Milk Reduces Enamel Staining Caused by Black Tea and Chlorhexidine Mouthwash

Abstract

The aim of our study was to determine whether milk diminished the staining effects of Turkish and imported black tea with or without chlorhexidine. Human incisor teeth (n = 36) were incubated with 18 different preparations of steeped or infused black tea plus saliva with or without milk and/or chlorhexidine. Enamel staining was measured using a colorimeter before and after exposure. Independent of the type of tea, the inclusion of milk changed the tooth color toward blue on the yellow–blue spectrum (p < 0.001) and toward black on the black–white spectrum (p < 0.001). The inclusion of chlorhexidine changed the tooth color toward white on the black–white spectrum (p < 0.01) and toward yellow on the yellow–blue spectrum (p < 0.001). The inclusion of both milk and chlorhexidine caused a yellow color difference (Δb*= 0.244); this change was reduced with the addition of chlorhexidine only (Δb* = 0.8224). Tea plus chlorhexidine exerted a substantial color change. Milk reduces the staining caused by tea, and the color change induced by the addition of milk can be interpreted as optical white. Milk also neutralizes some of the yellow staining caused by chlorhexidine.