| dc.description.abstract | Introduction: Proper bond strength of tooth enamel and brackets is one of the factors affecting the success of orthodontic treatments. Some beverages can affect the bond strength of the bracket to the tooth during orthodontic treatment due to the pH, the type of acid and the type of salts in them. However, so far the effect of some common drinks in the diet of people on the bond strength of the bracket has not been studied and compared together. The aim of this study was to compare the effect of milk drinks, natural orange juice and coffee on shear bond strength of orthodontic brackets to natural teeth.
Methods and Materials: This experimental-laboratory study was performed on 150 extracted human premolars. Teeth were divided into four groups: milk, natural orange juice, coffee and artificial saliva. With the exception of the artificial saliva group, the three experimental groups were immersed in beverages 3 times a day for 5 minutes 30 times each day for 30 days before the bracket band. After this time, the bonding process of the brackets was performed for all teeth. Then, in each group, the shear bond strength of half of the teeth were measured 24 hours after bonding and the other half were measured 2 months after bonding using the Universal Testing Machine.
Results: In this study, the shear strength of the bond 24 hours after bonding was from lowest to highest for natural orange juice, coffee, artificial saliva and milk, respectively. The shear bond strength of the bond 2 months after bonding was from lowest to highest for natural orange juice, artificial saliva, coffee and milk, respectively. The shear bond strength was significantly different between the drinks over time (P <0.05); Although there was no significant difference between the shear bond strength of the artificial saliva and coffee groups (P≥0.05), however, the shear bond strength in the milk group was significantly higher than the artificial saliva, natural orange juice and coffee groups (all P <0.05), also, the shear strength of the bond in the natural orange juice group was significantly lower than the artificial saliva, milk and coffee groups (all cases P <0.05).
Conclusion: In order to prevent the reduction of shear bond strength of brackets and teeth during orthodontic treatment, it is recommended to limit the use of natural orange juice. | en_US |
