Objectives: This in vitro study aimed to evaluate the effect of food consumption followed
by acidic challenge on enamel erosion.
Methods: Seventy-five enamel blocks obtained from bovine teeth were divided randomly
into five groups (n=15 per group): GI – erosion with previous immersion in milk; GII
– erosion with previous immersion in cheese extract; GIII – erosion with previous
immersion in liver extract; GIV – erosion with previous immersion in broccoli extract;
and GV – erosive effect of cola drink (control). Over 24 h, the slabs were submitted
to 3 pH-cycles, each consisting of immersion in the studied food (GI to GIV) for 5
min followed by immersion in a cola drink for 5 min, and subsequently, the slabs were
stored in artificial saliva (110 min). At the end of the pH-cycles, the slabs were
stored in artificial saliva for 18 h. Enamel alterations were assessed by profilometry
(μm). Data were tested using ANOVA and Scott-Knott’s tests (P<.05).
Results: Mean erosion depths for enamel (μm) were 0.46 in GI, 0.55 in GII, 0.64 in
GIII, 0.54 in GIV, and 1.18 in GVI. Enamel loss by acidic challenge alone (GV) was
significantly higher than when the acidic challenges were preceded by food extract
immersion.
Conclusions: The data suggest that all studied foods could minimize the erosive effect
on enamel. (Eur J Dent 2010;4:412-417)
Keywords
Erosion - Dental wear - Enamel - in vitro
