Aim This study, with the aim of checking some of the changes in patients’ daily habits and their reasons for needing restorative treatment was conducted at a public university immediately on return to attendance after the COVID-19 pandemic lockdown. Methods This survey consisted of interviews held by applying 2 questionnaires to students and patients. A single researcher collected data in all the restorative dentistry clinics at the university after the return to face-to-face activities in the period between 02/02/2021 and 07/30/2021. Data obtained by means of the questionnaires were submitted to descriptive analysis. Results Ninety (90) participants answered the patient questionnaire. When considering possible associations between being in social isolation or not, significant values were found for changed type of diet (p=0.0011), frequency of eating (p=0.011) and toothbrushing (p=0.034). Data about 417 restorations were collected and among the reasons for restorative intervention, 33.03% were restoration replacement, 31.87% treatment of primary caries and 24.40% of dental wear/non-carious lesions. Conclusion Patients who isolated themselves during the pandemic tended to change their eating habits and frequency of oral hygiene. Toothache was the main reason for seeking dental treatment and the replacement of pre-existing restorations was the main reason for restorative treatments.

A suplementação de proteína pode ser uma alternativa na redução do potencial erosivo de bebidas ácidas. O objetivo deste estudo in vitro foi avaliar o potencial erosivo do suco de laranja modificado por proteínas da dieta. A um suco de laranja disponível comercialmente foi adicionado 0,2 g/L de caseína, 2,0 g/L de ovalbumina e suas combinações. O suco sem aditivos, e um suco suplementado com cálcio foram utilizados como controles negativos e positivos, respectivamente. Espécimes de esmalte humano e de dentina radicular (n=11) foram testados em um modelo de ciclagem de erosão-remineralização. O esmalte foi analisado por microdureza de superfície e perfilometria, enquanto que a dentina, apenas por perfilometria. As análises estatísticas foram realizadas utilizando ANOVA um fator seguido pelo Teste de Tukey (p<0.05). O suco suplementado com cálcio mostrou o menor potencial erosivo para ambas as análises (p<0,05). Em relação ao esmalte, os grupos com adição de proteína não diferiram entre si (p>0,05) e mostraram significativamente uma menor perda de esmalte em relação ao grupo controle negativo (p<0,05). Para a microdureza, a caseína apresentou os maiores valores em relação ao controle negativo (p<0,05). Para a dentina, nenhum dos grupos com adição de proteína apresentou valores de perda de superfície menores quando comparados ao grupo controle negativo (p>0,05). Conclui-se que, para o esmalte os sucos de laranja modificados por proteínas apresentaram uma redução da erosão, com a caseína mostrando uma tendência para melhor proteção. Para a dentina, nenhuma redução da erosão foi observada para os sucos de laranja modificados por proteínas testados neste estudo.

Protein supplementation may be an alternative to reduce the erosive potential of acidic drinks. The aim of this in vitro study was to evaluate the erosive potential of an orange juice modified by dietary proteins. A commercially available orange juice was added 0.2 g/L casein, 2.0 g/L ovalbumin and their combination. The juice with no additives and a commercially available calcium-modified juice were used as negative and positive controls, respectively. Human enamel and dentin specimens (n=11) were tested in an erosion-remineralization cycling model. Enamel was analyzed by surface microhardness and profilometry, whilst dentin by profilometry only. Statistical analyses were performed using one-way ANOVA followed by Tukey's test (p<0.05). Calcium-modified juice showed the lowest erosive potential for both analyses (p<0.05). For enamel, the protein-added groups did not differ from each other (p>0.05) and showed significantly lower enamel loss compared to negative control (p<0.05). Regarding surface microhardness, casein showed the highest values compared to negative control (p<0.05). For dentin, none of the protein-added groups showed lower values of surface loss compared to negative control (p>0.05). In conclusion, for enamel the protein-modified orange juices presented reduced erosion of enamel, with casein showing a trend for better protection. For dentin, no reduction in the erosive potential was observed for the tested protein-modified orange juices.

Composite resins might be susceptible to degradation and staining when in contact with some foods and drinks. This study evaluated color alteration and changes in microhardness of a microhybrid composite after immersion in different colored foods and determined whether there was a correlation between these two variables. Eighty composite disks were randomly divided into 8 experimental groups (n = 10): kept dry; deionized water; orange juice; passion fruit juice; grape juice; ketchup; mustard and soy sauce. The disks were individually immersed in their respective test substance at 37 ºC, for a period of 28 days. Superficial analysis of the disk specimens was performed by taking microhardness measurements (Vickers, 50 g load for 45 seconds) and color alterations were determined with a spectrophotometer (CINTRA 10- using a CIEL*a*b* system, 400-700 nm wavelength, illuminant d65 and standard observer of 2º) at the following times: baseline (before immersion), 1, 7, 14, 21 and 28 days. Results were analyzed by ANOVA and Tukey's test (p < 0.05). Both variables were also submitted to Pearson's correlation test (p < 0.05). The passion fruit group underwent the greatest microhardness change, while the mustard group suffered the greatest color alteration. Significant positive correlation was found between the two variables for the groups deionized water, grape juice, soy sauce and ketchup. Not all color alteration could be associated with surface degradation.

