Home | About us | Editorial board | Search | Ahead of print | Current issue | Archives | Submit article | Instructions| Reviewers

Login 
  Home Print this page Email this page Small font sizeDefault font sizeIncrease font size Users Online: 212    
     
ORIGINAL ARTICLE
Year : 2017  |  Volume : 7  |  Issue : 6  |  Page : 370-376

Effect of popping chocolate and candy on enamel microhardness of primary and permanent teeth


1 Dental Materials Research Center, Institute of Health; Assistant Professor of Pediatric Dentistry, Babol University of Medical Sciences, Babol, Iran
2 Dental Materials Research Center, Institute of Health; Assistant Professor of Operative and Esthetic Dentistry, Babol University of Medical Sciences, Babol, Iran
3 Cellular and Molecular Biology Research Center, Health Research Institute; Assistant Professor of Clinical Biochemistry, Babol University of Medical Sciences, Babol, Iran
4 Student Research Committee, Babol University of Medical Sciences, Babol, Iran

Correspondence Address:
Dr. Elahe Mohammadi
Babol University of Medical Sciences, Ganj Afrooz Ave, Babol
Iran
Login to access the Email id

Source of Support: None, Conflict of Interest: None


DOI: 10.4103/jispcd.JISPCD_386_17

Rights and Permissions

Aims and Objectives: Dental erosion is a common disease in children. Food diets, due to high amounts of juice, soft drinks, chewing gum, and acidic chocolate, are one of the most important risk factors in erosive processes among children. The aim of this study was to evaluate the effect of candy and chocolate on the microhardness of tooth enamel. Materials and Methods: Two types of popping candy and one type of popping chocolate were used in this study. Thirty-three healthy permanent premolar teeth and 33 primary incisor teeth (A or B) were selected. Five grams of each popping chocolate or candy was dissolved with 2 ml of artificial saliva. Subsequently, their pH and titrable acidity (TA) as well as microhardness and surface roughness of enamel were examined in the laboratory. Data were analyzed and evaluated Released 2011. IBM SPSS Statistics for Windows, Version 20.0. Armonk, NY through independent t-test, paired t-test, Tukey test, and ANOVA. Results: The results of this study showed that only the pH of the candies was below the critical pH of the enamel (5.5) and their TA was B = 0.20 and C = 0.21. The most significant effect on the enamel microhardness of the permanent and primary teeth was by the following types of candy: orange flavor (C), strawberry flavor (B), and chocolate (A), respectively. This difference was significant (P < 0.001) and the surface roughness increased after exposure. Conclusions: This study showed that popping chocolate and candy reduces microhardness of enamel.


[FULL TEXT] [PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed1029    
    Printed5    
    Emailed0    
    PDF Downloaded110    
    Comments [Add]    

Recommend this journal