Food Additive Mixtures, Glucose Metabolism, and Type 2 Diabetes Mellitus Risk: Mechanistic Insights from Epidemiology, Human Intervention Studies, and Experimental Models.

Tooth bleaching is a widely accepted esthetic procedure that offers significant improvements in tooth color in a minimally invasive manner, without the removal of enamel or dentin [, ]. In general, tooth discoloration compromises the harmony and attractiveness of the smile, explaining the growing demand for this intervention []. The bleaching mechanism is based on the decomposition of hydrogen peroxide (HP), which releases reactive oxygen species capable of removing chromogenic staining, resulting in the whitening effect [, ]. However, free radicals can interact with dental hard tissues and the pulp, potentially causing risks such as tooth sensitivity, decreased microhardness, increased surface roughness, and structural alterations in enamel, which are influenced by the composition and pH of bleaching products [, , , , , , , , ]. Given these effects, calcium supplementation strategies have been explored to enhance the safety of bleaching protocols [, , , , , , , ] due to their chemical properties [, ]. Among the available additives, calcium gluconate has been incorporated into commercial gels, although its clinical benefits remain controversial [, , , , , , , ]. Calcium polyphosphate (CaPP) particles have emerged as a promising bioactive approach [, , , , ]. Upon degradation, CaPP releases phosphate ions, which bind to calcium cations on the tooth surface, promoting supersaturation and facilitating hydroxyapatite formation, thereby favoring remineralization [, , , , ]. Additionally, its long‐chain polymeric structure offers greater pH stability and biological activity than other calcium phosphates [, ]. Previous studies [, , ] demonstrated that CaPP reduces microhardness loss and maintains the physicochemical properties of bleached enamel in both low‐ and high‐concentration HP formulations. However, no studies have investigated the interaction of CaPP in high‐concentration gels combined with violet LED light (VL) activation or compared its effects with commercial gels containing calcium gluconate.