Comparative Evaluation of the Effects of Sports Beverage and Whey Protein Concentrate on Surface Roughness and Microhardness of Nanofilled Composites: An In Vitro Study.

Background Tooth-colored composite resins, especially nanofilled composites, have become the material of choice in restorative dentistry due to their excellent esthetics and durability. However, the increasing popularity of health supplements such as sports drinks and whey protein beverages raises concerns about their possible impact on the longevity of these restorations. Despite the wide use of these beverages, there is limited research regarding their effect on the surface properties of composite restorations. The purpose of this study was to assess and compare the effects of a commonly consumed sports beverage and whey protein concentrate on the surface roughness and microhardness of nanofilled composites. Methodology This in vitro study evaluated the effect of a popular sports drink and a whey protein concentrate on the surface roughness and microhardness of nanofilled composite resin. In total, 30 composite discs were prepared and divided into the following three groups (n = 10 each): Group A (immersed in whey protein concentrate), Group B (immersed in a sports beverage), and Group C (immersed in artificial saliva, control). Surface roughness was measured using a profilometer, and Vickers microhardness testing was performed at baseline and after repeated immersion for 30 days. Intragroup comparison was performed using the Wilcoxon signed-rank test (up to two observations). Intergroup comparison of the study group was performed using the Mann-Whitney U test. For all the statistical tests, a p-value <0.05 was considered to be statistically significant. Results Both the sports drink and whey protein groups showed a statistically significant increase in surface roughness and a decrease in microhardness compared to the control group. A greater rise in surface roughness was observed in discs immersed in the sports beverage, which was statistically highly significant (p = 0.005). However, a significant reduction in microhardness was observed following exposure to whey protein beverage (p = 0.005), indicating potential surface degradation of the composite material. Conclusions The use of acidic health supplements such as sports drinks and whey protein beverages deteriorates the surface characteristics of nanofilled composite restorations. There is a need to create awareness in those who consume such drinks frequently and advocate preventive care strategies.