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PubMedDate not supplied

Protective properties of salivary pellicles from two different intraoral sites on enamel erosion.

The purpose of this study was to investigate the protective effect and ultrastructure of salivary pellicles formed in vivo near the orifices of the ducts of parotid and submandibular/sublingual salivary glands. Pellicles were formed by exposing bovine enamel slabs to the oral environment at the buccal aspect of the upper first molars and at the lingual aspect of the lower incisors in 3 subjects over periods of 24 h. Enamel specimens with and without 24-hour pellicles were immersed in citric acid (0.1 and 1%) for periods ranging from 30 s to 5 min, and processed for measurement of surface microhardness (SMH) and transmission electron microscopy (TEM). In comparison to uncovered enamel specimen significantly less decrease in SMH due to acid exposure was observed in pellicle-coated enamel specimens. Pellicles formed at the buccal aspect of the upper molars were less effective in protecting the enamel against acid-induced softening as compared to pellicles formed at the lingual aspect of the lower incisors only after 5 min exposure in 1% citric acid. TEM analysis showed that pellicle layers were dissolved continuously due to acid exposure. However, even after 5 min exposure to 1% citric acid, a residual pellicle layer could be detected on the enamel surface. In conclusion, site-dependent differences of buccally and lingually in vivo formed 24-hour pellicles have minor importance concerning the pellicle-induced protection of the enamel surface against erosive changes.

Animals↗
PubMedDate not supplied

Prevention by means of fluoride of enamel erosion as caused by soft drinks and orange juice.

Fluoride has been suggested to prevent erosion of the teeth, either after a topical treatment of the teeth or by addition of fluoride to the acidic drink. The main aim of the present study was to describe the dissolution of calcium fluoride in some soft drinks and orange juice and compare it with the amounts of calcium fluoride left on the enamel surfaces after a topical treatment. A further aim was to describe the dissolution of enamel in soft drinks and juice saturated for 3 days with solid calcium fluoride. Solid calcium fluoride was suspended in each of 10 soft drinks and orange juices and gently agitated for 72 h, after which the drinks were analyzed for calcium, phosphate and fluoride and pH was determined. To examine the erosion-preventive effect of the calcium fluoride-rich drink, intact teeth were exposed to the drinks with or without calcium fluoride. It was found that from 6 to 45 mg of calcium fluoride was dissolved per liter of drink. The more acidic the drink, the more calcium fluoride was dissolved, presumably due to HF formation. The teeth exposed to the soft drinks all showed erosion-like lesions. Very little effect of the 4-6 ppm ionic fluoride dissolved in the soft drinks was observed. In orange juice, however, the dissolved calcium fluoride established a saturation with respect to fluorapatite and consequently, the erosion-like lesion was replaced by a caries-like lesion. In conclusion, the acidic soft drinks are capable of dissolving considerable amounts of calcium fluoride and the erosion-preventive effect of even high fluoride concentrations is limited.

Analysis of Variance↗
PubMed2006

Brushing abrasion of eroded bovine enamel pretreated with topical fluorides.

Topical fluorides have been proposed for the prevention of erosive dental wear. This study evaluated the in vitro effect of a single professional application of 4% titanium tetrafluoride (TiF4), 1% amine fluoride (AmF) and 0.1% difluorosilane varnish (FV) in preventing wear due to combined erosion and brushing abrasion. One hundred and eight bovine enamel samples were used. Control groups were not pretreated with any product (C), pretreated with a fluoride-free varnish (FV-bl) or pretreated with fluoride varnish and subsequently submitted to varnish removal (FV-r). Wear was modeled by submitting the fluoride-treated and control groups to 3 cycles of the following regimens: erosion/remineralization (er/remin), abrasion/remineralization (abr/remin) or erosion/abrasion/remineralization (er/abr/remin). Erosion was simulated by immersion of the samples for 10 min in citric acid 50 mM (pH 3). Abrasion was carried out for 1 min (200 strokes, load 150 g) in a wear device. Remineralization (2 h artificial saliva) took place between the cycles. Two-way ANOVA showed that there was a significant interaction (p<or=0.001) between the fluoride treatments and the wear regimens. Under er/remin a significant wear protective effect was found for the FV, FV-r and FV-bl groups. Abr/remin resulted in some enamel loss for the TiF4 and AmF groups, but the amounts lost were not statistically significant (p=0.185 and p=1.000, respectively). Under er/abr/remin all products showed a significant protective effect, except for TiF4. It was concluded that FV and AmF protected bovine enamel against erosion followed by brushing abrasion in vitro.

