Assessing the staining potential of common sauces on tooth enamel surface.

Tooth discoloration is a common esthetic concern often linked to dietary exposure to highly pigmented foods and beverages. Although the staining effects of beverages like coffee, tea, and wine have been extensively studied, less attention has been given to the staining potential of everyday condiments. This study aimed to evaluate the staining potential of eight sauces-fish sauce, curry, ketchup, sriracha, and four soy sauce varieties (Jin, Yangjo, Tsuyu, and Sashimi)-on bovine enamel specimens.

Clinical and measurement variables affecting halitosis intensity following cysteine challenge test.

The cysteine challenge test is a reliable and efficient method for halitosis diagnosis and assessing treatment effectiveness by measuring the capacity to produce hydrogen sulfide. However, several aspects related to the test including evaluation timing and total duration following cysteine loading has not been investigated in-depth and a standardized protocol is yet to be established. This observational study compared concentrations of volatile sulfur compounds (VSCs) following cysteine challenge at various time points based on different measurement tools to investigate clinical factors influencing the results.