The erosive potential of sugar-free waters on cervical dentin

Abstract

Background

It has been well-documented that highly acidic beverages containing sugar are capable of dental erosion. As dentin has a lower critical pH, it is more susceptible than enamel to erosion. This study aimed to examine the effect of sugar-free water beverages on the erosion of cervical dentin.

Methods

Eight beverages were selected, including a positive control and negative control. For each beverage, the pH (n = 5) and total acidity (n = 3) were determined with a digital pH meter. Freshly extracted human premolars were sectioned to create cervical dentin specimens (n = 48). Specimens were imaged using laser profilometry before and after the specimens were challenged with beverages for 24 hours. The 3-dimensional before and after scans were evaluated to determine the change in surface volume, erosion depth, and surface roughness. The data were analyzed with a Kruskal-Wallis with Dunn post hoc test (α = 0.05).

Results

The pH of all samples was less than 5.5, except for the negative control. Noncarbonated waters required significantly less base to neutralize the acid than carbonated beverages. A significant difference was realized through profilometry between the carbonated and noncarbonated beverages, with the former displaying increased volume loss, greater depth, and an amplified change in surface roughness.

Conclusion

Within the limitations of this study, carbonated beverages have greater potential to cause dentinal erosion. The low total acidity of the noncarbonated waters makes them more likely to be buffered in the oral environment than beverages with carbonation or higher total acidity.