Analysis of Variance↗
PubMed1995

Prediction of the erosive potential of some beverages.

The aim of this study was to investigate whether the erosive potential of a beverage on human enamel can be predicted by examining the composition of the beverage. The buccal surfaces of 84 caries-free premolars were embedded in resin and polished flat. Two hundred micrometers of the enamel surface were removed. Then the slabs were divided into 14 groups and immersed for 20 min in commercially available beverages. Surface microhardness was measured before and after immersion. Further, the phosphate concentration, the fluoride concentration, the baseline pH as well as the titrated amount of base to raise the pH to 7.0 of each beverage were determined. Surface microhardness values after immersion were calculated with an equation derived in a recent study and compared with the values measured in this investigation. Apple juice showed the greatest significant decrease (p < 0.05) in surface microhardness, followed by Schweppes, Orangina and Grapefruit soft drink. The smallest decrease in surface microhardness that was significant resulted from Fendant and Isostar orange. The mean absolute deviation of the calculated to the effective erosion was 7.1%, it ranged between 14.6% (apple juice) and 1.6% (Fendant). The data suggest the possibility of predicting erosion caused by a beverage with an accuracy of 7%. This information can be of value in the prevention of dental erosion.

Beverages↗
PubMed2000

The role of the esophagus in dental erosion.

OBJECTIVE: The aim of this study was to measure lower esophageal sphincter pressure, sphincter length, and esophageal motility in patients with dental erosion and compare the results with measurements made in patients without gastroesophageal reflux or dental erosion. STUDY DESIGN: Lower esophageal sphincter length and esophageal motility were measured in 39 patients (age range, 15-74 years) with dental erosion through use of static esophageal pressure monitoring; the data were compared with those from 10 control subjects (age range, 26-46 years) with nonparametric statistical tests. RESULTS: Median lower esophageal sphincter pressure was 9 mmHg (range, 0-26 mmHg) in the patients with erosion and 9.5 mmHg (range, 0 -14 mmHg) in the controls; there was no statistically significant difference between the two subject groups. Similarly, there was no statistically significant difference in esophageal length between the subject groups. There was a statistically significant difference between the groups (P =.01) in the measurement of esophageal motility; the median value was 8% (range, 0% to 100%) in the patients with erosion and 0% (range, 0% to 18%) in the controls. CONCLUSIONS: It appears that esophageal motility in patients with dental erosion is more likely to be associated with low amplitude changes than with sphincter pressure alone. Poor esophageal motility may therefore be a risk factor in regurgitation erosion.

Adolescent↗
PubMed2006

Erosion of enamel by non-carbonated soft drinks with and without toothbrushing abrasion.

OBJECTIVE: To investigate how enamel loss due to erosion, and due to cycling of erosion and abrasion, depends on compositional parameters of soft drinks, and particularly whether the thickness of the erosive softened layer is a function of drink composition. SETTING: University dental hospital research laboratory in the UK, 2004. MATERIALS AND METHODS: Six drinks were chosen based on their popularity and composition: apple juice, orange juice, apple drink, orange drink, cranberry drink and 'ToothKind' blackcurrant drink. Group A samples (n = 36) were exposed to soft drinks at 36 degrees C for six consecutive 10 minute periods. Group B samples (n = 36) were subjected to alternating erosion and toothbrushing, repeated six times. Enamel loss was measured using optical profilometry. RESULTS: Group A: significant enamel loss was seen for all drinks (p < 0.001). Erosion was correlated with pH and calcium concentration but not phosphate concentration or titratable acidity. Group B: significant additional material loss due to toothbrush abrasion occurred with all drinks. Abrasive enamel loss differed between the drinks and was positively correlated with drink erosive potential. CONCLUSION: Enamel loss by erosion is exacerbated by subsequent abrasion. The amount of softened enamel removed by toothbrushing is a function of the chemical composition of the erosive medium.

Analysis of Variance↗
PubMedDate not supplied

Ultrasonication as a method to study enamel demineralisation during acid erosion.

