Effect of a common diet and regular beverage on enamel erosion in various temperatures: an in-vitro study.

ABSTRACT

OBJECTIVE: This study compared diet and regular Coca-Cola on enamel erosion in cold and room temperatures. MATERIALS AND METHODS: Seventy five enamel specimens were prepared and divided into 5 equal groups (N=15) as follows Group 1 regular beverage at room temperature, Group 2 regular beverage at refri-gerator temperature, Group 3 diet beverage at room and Group 4 diet beverage at refrige-rator temperature. The specimens were immersed in the regular or diet beverage (Coca-Cola, trade mark regd. Khoshgovar Co., Tehran, Iran) at room (20°C) or refrigerator (2°C) temperatures for 20 minutes, 3 times per day for 7 days. Specimens in the control subjects (group 5) were placed in synthetic saliva at room temperature for 7 days. The hardness of specimens was tested using Vickers test under 500 gr loads for 5 seconds. The data were analyzed using two-way ANOVA and Tukey tests. RESULTS: The mean and standard deviations of micro-hardness values of the studied groups were as follow G1 304.26±29.71, G2 285.53±42.14, G3 279.06±39.52, G4 266.80±23.98 and G5 319± 30.79. There was a significant difference in the beverage type as the main factor (p<0.05), but temperature factor and their interaction effect on enamel hardness showed no significant difference (p>0.05). Tukey tests showed that there were significant differences between control and diet groups as well as regular and diet groups. CONCLUSION: Diet Coca-Cola is more erosive than the regular type and the temperature of the beverages used had no significant influence on enamel erosion.