Titre : Qualité alimentaire

Qualité alimentaire : Questions médicales fréquentes

Termes MeSH sélectionnés :

Tooth Bleaching
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"name": "Diagnostic", "headline": "Diagnostic sur Qualité alimentaire", "description": "Comment évaluer la qualité d'un aliment ?\nQuels indicateurs mesurent la qualité alimentaire ?\nQu'est-ce qu'un aliment de qualité inférieure ?\nComment détecter des aliments avariés ?\nQuels tests sont utilisés pour la qualité microbiologique ?", "url": "https://questionsmedicales.fr/mesh/D063427?mesh_terms=Tooth+Bleaching&page=4#section-diagnostic" }, { "@type": "MedicalWebPage", "name": "Symptômes", "headline": "Symptômes sur Qualité alimentaire", "description": "Quels symptômes d'intoxication alimentaire ?\nComment reconnaître une allergie alimentaire ?\nQuels signes d'une mauvaise qualité alimentaire ?\nQuels symptômes d'une carence nutritionnelle ?\nComment identifier une contamination chimique ?", "url": "https://questionsmedicales.fr/mesh/D063427?mesh_terms=Tooth+Bleaching&page=4#section-symptômes" }, { "@type": "MedicalWebPage", "name": "Prévention", "headline": "Prévention sur Qualité alimentaire", "description": "Comment prévenir l'intoxication alimentaire ?\nQuelles pratiques pour une bonne qualité alimentaire ?\nComment éviter les allergies alimentaires ?\nQuelles mesures pour la sécurité alimentaire ?\nComment éduquer sur la qualité alimentaire ?", "url": "https://questionsmedicales.fr/mesh/D063427?mesh_terms=Tooth+Bleaching&page=4#section-prévention" }, { "@type": "MedicalWebPage", "name": "Traitements", "headline": "Traitements sur Qualité alimentaire", "description": "Quel traitement pour l'intoxication alimentaire ?\nComment traiter une allergie alimentaire ?\nQuels suppléments pour améliorer la qualité nutritionnelle ?\nComment gérer une contamination alimentaire ?\nQuels traitements pour les maladies d'origine alimentaire ?", "url": "https://questionsmedicales.fr/mesh/D063427?mesh_terms=Tooth+Bleaching&page=4#section-traitements" }, { "@type": "MedicalWebPage", "name": "Complications", "headline": "Complications sur Qualité alimentaire", "description": 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"name": "Comment évaluer la qualité d'un aliment ?", "position": 1, "acceptedAnswer": { "@type": "Answer", "text": "La qualité peut être évaluée par des tests sensoriels, chimiques et microbiologiques." } }, { "@type": "Question", "name": "Quels indicateurs mesurent la qualité alimentaire ?", "position": 2, "acceptedAnswer": { "@type": "Answer", "text": "Les indicateurs incluent la fraîcheur, la texture, le goût, et la valeur nutritionnelle." } }, { "@type": "Question", "name": "Qu'est-ce qu'un aliment de qualité inférieure ?", "position": 3, "acceptedAnswer": { "@type": "Answer", "text": "Un aliment de qualité inférieure peut contenir des contaminants ou manquer de nutriments essentiels." } }, { "@type": "Question", "name": "Comment détecter des aliments avariés ?", "position": 4, "acceptedAnswer": { "@type": "Answer", "text": "Les signes incluent une odeur désagréable, une texture visqueuse ou une décoloration." } }, { "@type": "Question", "name": "Quels tests sont utilisés pour la qualité microbiologique ?", "position": 5, "acceptedAnswer": { "@type": "Answer", "text": "Des tests comme la culture bactérienne et les tests PCR sont couramment utilisés." } }, { "@type": "Question", "name": "Quels symptômes d'intoxication alimentaire ?", "position": 6, "acceptedAnswer": { "@type": "Answer", "text": "Les symptômes incluent nausées, vomissements, diarrhée et douleurs abdominales." } }, { "@type": "Question", "name": "Comment reconnaître une allergie alimentaire ?", "position": 7, "acceptedAnswer": { "@type": "Answer", "text": "Les symptômes incluent démangeaisons, éruptions cutanées, et gonflement des lèvres." } }, { "@type": "Question", "name": "Quels signes d'une mauvaise qualité alimentaire ?", "position": 8, "acceptedAnswer": { "@type": "Answer", "text": "Des signes incluent des changements de couleur, une texture anormale et une odeur désagréable." } }, { "@type": "Question", "name": "Quels symptômes d'une carence nutritionnelle ?", "position": 9, "acceptedAnswer": { "@type": "Answer", "text": "Les symptômes peuvent inclure fatigue, faiblesse, et problèmes de concentration." } }, { "@type": "Question", "name": "Comment identifier une contamination chimique ?", "position": 10, "acceptedAnswer": { "@type": "Answer", "text": "Des symptômes comme des maux de tête, des nausées et des troubles neurologiques peuvent survenir." } }, { "@type": "Question", "name": "Comment prévenir l'intoxication alimentaire ?", "position": 11, "acceptedAnswer": { "@type": "Answer", "text": "Il est crucial de bien cuire les aliments, de les conserver correctement et de se laver les mains." } }, { "@type": "Question", "name": "Quelles