Development of Colored Index of Teeth Due to the Korean Favorite Food Intake

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1 Original Article Int J Clin Prev Dent ;1(4):19-6 ㆍ ISSN (Print) ㆍ ISSN (Online) Development of Colored Index of Teeth Due to the Korean Favorite Food Intake Hyo-Kwang Ahn 1, *, Jung-Eun Park 1, *, Ji-Eun Kim 1, Ha-Jeong Kwon 1, yung-ryeul Lee, Chan-Ho Kim, Dae-Kyeong Kim, Wang-Gi Kim, Yong-Duk Park 1, Kyung-Sook Hwang 3 1 Department of Preventive and Social Dentistry, Institute of Oral iology, School of Dentistry, Kyung Hee University, Seoul, Amorepacific Corporation R&D Center, Yongin, 3 Department of Dental Technology, Shinhan University, Uijeongbu, Korea 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 (1. 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 R ) at the control, 3, 6 1, 4, and 4 every minute, color was the basis of the vita shade guide procedure. The colored causative agent was replaced every 3 minutes. The degree of coloring (digitized into -1) was compared relatively. Change in the darkest color gave 1 points, and no change gave points. Results: In this study, group colored relatively high were analyzed in the order of A (black tea), (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 (curry, red pepper paste, tomato sauce+red wine, orange juice, kimchi, cola). Conclusion: lack 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. ut, 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. ut the americano changed quickly the color, after being colored cumulatively. Keywords: hydroxyapatite disc, tooth stain, Korean food Corresponding author Kyung-Sook Hwang Department of Dental Technology, Shinhan University, 95 Hoan-ro, Uijeongbu 13-71, Korea. Tel: , Fax: , iam875@khu.ac.kr *These authors contributed equally to this study and should be considered co-first authors. Received December 6,, Revised December 1,, Accepted December 11, Introduction Three major function of the teeth is a chewing, pronunciation and aesthetic function. Among them, the factors that affect the aesthetics can be divided into outer teeth and teeth. The tooth factors were teeth appearance, size, arrangement, the surface condition and color. The other factors of teeth were color lips and gums, appearance, facial form, and skeleton [1]. The late 195s, as a matter aesthetic, while looking for a dental clinic, teeth of young people many know how tetracycline Copyright c. Korean Academy of Preventive Dentistry. All rights reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( by-nc/3.) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. 19

2 International Journal of Clinical Preventive Dentistry antibiotics or a significant impact on the formation of tooth discoloration of gray yellow, or brown, dentist began to understand the factors of endogenous modification by tetracycline []. Aesthetic desire of the general public of recent has been increasing, interests and needs to teeth whitening has been an increase in the results [3]. Tartar and plaque, it is possible to yellow teeth, smoking is changed to black. Consumption of beverages coffee, red wine, curry, cola, or tea is displayed on the colored teeth, there is absorption capacity and surface [4]. Ways to recover the color of the teeth of the original more easily is a variety of external factors than internal factors [5]. A method of treatment of external factors, such as this, is divided into two major in South Korea dental community. In other words coloration due to coffee, black tea, food dye and smoking is recommend removal method chemical such as hydrogen peroxide. And removal of food debris, tartar and plaque is recommending mechanical methods such as interdentally cleaning and brushing [6-8]. In addition to the stability of the economy, taste of Korean has been westernized, patients colored with favorite food of external factors are increasing rapidly. It is prevalent to request a brighter tooth in the domestic aesthetic dentistry. As a result, various products have been developed using a hydrogen peroxide. Depending on the concentration of hydrogen peroxide, it is for professionals, over the counter products, toothpaste, and gel type. The tooth whitener is being developed in various products, because the social life of human beings is important that much, aesthetic teeth plays an important role in the impression and appearance of their own, choose how to deal aggressively [9]. Endogenous factors are due to systemic factors and tooth damage, but exogenous factors is a part that can be adjusted any number of eating habits of the individual [1]. That is, there is a particularly strong colored food in the food to be ingested each day, sometimes depending on personal preferences, different coloration appears. One of the food to be ingested almost daily if Korean is kimchi. If you look in the eyes, preconception that to color the teeth