Effect of Diet on Enamel after Erosive Challenge with HCl

Objective: To evaluate the effect of industrialised foods and drinks on surface enamel previously eroded with hydrochloric acid (HCl). Method: One hundred two specimens were subjected to an erosive challenge with HCl and randomly divided into 6 groups (n = 17): Chocolate Milk (Toddynho™ - Pepsico) - negative control; Petit Suisse Yogurt (Danoninho™ - Danone); Strawberry Yogurt (Vigor); Apple puree (Nestlé); Fermented Milk (Yakult™ - Yakult); and Home Squeezed Style Orange Juice (del Valle) - positive control. Immersion cycles for the test products that lasted 28 days, were performed twice daily, and were interspersed with exposure of the test substrate to artificial saliva. Measurements of microhardness surface (SMH) of the enamel were performed initially, after immersion in HCl and at 7, 14, 21 and 28 days of experimentation. Result: A two-way ANOVA, according to a split-plot design, followed by decomposition of sum of the squares and the Tukey test, revealed a significant effect for interaction between Time and Snacks (p<0.00001). Conclusion: Orange juice resulted in greater mineral loss of enamel after 28 days. None of the test products was associated with recovery of tooth enamel microhardness.