The Evaluation of the Dietary Habits Influence on the Microhardness of Gingiva-Coloured Composite and Acrylic Denture Base Materials

作     者：Hayriye Yasemin Yay Kuscu Ilhan Gun Hayriye Yasemin Yay Kuscu;Ilhan Gun

作者机构：Department of Prosthodontics Faculty of Dentistry Mehmet Akif Ersoy University Burdur Trkiye Food Processing Department Burdur Food Agriculture and Livestock Vocational School Mehmet Akif Ersoy University Burdur Trkiye 

出 版 物：《Advances in Nanoparticles》 (纳米粒子（英文）)

年 卷 期：2024年第13卷第3期

页      面：79-95页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 

主　　题：Gingiva-Coloured Composite Acrylic Denture Base Materials Hybrid Prosthesis Microhardness Beverages 

摘      要：Purpose: The study investigated the impact of dietary habits, specifically soda, milk kefir, water kefir, almond milk, and distilled water (control) consumption, on the microhardness of gingiva-coloured composite and acrylic denture bases. Methods: Materials included gingiva-coloured composite (Fusion Universal G1), acrylic (Imicryl), and subdivided Procryla group. Subgroups comprised 15 and 30-minute heat polymerized (Pro15, Pro30), and 1 wt% (Pro1Z) and 3 wt% (Pro3Z) zirconium added groups. Immersed in beverages for 1, 7, and 14 days, pH and microhardness were assessed. SEM examined random samples. Statistical analysis used repeated measures ANOVA, and post hoc tests (p Results: The gingiva-coloured composites displayed noteworthy time-associated microhardness changes (p 0.05). Despite variable pH levels in beverages, no substantial group interaction effects were observed (p 0.05). Initial microhardness rankings shifted after a 14-day immersion. Conclusions: Gingiva-coloured composite exhibited the highest microhardness pre- and post-immersion, followed by Procryla30 and Imicryl groups. .