The aim of this study was to use ultrasonication as a method to measure subsurface demineralisation of enamel. Polished human enamel samples with surface profiles within +/-0.3 microm were divided into 6 groups of 10 specimens. The groups of specimens were exposed to 0. 3% citric acid (pH 3.2) for 30 min, 1, 2, 3 or 4 h. The depths of the resulting lesions were measured using a profilometer. A control group was stored in water for 4 h. Ultrasonication in water was performed on the specimen groups for 5, 30, 120, 240 and 480 s with profilometric measurements at each time point. The depth of the erosion increased linearly with the exposure time. Most of the additional loss of enamel occurred with the 5-second ultrasonication. The 30-min and 1-hour erosion lesions were further deepened by approximately 1 microm with 5 s of ultrasonication. The 2-, 3- and 4-hour lesions were deepened by 2-4 microm with 5 s of ultrasonication. There were no changes in the control group. It is concluded that ultrasonication removed softened enamel from the surface of the eroded enamel. Ultrasonication together with accurate measurement of lesion depth by profilometry offers a useful method for studying the depth of enamel softening associated with erosion.

Analysis of Variance↗
PubMedDate not supplied

Comparison of calcium/phosphorus analysis, longitudinal microradiography and profilometry for the quantitative assessment of erosive demineralisation.

The study is a comparison of methods for the quantitative measurement of erosive mineral loss including longitudinal microradiography (LMR), profilometry (PM), and analysis of calcium (CA) and phosphorus (PA) in the erosion solution. Polished human enamel samples were taped, covered with nail varnish and the edges of the resulting enamel window marked with drilled holes as a reference. All samples were subjected to baseline LMR. Sixty samples each were eroded with citric acid (0.05 M; pH 2.3; 10 ml per sample) for 30, 60, 90, or 120 min. Erosive loss of each sample was estimated by the four methods. All methods revealed a linear erosive loss over time and showed good linear correlation. Values calculated from PM and LMR were both approximately 20% lower than those from CA and PA. After 30 min erosion, LMR showed no significant correlation with the other three methods. With LMR, erosive loss below 20 microm should be interpreted with care.

Calcium↗
PubMedDate not supplied

Dental erosion among children in an Istanbul public school.

The aim of this study was to evaluate the prevalence, clinical manifestations, and etiology of dental erosion among children. A total of 153 healthy, 11-year-old children were sampled from a downtown public school in Istanbul, Turkey comprised of middle-class children. Data were obtained via: (1) dinical examination; (2) questionnaire; and (3) standardized data records. A new dental erosion index for children designed by O'Sullivan (2000) was used. Twenty-eight percent (N=43) of the children exhibited dental erosion. Of children who consumed orange juice, 32% showed erosion, while 40% who consumed carbonated beverages showed erosion. Of children who consumed fruit yogurt, 36% showed erosion. Of children who swam professionally in swimming pools, 60% showed erosion. Multiple regression analysis revealed no relationship between dental erosion and related erosive sources (P > .05).

Carbonated Beverages↗
PubMed1996

Enamel erosion related to winemaking.

Enamel erosion is a recognized problem in those ingesting large quantities of fruit juice. While discomfort of the teeth is acknowledged to be a problem for those people tasting wines regularly, the information is anecdotal. A case is presented of a winemaker who has generalized erosion of the teeth, the onset of which is related to his occupation.

Adult↗
PubMed2001

Comparison of the erosive potential of gastric juice and a carbonated drink in vitro.

The aim of this study was to compare the erosive effect of gastric juice and a carbonated drink on enamel and dentine by measuring release of calcium from 30 hemisectioned teeth in vitro. In addition, the titrable acidity (mL of 0.05 M sodium hydroxide required to neutralize) and pH of the fluids was estimated. The mean pH of the seven gastric acid samples was 2.92 (range 1.2-6.78) and mean titratable acidity 0.68 mL (range 0.03-1.64). Both the pH and the titratable acidity of the gastric juice varied between patients all of whom suffered from symptoms of reflux disease. The carbonated drink had a pH of 2.45 and a titratable acidity of 0.29 mL. The median amount of calcium released by the gastric acids from enamel was 69.6 microg L-1 (interquartile range 5.4-144) and 62.4 microg L-1 (2.2-125.3) from dentine. The carbonated drink released 18.7 microg L-1 (13.4-23.4) and 18.6 microg L-1 (11.9-35.3), respectively. The differences in calcium release by gastric juice and the carbonated drink were statistically significant for both enamel (P < 0.005) and dentine (P < 0.01). It is concluded that gastric juice has a greater potential, per unit time, for erosion than a carbonated drink.

