TITLE:
Performance of Different Orthodontic Brackets after Exposure to Dietary Components: An in Vitro Pilot Study
AUTHORS:
Anthony Fusco, Syed Ahmed, Jared Link, Tanya Al-Talib, Neamat Hassan Abubakr
KEYWORDS:
Bracket, Shear Bond Strength, Orthodontics, Tooth Shade
JOURNAL NAME:
Open Journal of Stomatology,
Vol.11 No.9,
September
13,
2021
ABSTRACT: Introduction: The aim of this study was to determine whether there was a significant difference in shear bond strength between metal and ceramic brackets when exposed to acidic dietary components (beverages) and to observe the chromogenic potential of each in vitro. Methods: Metal and clear orthodontic brackets were placed on extracted maxillary second premolars and exposed to select beverages three times daily for four weeks. Shade was taken using a colorimeter device at seven intervals and the shear bond strength of each bracket was recorded. Results: There was a variable change in tooth shade with respect to the various beverages in which they were submerged. Coffee and Dr. Pepper had the most pronounced change, whereas Red Bull and water produced little to none, respectively. Compared to controls, brackets submerged in coffee had the greatest reduction in shear bond strength, followed by Dr. Pepper, then Red Bull. Overall, clear brackets showed higher shear bond strength than metal brackets. Conclusion: Acidic dietary components have a negative effect on the shear bond strength of orthodontic brackets, and more pigmented beverages have a higher chromogenic staining potential.