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KMID : 1157520140100040219
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International Journal of Clinical Preventive Dentistry
2014 Volume.10 No. 4 p.219 ~ p.225
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Development of Colored Index of Teeth Due to the Korean Favorite Food Intake
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Ahn Hyo-Kwang
Park Jung-Eun
Kim Ji-Eun
Kwon Ha-Jeong
Lee Byung-Ryeul
Kim Chan-Ho
Kim Dae-Kyeong
Kim Wang-Gi
Park Yong-Duk
Hwang Kyung-Sook
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Abstract
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Objective: After selecting the food Korean favorite ingested repeatedly given time, evaluate the degree of coloration of the teeth, it is aimed to develop indices have scored the ranking by in vitro test.
Methods: Hydroxyapatite discs (10×2.0 mm) were dipped each in ten food (all 19 species) and the food cause coloring of the teeth, the colored discs were measured by dental chroma meter (Shadeeyencc?) at the control, 30, 60 120, 240, and 420 every minute, color was the basis of the vita shade guide procedure. The colored causative agent was replaced every 30 minutes. The degree of coloring (digitized into 0-100) was compared relatively. Change in the darkest color gave ?100 points, and no change gave 0 points.
Results: In this study, group colored relatively high were analyzed in the order of A (black tea), B (chocolate, [americano coffee]+ chocolate, kimchistew, instant noodles), C (soy sauce, americano coffee), D (red ginseng, americano coffee+curry, caffe latte), E (red wine, black-bean-sauce, noodles, tomato sauce) and Z (curry, red pepper paste, tomato sauce+red wine, orange juice, kimchi, cola).
Conclusion: Black tea commonly used in studies of whitening teeth greatly changes among the coloring changes. And in the group included green tea or coffee the most part, changes in the coloration of the teeth were greater. But, cola or juice were not related to the coloring. In order black tea, chocolate, kimchi, the color change was fast in a short period of time. But the americano changed quickly the color, after being colored cumulatively.
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KEYWORD
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hydroxyapatite disc, tooth stain, Korean food
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