Abstract
BackgroundBleached dental enamel can be more susceptible to staining than the enamel that has never been bleached, especially right after tooth bleaching. The aim of this study is to evaluate the effect of surface treatments and waiting time prior to contact with dye on bleached enamel staining susceptibility.Material and MethodsOne hundred teeth were bleached with 35% hydrogen peroxide (Whiteness HP, FGM) and randomly assigned to G1 artificial saliva, G2 2% sodium fluoride (Flugel, Nova DFL), G3 casein phosphopeptide-amorphous calcium phosphate fluoride paste (CPP-ACPF, MI Paste Plus, GC America), G4 rinse for color maintenance after bleaching (Keep White Rinse, DMC) and G5 polishing with aluminum oxide-impregnated disks (Super Buff Disk, Shofu). Fifty specimens were immersed in red wine for 15 minutes, immediately after treatment, and the others one hour after. Color difference (∆E) was evaluated with a spectrophotometer (Vita EasyShade). Surface treatments and waiting time effects were analyzed with Kruskal-Wallis and Mann Whitney tests (p<0.05).ResultsSurface treatments (p>0.05) and waiting time (p>0.05) were not significant to decrease bleached enamel susceptibility to red wine staining.ConclusionsSurface treatments were similar to artificial saliva for bleached enamel susceptibility to red wine staining. Immediate or one-hour-postponed contact with red wine did not affect bleached enamel color. Key words:Tooth bleaching, color, dental enamel, hydrogen peroxide, pigmentation.
Highlights
Direct extrinsic staining agents include dietary components and behavioural agents, as red wine and smoking
With Kruskal-Wallis test, there was no significant difference between surface treatments on bleached enamel susceptibility to staining with red wine in T0 and T1 (p>0.05) (Table 1)
For enamel color alteration and mineral loss investigation, enamel blocks of Group 1 (G1) were stored in artificial saliva for 3 weeks; Group 2 (G2) received 10% carbamide peroxide for 6 hours/day and artificial saliva between the bleaching sessions
Summary
Direct extrinsic staining agents include dietary components and behavioural agents, as red wine and smoking. This study aimed to evaluate the effect of different surface treatments and waiting time prior to contact with dye on bleached enamel staining susceptibility. The aim of this study is to evaluate the effect of surface treatments and waiting time prior to contact with dye on bleached enamel staining susceptibility. Material and Methods: One hundred teeth were bleached with 35% hydrogen peroxide (Whiteness HP, FGM) and randomly assigned to G1 artificial saliva, G2 2% sodium fluoride (Flugel, Nova DFL), G3 casein phosphopeptideamorphous calcium phosphate fluoride paste (CPP-ACPF, MI Paste Plus, GC America), G4 rinse for color maintenance after bleaching (Keep White Rinse, DMC) and G5 polishing with aluminum oxide-impregnated disks (Super Buff Disk, Shofu). Results: Surface treatments (p>0.05) and waiting time (p>0.05) were not significant to decrease bleached enamel susceptibility to red wine staining. Conclusions: Surface treatments were similar to artificial saliva for bleached enamel susceptibility to red wine staining. Immediate or one-hour-postponed contact with red wine did not affect bleached enamel color
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