IADR Abstract Archives
Can Millennial Drinks Cause Enamel Softening?
Objectives: This study tested the softening effect of beverages popular among young adult population (‘Millennial drinks’) on enamel surface hardness, the initial step of tooth erosion. Beverages (Table) were chosen based on pH and fluoride content (Amini et al, 2021).
Methods: Extracted molars were embedded in acrylic resin and polished to expose a flat enamel surface. Surface hardness (Vickers; 200g load, 10s dwell time) of enamel was measured before (‘Baseline’) and after immersion in a beverage for an interval of 10 minutes for a total time of 30 minutes (‘Straight’). The same process was repeated alternating between a beverage for 1 minute and artificial saliva for 1 minute for a total of 10, 20, and 30 minutes (‘Alternate’). Results were statistically analyzed with two-way ANOVA and pairwise comparisons (α=0.05).
Results: Hardness values are shown in the Table. At baseline, none of the hardness value was significantly different among groups. At all time points, the effect of Beverage and Process was significant (p=0.0001 to 0.033). Gatorade sport drink (low pH, low fluoride) caused the greatest enamel softening after 30 minutes straight immersion followed by HealthAde Kombucha (low pH, modest fluoride). LaCroix Sparkling Water (moderately low pH, low fluoride) showed significantly less reduction in enamel hardness when the immersion was alternate with artificial saliva. Frostie Root Beer (moderately low pH, substantial fluoride) had the least softening effect on enamel.
Conclusions: Depending on pH and fluoride content, “millennial drinks” could soften tooth enamel. Beverages with a low pH caused more enamel softening. The presence of fluoride balanced the acidic effect in relation to its concentration. It is imperative that individuals are aware of the erosive potential in the beverages they are consuming daily.
Methods: Extracted molars were embedded in acrylic resin and polished to expose a flat enamel surface. Surface hardness (Vickers; 200g load, 10s dwell time) of enamel was measured before (‘Baseline’) and after immersion in a beverage for an interval of 10 minutes for a total time of 30 minutes (‘Straight’). The same process was repeated alternating between a beverage for 1 minute and artificial saliva for 1 minute for a total of 10, 20, and 30 minutes (‘Alternate’). Results were statistically analyzed with two-way ANOVA and pairwise comparisons (α=0.05).
Results: Hardness values are shown in the Table. At baseline, none of the hardness value was significantly different among groups. At all time points, the effect of Beverage and Process was significant (p=0.0001 to 0.033). Gatorade sport drink (low pH, low fluoride) caused the greatest enamel softening after 30 minutes straight immersion followed by HealthAde Kombucha (low pH, modest fluoride). LaCroix Sparkling Water (moderately low pH, low fluoride) showed significantly less reduction in enamel hardness when the immersion was alternate with artificial saliva. Frostie Root Beer (moderately low pH, substantial fluoride) had the least softening effect on enamel.
Conclusions: Depending on pH and fluoride content, “millennial drinks” could soften tooth enamel. Beverages with a low pH caused more enamel softening. The presence of fluoride balanced the acidic effect in relation to its concentration. It is imperative that individuals are aware of the erosive potential in the beverages they are consuming daily.