Carbohydrate-electrolyte drinks exhibit risks for human enamel surface loss.
10.5395/rde.2016.41.4.246
- Author:
Mary Anne Sampaio DE MELO
1
;
Vanara Florêncio PASSOS
;
Juliana Paiva Marques LIMA
;
Sérgio Lima SANTIAGO
;
Lidiany Karla Azevedo RODRIGUES
Author Information
1. Operative Dentistry Division, Department of General Dentistry, University of Maryland Dental School, Baltimore, MD, USA. mmelo@umaryland.edu
- Publication Type:Original Article
- Keywords:
Carbohydrate-electrolyte drinks;
Dental enamel;
Dental erosion;
Profilometry;
Surface microhardness
- MeSH:
Beverages;
Cocos;
Dental Enamel*;
Hardness;
Humans*;
Hydrogen-Ion Concentration;
Immersion;
Motor Activity;
Protective Factors;
Saliva;
Saliva, Artificial;
Sports;
Water
- From:Restorative Dentistry & Endodontics
2016;41(4):246-254
- CountryRepublic of Korea
- Language:English
-
Abstract:
OBJECTIVES: The aim of this investigation was to give insights into the impact of carbohydrate-electrolyte drinks on the likely capacity of enamel surface dissolution and the influence of human saliva exposure as a biological protective factor. MATERIALS AND METHODS: The pH, titratable acidity (TA) to pH 7.0, and buffer capacity (β) of common beverages ingested by patients under physical activity were analyzed. Then, we randomly distributed 50 specimens of human enamel into 5 groups. Processed and natural coconut water served as controls for testing three carbohydrate-electrolyte drinks. In all specimens, we measured surface microhardness (Knoop hardness numbers) and enamel loss (profilometry, µm) for baseline and after simulated intake cycling exposure model. We also prepared areas of specimens to be exposed to human saliva overnight prior to the simulated intake cycling exposure. The cycles were performed by alternated immersions in beverages and artificial saliva. ANOVA two-way and Tukey HDS tests were used. RESULTS: The range of pH, TA, and β were 2.85 - 4.81, 8.33 - 46.66 mM/L and 3.48 - 10.25 mM/L × pH, respectively. The highest capacity of enamel surface dissolution was found for commercially available sports drinks for all variables. Single time human saliva exposure failed to significantly promote protective effect for the acidic attack of beverages. CONCLUSIONS: In this study, carbohydrate-electrolyte drinks usually consumed during endurance training may have a greater capacity of dissolution of enamel surface depending on their physicochemical proprieties associated with pH and titratable acidity.
