The effect of different fluoridation methods on the red wine staining potential on intensively bleached enamel in vitro.

PURPOSE

To study the effect in vitro of different fluoridation methods after intensive bleaching on the color of enamel slabs during a severe staining challenge with red wine.

METHODS

75 specimens were equally divided among five groups. Group 1 (no bleaching, no wine) served as control. Groups 2, 3 and 4 underwent bleaching with 35 % H2O2 for 10 minutes followed by home-bleaching for 8 hours/day with 10% carbamide peroxide on 14 consecutive days. Groups 2 and 3 were fluoridated for 1 hour with either Elmex gelée or Duraphat, respectively whereas Group 4 remained without fluoridation. Group 5 (no bleaching, no fluoride, wine) served as control for the influence of red wine on the color of untreated enamel. Color determination was accomplished using the CIE-Lab System.

RESULTS

Nine successive cycles of wine saliva treatment (10 minutes wine, 23 hours 50 minutes saliva) for Groups 2-5 revealed the highest changes of a-values (deltaa= 4.17) (towards red) for the Duraphat-treated group (bleaching, Duraphat, wine) with significantly higher deltaa-values compared with Group 4 (bleaching, no fluoride, wine) (deltaa= 2.97). After final cleaning no differences were found between the three bleached groups (Groups 2, 3 and 4) for deltaL, deltaa, deltab and deltaE, respectively. Exposure to red wine led to an increase in a-values (deltaa= 0.44) of the intrinsic tooth color in Group 5 (no bleaching, no fluoride, wine) that was significantly different from baseline.