Effect of Different Food Coloring Additives on the Color Stability of Microabraded, at-Home Bleached and Resin Infiltrated Tooth

Abstract

Objective: Color stability of at-home bleaching and resin infiltration is one of the main goals of these procedures. The primary aim of present study was to evaluate color stability of at-home bleaching and resin infiltration to four common colorants present in Indian foods (turmeric, beetroot, coffee and artificial food colorants). Materials and Methods: 128 human maxillary central incisors were used in this study. Teeth were randomly divided into groups as (i) subjected and (ii) not-subjected to microabrasion. Further, the teeth in each group (abraded/non-abraded) were randomly distributed to four subgroups (16 teeth/subgroup). Subgroups were control, bleached, combined treatment with at-home bleaching followed by resin infiltration and infiltrated. After treatment procedures the teeth were immersed in the four different food colorants. Objective photographic color change evaluation from pre-/ post staining was done using the CIEDE2000 formula. Statistical Analyses: Data were analyzed using parametric and nonparametric tests (α =0.05). Results: Turmeric solution caused significantly (P < 0.05) highest post-staining values b*and ΔE values in Combine-Rx group and Infiltration groups. Conclusions: Subsequent discoloration of esthetically treated teeth does not necessarily depend on the type of treatment but on the coloring additives present in the diet, of which turmeric has the highest discoloration potential. Clinical Significance: Turmeric is one of the essential ingredients in Indian foods therefore, both patients and operator must be aware that resin infiltrated teeth can discolored from regular diets that contains turmeric as coloring additives.