Effect of Dietary Challenges on the Flexural Properties of Resin-based Composites
- Author:
Noor Azlin Yahya
1
;
Lim Shi Yin
1
;
Maria Angela Garcia Gonzalez
2
Author Information
- Publication Type:Journal Article
- Keywords: Resin-based composites, food-simulating liquids, dietary solvents, flexural strength, flexural modulus
- From: Annals of Dentistry 2021;28(1):52-60
- CountryMalaysia
- Language:English
- Abstract: This study aims to compare flexural strength and flexural modulus of different resin-based composites (RBCs) and to determine the impact of dietary solvents on flexural properties. Forty specimens (12x2x2mm) for each of two conventional (Aura Easy [AE]; Harmonize [HN]) and one bulk fill (Sonic Fill 2 [SF2]) were fabricated using customised plastic moulds. Specimens were light-cured, measured and randomly divided into four groups. The groups (n=10) were conditioned for 7 days at 37°C: in one of media: air (control), artificial saliva (SAGF), 0.02N citric acid and 50% ethanol–water solution. After conditioning, the specimens subjected to flexural testing. Two-way ANOVA and one-way ANOVA (post hoc: Tukey’s or Dunnett T3 tests) were used at =0.05. Significant differences in flexural properties were observed between materials and conditioning media. Flexural strength and modulus values ranged from 124.85MPa to 51.25MPa; and 6.76GPa to 4.03GPa, respectively. The highest flexural properties were obtained with conditioning in air. Exposure to aqueous solutions generally reduced flexural properties. In conclusion, the effect of dietary solvents on flexural properties were material and medium dependent. For functional longevity of restorations, patients’ alcohol intake should be considered during material selection. Dietary advice (reduce alcohol consumption) should be given to patients post operatively.
- Full text:9.2021my0144.pdf
