| 2148 Topical Fluoridation Decreases Enamel Discoloration in vitro | ||
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J.-H. PHARK1, M. LEY2, S. EFFENBERGER3, G. CACHOVAN3, and U. SCHIFFNER3, 1Case Western Reserve University, Cleveland, OH, USA, 2Charité University Medicine Berlin, Germany, 3University of Hamburg, Germany Objective: Discoloring potential of tannin containing beverages, eg. tea and red wine as well as stain removal are extensively studied. But there a only few studies concerning the prevention of discoloration. The aim of this in vitro study was to evaluate the influence of topical fluoridation. Methods: 75 specimens were cut from freshly extracted third molars and randomly assigned to 5 groups. While group 1 served as control (no fluoride, no discoloration), group 3-5 were bleached using 10% carbamide peroxide (Opalescence®, Ultradent) for 14 days, 8 hours daily and finally fluoridated (elmex® geleé, GABA). Afterwards groups 2-5 underwent a severe staining challenge in red wine on 9 consecutive days. The specimen were fluoridated twice daily (group 4: 250ppm sodium fluoride; group 5: 500 ppm sodium fluoride). 2 hours prior to the second fluoridation, the specimen were stored in red wine (Les-Hauts-des-Berghelle, Plaimont, France, tannin content 603mg/l) for 20', then for 2' in aqua dest and for the remaining time in artificial saliva. Finally, the specimens were polished in order to remove all extrinsic stain. Color determination was performed using a small area colorimeter (ShadeEye NCC, Shofu) according to CIE L*a*b*-values at defined intervals. From the obtained ΔL-;Δa-;Δb-values ΔE was calculated. Statistical evaluation (oneway ANOVA, t-test for paired and unpaired samples) was performed using SPSS 12.0. Results: All specimens that underwent the discoloration cycles showed a remaining intrinsic discoloration. Values for group 1 (ΔE 0.4 ±0.2) and 2 (ΔE 4.4 ±0.9) differed significantly (p<0.05) from group 3 (ΔE 5.6 ±1.3), 4 (ΔE 3.2 ±0.7) and 5 (ΔE 2.2 ±0.6). Furthermore, the comparison within the fluoridated groups showed that an increasing concentration of fluoride results in lower ΔE-values (p<0.05). Conclusion: The extent of discoloration is decreased by topical fluoridation. Higher fluoride concentrations are more effectively inhibiting discoloration. | ||
| Seq #226 - Nutrition Posters 3:30 PM-4:45 PM, Friday, March 23, 2007 Ernest N. Morial Convention Center Exhibit Hall I2-J | ||
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