Москва, г. Москва и Московская область, Россия
В работе рассматривается влияние молока и молочных продуктов на механические свойства зубной эмали. Многочисленными исследованиями было установлено, что различные напитки и соки влияют на деминерализацию и механические свойства зубной эмали - упругие модули, твердость, шероховатость и другие. При этом наибольшее негативное действие оказывают кислые соки с pH, меньшим, чем 4 и газированные напитки, среди которых Coca Cola®. Напиток Coca-Cola® значительно изменял поверхностную структуру эмали, искажал форму поверхности, вызывал эрозивные повреждения и трещины. Менее изучено влияние на эмаль молока и молочных продуктов, а имеющиеся данные весьма разобщены и часто противоречивы. В сообщении обобщены результаты исследований по воздействию различных молочных продуктов на параметры механических свойств эмали зубов человека, в основном микротвердость и шероховатость (молочные смеси почти не включены и не рассматриваются). Затронуты вопросы, связанные со фторированием молока с целью изучения противокариесного потенциала фторированного молока и его влияния на процессы деминерализации эмали.
зубная эмаль, механические свойства, молоко, молочные продукты
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