O objetivo deste estudo foi definir, in vitro, o potencial de materiais restauradores, usados rotineiramente na prática clínica, na inibição da cárie secundária. Cavidades padronizadas foram preparadas nas faces vestibulares e linguais de 50 terceiros molares humanos extraídos. Os dentes foram divididos aleatoriamente em 5 grupos, cada um restaurado com um dos seguintes materiais: cimento de ionômero de vidro (CIV); amálgama; resina composta fotopolimerizável; compósito que libera íons, e resina composta fotopolimerizável contendo flúor. Os dentes foram termociclados, esterilizados com radiação gama, expostos a um desafio cariogênico utilizando um sistema bacteriano com Streptococcus mutans e preparados para observação microscópica. Os parâmetros medidos em cada lesão formada foram: extensão, profundidade e área de inibição de cárie. As lesões externas formadas apresentaram camada superficial intacta e formato retangular. Não foram vistas lesões de parede no interior das cavidades. Após Análise de Variância e Análise de Componentes de Variância, foi observado que o grupo CIV apresentou as menores lesões e o maior número de áreas de inibição de cárie. As lesões formadas ao redor das restaurações de amálgama e Ariston pHc apresentaram tamanho intermediário e as maiores lesões foram observadas ao redor das restaurações dos grupos Z-100 e Heliomolar. Pode ser concluído que os materiais restauradores CIV, amálgama e compósitos que liberam íons podem reduzir a formação de cáries secundárias.

The aim of this study was to define, in vitro, the potential to inhibit secondary caries of restorative materials currently used in dental practice. Standard cavities were prepared on the buccal and lingual surfaces of fifty extracted human third molars. The teeth were randomly divided into five groups, each one restored with one of the following materials: glass ionomer cement (GIC); amalgam; light-cured composite resin; ion-releasing composite; and light-cured, fluoride-containing composite resin. The teeth were thermocycled, sterilized with gamma irradiation, exposed to a cariogenic challenge using a bacterial system using Streptococcus mutans, and then prepared for microscopic observation. The following parameters were measured in each lesion formed: extension, depth, and caries inhibition area. The outer lesions developed showed an intact surface layer and had a rectangular shape. Wall lesions were not observed inside the cavities. After Analysis of Variance and Component of Variance Models Analysis, it was observed that the GIC group had the smallest lesions and the greatest number of caries inhibition areas. The lesions developed around Amalgam and Ariston pHc restorations had an intermediate size and the largest lesions were observed around Z-100 and Heliomolar restorations. It may be concluded that the restorative materials GIC, amalgam and ion-releasing composites may reduce secondary caries formation.

O objetivo deste trabalho foi estudar a importância do pH da dieta líquida na etiologia e prevenção das lesões de erosão dental, bem como conhecer o pH de algumas bebidas e sucos, supostamente ácidos, mais consumidos em nosso meio, para que fosse possível estabelecer uma comparação destes valores a fim de controlar a dieta dos pacientes portadores de lesões de erosão dental. Um único exemplar de cada fruta madura foi processado puro de modo a ser liquefeito e o pH foi medido utilizando-se um pH-metro, imediatamente e depois de 30 minutos. Posteriormente, a amostra de suco foi diluída em água na proporção de 1:2 e novas medidas foram tomadas. Para as bebidas industrializadas, as medidas de pH foram realizadas imediatamente após a abertura do frasco e depois de 30 minutos. As bebidas e sucos analisados mostraram valores abaixo do pH crítico de dissolução da estrutura dental, sugerindo a possibilidade de favorecerem a desmineralização. A orientação quanto à dieta ácida parece ser um fator importante no tratamento e prevenção das lesões de erosão dental.

The aim of this paper was to evaluate the importance of the liquid diet pH in the etiology and prevention of dental erosion, so as to give dietary orientation to patients who present with these lesions, as well as to know the pH of the most consumed Brazilian fruit juices and industrialized beverages, which are supposably acid. A sample of each mature fruit was processed to be liquefied, and the pH was obtained through a pHmeter appliance, immediately after the juices were obtained and 30 minutes later. Afterward the juices were diluted in potable water in a 1:2 proportion and new pH values were obtained. For the industrialized beverages, pH measurements were carried out immediately after opening the bottles and 30 minutes later. The beverages and juices analyzed showed pH values below the critical pH for dental tissue dissolution (5.5). Therefore, they are expected to cause demineralization. Dietary counseling is an important factor in the treatment and prevention of dental erosion.

Esta pesquisa visa o estudo dos aspectos clínicos da hipersensibilidade dentinária cervical (HSDC). Um total de 32 pacientes com sintomas de HSDC foram examinados para identificar sua etiologia, sendo avaliados clinicamente 97 dentes. Com base na anamnese e exames clínicos efetuados, classificamos as lesões de acordo com suas principais características em: abrasão, erosão ou abfração. Os seguintes fatores puderam ser associados ao desencadeamento da HSDC: melhor e constante higienização, tratamento periodontal, consumo de alimentos ácidos e trauma oclusal. Concluímos que as lesões pequenas e radiculares estão mais associadas à HSDC, sendo os pré-molares os dentes mais afetados. Alguns hábitos alimentares e de higienização, bem como situações oclusais não-harmônicas e o tratamento periodontal, foram os fatores que predispõem os elementos dentais à HSDC, e os pré-molares, neste estudo, os dentes mais acometidos por esses fatores. Concluímos que as lesões por abrasão foram aquelas que mais manifestaram HSDC.

This research was developed with the purpose to study some clinical aspects of cervical dentin hypersensitivity (HSDC). A total of 32 pacients were identified with the HSDC symptom being 97 teeth examined. Based on the anamnesis and clinic examination, the lesions were classified according to the presence of abrasion, erosion or abfraction. The important HSDC related factors were more efficient/frequent hygiene, periodontal treatment, ingestion of acid aliments and oclusion trauma. The most frequent occurances were observed in small lesions in the radicular region. The most affected teeth are bicuspids and the cervical sensitivity is frequently more related to abrasion influence.