ABSTRACT
Dentinal hypersensitivity is one of the most common complaint observed in daily clinical practice. Three basic methods used for treatment are nerve desensitization, anti-inflammatory agents and agents covering or plugging dentinal tubules. A more recent approach to the management of dentinal hypersensitivity is tooth mousse, which is a unique combination containing amorphous calcium phosphate [ACP] and casein phosphopeptide [CPP] obtained from milk protein named casein. The aim of this study was to assess the effectiveness of Tooth Mousse in the treatment of dentinal hypersensitivity. One hundred and four teeth with dentin hypersensitivity in 16 patients [10 females and 6 males] aged 25-50 were years selected randomly. Patients complaining of pain due to tooth brushing, hot or cold beverages, sweet and sour food were included in this study whereas patients having carious teeth, cracked teeth, extensively restored teeth [cervical fillings], teeth with pulpitis and teeth in direct contact with any prostheses were excluded from this study. A questionnaire was filled by the patients before tooth mousse application mentioning their complaints [intensity, duration, and analgesics], oral hygienic habits and nutrition habits. Tooth mousse was applied topically to the exposed dentin by patient and after 4 weeks patients were clinically evaluated for the pain response on VAS by application of a thermal, tactile and air stimuli. A significant difference in effectiveness was found between the 4-weeks follow-up and base line levels