Objectives: To investigate the effect of commercially available hard seltzer on the tooth enamel surface. Methods: Some commercially available hard seltzer were purchased at the market and the characteristics of the beverages were surveyed. Subsequently, Cloud hard seltzer mango was selected for the hard seltzer group (group 4), Jeju Samdasoo for the mineral water group (group 1), Coca-Cola for the cola group (group 2), and Cloud Original for the beer group (group 3). The specimens were immersed in the experimental beverage for 30 minutes, then the surface microhardness and surface condition of the specimens were evaluated. Results: The average pH of the twelve types of hard seltzer in this study were 3.51±0.01 (before stirring) and 3.46±0.01 (after stirring). The pH of experimental beverage were 7.92±0.03 (group 1), 2.55±0.01 (group 2), 4.41±0.01 (group 3), and 3.31±0.01 (group 4). Paired t-test of the surface microhardness of enamel before and after beverage immersion found no significant difference in group 1 (P>0.05), but a significant difference was observed in groups 2, 3, and 4 (P<0.05). One way ANOVA of the surface microhardness change values (∆VHN, before - after immersion) among groups found a statistically significant difference between groups 1 and 3 (9.20±34.82 ∆VHN and 20.20±6.52 ∆VHN) and groups 2 and 4 (82.90±18.08 ∆VHN and 67.10±18.27 ∆VHN) (P<0.05).On scanning electron microscopy, hard seltzer group showed rough and ruined surface condition. Conclusions This study found a risk of dental erosion due to the low pH of hard seltzer. Therefore, it is suggested that when ingesting hard seltzer, dental erosion should be considered for oral health.

Objectives: This study was aimed to investigate the association between chronic kidney disease and tooth loss in elderly Koreans. Methods: Data of 2,419 elderly people aged 65 years or older who participated in the 7th Korea National Health and Nutrition Examination Survey (2016-2018) were obtained. Those with no missing values were analyzed. Complex samples multiple logistic regression analysis was performed to determine the effect of chronic kidney disease on tooth loss. Results: After adjusting for all covariates, chronic kidney disease was significantly associated with fewer than 20 present teeth (OR 1.53, 95% CI 1.01-2.30). Conclusions In elderly Korean people, chronic kidney disease was significantly associated with having less than 20 teeth, suggesting that chronic kidney disease is a risk factor for tooth loss in the elderly.

Objectives: This study aim to evaluate the effect of Greek yogurt on the tooth surface by comparing it with liquid fermented milk. Methods: After purchasing Greek yogurt available on the domestic market and measuring pH and titratable acidity, Greek yogurt was selected as the Greek yogurt group, Jeju Samdasoo as the mineral water group, and liquid fermented milk as the liquid fermented milk group. The specimens were treated with the experimental drinks for 30 minutes. Afterwards, the change in surface microhardness of the tooth surface was measured and the surface change was observed. Results: The pH of the experimental beverage was slightly higher in the Greek yogurt group than the liquid fermented milk group. In the effect of Greek yogurt on tooth surface hardness, there was a statistically significant difference in surface microhardness before and after immersion in the liquid fermented milk group, but there was no significant difference between the mineral water group and the Greek yogurt group. When comparing the surface microhardness change values among groups, the difference in surface microhardness (△VHN) between before and after 30 minutes of immersion showed a statistically significant difference between the liquid fermented milk group and the mineral water group and the Greek yogurt group, but there was no significant difference between the mineral water group and the Greek yogurt group. As a result of scanning electron microscopy, the surfaces of the mineral water and Greek yogurt groups were smooth without damage, but the surfaces of the liquid fermented milk group were rough and uneven. Conclusions Considering the results of this experiment, it is considered that Greek yogurt has a lower risk of causing dental erosion compared to liquid fermented milk, and these characteristics of Greek yogurt can be considered when providing dietary counseling regarding fermented milk products.