Calcium↗
PubMed2002

Oral care for patients with bulimia.

Various conditions cause rapid and debilitating erosion of teeth. One of the most common is bulimia, or the binge-purge syndrome. Dentists frequently encounter patients who have this problem. The dentist should confirm the possibility of bulimia, refer the patient to a competent eating-disorder clinic, counsel the patient about her or his condition and restore the patient's mouth to a state of health and esthetic acceptability. Dental treatment of such patients will vary depending on the severity of the erosion.

Adolescent↗
PubMedDate not supplied

Adding casein phosphopeptide-amorphous calcium phosphate to sports drinks to eliminate in vitro erosion.

PURPOSE: Enamel erosion can occur with frequent consumption of sports drinks. The purpose of this study was to determine a minimal concentration of casein phosphopeptide-stabilized amorphous calcium phosphate (CPP-ACP) which when added to a sports drink would eliminate such erosion in vitro. METHODS: Human enamel specimens were immersed in: (1) the sports drink Powerade; (2) Poweradeplus 4 concentrations of CPP-ACP (0.063%, 0.09%, 0.125%, 0.25%); or (3) double deionized water. Windows of test and control enamel were profiled, and the enamel surface characteristics were examined under scanning electron microscopy (SEM). RESULTS: The pH of test solutions increased and the titratable acidity decreased with increasing CPP-ACP concentrations. Erosive step lesions occurred in specimens immersed in Powerade (mean depth=38.70kA +/- 5.60), which were eliminated by the addition of CPP-ACP to Powerade at all test concentrations except 0.063% CPP-ACP. Microscopic surface irregularities on test enamel were observed, apparent as adherent granules or globules. These may represent redeposited mineral phases following mobilization of calcium and phosphate from CPP-ACP. Tasters in a taste panel could not distinguish Powerade from Powerade plus 0.125% CPP-ACP. CONCLUSIONS: Adding casein phosphopeptide-stabilized amorphous calcium phosphate to the sports drink Powerade significantly reduced the beverage's erosivity without affecting the product's taste.

Analysis of Variance↗
PubMed2006

The effect of cooking method upon the titratable acidity of a popular vegetarian dish--scope for reducing its erosive potential?

The purpose of this in vitro study was to determine the effect of cooking method on the erosive potential of ratatouille. Two cooking methods, stewing and oven roasting, were applied to standardised ingredients taken from the same fruits and vegetables. The resultant dishes were liquidised and diluted with 100 mls of distilled water. Five 25 ml samples of each group were titrated to pH 7.0 against 0.1 Molar Sodium Hydroxide. In order to ascertain the relative contribution of each ingredient each was singly prepared and cooked by stewing or oven roasting following the same quantities and dilutions as for the dish as a whole. 25 ml samples of these were titrated to pH 7.0 against 0.1 Molar Sodium Hydroxide. For ratatouille as a dish significantly (P < 0.0001) more alkali had to be added to the oven roast group (Mean = 8.60 mls, S.D. = 0.31) than to the stewed group (Mean = 3.92 mls, S.D. = 0.50) in order to bring about neutrality. Oven roasting of ingredients significantly (P < 0.001) lowered the initial pH with the exceptions of tomatoes and red peppers. Stewing reduced the volume of alkali required to neutralise aubergine (P < 0.001), green peppers (P < 0.001) and courgettes (P < 0.05). Significantly (P < 0.001) more alkali however was required to neutralise stewed red pepper. It was concluded that the method of cooking identical ingredients affects the erosive potential of ratatouille. Although oven roasting results in a higher erosive potential of ratatouille compared to stewing the method of cooking, at an individual ingredient level, does not have a universal effect upon erosive potential as determined by titratable acidity. This should be borne in mind when advising patients.

Acids↗
PubMedDate not supplied

The dental relevance of gastro-oesophageal reflux: Part 2.

The first of these two papers described the mechanisms causing gastro-oesophageal reflux. This paper illustrates the effect of regurgitation erosion on teeth and how to arrange investigations and to interpret the results.

Adolescent↗
PubMed1979

Dental erosion of nonindustrial origin. A clinical survey and classification.

A survey was made from the clinical records of 72 patients diagnosed as suffering from dental erosion of nonindustrial origin. The information surveyed included dietary history, relevant medical history, clinical examination, and color photographs of the affected teeth. A new classification of erosion is proposed and the different types of lesions are described.

Adolescent↗