Department of Orthodontics, Korea University Guro Hospital, 148 Gurodong-ro, Guro-gu, Seoul, 08308, Korea.
Department of Orthodontics, Graduate School of Clinical Dentistry, Korea University, Seoul, 02841, Korea.
BMC Oral Health. 2023 Feb 24;23(1):124. doi: 10.1186/s12903-023-02825-2.
The objectives of this study were to use a digital camera to measure the discoloration of orthodontic elastomeric chains in various immersion solutions over different time periods and to determine the valid acceptability tolerances for color changes in orthodontic elastomeric chains by surveying digital photographs.
Orthodontic elastomeric chains were applied to the maxillary anterior teeth of nine typodont models. The models were divided into three groups and immersed in the curry, coffee, and wine solutions. The digital images of the elastomeric modules were captured and processed using commercial software after 30 min of immersion, thrice a day, for 28 days. The differences in color changes ([Formula: see text]), depending on the type of immersion solution and period, were analyzed using a repeated-measures analysis of variance (ANOVA) test. A web-based survey questionnaire was randomly distributed to 50 respondents for a visual analysis of the elastomeric chain discoloration. The relationship between the surveying score and [Formula: see text] value was analyzed using Spearman's correlation coefficient. The perceptibility and acceptability of elastomeric chain discoloration ([Formula: see text]) based on the type of immersion solutions and periods were analyzed using a regression model.
Significant differences were observed in the discoloration of the elastomeric power chain depending on the immersion solution and period. The amount of discoloration was highest in curry, followed by coffee and wine (P < 0.05). The mean discoloration ([Formula: see text]) continued to increase over the entire immersion period. There was a significant correlation between visual scoring and discoloration ([Formula: see text]) over the entire period, especially in the early stages compared to the later stages (r = 0.918, P < 0.05). In 50% of the respondents, the predicted clinically unacceptable discoloration was between 4.46 and 9.98 and in 90% of the respondents, it was between 16.52 and 19.85.
The amount of discoloration was the highest for curry, followed by coffee and wine, and continued to gradually increase during the observation period. Significant differences were found between the color measurements obtained and the visual assessment by observers. The observers varied in their tolerance for perceptibility and acceptability for elastomeric chain discoloration based on the type of dietary media.
本研究的目的是使用数码相机测量不同时间周期内不同浸泡溶液中正畸弹性链的变色情况，并通过对数字照片进行调查来确定正畸弹性链颜色变化的有效可接受公差。
将正畸弹性链应用于九个仿头模上前牙。模型分为三组，分别浸泡在咖喱、咖啡和葡萄酒溶液中。在浸泡 30 分钟后，每天三次，连续 28 天，使用商业软件拍摄弹性模块的数字图像并进行处理。分析了不同浸泡溶液和周期下颜色变化([Formula: see text])的差异，采用重复测量方差（ANOVA）检验。通过网络问卷调查了 50 名受访者，对弹性链变色进行视觉分析。分析了调查评分与[Formula: see text]值之间的关系，采用 Spearman 相关系数。基于浸泡溶液和周期类型，分析了弹性链变色的可察觉性和可接受性([Formula: see text])。
不同浸泡溶液和周期对弹性动力链的变色有显著影响。咖喱中的变色最明显，其次是咖啡和葡萄酒（P<0.05）。整个浸泡过程中，变色程度不断增加。整个浸泡期间，视觉评分与变色([Formula: see text])之间存在显著相关性，尤其是在早期阶段与后期阶段相比（r=0.918，P<0.05）。在 50%的受访者中，预测临床上不可接受的变色程度在 4.46 到 9.98 之间，而在 90%的受访者中，预测临床上不可接受的变色程度在 16.52 到 19.85 之间。
咖喱中变色最明显，其次是咖啡和葡萄酒，在观察期间逐渐增加。颜色测量值与观察者的视觉评估之间存在显著差异。观察者对基于饮食媒介类型的弹性链变色的可察觉性和可接受性存在差异。