Objectives: The present study was carried out to identify the effects of commercially available fermented milk on the surfaces of composite resins. Methods: The experiment included 6 groups: Fermented milk (Group 3), fermented milk supplemented with 3% calcium (Group 4), specimens coated with fluoride and then treated with fermented milk (Group 5), specimens coated with fluoride and then treated with fermented milk supplemented with calcium (Group 6), mineral water (Group 1), and carbonated beverage (Group 2). The prepared specimens were immersed in the experimental solution to analyze the effects of the test fluid on the surfaces of the composite resin specimens. The degree of microhardness on each specimen surface was subsequently measured. The results were obtained using scanning electron microscopy. Results: The pH values of the experimental solutions in an increasing order were: Group 2 (2.34 ±0.08), Group 3 and Group 5 (3.45±0.03), Group 4 and Group 6 (4.04±0.06), and Group 1 (7.72 ±0.17). Significant differences in the Vickers hardness number (△VHN) were found between the groups when measured before and after immersion in the experimental solution in the following order: -11.48±1.45 (Group 2), -9.54±1.15 (Group 3), -9.21±1.21 (Group 4), -8.14±0.84 (Group 6), -8.10±0.92 (Group 5), and -1.71±0.57 (Group 1) (P<0.05). Scanning electron microscopy findings of the composite resin surfaces in Groups 5 and 6 revealed smooth surfaces similar to those in Group 1 ( negative control). In contrast, Groups 3 and 4 showed rough surfaces with severe cracks between the crystals, similar to those of Group 2 (positive control). Conclusions The intake of fermented milk may attenuate the surface microhardness of composite resins. To slow down the reduction in microhardness following fermented milk consumption, coating the composite resin surfaces with fluoride and adding calcium supplement to the fermented milk could be considered.

Objectives: The present study was carried out to identify the effects of commercially available fermented milk on the surfaces of composite resins. Methods: The experiment included 6 groups: Fermented milk (Group 3), fermented milk supplemented with 3% calcium (Group 4), specimens coated with fluoride and then treated with fermented milk (Group 5), specimens coated with fluoride and then treated with fermented milk supplemented with calcium (Group 6), mineral water (Group 1), and carbonated beverage (Group 2). The prepared specimens were immersed in the experimental solution to analyze the effects of the test fluid on the surfaces of the composite resin specimens. The degree of microhardness on each specimen surface was subsequently measured. The results were obtained using scanning electron microscopy. Results: The pH values of the experimental solutions in an increasing order were: Group 2 (2.34 ±0.08), Group 3 and Group 5 (3.45±0.03), Group 4 and Group 6 (4.04±0.06), and Group 1 (7.72 ±0.17). Significant differences in the Vickers hardness number (△VHN) were found between the groups when measured before and after immersion in the experimental solution in the following order: -11.48±1.45 (Group 2), -9.54±1.15 (Group 3), -9.21±1.21 (Group 4), -8.14±0.84 (Group 6), -8.10±0.92 (Group 5), and -1.71±0.57 (Group 1) (P<0.05). Scanning electron microscopy findings of the composite resin surfaces in Groups 5 and 6 revealed smooth surfaces similar to those in Group 1 ( negative control). In contrast, Groups 3 and 4 showed rough surfaces with severe cracks between the crystals, similar to those of Group 2 (positive control). Conclusions The intake of fermented milk may attenuate the surface microhardness of composite resins. To slow down the reduction in microhardness following fermented milk consumption, coating the composite resin surfaces with fluoride and adding calcium supplement to the fermented milk could be considered.