of human red pigment is large, also coffee, awakening mandatory drink of Korean, refers to the food coloring [11,1]. Among the food that this Koreans prefer, the colored cause food groups, various subjective recognitions are very strong with prejudice. In addition, cola, drink as close to black, is a beverage that has a typical preconceptions to color the teeth when the teeth contacted. However, evaluation studies and the relative degree to which food Korean favorite on the coloration of the teeth still is none other of prejudice. Food, rather than chewing separately upon ingestion, as chewed various food is blended in the oral cavity, knowing the degree of coloration relative separately is particularly difficult. Therefore, in this study, as a research laboratory, with similar hydroxyapatite discs (HD) as the basic component of the tooth, among the favorite foods that young people have a high interest prefer to teeth whitening, by selecting and mixing foods or single food in all 19 species, it is immersed artificially HD this is relatively colored, was conceived the study. Results of the study could be confirmed coloring sensitivity and the relative size of the colored food each other, was able to develop a coloring index of food Koreans prefer, the future, it is intended to provide a basis that may be when whitening colored these teeth, to study the differences in the degree of whitening reaction based on the food. Materials and Methods 1. Materials 1) HD Discs (1. mm; 3D iotek LLC, North runswick, NJ, USA) texture of natural teeth are similar, were fabricated on 48-Well Compatible Hydroxyapatite component and hardness similar is used for whitening and coloring experiments. Diameter and thickness are 1. mm, there are shown in Figure 1. ) Cause coloring foods used in the study of the colored tooth First, in the food that Koreans prefer, the instant food groups selected. Then, these foods were composed of food to eat in favor and to ask 3 people company employee. Question was carried out to company employees in their s to 3s. The reason for this is the age group very sensitive to Figure 1. Hydroxyapatite discs. Vol. 1, No. 4, December

3 Hyo-Kwang Ahn, et al:classification of Foods as Tooth Staining Index whitening teeth these, the time to engage in social activities. It was studied with the assumption that they be the most appropriate action to coloring and whitening. Mixed food group or a single food that was used for the test are as follows. No : Ottogi Mini curry (mild), Seoul, South Korea No. Tomato sauce: Chungjungone Arrabiatar Spaghetti Sauce, Seoul, South Korea No, South Korea No : Sempio Naturally rewed Soy Sauce, Seoul, South Korea No : Chungjungone Sunchang Red Pepper Paste, Seoul, South Korea No 6. Coffee americano : Dongsuh Maxim Arabica, Seoul, South Korea No : Pepsi cola (Pepsi Co), Seoul, South Korea No : Jardin (hotchocolate), South Korea No : Jinro House Wine, South Korea No 1. Americano+chocolate (3: ratio) No 11. Tomato sauce red wine (1:1 ratio) No 1. Instant noodles: Nong Shim Shin Ramyun instant noodles, Seoul, South Korea No : inggrae a Cafe la SHOT cafe latte, South Korea No. Orange juice: Minutemaid orange juice, Seoul, South Korea No 15. lack-bean-sauce noodles: Ottogi Mini Jjajang, Seoul, South Korea No 1+curry: 6+1 (:1 mixed) No 17. Red ginseng: Jung Kwan Jang Korea red ginseng drink, Seoul, South Korea No : Lipton, South Korea No (additional sample, not included in photo). Study design 1) Study of the coloring Calculated in 1 minutes average intake time for one food, because it is a total of 3 minutes time of three meals a day, in a study of this coloring, it was assumed to be a day for 3 minutes immersion time eating and drinking. In terms of time was investigated in control, 3, 6, 1, 4, and 4 every minute, this means the current, 1,, 4, 8, and days (1) As shown in Figure, foods that may cause the coloration of the teeth, prepared 19 kinds of food. As food that is easily accessible in the market, we prefer Korean food intended for young adults. It has been used to study the coloring as it is food sales situation as much as possible. After boiled, instant noodle was obtained source. Tea and coffee, we were soaked in 3 seconds after 5 ml of hot water once each. () As in Figure 1, HD (diameter: 1 mm, thickness:. mm; 3D iotek LLC) was immersed each for ten test food (total 19 group). Thereafter, color measured by dental chroma meter every control, 3, 6, 1, 4, and 4 minutes, was measured based on the vita shade guide procedure color [13]. (3) Vita Lumin vacuum shade guide The Vita Lumin vacuum shade guide results in Table 1. (4) How to HD immersion of food Every 3 minutes to prepare a coloring-induced food, food was replaced with an existing or added. y this, we tried to save as, or to maintain the total concentration of chalet interior with the passage of time. Figure. Foods that may cause