Evaluación de la intensidad del color en el diente natural expuesto a bebidas y alimentos con colorantes artificiales

Abstract

Introduction: Nowadays, reasons for consultations to modify tooth color are common, either due to serious pigmentation problems or for esthetics. Health professionals have implemented different strategies such as educational conferences to avoid the management of invasive treatments that cause short or long term adverse effects such as dental sensitivity and thus avoid the misinformation of patients who conceive oral health as having a lighter shade of the dental piece. The groups of beverages with a pigmenting potential are non-alcoholic carbonated beverages such as soda or soft drinks, and package foods with pigmenting substances that have a demineralizing potential on dental enamel. Objective: to evaluate the intensity of pigmentation caused by different substances on the natural tooth structure. Results: A total of 90 natural teeth (2 incisors, 1 premolar and 87 molars) were examined in this study to evaluate the change in pigmentation after being immersed in different substances. The analysis was carried out at 8, 15 and 21 days, taking into account the vestibular surface of each sample and with the use of the VITA Easy Shade spectrophotometer, which determines the color in an order taking into account 81 values on the scales M, L, R. Statistically significant differences were found when comparing the values of each substance with respect to the initial color at 8, 15 and 21 days. Coffee had the greatest statistically significant changes at 8 and 15 days, taking into account the number of samples; however, the beverage with the greatest pigmenting capacity in the shortest time was wine, since at 8 and 15 days it presented the greatest color intensity according to the Vita Easy Shade guide, with 4r2.5 as its maximum value.