Background/Aims: Surgical resection, transplantation, and radiofrequency ablation (RFA) are generally accepted as amenable treatments for small hepatocellular carcinoma (HCC). Recently drug-eluting beads (DEB) which had several treatment advantages were introduced for transarterial chemoembolization (TACE). The aim of this study was to evaluate feasibility and safety of DEB-TACE compared with RFA for the treatment of single small HCC. Methods: In this pilot non-randomized trial, we assessed retrospective data of 40 patients who underwent DEB-TACE (n=21) or RFA (n=19) for single small (≤3 centimeter in greatest dimension) HCC. The primary outcomes were tumor response and time to recurrence. The secondary outcome was treatment-related complications. Results: Complete response rate to DEB-TACE and RFA after first follow-up assessment was 90.5% and 94.7%, respectively (P=1.000). During mean follow-up of 87.6 months (95% confidence interval: 74.4-102), 7 patients experienced local recurrence. The 6- and 12-month cumulative local recurrence rate was 5.0% and 21.8% in DEB-TACE vs. 11.1% and 17.0% in RFA group (P=0.877). A total 14 distant intrahepatic recurrences were developed and 12- and 24-month cumulative distant intrahepatic recurrence rate was 20.6% and 42.7% in DEBTACE vs. 17.2% and 36.3% in RFA group (P=0.844). Two patients experienced gangrenous cholecystitis after DEB-TACE requiring cholecystectomy as treatment-related adverse event. Conclusions Tumor response and recurrence rate after single session of DEB-TACE or RFA were similar. DEB-TACE could be applied selectively in patients with a single small HCC if the other therapeutic modality is unfeasible.

Background/Aims: Surgical resection, transplantation, and radiofrequency ablation (RFA) are generally accepted as amenable treatments for small hepatocellular carcinoma (HCC). Recently drug-eluting beads (DEB) which had several treatment advantages were introduced for transarterial chemoembolization (TACE). The aim of this study was to evaluate feasibility and safety of DEB-TACE compared with RFA for the treatment of single small HCC. Methods: In this pilot non-randomized trial, we assessed retrospective data of 40 patients who underwent DEB-TACE (n=21) or RFA (n=19) for single small (≤3 centimeter in greatest dimension) HCC. The primary outcomes were tumor response and time to recurrence. The secondary outcome was treatment-related complications. Results: Complete response rate to DEB-TACE and RFA after first follow-up assessment was 90.5% and 94.7%, respectively (P=1.000). During mean follow-up of 87.6 months (95% confidence interval: 74.4-102), 7 patients experienced local recurrence. The 6- and 12-month cumulative local recurrence rate was 5.0% and 21.8% in DEB-TACE vs. 11.1% and 17.0% in RFA group (P=0.877). A total 14 distant intrahepatic recurrences were developed and 12- and 24-month cumulative distant intrahepatic recurrence rate was 20.6% and 42.7% in DEBTACE vs. 17.2% and 36.3% in RFA group (P=0.844). Two patients experienced gangrenous cholecystitis after DEB-TACE requiring cholecystectomy as treatment-related adverse event. Conclusions Tumor response and recurrence rate after single session of DEB-TACE or RFA were similar. DEB-TACE could be applied selectively in patients with a single small HCC if the other therapeutic modality is unfeasible.

Objectives: The purpose of this study was to investigate the possibility of preventing dental erosion caused by fermented milk in early carious teeth by applying 0.2% sodium fluoride to the tooth surface and adding 0.5% calcium to the drink. Methods: We selected the experimental drink Yakult, which is the best-selling domestic fermented milk drink. A total of five groups were selected as experimental groups (mineral water, fermented milk, 0.2% NaF+fermented milk, 0.2% NaF+(fermented milk+0.5% Ca), and 0.2% NaF+Distilled water groups). After forming the artificial early caries, the pH cycling was administered for five days to derive surface microhardness and scanning electron microscope (SEM) image results. Results: When comparing the surface microhardness before and after treatment in each group, significant differences were found among the four groups (P<0.05), except in the fermented milk group (P>0.05). A comparison of the difference in surface microhardness before and after pH cycling among the groups revealed a significant difference (P<0.05). There was no significant difference between the 0.2% NaF+(fermented milk+0.5% Ca) group, 0.2% NaF+distilled water group, and the mineral water group (P>0.05). The 0.2% NaF+fermented milk and fermented milk groups showed significant differences from the other groups (P<0.05). In the SEM image, 0.2% NaF+(fermented milk+0.5% Ca), 0.2% NaF+distilled water, and mineral water groups (P>0.05) showed smoother surfaces than the 0.2% NaF+fermented milk and fermented milk groups. Conclusions Based on these results, it was confirmed that if 0.5% calcium was included in the fermented milk along with the fluoride mouth rinsing program in schools using 0.2% fluoride every week when drinking fermented milk, it is possible to effectively prevent dental erosion even in early carious teeth.

