Effect of the Mixture of Coffee or Chocolate to Milk in the Progression of Des-Remineralization of Tooth Enamel - An in Vitro Study

Abstract

Objective: To evaluate if there is any interference when adding coffee or chocolate to cow milk in the enamel des-remineralization process (orange juice/saliva). Material and Methods: 48 specimens of human enamel (4x4 mm) were included in acrylic resin, ground flat, polished and randomly divided into the following experimental groups (n = 8): G1-saliva, G2-orange juice, G3 orange juice / milk; G4-Orange Juice / Chocolate, G5- Orange Juice / Coffee + milk and G6- milk. Each group was immersed for 60 seconds on each solution proposed and then immersed for 30 minutes in saliva. This cycle was repeated 4 times. Prior to these cycles, the Knoop microhardness average of each specimen was obtained. After the challenges proposed, the final microhardness average was calculated. The values obtained from the difference between the initial and final microhardness were subjected to ANOVA followed by Tukey test (p <0,05). Results: The orange juice had the highest change in microhardness and statistically different from all other groups. The microhardness change was statistically similar in the groups submitted to orange juice followed by immersion in milk, in chocolate and in the mixture milk + coffee. The pure milk and saliva caused no change in surface hardness of enamel. Conclusion: Milk or the addition of chocolate and coffee to milk was able to produce a protective effect of the enamel surface against an erosive challenge.