Summary
There are several methodologies in vitro, in situ and in vivo to evaluate the erosive potential of different drinks such as natural fruit juices, processed juices, alcoholic drinks, functional drinks or products and techniques for the control of this pathology. The in situ models allow tissues evaluated to develop in a natural environment, in the presence of saliva and acquired pellicle; in addition, the specimens can be removed to analyze their mechanical, physical and biological properties in a quantitative and qualitative way. The objective of this literature review was to present the different in situ models to evaluate the erosive potential of beverages on dental tissues. The criteria for the selection of participants, substrate, intraoral devices, erosive agents, erosive cycles and tests or tests used will be developed.
KEY WORDS: tooth erosion; beverages; in situ.
How to cite this article
ACUÑA, F. S. M.; TAY-CHU-JON, L. Y. & DELGADO-COTRINA, L. In situ models to evaluate erosive potential of beverages. Int. J. Odontostomat., 15(3):788-794, 2021.