pratiques pour une bonne qualité alimentaire ?", "position": 12, "acceptedAnswer": { "@type": "Answer", "text": "Privilégier les aliments frais, locaux et de saison améliore la qualité nutritionnelle." } }, { "@type": "Question", "name": "Comment éviter les allergies alimentaires ?", "position": 13, "acceptedAnswer": { "@type": "Answer", "text": "Lire les étiquettes, éviter les aliments connus et consulter un allergologue sont essentiels." } }, { "@type": "Question", "name": "Quelles mesures pour la sécurité alimentaire ?", "position": 14, "acceptedAnswer": { "@type": "Answer", "text": "Des mesures comme la pasteurisation, la stérilisation et le contrôle de la chaîne du froid sont importantes." } }, { "@type": "Question", "name": "Comment éduquer sur la qualité alimentaire ?", "position": 15, "acceptedAnswer": { "@type": "Answer", "text": "Des programmes éducatifs sur la nutrition et la sécurité alimentaire peuvent sensibiliser le public." } }, { "@type": "Question", "name": "Quel traitement pour l'intoxication alimentaire ?", "position": 16, "acceptedAnswer": { "@type": "Answer", "text": "Le traitement inclut l'hydratation et, dans certains cas, des médicaments antiémétiques." } }, { "@type": "Question", "name": "Comment traiter une allergie alimentaire ?", "position": 17, "acceptedAnswer": { "@type": "Answer", "text": "Le traitement principal est l'évitement de l'allergène et l'utilisation d'antihistaminiques." } }, { "@type": "Question", "name": "Quels suppléments pour améliorer la qualité nutritionnelle ?", "position": 18, "acceptedAnswer": { "@type": "Answer", "text": "Des suppléments comme les vitamines et minéraux peuvent aider à corriger les carences." } }, { "@type": "Question", "name": "Comment gérer une contamination alimentaire ?", "position": 19, "acceptedAnswer": { "@type": "Answer", "text": "Il est essentiel de signaler la contamination et de suivre les recommandations sanitaires." } }, { "@type": "Question", "name": "Quels traitements pour les maladies d'origine alimentaire ?", "position": 20, "acceptedAnswer": { "@type": "Answer", "text": "Les traitements varient selon la maladie, mais peuvent inclure des antibiotiques ou des antiviraux." } }, { "@type": "Question", "name": "Quelles complications d'une intoxication alimentaire ?", "position": 21, "acceptedAnswer": { "@type": "Answer", "text": "Les complications peuvent inclure la déshydratation, des infections graves et des troubles digestifs." } }, { "@type": "Question", "name": "Quels risques d'une allergie alimentaire non traitée ?", "position": 22, "acceptedAnswer": { "@type": "Answer", "text": "Les risques incluent des réactions anaphylactiques potentiellement mortelles." } }, { "@type": "Question", "name": "Quelles conséquences d'une mauvaise qualité alimentaire ?", "position": 23, "acceptedAnswer": { "@type": "Answer", "text": "Une mauvaise qualité alimentaire peut entraîner des maladies chroniques et des carences nutritionnelles." } }, { "@type": "Question", "name": "Comment les contaminants affectent-ils la santé ?", "position": 24, "acceptedAnswer": { "@type": "Answer", "text": "Les contaminants peuvent causer des maladies aiguës ou chroniques, affectant divers organes." } }, { "@type": "Question", "name": "Quelles complications des carences nutritionnelles ?", "position": 25, "acceptedAnswer": { "@type": "Answer", "text": "Les complications incluent des troubles de croissance, des problèmes immunitaires et des maladies métaboliques." } }, { "@type": "Question", "name": "Quels facteurs augmentent le risque d'intoxication alimentaire ?", "position": 26, "acceptedAnswer": { "@type": "Answer", "text": "Les facteurs incluent une mauvaise manipulation des aliments, une cuisson insuffisante et une contamination croisée." } }, { "@type": "Question", "name": "Comment l'âge influence-t-il la qualité alimentaire ?", "position": 27, "acceptedAnswer": { "@type": "Answer", "text": "Les personnes âgées peuvent avoir des besoins nutritionnels spécifiques et une sensibilité accrue aux contaminants." } }, { "@type": "Question", "name": "Quels comportements augmentent les allergies alimentaires ?", "position": 28, "acceptedAnswer": { "@type": "Answer", "text": "Une exposition précoce à des allergènes peut influencer le développement d'allergies alimentaires." } }, { "@type": "Question", "name": "Comment le mode de vie affecte-t-il la qualité alimentaire ?", "position": 29, "acceptedAnswer": { "@type": "Answer", "text": "Un mode de vie sédentaire et une alimentation déséquilibrée augmentent le risque de maladies liées à la nutrition." } }, { "@type": "Question", "name": "Quels rôles jouent les habitudes alimentaires ?", "position": 30, "acceptedAnswer": { "@type": "Answer", "text": "Des habitudes alimentaires malsaines, comme la consommation excessive de sucres, augmentent les risques de maladies." } } ] } ] }

