Heydecke Guido, Akkad Ahmed Shadi, Wolkewitz Martin, Vogeler Michael, Türp Jens C, Strub Joerg R
Department of Prosthodontics, School of Dentistry, University Hospital, Freiburg, Germany.
Gerodontology. 2007 Jun;24(2):77-86. doi: 10.1111/j.1741-2358.2007.00153.x.
Complex procedures involving a facebow transfer and the use of lingualised teeth are deemed to have a positive influence on the chewing ability with complete dentures.
To determine if patients' ratings of their ability to chew depend on the method of complete denture fabrication.
Edentulous patients (n = 20) participated in a within-subject crossover trial. Each patient received two sets of new complete dentures. One pair was manufactured based on intraoral tracing of centric relation and facebow transfer; semi-anatomical teeth with lingualised occlusion denture (LOD) were chosen. The second pair was made using a simplified procedure without facebow transfer; jaw relations were recorded with wax occlusion rims, and anatomical teeth with a first premolar/canine-guidance (CGD) were selected. The dentures were delivered in randomised order, and each was worn for 3 months. Three months after delivery, patients' ratings of each new prosthesis were recorded on visual analogue scales for their ability to chew seven index foods. Repeated measurements analysis of variance was performed to investigate possible carry-over effects accounting for confounding by treatment period.
When comparing the two treatments, participants rated their ability to chew in general, to masticate carrots, hard sausage, steak and raw apple in particular, was significantly better with the CGD (anatomical teeth) than with the LOD (p < 0.05).
Comprehensive methods for the fabrication of complete dentures including semi-anatomical lingualised teeth and a full registration do not seem to influence the perceived chewing ability, when compared with more simple procedures. Chewing ability for tough foods appears to benefit from the use of anatomical teeth.
涉及面弓转移和使用舌侧化牙齿的复杂程序被认为对全口义齿的咀嚼能力有积极影响。
确定患者对其咀嚼能力的评分是否取决于全口义齿的制作方法。
无牙颌患者（n = 20）参与了一项自身交叉试验。每位患者接受两套新的全口义齿。一副基于正中关系的口内描记和面弓转移制作；选择带有舌侧化咬合的半解剖式牙齿的义齿（LOD）。另一副采用不进行面弓转移的简化程序制作；用蜡堤记录颌关系，并选择带有第一前磨牙/尖牙引导（CGD）的解剖式牙齿。义齿以随机顺序交付，每副佩戴3个月。交付3个月后，在视觉模拟量表上记录患者对每副新义齿咀嚼七种指标食物能力的评分。进行重复测量方差分析以研究可能的残留效应，该效应可解释治疗期造成的混杂因素。
比较两种治疗方法时，参与者对其总体咀嚼能力的评分，特别是咀嚼胡萝卜、硬香肠、牛排和生苹果的能力，CGD（解剖式牙齿）组明显优于LOD（舌侧化牙齿）组（p < 0.05）。
与更简单的程序相比，包括半解剖式舌侧化牙齿和完整记录的全口义齿综合制作方法似乎不会影响患者感知到的咀嚼能力。对于韧性食物的咀嚼能力似乎受益于解剖式牙齿的使用。