OBJECTIVES: We examined the effect of commercial plum beverages on dental erosion and whether the addition of calcium to these beverages would inhibit dental erosion. METHODS: We analyzed three groups as follows: Maesil 1 group (Chorok Maesil), Maesil 2 group (Sunkist plum), both of which were selected from commercially-available plum beverages, and Calcium-added maesil group (addition of 3% calcium to Chorok Maesil). For negative and positive control groups, Jeju Samdasoo and Coca Cola were selected, respectively. The characteristics of the experimental beverages were analyzed, and the specimens were immersed in the experimental beverage. The degree of erosion was measured by Vickers hardness number (VHN) and scanning electron microscope images. RESULTS: Positive control group had the lowest pH (2.50±0.03), followed by Maesil 2 (pH 2.59±0.01), Maesil 1 (pH 2.81±0.02), calcium-added maesil (pH 4.19±0.01), and negative control group (pH 7.57±0.06). Significant differences were found in surface microhardness between positive control, Maesil 1, Maesil 2 and calcium-added maesil group before immersion and at 30 minutes after immersion (P<0.05), and change in VHN (positive control group, −80.94±20.63; Maesil 1 group, −69.33±24.88; and Maesil 2 group, −78.49±18.60 in comparison with negative control group, −6.57±26.73). There was no significant difference (P<0.05) in change in VHN between calcium-added maesil (−13.02±17.33) and negative control group. CONCLUSIONS: Plum beverages can potentially induce dental erosion due to their low pH. However, adding calcium to these beverages can reduce the risk of dental erosion. Therefore, the risk of dental erosion must be considered during consumption of plum beverages, and the addition of calcium into plum beverages may be considered as a way to prevent dental erosion.
Beverages ; Calcium ; Coca ; Cola ; Hardness ; Hydrogen-Ion Concentration ; Immersion ; Prunus domestica

OBJECTIVES: We investigated the effects of commercial plum beverage on the dentin surface that could be exposed to caries, gliopathy, and abrasion to investigate the inhibitory effects of dentin corrosion.METHODS: The experimental beverages were Jeju Samdasoo (Group 1, negative control), Coca-Cola (Group 2, positive control), Chorok Maesil (Group 3), and Chorok Maesil with 3% calcium lactate added (Group 4). The specimens were prepared and divided into 4 groups of 12 each. The pH of the experimental beverages was measured using a pH meter, and specimen surface hardness was assessed according to the Vickers hardness number (VHN). The specimens were immersed in the experimental beverage for 1, 3, 5, 10, and 15 minutes. Then, we obtained the average VHN by measuring surface microhardness. Measures of surface microhardness were compared using the paired t-test before and after 15 minutes of immersion in each of the four beverages. Between-group differences in surface microhardness were compared using one-way analysis of variance and the Tukey test after the analysis.RESULTS: After 15 minutes of immersion in the experimental beverages, there was no significant difference in surface microhardness in group 1 (P>0.05). There were significant differences in groups 2, 3, and 4 (P < 0.05). The difference in surface microhardness before and after immersion for 15 minutes was highest in group 3 (−18.1±2.55), followed by group 2 (−13.0±3.53) and group 4 (−7.79±4.47). In group 1, the difference was −1.52±4.30. Moreover, there was a significant difference in each group (P < 0.05). After 10 minutes of immersion, surface microhardness tended to rapidly decrease.CONCLUSIONS: Patients who regularly ingest a commercially available plum drink with low pH should be provided dietary guidance on the risk of dental erosion. Calcium additives should be considered when producing plum beverage products.
Beverages ; Calcium ; Corrosion ; Dentin ; Hardness ; Humans ; Hydrogen-Ion Concentration ; Immersion ; Lactic Acid ; Prunus domestica ; Tooth