Nihon University Graduate School of Dentistry at Matsudo, Removable Prosthodontics and Geriatric Oral Health, Matsudo, Japan.
Department of Gerodontology and Home Care Dentistry, School of Dentistry Aichi Gakuin University, Nagoya, Japan.
J Prosthodont Res. 2022 Oct 7;66(4):546-550. doi: 10.2186/jpr.JPR_D_21_00159. Epub 2021 Oct 30.
This randomized controlled trial (RCT) aimed to elucidate the effectiveness of silicone-based resilient denture liners on perceived chewing ability.
The RCT included completely edentulous patients on both the maxilla and mandible, who were willing to fabricate a new set of complete dentures. A random permuted block method (block size: 4) was used to assign groups to receive maxilla conventional complete denture and mandibular with either a conventional complete denture (CD) or complete demure relined with silicone-based resilient denture liner (RD). The patient-reported chewing ability of six foods, soybean curd, fish sausage, soybean sprout, cubic rice cracker, hard rice cracker, and dry squid, on a 100-mm visual analog scale was measured and reported at the final adjustment and three months after the final adjustment. Mann-Whitney U test was used to analyze the differences between the CD and RD (p < 0.05).
Edentulous patients wearing mandibular complete denture with RD had a higher patient-reported chewing ability than those wearing a CD, but the fish sausage did not in the RD three months after the final adjustment. It also took three months for the patient-reported masticatory ability to improve for cubic rice crackers, hard rice crackers, and dry squid and to show a difference between the RD and CD groups.
Although limited to some food types, mandibular complete dentures relined with silicone-based liners improved patient-reported chewing ability.
本随机对照试验（RCT）旨在阐明硅基弹性义齿衬垫对主观咀嚼能力的影响。
该 RCT 纳入了上颌和下颌均无牙的完全失牙患者，且这些患者愿意制作一副新的全口义齿。采用随机区组方法（区组大小：4）将患者分为上颌常规全口义齿组和下颌常规全口义齿组或硅基弹性义齿衬垫全口义齿组。采用 100mm 视觉模拟评分法（VAS）评估患者对六种食物（豆腐、鱼肉香肠、豆芽、方型米饼、硬米饼和干鱿鱼）的咀嚼能力，分别在最终调整时和最终调整后 3 个月进行评估。采用 Mann-Whitney U 检验比较常规全口义齿组和硅基弹性义齿衬垫全口义齿组之间的差异（p<0.05）。
佩戴硅基弹性义齿衬垫下颌全口义齿的无牙患者主观咀嚼能力优于佩戴常规全口义齿者，但在最终调整后 3 个月时，鱼肉香肠的差异无统计学意义。方型米饼、硬米饼和干鱿鱼的咀嚼能力需要 3 个月才能提高，并显示出硅基弹性义齿衬垫全口义齿组和常规全口义齿组之间的差异。
尽管仅限于某些食物类型，但硅基弹性衬垫可改善下颌全口义齿佩戴者的主观咀嚼能力。
