The value of aesthetic dentistry has precipitated several developments in the investigation of dental materials related to this field. The free marketing of these products is a problem and it is subject to various interpretations regarding its legality. There are several techniques for tooth whitening, the most used one being the external bleaching. It is the later version of such technique that poses the greatest danger of ingesting the product. The present study analysed the systemic effect of these products when they are swallowed. Objective This experimental study aimed to observe the effects of a tooth whitening product, whose active agent is 6% hydrogen peroxide, on the gastric mucosa of healthy and non-tumour gastric pathology animals. Material and Methods Fifty Wistar-Han rats were used and then distributed into 5 groups, one for control and four test groups in which the bleaching product was administered in animals with and without non-tumour gastric pathology (induced by the administration of 1 sample of 50% ethanol and 5% of drinking water during 6 days) at different times of study by gavage. There was a decrease in body weight in animals of groups handled during the study period, which was most pronounced in IV and VA groups. Changes in spleen weight relative to body weight revealed no statistically significant changes. An analysis of the frequency was performed on the results of macroscopic observation of the gastric mucosa. Results The gastric mucosa revealed lesions in all manipulated groups, being more frequent in groups III and IV. It appears that there is a synergism when using hydrogen peroxide and 50% ethanol in the same group. Conclusion Therefore, it seems that there are some signs of toxicity 3 to 4 days after administration of 6% hydrogen peroxide. The prescription of these therapies must be controlled by the clinician and the risks must be minimized.

Desde a década de 70 do século passado que se procura uma rotulagem harmonizada dos géneros alimentícios através da Europa. Neste momento, já não é tempo de rotulagem, mas de informação ao consumidor, centro de todo o processo. Estão a produzir-se muitas alterações importantes, como a comunicação dos alergénios em géneros alimentícios não pré-embalados ou a mudança substancial da declaração nutricional, cujo elemento principal é agora o teor em lípidos e onde já não encontraremos “sódio” mas “sal”. Um tal volume de informação relevante constitui uma mais-valia para a actividade do Nutricionista! Também se encontra extensamente regulamentada a comunicação de factos importantes relacionados com a nutrição e a saúde, através do regulamento relativo às alegações sobre os alimentos.

Since the 70’s foodstuffs have been labelled in a harmonised way across Europe. Now, it’s no longer the time for food labelling, but for food information to consumers, core of the whole process. Many important changes are occurring, as the allergen communication in non prepacked food or the substantial modification of the nutrition declaration: the main issue is now the fat content and we will no longer find “sodium”, but “salt”. Such an amount of relevant information is to be looked at an asset to the activity of Nutritionists! Also the communication of important nutrition and health facts is now extensively regulated, via the Nutrition and Health Claims Act.