Relationship between Different Coffee Types and Tooth Discoloration in the Presence or Absence of Fluoride Varnish: An In Vitro Study

Purpose: To examine the effects of various commercially available coffee products on the dental enamel surface staining, as well as the effect of sodium fluoride varnish (%5) NaF applied before the coffee immersion cycle. Methods: The study used seventy-two bovine permanent incisors. Coffee, coffee milk, ice, chocolate, coffee creamer, and control groups were the main groups into which enamel blocks were separated. Two subgroups were formed from each of the main groups: subgroups A samples were not exposed to NaF prior to the coffee immersion cycle without fluoride varnish (WOFV). Subgroups B samples were given NaF prior to the coffee immersion cycle with fluoride varnish (WFV). To assess the tooth discoloration a spectrophotometer was used.Result: After pure coffee immersion cycles, there was a high statistically significant increase in color change ΔE for A subgroups WOFV; after ice coffee and coffee creamer immersion, there was a statistically significant increase in color change ΔE (less than that of pure coffee); and after coffee milk and chocolate coffee immersion, there was no statistically significant increase color change ΔE. For B subgroups WFV, following pure coffee immersion, there was a statistically significant increase in color change ΔE for B subgroups WFV. However, following ice coffee, coffee creamer, coffee milk, and chocolate coffee immersion, there was no statistically significant increase in color change ΔE. Conclusion: Simply relying on the current study's color change ∆E mean results. Coffee milk and chocolate coffee had very little color change increase, followed by ice creamer, coffee creamer and coffee in that order.