Background: Alcoholic beverages such as red wine are widely consumed for social and cultural reasons. Ethanol and other constituents in red wine might alter the physical properties of dental restorative materials, particularly those exposed in the oral environment. Glass ionomer cements (GICs) are commonly used in restorative dentistry for their beneficial properties, but their mechanical strength under exposure to acidic or alcoholic solutions is a concern. Objective: To evaluate how exposure to red wine over time affects the flexural strength of glass ionomer cement (Shofu FX Ultra Mini). Methods: Thirty rectangular specimens of glass ionomer cement (Shofu FX Ultra Mini), each measuring 25 mm × 2 mm × 2 mm, were fabricated using a standard mould. The specimens were randomly divided into three groups: Group A (Control): Specimens stored in distilled water for 30 days. Group B: Specimens immersed in red wine for specify daily duration, e.g. 1 hour/day over 30 days. Group C: Specimens immersed in red wine continuously (or for a longer exposure, e.g. multiple hours per day), for 30 days. After the 30-day exposure period, flexural strength was measured using a universal testing machine. Data were analysed with SPSS version 20. Between-group comparisons were made using Tukey’s multiple comparison test. Statistical significance was set at p < 0.05. Results: Mean flexural strength values (in MPa) were: Group A (Control): 28.500 ± 5.474 Group B (Moderate Exposure): 20.010 ± 1.023 Group C (High Exposure): 15.870 ± 2.116 There was a statistically significant difference among the three groups (p < 0.001). With increasing time (or extent) of exposure to red wine, flexural strength of the glass ionomer cement decreased markedly. Conclusion: Exposure of glass ionomer cement to red wine significantly reduces its flexural strength in a time (or exposure) dependent manner. Clinicians should consider the potential weakening effects of acidic or alcoholic exposure on GIC restorations when advising patients or selecting materials.
Crasta et al. (Sun,) studied this question.