Open AccessEffect of popping chocolate and candy on enamel microhardness of primary and permanent teeth
Author(s) -
Mitra Tabari,
Homayoon Alaghemand,
Durdi Qujeq,
Elahe Mohammadi
Publication year - 2017
Publication title -
journal of international society of preventive and community dentistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.476
H-Index - 14
eISSN - 2250-1002
pISSN - 2231-0762
DOI - 10.4103/jispcd.jispcd_386_17
Subject(s) - enamel paint , dentistry , premolar , orange juice , indentation hardness , saliva , food science , medicine , chemistry , materials science , metallurgy , molar , microstructure
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.