Rajeev Gayathri, Lewis Amitha J, N Srikant
Former Student. Manipal College of Dental Sciences, Mangalore. Manipal Academy of Higher Education, Manipal.
Associate Professor. Department of Oral Pathology and Microbiology. Manipal College of Dental Sciences, Mangalore. Light House Hill Road, Mangalore -575001. Manipal Academy of Higher Education, Manipal.
J Clin Exp Dent. 2020 Jan 1;12(1):e1-e8. doi: 10.4317/jced.55910. eCollection 2020 Jan.
Erosion of the teeth is a chronic irreversible process leading to loss of surface enamel and even the dentin, in turn causing sensitivity and pain. Increased consumption of carbonated beverages remains a major cause for dental erosion. However, many of the so called safe beverages that are consumed may also have sufficiently low pH to cause dental erosion. One of the parameters to measure the dental erosion is estimation of hardness and surface roughness. Thus, this study aims to evaluate the difference in hardness and surface roughness of enamel and cementum using three beverages namely (carbonated drink, lime soda, lime juice) in deciduous and permanent teeth.
Ten permanent and three deciduous teeth samples each were kept in lime juice, lime soda, carbonated beverage and tap water. The VHN using Vickers hardness tester and Ra value using surface profilometer were assessed at baseline, 1 day and 10 days.
At the end of 10 days the decrease in hardness of enamel of permanent teeth was maximum for teeth immersed in carbonated beverage followed by lime soda and lime juice. However, in the deciduous teeth it was observed that the VHN drop was maximum at 1 day in relation to teeth immersed in carbonated beverage followed by lime juice and lime soda. The hardness of cementum decreased significantly at the end of ten days both in deciduous as well as permanent teeth.
The present study shows that many of the most commonly used beverages like lime juice and lime soda have a sufficiently low pH to cause erosion of the enamel surface as well as that of cementum of both deciduous and permanent teeth. Though protective mechanisms do exist in the oral cavity to neutralize the acids present in these beverages, continuous usage of these beverages leads to irreversible damage to the tooth structure. Dental erosion, hardness, surface roughness, permanent teeth, deciduous teeth.
牙齿侵蚀是一个慢性不可逆过程,会导致牙釉质甚至牙本质丧失,进而引起敏感和疼痛。碳酸饮料消费量增加仍是牙齿侵蚀的主要原因。然而,许多被认为安全的饮品其pH值也可能低到足以导致牙齿侵蚀。测量牙齿侵蚀的参数之一是估计硬度和表面粗糙度。因此,本研究旨在评估三种饮品(碳酸饮料、酸橙汁汽水、酸橙汁)对乳牙和恒牙牙釉质及牙骨质硬度和表面粗糙度的影响差异。
分别将10颗恒牙样本和3颗乳牙样本置于酸橙汁、酸橙汁汽水、碳酸饮料和自来水中。使用维氏硬度计评估维氏硬度值(VHN),并使用表面轮廓仪在基线、1天和10天时评估粗糙度平均值(Ra值)。
10天后,恒牙牙釉质硬度下降幅度最大的是浸泡在碳酸饮料中的牙齿,其次是酸橙汁汽水和酸橙汁浸泡的牙齿。然而,在乳牙中,观察到浸泡在碳酸饮料中的牙齿在第1天时维氏硬度值下降幅度最大,其次是酸橙汁和酸橙汁汽水浸泡的牙齿。乳牙和恒牙的牙骨质硬度在10天后均显著下降。
本研究表明,许多最常用的饮品,如酸橙汁和酸橙汁汽水,其pH值低到足以导致乳牙和恒牙的牙釉质表面以及牙骨质受到侵蚀。尽管口腔中确实存在保护机制来中和这些饮品中的酸,但持续饮用这些饮品会对牙齿结构造成不可逆的损害。牙齿侵蚀、硬度、表面粗糙度、恒牙、乳牙。