Yoshimura M, Fueki K, Garrett N, Ohyama T
Removable Prosthodontics, Graduate School, Tokyo Medical and Dental University, Tokyo, Japan.
J Oral Rehabil. 2006 May;33(5):335-40. doi: 10.1111/j.1365-2842.2005.01570.x.
The aim of this study was to clarify the influence of food platform width on food mixing ability in patients with mandibular removable partial dentures (RPDs). Twelve subjects (six males and six females, mean age 56.8 years) with intact dentition except for unilaterally missing mandibular first and second molars participated in the study. The food platforms of their RPDs were made of light polymerized composite and three platform conditions were evaluated. A food platform (Control condition) had 7 mm width with a central focus on the top of the residual ridge. Narrowed platforms (5 mm) were created by trimming a lingual portion (Buccally oriented occlusion, Buccal condition) or a buccal portion (Lingually oriented occlusion, Lingual condition) from the control. Subjects chewed a standardized wax cube which provided an estimate of food mixing ability [Mixing Ability Index (MAI)] for each of the three platforms. A significant effect (P < 0.001) on the MAI was found for food platform type (repeated measures one-way analysis of variance). Tukey multiple comparisons found significant differences of MAI between Control condition (1.05 +/- 0.26) and Buccal condition (0.86 +/- 0.23) (P = 0.032), and between Control and Lingual condition (0.54 +/- 0.37) (P < 0.001). Furthermore, MAI with Lingual condition was significantly smaller than that with Buccal condition (P < 0.001). These results suggest that reduction in the width of the food platform may impair masticatory function and the buccal portion of mandibular food platform of RPD is more critical for food mixing than the lingual portion of the platform.
本研究的目的是阐明食物平台宽度对下颌可摘局部义齿（RPD）患者食物混合能力的影响。12名受试者（6名男性和6名女性，平均年龄56.8岁）参与了本研究，他们除了单侧下颌第一和第二磨牙缺失外，牙列完整。他们RPD的食物平台由光固化复合材料制成，并评估了三种平台条件。一个食物平台（对照条件）宽度为7mm，以残余牙槽嵴顶部为中心焦点。通过从对照中修剪舌侧部分（颊向咬合，颊侧条件）或颊侧部分（舌向咬合，舌侧条件）来创建变窄的平台（5mm）。受试者咀嚼一个标准化蜡块，该蜡块为三种平台中的每一种提供了食物混合能力的估计值[混合能力指数（MAI）]。对于食物平台类型，发现对MAI有显著影响（P<0.001）（重复测量单因素方差分析）。Tukey多重比较发现，对照条件（1.05±0.26）和颊侧条件（0.86±0.23）之间的MAI有显著差异（P=0.032），对照和舌侧条件（0.54±0.37）之间也有显著差异（P<0.001）。此外，舌侧条件下的MAI显著小于颊侧条件下的MAI（P<0.001）。这些结果表明，食物平台宽度的减小可能会损害咀嚼功能，并且RPD下颌食物平台的颊侧部分对食物混合比平台的舌侧部分更关键。