the coloration of the teeth and deposited hydroxyapatite discs (add kimchi stew, a total of 19 kinds). ) Analysis and evaluation method of coloring Like the coloring evaluation, in this study, based on the basic color tone of A,, C, and D based on the Vita Lumin vacuum shade guide that is used often in clinical dentistry, brightness and saturation of each of the four was set based on the step 16. And tried to basis and determines the order in step 16 the procedure to develop a whitening index based on this. Using SPSS general-purpose statistical program the version 1.6 (SPSS Inc., Chicago, IL, USA) a measure of the rank of the 16 steps, which are obtained as a result of the experiment, trying to present a technical result coloring relative between groups of food (Table 1). Table 1. Vita Lumin vacuum shade guide Shade 1 A1 D A C1 C D4 A3 D3 3 A3.5 4 C3 A4 C4 Step

4 International Journal of Clinical Preventive Dentistry Table. Experimental results of the 19 kinds of food coloring Food Time (min) Control Average. Tomato sauce 1. Coffee (americano)+chocolate 1. Instant noodles. Orange juice 15. lack-bean-sauce noodles 1+curry 17. Red ginseng.±..±..±..±..±..±..±..±..±..±..±..±..±..±..±..±..±..±..±. 3.7±.5.67±1.91.±. 8.7± ±.5.87±..±..13±.64.±. 11.4±1.68.±. 11.7±3.49.±..±..±. 3.±1.46.±..4± ±.46.43±1.9.±..±. 9.7±.13.43± ±1.99.±. 9.±5.7.±. 1.1±.4.±. 11.±3.9.±..±..64±1.8.43±1.9.±. 15.± ±3.65.3±.83.54±1.94.±. 1.38±1.98.3± ±3..±..77±.83.±. 1.69±1.8.±. 1.15±3.9.3±.83.±..46± ± ± ± ±.3.5±.87 3.±1.48.±. 1.8±3.5.5± ±1.54.±. 1.5± ±.66.±1.95.5±.87 1.± ±5.9.5±. 3.5± ± ± ±. 13.±.66.±. 3.55±.84.± ±1.94.±. 15.±..± ±.69 6.±3.1.18±1.94.7± ± ±5.51.±. 5.±.9 6.8± ± ± ±.83.33±.41.63±.57.±. 8.5±1..33± ±4.99.±. 11.3±.3 3.3± ±1.7.9± ± ±3.66.4±.11.93± ± ± ± ±.96 Values are presented as mean±standard deviation. Table 3. Relative index of the 19 kinds of food coloring Food Control (n) Mean Δ a (C M [%]) Relative index (R) b 1. Coffee (americano)+chocolate 1. Instant noodles 17. Red ginseng 1+curry 15. lack-bean-sauce noodles. Tomato sauce. Orange juice (536.5) 9.3 (451.5) 8.75 (437.5) 8.59 (49.5) 7.98 (399) 6.5 (35) 6.4 (31).48 ().7 (113.5).11 (15.5) 1.3 (51.5).93 (46.5).63 (31.5).33 (16.5).33 (16.5).9 (4.5).4 (). (). () a (C M)/C 1. b 1 R. Results 1. Colored index Measurement of the coloration of these teeth was measured with a dental chroma meter, equipment used enough to whiten the teeth. And, rather than the brightness of the teeth, we were objective evidence of the coloring of the teeth that number []. The results of studies conducted on the basis of the model of the research laboratory of weeks, are shown in Table. Vol. 1, No. 4, December

5 Hyo-Kwang Ahn, et al:classification of Foods as Tooth Staining Index Table 4. Relative colored index of the main food intake period Food 1 day 8 days days Shade step Colored index Shade step Colored index Shade step Colored index. Tomato sauce 1. Coffee (americano)+chocolate 1. Instant noodles. Orange juice 15. black-bean-sauce noodles 1+curry 17. Redginseng First, as a control group, as the basic color of the HA, the color batch of the A1 is a two-stage prior to contact of the food. And in the raw 19 species, based on the time during which the coloring is advanced, with the mean value in the group, the average value of the final mean value of 5 times over the time the final was obtained. After determining the average of each experimental group in Table, relative color yield, that is, to obtain a colored increment of Δ as the difference between the value of the control group on average. When set to 1, the relative numerical score black tea (highest) to changed most significantly. Chocolate is 84 points, and was irradiated with points, including orange juice, sauerkraut, cola, the average of these was 33 points (Table 3). Therefore, since it is a coloring index, we have added a negative image to a negative value its sign. In order to obtain research goals based on Table, the difference between and 4 days were not presented on the statistical flow of the observer. One day (3 minutes immersion), 8 day (4 minutes immersion), and day (4 minutes immersion) has been identified as a numerical value of the overall flow, as shown in Table 4 below (Table 4). Re-analysis of Table 4, colored index day even with the same 1, it can be confirmed that the coloration of black tea is at a much faster rate than americano coffee. This is because a large value of black tea that is measured on the 1,, 4, and 8 days. Table 5. Relative index and sensitivity of the 19 kinds of food coloring Food Group a Coloring sensitivity 1. Coffee (americano)+chocolate 1. Instant noodles 17. Red ginseng 1+curry 15. lack-bean-sauce noodles. Tomato sauce. Orange juice A C C D D D E E E a A,, C, D, E, group by chi-square analysis at p= Thus, the rate of coloration, namely, the coloring sensitivity varies depending on the food in a certain period, it is necessary to distinguish the absolute amount of the coloring over time. Although it is the order black tea, chocolate, and kimchi stew, 3

