In vitro study on dental erosion provoked by various beverages using electron probe microanalysis

Area of Science:

• Dental Science
• Materials Science
• Chemistry

Background:

• Tooth erosion is a chemical process often linked to consuming acidic beverages.
• Understanding the erosive potential of common drinks is crucial for dental health.

Purpose of the Study:

• To quantitatively analyze the in vitro erosive potential of different acidic beverages on human dental enamel.
• To assess mineral loss in dental slices after exposure to Coca-Cola, iced tea, apple juice, and white wine.

Main Methods:

• Dental slices from wisdom teeth were incubated with beverages for 6 hours at 37°C.
• Quantitative elementary analysis using an electron probe micro-analyzer (Jeol JXA 8900RL) determined mineral content (calcium, phosphorus) at various depths.
• Control samples were incubated in 0.9% sodium chloride solution.

Main Results:

• All tested beverages induced a loss of minerals, primarily calcium and phosphorus, in the enamel's upper layers (up to 30 micrometers).
• White wine caused the highest mineral loss (16%) at 10 micrometers depth, followed by Coca-Cola (14.5%), apple juice (6.5%), and iced tea (6.5%).
• No direct correlation between beverage pH and mineral loss was observed due to buffering effects.

Conclusions:

• The study demonstrates the significant erosive potential of various acidic beverages on dental enamel in vitro.
• Buffering capacity influences erosive potential, making pH alone an unreliable indicator.
• Extrapolation of these in vitro findings to in vivo situations requires caution due to numerous modifying factors.