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Say cheese
Tan Yi Hui
Tue, Apr 01, 2008
The Sunday Times

NOT many people are blessed with movie-star looks but if you are willing to spend some money and sit through a two-hour treatment, you could flash a mega-watt smile like them.

And going by the growing popularity of teeth-whitening procedures - the National Dental Centre (NDC) says it has seen an 'over 50 per cent increase compared with five years ago' - more and more Singaporeans are smiling in agreement.

A 17-year-old student, who wants to be known only as Michelle, took on a holiday job to pay for her $550 teeth-whitening procedure.

'Everyone wants to look good. It's not some kind of complicated surgery. It's very simple,' she says.

Dr Chin Shou King from T32 Dental Centre, which sees four to six patients a week, says: 'More and more people are exposed to teeth whitening through the media. To be realistic, appearance really counts. A good first impression gets you a foot in the door.'

The NDC says the initial interest in this treatment came from women above the age of 30, but in recent years the age range has widened from 20 to over 60 years, and more men are requesting for the service.

Dr Thean Tsin Piao, president of the Aesthetic Dentistry Society Singapore, says that besides recent technological advancements in the technique, the growth in patient numbers is also due to foreigners who opt for treatment here because it is cheaper.

In general, teeth-whitening techniques, considered a purely cosmetic procedure, can be divided into over-the-counter (OTC) products and prescribed treatments.

Over-the-counter products comprise anything found in pharmacies, from toothpastes and gels to kits complete with tools and a mould set. Prices range from a couple of dollars to about $90. For most, the bleaching agent is peroxide-based.

According to dentists, prescribed treatments provide faster and clearer results than over-the-counter products because stronger peroxide concentrations and customised techniques are used.

Prescribed treatments basically involve either a take-home bleaching regime or a bleaching procedure done at the clinic. The two can be offered as a package.

Take-home kits range from $450 to $900. Patients wear a custom-fitted mould that holds the bleaching gel for two to four hours daily. Periodic reviews by the dentist will be conducted.

The in-office procedure involves a one- to two-hour session where light is used to activate a high concentration of bleaching gel applied to the teeth. On average, it can cost between $800 and $1,200.

Be prepared for side effects such as sensitivity in the teeth and slight gum irritation, which affects 60 to 70 per cent of patients.

Dentists also caution against being over-zealous with over-the-counter products even after going for an in-office treatment. This can be damaging to the teeth and gums.

Generally, results from professional treatment may last for months to years, depending on patients' eating habits and teeth condition. Also, the whitening effect varies according to individuals and there is no surefire way to guarantee a certain degree of whiteness.

In general, the most important process of teeth whitening is the diagnosis of the cause of discolouration to ensure relevant treatment. Problems ranging from leaked fillings to gum diseases have to be addressed first before any whitening can be done.

In some cases where discolouration is too severe, other techniques like veneers - a porcelain shell permanently bonded to the front of a tooth to mask imperfections - might be recommended.

Also, children below the age of 16, pregnant or lactating women, and anyone with conditions like allergy to peroxide or light, are excluded from the procedure.

Because of this, Singapore Dental Association vice-president Raymond Ang warns against seeking teeth-whitening services from operators who are not qualified dentists. These are unregulated.

Dr Ang says that such procedures should only be done by dentists as they are able to identify and manage any problems or complications.

tanyihui@sph.com.sg

This story was first published in thesundaytimes on Mar 30, 2008.

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