An in vitro study of the role of dietary factors in the aetiolgy of tooth staining associated with the use of chlorhexidine

A spectrophotometric measurment technique was employed to investigate the role of dietary factors in the aetiology of chlorhexidine staining. Standard solutings were prepared form a range of dietary components. Test perspex specimens were maintained n the standard solutions throughout a five day period being removed from the solutions three times a day and soaked in a 0.2% chlorhexidine gluconate solution. Control specimens were similarily treated but not exposed to chlorhexidine gluconate. Daily optical density recording demonstrated some staining of specimens by all dietary components. However of most there was no significant difference between test and control specimens and in visual terms such staining was very minimal. Navertheless, tea, red wine and port produced rapid and heavy staining on test specimens which was highly significantly increased when compared to control specimens. Coffee similarly produced more staining of test specimens compared to contrl specimens; however, the intensity of staining was coniderably less. Employing the sake experimental method, both cigarette smoke and cigarette smoke in colution Produced significantly more staining of control specimens compared to test specimens.