6 International Journal of Clinical Preventive Dentistry but after the coloration is stepwise as americano, it was confirmed that the tooth color changes rapidly (Table 5). Discussion There are reports coloring exogenous that lower the occurrence of tooth caries of permanent teeth of young people [15]. However, even prevent tooth decay example, anyone would not want the coloring of the teeth. ecause needs of aesthetic is greater anyone not just the young people, if human beings. Also, if chewing periodically sugar-free gum, you can prevent tooth decay chewing action of a constant is to smooth the flow of saliva. It gives a remineralization effect to an increase in the mineral in saliva, It is also, at a lower extrinsic coloring material stuck on the tooth surface [16]. Whelton et al. [17], were evaluated for evaluation of coloration of the teeth by providing a gum instead of smoking, pain of a maximum of research participants, that was able to withstand the smoking desire of their own at the end of the study. ecause human has the power to make a decision of their own, even in a material good oral health, or even be beneficial, depending on how much taste, selection is that the person is. Until now, studies of the extrinsic tooth-colored material are insufficient in Korea. In particular, research by utilizing as dental books Western Europe, presented a mention in eating habits and preferences of Korea is none. Therefore, in the present study, we tried to present the material that can be referenced objectively about the discoloration of the teeth and eating time of the individual. In the results of this study, as Goldstein and Garber [9] are claimed, coloring induction by eating and drinking tea happened to universal, but cola did not cause the coloring at all from Korean, and in particular, curry did not cause the coloring also. An interesting fact, if you eat alone coffee (americano, coffee latte), coloring level of the tooth came out very high, but when eaten together with curry them, you can see that being a little less colored by the self-cleaning action of curry (Table 5). So Wriedt et al. [18] claimed, if the curry is attached is the oral cavity aesthetic auxiliary artificial, it was argued that there is no can cause discoloration of the teeth in the main culprit that has been colored in aesthetic auxiliary artificial than teeth. ut, guess such, must take it into account that concentration or raw materials of curry produced in each country differ depending on the tastes of the country. Comparing the degree of coloration of the kimchi stew and kimchi are thinking the same food differs significantly. Generally, kimchi was judged by the main cause of tooth discoloration by common sense of dentistry, but in the case of the kimchi that are available on the market, it was confirmed there were no relevant coloring and almost. However, in the case of the kimchi stew was processed, it was included in the level of the coloring and the coloring sensitivity is higher group. On the other hand, in the study of the whitening of the experimental results teeth, many researchers used a black tea and red wine as a tooth-colored material, a substance best coloring in the favorite foods [19]. In this study, we tried to ascertain the extent of coloring of the coloring substance of these, in the case of black tea, it is the food the best degree of coloring and coloring sensitivity was found again. However, in the case of red wine, coloring degree and sensitivity is corresponding to the E group. We guess due to such factors as the difference of the composition and its production or a raw material, and the structure of the teeth of Europeans and Americans and Koreans, but in this study, we could not be confirmed. On the other hand, in the study of the whitening of the experimental results teeth, because it is a substance best epiphytic in luxury goods, as the coloring material of the teeth take advantage of red wine and black tea many researchers [19]. In this study, we tried to ascertain the extent of coloring of the coloring substance of these, but in the case of black rectifier, it is the food the best degree of coloring and coloring sensitivity was found again. However, in the case of red wine, you can and sensitivity coloring degree is corresponding to the E group, guess due to such factors as the difference of the composition and its production or a raw material, and the structure of the teeth of Europeans and Americans and Koreans, in this study, It could not be confirmed. In results of this study, we try to analyze the colored index relative of food Koreans prefer, it is possible to try to put together a group of six large colored index of food. ased on the average value of 33 points, A,, and