Patients are sometimes blamed for a reduced effect of bleaching when they do not adhere to a dentist's prescribed white diet. This study aimed to determine whether a white diet is necessary by evaluating the effects of coffee, tea, wine, and dark fruits on the potential tooth whitening during the bleaching process. Each of the effects of discoloration was categorized as "yes" or "no" based on a patient questionnaire. Data from five published studies were included in the analyses. Outcomes were based on the color change between baseline and the end of bleaching. The relationships between color changes were measured subjectively and objectively. A nonwhite diet was not significantly associated with less tooth whitening, and there was only a weak positive association between tooth whitening and diet for subjects who drank large amounts of coffee/tea.

The purpose of this study was to determine if the actual concentration of bleaching agents available in four different countries were the same as the label indicated and within the recommendations of the International Standard on Tooth Whitening. The method recommended for assaying peroxide by the United States Pharmacopeia was used to determine concentrations. All products in the United States and China were within the standard when products were tested immediately upon delivery at testing sites. One product in Saudi Arabia and three products in Brazil had greater than 30% concentration loss. Three of 24 products in the United States did not meet the International Standard when they were tested at month of expiration.

No abstract