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O efeito de bebidas estimulantes na resistência à flexão de resinas compostas universais : estudo in vitro
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Resumo(s)
Objetivos: Avaliar o efeito de diferentes bebidas estimulantes na resistência à flexão de três resinas compostas – uma multicromática (Filtek™Z250 - FZ) e duas monocromáticas de conceito simplificado (ONEshade – OS e Filtek Easy Match - FEM) – de modo a compreender a influência destas soluções no desempenho mecânico.
Materiais e Métodos: Foram preparados 150 espécimes paralelepipédicos (25×2×2 mm), 50 de cada resina composta, segundo a norma ISO 4049:2019. Os espécimes foram distribuídos por cinco grupos (n=10) de acordo com a solução de imersão: água destilada (controlo), café, chá, Coca-Cola® e Red Bull®. Ao longo de 14 dias, cada espécime foi imerso diariamente durante 5 minutos, duas vezes por dia, na respetiva solução; entre imersões e durante a restante armazenagem, os espécimes permaneceram em água destilada a 37±1 °C. Após o período de imersão, foi realizado ensaio de flexão em três pontos numa máquina universal de ensaios (Instron 4502), sendo os valores de resistência à flexão calculados automaticamente pelo software do equipamento. Os dados foram analisados com nível de significância de 5% (α=0,05).
Resultados: A ANOVA a duas vias indicou efeito significativo de Resina e de Bebida, sem interação Resina x Bebida. Pelo teste de Tukey HSD, verificou-se resistência inferior da FEM, enquanto FZ e OS não diferiram entre si, FEM < (FZ = OS). Nas comparações dirigidas ao controlo (Dunnett), apenas o chá apresentou redução significativa face à água destilada; café, Coca-Cola® e Red Bull® não diferiram do controlo.
Conclusão: Entre os fatores estudados, o tipo de resina foi determinante para a resistência à flexão, e o efeito das bebidas foi modesto, com redução significativa apenas para o chá.
As resinas universais monocromáticas testadas evidenciaram comportamento mecânico favorável, apoiando a sua utilização clínica em restaurações diretas, com a ressalva de aconselhamento em contextos de consumo frequente de chá.
Objectives: To evaluate the effect of different stimulant beverages on the flexural strength of three resin composites—one multishade (Filtek™ Z250) and two simplified single-shade materials (ONEshade and Filtek Easy Match) —to understand how these solutions influence mechanical performance. Materials and Methods: A total of 150 bar-shaped specimens (25 × 2 × 2 mm), 50 per composite, were prepared according to ISO 4049:2019. Specimens were allocated to five groups (n=10) by immersion solution: distilled water (control), coffee, tea, Coca-Cola®, and Red Bull®. Over 14 days, each specimen was immersed twice daily for 5 minutes in its assigned solution; between immersions and during storage, specimens were kept in distilled water at 37±1 °C. Flexural strength was measured using a three-point bending test on a universal testing machine (Instron 4502), with values calculated by the equipment software. The significance level was set at α=0.05. Results: Two-way ANOVA showed significant effects of Composite and Beverage, with no Composite × Beverage interaction. Tukey HSD indicated lower resistance for FEM, while FZ and OS did not differ, i.e., FEM < (FZ = OS). In Dunnett’s comparisons versus control, only tea showed a significant reduction; coffee, Coca-Cola®, and Red Bull® did not differ from distilled water. Conclusions: Among the studied factors, composite type was the main determinant of flexural strength, while beverage effects were modest, with a significant decrease only for tea. The tested single-shade universal composites showed favorable mechanical behavior, supporting their clinical use in direct restorations, with cautionary advice in patients who frequently consume tea.
Objectives: To evaluate the effect of different stimulant beverages on the flexural strength of three resin composites—one multishade (Filtek™ Z250) and two simplified single-shade materials (ONEshade and Filtek Easy Match) —to understand how these solutions influence mechanical performance. Materials and Methods: A total of 150 bar-shaped specimens (25 × 2 × 2 mm), 50 per composite, were prepared according to ISO 4049:2019. Specimens were allocated to five groups (n=10) by immersion solution: distilled water (control), coffee, tea, Coca-Cola®, and Red Bull®. Over 14 days, each specimen was immersed twice daily for 5 minutes in its assigned solution; between immersions and during storage, specimens were kept in distilled water at 37±1 °C. Flexural strength was measured using a three-point bending test on a universal testing machine (Instron 4502), with values calculated by the equipment software. The significance level was set at α=0.05. Results: Two-way ANOVA showed significant effects of Composite and Beverage, with no Composite × Beverage interaction. Tukey HSD indicated lower resistance for FEM, while FZ and OS did not differ, i.e., FEM < (FZ = OS). In Dunnett’s comparisons versus control, only tea showed a significant reduction; coffee, Coca-Cola®, and Red Bull® did not differ from distilled water. Conclusions: Among the studied factors, composite type was the main determinant of flexural strength, while beverage effects were modest, with a significant decrease only for tea. The tested single-shade universal composites showed favorable mechanical behavior, supporting their clinical use in direct restorations, with cautionary advice in patients who frequently consume tea.
Descrição
Dissertação para obtenção do grau de Mestre no Instituto Universitário Egas Moniz
Palavras-chave
Resistência à flexão Resinas compostas Resinas universais Bebidas estimulantes