Assessment of the Impact of Condiments on the Microhardness of Dental Enamel: An In-Vitro Study

Abstract

Purpose of the study: Dental enamel is the hardest tissue in the human body, designed to withstand significant mechanical and chemical challenges. However, its integrity can be compromised by frequent exposure to acidic foods and beverages. One critical factor influencing the durability of these materials is their resistance to changes in hardness when exposed to various substances. To evaluate the changes in micro hardness of selected dental Enamel after exposure to various commonly consumed sauces. Materials and Methods: Extracted teeth were collected and pre hardness has been measured. Samples were exposed into groups corresponding to each type of sauce (Tomato sauce, Chilli sauce, Soya sauce) for about 72 hours. Then post exposure microhardness has been measured. Results: Comparing the pre and post values within each group it was evident that all groups displayed a statistically significant difference between pre and post values. Post values were significantly decreased indicating demineralisation occurring with each of the condiments that were used. Comparing the mean difference it shows a statistically insignificant difference in the amount of demineralisation that has occurred. The inter group comparison of the mean difference between which group 1 and group 3 reveals statistically significant differences. Conclusion: Acidic condiments caused the greatest reduction in hardness due to their ability to dissolve mineral content from the enamel surface. The study found that prolonged exposure to these condiments exacerbated the reduction in enamel hardness, indicating that frequency and duration of exposure are critical factors in enamel erosion.