Avaliação da sensibilidade dental e da dieta no clareamento dental supervisionado

Abstract

The demand for aesthetic treatments has increased and, although beauty standards are subjective, the search for whiter teeth has been more constant. Therefore, in-office and supervised at-home tooth whitening treatments have been widely used. Thus, the objective of this study was to evaluate the degree of tooth sensitivity after the supervised at-home whitening technique, the effectiveness of color change and the influence of eating habits on tooth color variation. For this purpose, a clinical study was developed with 23 (twenty-three) individuals divided into three groups according to the concentration of the carbamide peroxide gel in the whitening technique: group 1 (10% concentration); group 2 (16% concentration); group 3 (22% concentration). The treatment lasted four weeks, with patients scheduled to return every seven days. The assessment of tooth sensitivity was performed using a visual analogue scale (EVA), which considers sensitivity levels, and the analysis of tooth color was performed using the Vitapan Classical A1-D4® scale (Vita Zahnfabrik. H.Rauter GmbH & Co, Bad Sackingen, Germany). Finally, the assessment of eating habits was performed using a questionnaire designed for this research. The results showed that the patients experienced mild sensitivity during treatment and the intensity of sensitivity after the first (X2= 5.766; p=0.172), second (X2= 2.721; p=0.751) and third (X2= 4.107; p= 0.386) week using whitening gels showed no relation with gel concentration. Furthermore, the comparison of the number of shades lightened between the groups did not show a statistically significant difference (p>0.05). Regarding diet, it was observed that the foods studied did not influence the change in tooth color during tooth bleaching, except in relation to açaí. In the comparison between the number of shades lightened in the central incisor (CI) and canine (C), individuals who consumed açaí had a higher median of shades lightened than those who did not. It was concluded that the level of sensitivity presented by the individuals was mild, and regarding the diet, only the consumption of açaí influenced the alteration and color of the teeth