Department of Pedodontics and Preventive Dentistry, The Oxford Dental College, Bengaluru, Karnataka, India.
Department of Preventive Dental Sciences, Division of Pedodontics, College of Dentistry, Jazan University, Jizan, Kingdom of Saudi Arabia.
Indian J Dent Res. 2020 Jan-Feb;31(1):129-133. doi: 10.4103/ijdr.IJDR_224_18.
Enamel erosion is manifested as partial demineralization occurring at the enamel surface leading to increased surface roughness. Diets comprising milk, cereals, and millets are frequently fed to infants and toddlers. These foods are prepared so as to make them soft in texture, palatable, and easy to ingest.
To determine the erosive effect of milk, honey, and porridges made from cereal and millet on primary tooth enamel.
Exfoliated caries-free primary teeth were collected, and a total of 50 longitudinal sections were prepared. They were equally divided into five groups of 10 samples each.
Each group was incubated in milk, honey, cereal porridge, millet porridge, or saliva for 30 min. Subsequently the samples were washed and incubated at 37°C in saliva for 2 h. This cycle was repeated five times. The samples were gold sputter coated, and surface roughness was measured using optical profilometry. Saliva samples were evaluated for calcium release using dry chemistry method. The pH of foods and titratable acidity were also estimated.
One way analysis of variance and Tukey's post hoc test.
The mean surface roughness value, Ra (μm), obtained with millet porridge was 6.0175 ± 0.54 μm, which was significantly higher than cereal porridge, honey, and milk (P < 0.05). Calcium release in saliva was highest with honey (>14 mg/dL) and it also exhibited the lowest pH (4.33).
Porridges prepared from millet and brown rice cereals were seen to have an erosive effect on the enamel of primary teeth.
牙釉质侵蚀表现为釉质表面发生部分脱矿，导致表面粗糙度增加。牛奶、谷物和小米制成的饮食经常被喂食给婴儿和幼儿。这些食物经过精心制作，质地柔软、口感可口、易于摄入。
确定牛奶、蜂蜜以及用谷物和小米制成的粥对乳牙牙釉质的侵蚀作用。
收集无龋脱落的乳牙，共制备 50 个纵向切片。将它们等分为每组 10 个样本的 5 组。
每组在牛奶、蜂蜜、谷物粥、小米粥或唾液中孵育 30 分钟。随后，将样本清洗并在 37°C 的唾液中孵育 2 小时。此循环重复五次。样本进行金溅射涂层，使用光学轮廓仪测量表面粗糙度。使用干化学法评估唾液中钙的释放。还评估了食物的 pH 值和可滴定酸度。
单向方差分析和 Tukey 事后检验。
小米粥获得的平均表面粗糙度值 Ra（μm）为 6.0175 ± 0.54 μm，明显高于谷物粥、蜂蜜和牛奶（P < 0.05）。唾液中钙的释放量以蜂蜜最高（>14mg/dL），其 pH 值也最低（4.33）。
用小米和糙米制成的粥对乳牙牙釉质有侵蚀作用。
