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Color stability of aligner materials on exposure to indigenous food products: An in-vitro study
Priyanka Venkatasubramanian1, Mary Sanjana Jerome1, Lokamithra Ragunanthanan1
1Department of Orthodontics and Dentofacial Orthopaedics, Meenakshi Ammal Dental College and Hospital, Meenakshi Academy of Higher Education & Research, Mylapore, Chennai, India.
Background:
In the recent day, there has been an exponential growth in the usage of clear aligners for orthodontic treatment. As with any removable appliance, the compliance of patients to remove it during ingestion of food is, at times, poor. Thus, the stability of the clear aligner to be "clear" becomes questionable. This in-vitro study examined how the clear aligners changed colour on exposure to various indigenous food products used in everyday life.
Methods:
Aligners from 5 different companies (K Line, Clearbite Aligners, The Aligner Company, iAligners and MaxDent CA Digital) were exposed for 12 hours and 24 hours to various indigenous substances (tea, green tea, coffee, turmeric, saffron and Kashmiri red chili powder) and a control solution (distilled water) in-vitro. The color change was assessed with the help of VITA Easyshade compact colorimeter based on Commission Internationale de I'Eclairage L*a*b* color system. Values were then modified to NBS units for clinical relevance.
Results:
The hue of the transparent aligners was noticed to change in a statistically meaningful way when exposed to turmeric, saffron, Kashmiri red chili powder and coffee in decreasing order and mild color change in tea and green tea at both 12 hours and 24 hours intervals.
Conclusion:
Aligners are prone to color change when exposed to indigenous foods that contain staining properties.
