Erosive effect of different dietary substances on deciduous and permanent teeth
Clinical Oral Investigations
pp 1-8
pp 1-8
First online:
Abstract
Objectives
We investigated the effect of different dietary substances on deciduous and permanent enamel.
Materials and methods
Enamel specimens were prepared from human teeth (n = 108 deciduous molars and n
= 108 permanent premolars). We measured the chemical parameters (pH,
titratable acidity, viscosity, calcium, phosphate, fluoride
concentration and degree of saturation) of nine dietary substances. The
teeth were immersed in the respective substance (2 × 2 min; 30 °C;
shaking), and we measured the baseline surface hardness (SH) in Vickers
hardness numbers (VHN), and the changes in SH after 2 min (ΔSH2–0) and the 4 min (ΔSH4–0)
immersion. We analysed the differences between deciduous and permanent
teeth using the Wilcoxon test and correlated ΔSH to the different
chemical parameters.
Results
Deciduous teeth were significantly softer (549.53 ± 59.41 VHN) than permanent teeth (590.15 ± 55.31 VHN; p
< 0.001) at baseline, but they were not more vulnerable to erosive
demineralization. Only orange juice, which presented milder erosive
potential, caused significantly more demineralisation in deciduous teeth
at ΔSH4–0. Practically all chemical parameters significantly correlated with ΔSH (p < 0.05). Substances with lower pH, higher titratable acidity, lower Ca, higher Pi and lower F concentrations, higher viscosity and more undersaturated solutions presented more erosive demineralisation.
Conclusion
Different parameters
in dietary substances affect erosive demineralisation in deciduous and
permanent teeth, but we generally observed no differences in
susceptibility to erosion between both types of teeth; only orange juice
(less severe acid conditions) caused perceptible differences.
Clinical relevance
We observe that
permanent teeth are harder than deciduous teeth, but most substances
cause no perceptible difference in erosive demineralisation in both
types of teeth.
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