ArticleOdontology2026
Assessing the staining potential of common sauces on tooth enamel surface.
Article in Odontology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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. Color measurements were performed at multiple intervals over 7 days using a spectrophotometer to quantify changes in lightness (L*), redness (a*), and yellowness (b*). The Yangjo soy sauce exhibited the highest staining potential, followed by Sashimi and Jin soy sauces, with all three sauces surpassing the perceptibility and acceptability thresholds within 3 h of staining. Curry showed resistance to staining despite its vivid color and high absorbance, while ketchup and sriracha exhibited minimal discoloration, challenging assumptions about red-pigmented substances. Factors such as pigment composition, acidity, viscosity, and exposure duration can interact in a complex manner to influence discoloration.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.