Sources (2556 au total)

Can all highly concentrated in-office bleaching gels be used as a single-application?

This in vitro study aims to evaluate of hydrogen peroxide (HP) diffusion into the pulp chamber, bleaching efficacy (BE), and pH stability (pH) of single-application high concentrated in-office bleachi... Eighty-eight healthy premolars were randomly into eleven groups (n = 8) according to the in-office dental bleaching: DSP White Clinic 35% calcium (DW), Nano White 35% (NW), Opalescence XTra Boost 40% ... The concentration of HP diffusion into the pulp chamber was higher in all in-office bleaching gels when compared to CG (p < 0.0000001). However, there are a significant difference between them (p = 0.... A single application was able to produce a bleaching efficacy. However, usually, gels with slightly acidic or alkaline pH during the application time reduces the HP diffusion into the pulp chamber.... The single-application of bleaching gels with slightly acidic or alkaline and stable pH decreased the penetration of hydrogen peroxide into the pulp chamber in in-office bleaching and maintained the b...

Quantitative Measurements of the Depth of Enamel Demineralization before and after Bleach: An In Vitro Study.

This study is aimed at determining two main points. First, if the Canary System™ (CS), initially used to assess caries, can measure a decalcification depth of bleached enamel quantitatively, and secon... This study collected sixty human premolars that are in a good state recently extracted for orthodontic reason. To properly disinfect and preserve the premolars, they were stored in a saline solution a... Mineral loss occurred after the first bleaching session; the Canary System™ detected a decalcification in the first bleaching session (532 ± 322... Based on the findings of the present study, under in vitro conditions, it was possible to measure the demineralization extent of bleached enamel with the Canary System™....

