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KMID : 1020220100100060955
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Journal of Korean Society of Dental Hygiene
2010 Volume.10 No. 6 p.955 ~ p.963
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Effects of the Repetitive Tasting of Different Blending Types of Coffee on Teeth Stain during Home Bleaching
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Kim Eun-Hee
Lee Dong-Hyun
Oh Hye-Seung
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Abstract
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Objectives : The purpose of this study was to examine effect of the application of different types of coffee on teeth stain during home bleaching.
Methods : Twenty five premolars that were extracted within the past month and healthy without any signs of dental caries or restorations were collected and divided into five groups. The teeth of a control group were bleached everyday for two weeks, and the teeth of four experimental groups were bleached everyday for two weeks and then deposited respectively in four different types of coffee solution: brewed coffee, black coffee, coffee with sugar, and coffee with sugar and cream. Afterwards, the color of the teeth of the four experimental groups was checked by a shade pilot.
Results : As a result, there were significant differences in the change of lightness and color according to the blending type with the lapse of time during home bleaching. Concerning changes in lightness and hue , there were the largest differences in the control group and the experimental group deposited in coffee with sugar and cream, followed by coffee with sugar, black coffee and brewed coffee. When the extent of change in lightness and hue was investigated after home bleaching, the experimental group deposited in coffee with sugar and cream was stained the least, and the experimental group deposited in brewed coffee was stained the most.
Conclusions : In conclusion, the intake of coffee that is the cause of stain should be reduced during bleaching, and in case of having a cup of coffee, it’s advisable to have coffee with cream.
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KEYWORD
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coffee, home bleaching, teeth stain
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