健怡饮料。样本在室温（20°C）或冷藏温度（2°C）下浸泡于普通或健怡饮料（可口可乐，伊朗德黑兰Khoshgovar公司注册商标）中20分钟，每天浸泡3次，共7天。对照组（第5组）的样本在室温下置于人工唾液中7天。使用维氏硬度测试法在500克载荷下对样本进行5秒的硬度测试。采用双向方差分析和Tukey检验对数据进行分析。
各研究组显微硬度值的均值及标准差如下：第1组：304,26±29.71；第2组：285.53±42.14；第3组：279.06±39.52；第4组：266.80±23.98；第5组：319±30.79。作为主要因素的饮料类型存在显著差异（p<0.05），但温度因素及其对牙釉质硬度的交互作用无显著差异（p>0.05）。Tukey检验表明，对照组与健怡组以及普通组与健怡组之间存在显著差异。
健怡可口可乐比普通型更具腐蚀性，且所用饮料的温度对牙釉质侵蚀没有显著影响。