Effectiveness of violet LED dental bleaching compared to 35% hydrogen peroxide: An in vitro study.

This in vitro study assessed the efficacy and adverse effects of violet LED bleaching with or without bleaching agents.... Dental blocks (n=40) were randomly distributed in 4 groups: violet LED (VL), 35% hydrogen peroxide (HP35), the association of hydrogen peroxide 35% with violet LED (VHP35) and the association of hydro... The microhardness test showed a difference among the groups only immediately after the completion of the protocol, in which there was a reduction in the value for the groups HP35 from 277,36 ± 21,56 t... The use of VL was effective as a dental bleaching tool and did not adversely affect the enamel surface after seven days of the ending of the bleaching protocol....

Use of calcium-containing bioactive desensitizers in dental bleaching: A systematic review and meta-analysis.

Topical application of calcium-containing bioactive desensitizers (CBs) has been used to minimize bleaching-induced tooth sensitivity (TS). This study answered the research question "Is the risk of TS... The authors included randomized clinical trials comparing topical CB application with a placebo or no intervention during bleaching. Searches for eligible articles were performed in MEDLINE via PubMed... After database screening, 22 studies remained, with most at high risk of bias. No difference in the risk of TS was detected (risk ratio, 0.95; 95% CI, 0.90 to 1.01; P = .08, low certainty). In a visua... Although topical CB dental bleaching did not reduce the risk of TS and color change, these agents slightly reduced the TS intensity, but the certainty of the evidence is very low....

Evaluation of the penetration of intracoronal bleaching agents into the cervical region using different intraorifice barriers.

The present study aimed to make a comparison between the effects of 35% hydrogen peroxide gel (HP) and sodium perborate with distilled water (SP) bleaching agents on the sealing characteristics of gla... One hundred and twelve single-rooted mandibular human premolar teeth extracted from young patients (14-25 years) were chosen. Root cement and cementoenamel junction (CEJ) of teeth were examined under ... In the HP groups, GIC showed the greatest peroxide release when compared with other tested groups on day 1 (P < 0.05). Biodentine and ProRoot MTA displayed a significantly lower peroxide leakage when ... Peroxide diffusion was significantly influenced by the kind of intracoronal bleaching agents and intraorifice barrier materials used....

Evaluation of application protocol of the 4% hydrogen peroxide for at-home bleaching: A randomized clinical trial.

Few studies evaluated low concentrations of hydrogen peroxide protocols. The aim of this paper was evaluated two application protocols using 4% hydrogen peroxide in at-home bleaching.... Eighty-six patients with upper canines' shade A2 or darker were randomly allocated under two experimental conditions: two daily applications of 1 h each or a 2-h single application. Color change was e... After 3 weeks, the mean difference for the ΔSGU Vita Classical (1.0; 95% CI -0.1 to 2.0), ΔEab (0.7; 95% CI -1.4 to 2.8), ΔE00 (0.1; 95% CI -1.4 to 1.6) and Wi (1.8; 95% CI -1.9 to 5.5) presented no d... The application protocols evaluated (two daily applications of 1 h each or a 2-h single application) for at-home bleaching with 4% hydrogen peroxide did not showed differences in color change and toot... Higher amount of active hydrogen peroxide in two daily applications for at-home bleaching neither accelerate bleaching nor increase the risk or intensity of tooth sensibility....

Bleaching effect of violet LED of 405-410 nm on stained endodontically treated teeth.

To evaluate in vitro the whiteness index (WID) and the whiteness index variation (ΔWID), as well as the color stability of stained endodontically treated teeth after bleaching with violet LED (VL) and... Twenty-four lower incisors were selected. The color was measured using a spectrophotometer at the following times: baseline, after staining, bleaching, and thermocycling, to determine the whiteness in... The staining of the teeth reduced the WID values for all experimental groups compared to baseline, and the bleaching protocols increased WID values, with the lowest WID values for group VL. There was ... VL used alone has a lower bleaching effect compared to the bleaching treatment with HP, whether or not associated with VL, and the color stability was observed for all groups....