C group was higher coloring food group, not more than 33 points, D, E group was relatively low coloration. The group in the food groups is not colored, there is a visual error and color of the eyes of these devices the actual measurement. In order to verify this, similar results were obtained in two times replicates. In particular, it was repeatedly confirmed that the moisture is completely evaporated when measuring the group in these foods, the coloring is not displayed little. In particular, A group showed a remarkable difference in the degree of the difference, but since the 16 ordinal concept of brightness from 1 sequence, we presents further analysis of the average value of 33 points in terms of this. Also, it can be estimated in terms of the period of ingested food in a real environment, as shown in Table 5 shows the results. Thus, evaluation of the degree of colored teeth by food has been found that the 4 Vol. 1, No. 4, December

7 Hyo-Kwang Ahn, et al:classification of Foods as Tooth Staining Index element relative often such as sensitivity of coloring, absolute time or action between mixed foods []. Future studies, because they are not separately of food intake at the time, the mixture is generally, favorite food mixture should be studied through the food recombinant, it will be possible to track the deficiencies of the present study. However, in the present study, it can be said that the significance was used to analyze A (black tea), (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), (curry, red pepper paste, tomato sauce+red wine, orange juice, kimchi, cola) from a range of relatively high coloring coloring group. Conclusion In conclusion, the study of teeth whitening, if the black tea is used as a coloring agent for teeth always shows the results of the coloration of the teeth up to continue, and coloration of the teeth was greater in the food group that was black tea and coffee roughly, but such as cola or juice it was confirmed that there was no connection with the coloring. In addition, the colored sensitivity indicating the high speed coloring in a short period of time was lack tea, chocolate, and kimchi stew order, but after the coloring has been in stages as Americano, the color of the teeth to change rapidly could be confirmed. Acknowledgements This research was supported by asic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (1R1A5A51381) and funded by the Ministry of Science, ICT & Future Planning (13R1A1A1A57175). References 1. Greenwall L. leaching techniques in restorative dentistry. 1st ed. Seoul: Jiseong Publishing Company; 5:4-3.. Arens D. The role of bleaching in esthetics. Dent Clin North Am 1989;33: Kenneth WA, arry GD. Esthetic dentistry. nd ed. New york: Mosby; 1: Kim J, eak DI, Moon HS, Kim HD, Jin H, Choi YJ, et al. Clinical preventive dentistry. 4th ed. In: Dental bleaching. Seoul: Komoonsa Publishing Company; 6: Dayan D, Heifferman A, Gorski M, egleiter A. Tooth discoloration: extrinsic and intrinsic factors. Quintessence Int Dent Dig 1983;: Kang JH. Tooth bleaching and esthetic treatment. 1st ed. Seoul: Meong Moon Publishing Company; 6: Kin JH, Jang YS, Shin SC, Kim J, Ahn JH. The effects of dentifrice containing sodium bicarbonate and triclosan on oral malodor. Int J Clin Prev Dent 11;7: Leonard RH, Sharma A, Haywood V. Use of different concentrations of carbamide peroxide for bleaching teeth: an in vitro study. Quintessence Int 1998;9: Goldstein RE, Garber DA. Complete dental bleaching. Chicago: Quintessence Publishing Company; 1995:3-8, Eriksen HM, Nordbø H. Extrinsic discoloration of teeth. J Clin Periodontol 1978;5: Faunce F. Management of discolored teeth. Dent Clin North Am 1983;7: Mount GJ, Hume WR. Preservation and restoration of tooth structure. Seoul: Narae Publishing Company; : Miller LL. Shade selection. J Esthet Dent 1994;6: Kim HE, Cho IH, Lim JH, Lim HS. Shade analysis of anterior teeth using digital shade analysis system. J Korean Acad Prosthodont 3;41: Shmuly T, ini A, Yitschaky M, Yitschaky O. Can black extrinsic tooth discoloration predict a lower caries score rate in young adults? Quintessence Int ;45: Dodds MW. The oral health benefits of chewing gum. J Ir Dent Assoc 1;58: Whelton H, Kingston R, O'Mullane D, Nilsson F. Randomized controlled trial to evaluate tooth stain reduction with nicotine replacement gum during a smoking cessation program. MC Oral Health 1;1: Wriedt S, Schepke U, Wehrbein H. The discoloring effects of food on the color stability of esthetic brackets: an in-vitro study. J Orofac Orthop 7;68: Joiner A, Muller D, Elofsson UM, Malmsten M, Arnebrant T. Adsorption from black tea and red wine onto in vitro salivary pellicles studied by ellipsometry. Eur J Oral Sci 3;111: Indiarti IS, Rustan Y, udiardjo S. Identification quantity of actinomyces in children saliva with black stain in tooth enamel surface. Int Clin Prev Dent 13;9: