Effect of A Common Diet and Regular Beverage on Enamel Erosion in Various Temperatures:An In-Vitro Study

Objective :this study compared diet and regular coca-cola on enamel erosion in cold and room temperatures .materials and methods :seventy five enamel specimens were prepared and divided into 5 equal groups (n=15) as follows: group 1: regular beverage at room tempera-ture, group 2: regular beverage at refri-gerator temperature, group 3: diet beverage at room and group 4: diet beverage at refrige-rator temperature. the specimens were immersed in the regular or diet beverage (coca-cola, trade mark regd. khoshgovar co., tehran, iran) at room (20°c) or refrigerator (2°c) temperatures for 20 minutes, 3 times per day for 7 days. specimens in the control subjects (group 5) were placed in synthetic saliva at room temperature for 7 days. the hardness of specimens was tested using vickers test under 500 gr loads for 5 seconds. the data were analyzed using two-way anova and tukey tests .results :the mean and standard deviations of micro-hardness values of the studied groups were as follow: g1: 304.26±29.71, g2: 285.53±42.14, g3: 279.06±39.52, g4: 266.80±23.98 and g5: 319± 30.79. there was a significant difference in the beverage type as the main factor (p<0.05), but temperature factor and their interaction effect on enamel hardness showed no significant difference (p>0.05). tukey tests showed that there were significant differences between control and diet groups as well as regular and diet groups .conclusion :diet coca-cola is more erosive than the regular type and the temperature of the beverages used had no significant influence on enamel erosion.