Micromineral Characterization of Bone Tissue in Human Maxilla. Preliminary Study
Date
2022Author
Rocamundi, Marina
Viotto, Javier
Seia, Juliana
Monteleone, Pablo
Corominas, Oscar Servando
Kaplan, Reina Fabiana
Baró, María Anastasia
Metadata
Show full item recordAbstract
Objectives: BACKGROUND: It is known that different factors influence the mineralcomposition of bones. Eating behavior and harmful habits have an important impact on the health of individuals and affect their physiological processes. A high-sucrose diet affects the mineralization of all hard tissues in general through mechanisms that have not been fully explained and that are the subject of constant research. AIM: To study changes in the mineral composition of the maxillary bone caused by nutritional factors Methods: The samples (n=9) were taken by accidental detachment of bone (maxilla and/or mandible) during oral surgical procedures in the Chair of Surgery III of the School of Dentistry of the UNC (National University of Córdoba, Argentina). The signature of anInformed Consent (OdontologíaUNC-CAIS50I) was required, and an Adapted Nutritional Frequency of Consumption Questionnaire was completed to identify a high intake of sucrose. The mineral analysis was performed through an electrondetector (SEM), with a record of 5 points per sample, and the relationsCalcium/Phosphorus (Ca-P) and Calcium/Sulfur (Ca-S) were taken into account. The data obtained was statistically analyzed (CI=95%) and regression models were proposed to explain the relationship between mineral proportions and the explanatory variables considered in this study: diet, age, gender and maxilla.Results: When studying the Ca/P ratio, the factors analyzed did not show a significant effect, although patients whose diet was rich in sugar (n=3) had lower values (2.3±0.6/2.8±0.8). With respect to the Ca/S ratio, the patients who consumed more sugar showed significantly higher values than the others (77.1± 20.3/15.5± 8.7), with a p<0.01. Conclusions: A trend of increase in the Ca/S bone ratio was observed in individuals with a high consumption of sucrose.