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全口义齿佩戴者中手工制作与生理塑形义齿基托的比较。

Comparison of manual and physiologically molded denture bases in complete denture wearers.

作者信息

Reddy Lakshmipathy P, Sangur Rajashekar

机构信息

Department of Prosthodontics, K.L.E. Institute of Dental Sciences, Bangalore, Karnataka, India.

出版信息

Indian J Dent Res. 2010 Oct-Dec;21(4):496-9. doi: 10.4103/0970-9290.74216.

DOI:10.4103/0970-9290.74216
PMID:21187612
Abstract

BACKGROUND AND OBJECTIVES

In complete denture wearers, the accumulation of food in the buccal vestibule is one of the factors causing discomfort to the patient. This study was conducted to evaluate the effect of mandibular denture buccal flange on food retention and to correlate between varying angulations of buccal flange of mandibular denture on food retention.

MATERIALS AND METHODS

Complete dentures were fabricated and the mandibular complete denture was duplicated. The existing (unduplicated) manually molded and physiologically molded dentures were tested for food retention. Twenty test particles having a diameter of 2±0.2 mm were placed on the middle part of the buccal flange and the subjects were instructed to expel the test particles by performing only functional movements of the buccal musculature. The numbers of residual test particles in the buccal vestibule were counted after 30s. The angulations of the denture buccal flange (duplicated) were measured with an optical bevel protractor and trimmed to 50° and the food retention test was performed. Similar tests were performed at 60°, 70° and 80° angulations. The data were evaluated using the Pearson correlation coefficient, One-way ANOVA test and Wilcoxon signed rank test.

RESULTS

The difference between the residual scores of manually molded and physiologically molded denture base was not significant. The difference between the residual scores at different angulations of the buccal flange of the denture was significant.

CONCLUSION

Only the slope of the flange significantly affects the ability of subjects to expel the test particles.

摘要

背景与目的

在全口义齿佩戴者中,颊前庭食物积聚是导致患者不适的因素之一。本研究旨在评估下颌义齿颊侧翼缘对食物滞留的影响,并探讨下颌义齿颊侧翼缘不同角度与食物滞留之间的相关性。

材料与方法

制作全口义齿并复制下颌全口义齿。对现有的(未复制的)手工塑形和生理塑形义齿进行食物滞留测试。将20颗直径为2±0.2毫米的测试颗粒放置在颊侧翼缘中部,指导受试者仅通过颊部肌肉的功能运动排出测试颗粒。30秒后计算颊前庭中残留测试颗粒的数量。用光学斜角仪测量义齿颊侧翼缘(复制的)角度,并修剪至50°,然后进行食物滞留测试。在60°、70°和80°角度下进行类似测试。使用Pearson相关系数、单向方差分析和Wilcoxon符号秩检验对数据进行评估。

结果

手工塑形和生理塑形义齿基托的残留分数差异不显著。义齿颊侧翼缘不同角度的残留分数差异显著。

结论

只有翼缘的倾斜度显著影响受试者排出测试颗粒的能力。

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