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The Erosive Potential of Sugar-Free Waters on Cervical Dentin


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Purpose: It has been well documented that highly acidic beverages containing sugar are capable of dental erosion. As dentin has a lower critical pH it is more susceptible than enamel to erosion. The aim of this study was to examine the effect of sugar-free water beverages on the erosion of cervical dentin. Materials and Methods: Eight beverages were selected including a positive control and a negative control. For each beverage the pH (n=5) and total acidity (n=3) was determined with a digital pH meter. Freshly extracted human premolars were sectioned to create cervical dentin specimens (n=48). The specimens were embedded in acrylic and dentin specimens were polished to create uniformly smooth specimens across groups. Specimens were imaged using a laser profilometry before and after the specimens were challenged with beverages for 24 hours. The three-dimensional before and after scans were analysis to determine the change in surface volume and surface roughness. The data was analyzed with a Kruskal-Wallis with Dunn's post hoc test (alpha=0.05). Results: The pH of all samples were less than 5.5, except the negative control. Non-carbonated waters required significantly less base in order to neutralize the acid than the carbonated beverages (See table 1). Conclusion: Within the limitations of this study carbonated beverages have greater potential to cause dentinal erosion. The low total acidity of the non-carbonated waters makes them more likely to be buffered in the oral environment than beverages with carbonation and/or a higher total acidity.



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