Asakura Y
The Second Department of Prosthodontics, School of Dentistry, Aichi-Gakuin University, Nagoya, Japan.
Aichi Gakuin Daigaku Shigakkai Shi. 1990 Dec;28(4):1267-85.
The purpose of this study was to construct an evaluation chart to objectively and simply determine the extent of the masticatory function of complete denture wearers in daily clinical practice, and to describe the chart's clinical application. 58 different types of food were selected according to two criteria: their frequency of ingestion by complete denture wearers, and their convenience for determining the masticatory function. Then an anatomical artificial porcelain set of dentures was used to bite each food item, using only bicuspids and molars. Dentures were installed on an Instron Universal Testing Instrument to compression-cut the food. Food requiring the highest pressure was considered the hardest food. Then the masticatory function evaluation chart was constructed by using the hardness of the food as an index of relative masticatory difficulty. Using this chart, 95 complete denture wearers were tested to determine the masticatory function of their dentures. The following results were obtained: 1. The mean hardness of the 58 food items tested was 7.85 +/- 11.29 kg. The mean hardness of the 38 food items frequently ingested by complete denture wearers was 5.24 +/- 5.41 kg. 2. The differences in hardness of the foods tested were statistically processed, and the 58 food items were classified into 5 groups (I-V). This five-fold classification was used as a range for determining masticatory function. 3. A correlation coefficient of -0.697 (p less than 0.01) was found between the hardness of the food and the ease of eating the food. 4. A correlation coefficient of 0.548 (p less than 0.01) was found between the hardness of the food and the frequency of ingestion. 5. The masticatory function was determined on a 5-point scale from A to E according to the total number of food types that the subjects said that they could eat easily. The masticatory function increased progressively from A to E. The results of determining the masticatory function of the 95 complete denture wearers were as follows: Rank A 1.1%, B 10.5%, C 34.7%, D 29.5% and E 24.2%. 6. Persons who evaluated their own dentures positively comprised 86.0% of ranks D and E. On the other hand, persons who evaluated their own denture negatively were widely distributed from rank A through E, indicating that there were considerable individual differences. 7. It was concluded that the masticatory function evaluation chart was a reliable means of objectively and simply determining the masticatory function of complete denture wearers.
本研究的目的是构建一个评估图表，以便在日常临床实践中客观、简便地确定全口义齿佩戴者的咀嚼功能程度，并描述该图表的临床应用。根据两个标准选择了58种不同类型的食物：全口义齿佩戴者的摄入频率，以及确定咀嚼功能的便利性。然后使用一副解剖学形态的人工瓷牙列，仅用双尖牙和磨牙咬每种食物。将义齿安装在英斯特朗万能材料试验机上对食物进行压缩切割。需要最高压力的食物被认为是最难咀嚼的食物。然后以食物硬度作为相对咀嚼难度的指标构建咀嚼功能评估图表。使用该图表对95名全口义齿佩戴者进行测试，以确定其义齿的咀嚼功能。得到以下结果：1. 所测试的58种食物的平均硬度为7.85±11.29千克。全口义齿佩戴者经常摄入的38种食物的平均硬度为5.24±5.41千克。2. 对所测试食物的硬度差异进行统计学处理，将58种食物分为5组（I-V）。这种五分类被用作确定咀嚼功能的范围。3. 食物硬度与进食难易程度之间的相关系数为-0.697（p<0.01）。4. 食物硬度与摄入频率之间的相关系数为0.548（p<0.01）。5. 根据受试者表示能够轻松食用的食物类型总数，将咀嚼功能按A至E五级进行评定。咀嚼功能从A到E逐渐增强。95名全口义齿佩戴者咀嚼功能评定结果如下：A级1.1%，B级10.5%，C级34.7%，D级29.5%，E级24.2%。6. 对自己义齿评价积极的人在D级和E级中占86.0%。另一方面，对自己义齿评价消极的人在A级至E级中分布广泛，表明存在相当大的个体差异。7. 得出结论，咀嚼功能评估图表是客观、简便地确定全口义齿佩戴者咀嚼功能的可靠方法。
