Resumo

FURTADO, Juliana Resende; FREIRE, Valéria Costa; MESSIAS, Danielle Cristine Furtado  e  TURSSI, Cecilia Pedroso. Physicochemical aspects related to the erosive potential of acid beverages. RFO UPF [online]. 2010, vol.15, n.3, pp. 323-328. ISSN 1413-4012.

The understanding of the role of physico-chemical aspects related to the erosive potential of acid beverages contributes to the establishment of strategies to minimize the formation and progression of dental erosion. OBJECTIVE: this paper was intended to review the role of aspects related to the erosive potential of acid beverages, scrutinizing how the type of acid, concentration, quelating properties, pH, titratoble acidity, content of calcium, phosphate and fluoride, presence of casein, temperature and adherence of beverages influence wear. LITERATURE REVIEW: Performed through search in international (Medline) and national (BBO) databases and a book. Evidences on the topic were sought in scientific research articles and literature review papers. FINAL CONSIDERAÇÕES: Based on the available evidence, it was concluded that: 1) the type and chelating properties of the acid, pH, titratoble acidity, calcium and phosphate concentration, temperature and adherence of the beverages all modulate their erosive potential; 2) individually, the pH, titratoble acidity and calcium content are the parameters that better reveal the capacity of beverages of causing mineral dissolution of dental tissues; 3) for a more precise characterization of the erosive potential of acid beverages it is demanding that the interaction among the different physicochemical factors is evaluated.

Palavras-chave : Tooth erosion; Beverages; Physical and chemical properties.