Assessment of tooth sensitivity and diet in supervised tooth whitening

Abstract

The search for aesthetic treatments, the search for light teeth has been constant, so whitening treatments are widely used. The objective of this work was to evaluate the degree of tooth sensitivity, the effectiveness of color change and the influence of food habits after supervised whitening. For this, a study was developed with 23 individuals divided into 03 groups with different concentrations of carbamide peroxide gel: G10 - 10% concentration; G16 - 16%; G22 - 22%. The treatment lasted 04 weeks, with the return of patients every 07 days. The evaluation of sensitivity was through the visual analogue scale (VAS), the analysis of dental color made by the Vitapan Classical A1-D4® scale (Vita Zahnfabrik Germany), and assessment of eating habits was through a questionnaire prepared for this research. The results showed that the patients had mild sensitivity during the treatment and that the intensity of the sensitivity after the first (p=0.172), second (p=0.751) and third (p=0.386) week of the use the gels was not related to the concentration. The comparison of the number of lightened tones showed no statistically significant difference (p>0.05). Regarding the diet, it was observed that the foods studied had no influence on the change of color of the teeth during tooth whitening, except in relation to açaí, which presented a small difference when comparing the number of lightened tones in the central incisor. It is concluded that the level of sensitivity presented was mild, and as for the diet, only the consumption of açaí had an influence on the change in tooth color.

Keywords: Tooth Bleaching. Dentin Sensitivity. Carbamide Peroxide. Feeding Behavior.