Clinical Effects of Exposure to Coffee During At-home Vital Bleaching

The purpose of the present study was to evaluate whether exposure to coffee during bleaching treatment with 16% carbamide peroxide (CP) affects the degree of whitening and tooth sensitivity. Forty patients with central incisors darker than A2 were selected. Participants who did not drink coffee were assigned to the control group (CG), while participants who drink coffee at least twice a day were assigned to the experimental group (EG). For CG, foods with dyes were restricted. For EG there was no restriction on food and patients were asked to make coffee rinses for 30 seconds, four times daily. For both groups 16% CP was used for a period of three hours daily for three weeks. Shade evaluation was assessed visually by Vita classical shade guide and by the Easyshade spectrophotometer at baseline, during bleaching (first, second, and third weeks), and post-bleaching (one week and one month). Patients recorded their sensitivity perceptions by means of the numerical rating scale and 0-10 visual analog scales. Variation in shade guide units and the two colors (DE) were evaluated by two-way analysis of variance and Tukey tests (alpha=0.05). Absolute risk of tooth sensitivity and intensity of tooth sensitivity was evaluated by Fisher exact and Mann-Whitney tests (alpha=0.05). Effective bleaching was observed for both groups after three weeks, without statistical difference. No difference in terms of risk of tooth sensitivity and intensity of tooth sensitivity was detected between groups. Approximately 57% of the participants experienced tooth sensitivity, which was recorded mainly as "mild.'' Exposure to coffee during bleaching treatment does not seem to affect the degree of bleaching and tooth sensitivity.