Bishti Shaza, Homa Martin, Wolfart Stefan, Tuna Taskin
Department of Prosthodontics and Biomaterials, RWTH Aachen University, Aachen, Germany.
Clin Oral Implants Res. 2025 Jan;36(1):40-50. doi: 10.1111/clr.14355. Epub 2024 Aug 29.
To investigate the pull-off forces on implant-supported restorations caused by sticky food, to understand how much retention force cemented restorations must have to withstand chewing forces without unintentional retention loss. The influence of food type, restoration design, and surface treatment were investigated.
Monolithic implant-supported CAD/CAM zirconia crowns were fabricated and divided into groups according to their design: no (NC), flat (FC) and high cusps (HC) and subdivided according to surface roughness: rough (r) and smooth (s) (n = 10/group). NC represented the control group. The crowns were fixed in a universal testing machine opposite to each other. Four sticky foods (caramel, fruit jelly, candy strips and licorice) and a resin crown remover were tested. These were heated (36.4°C), placed between the crowns and compressed, then tensile strength tests were performed. The maximum pull-off force was recorded (Newton [N]). Statistical analysis was performed using 3-way ANOVA.
The highest mean pull-off force among food samples was with caramel_HC_r (12.09 ± 1.26 N), whereas the lowest was with licorice_FC_s (3.21 ± 0.15 N). For the resin crown remover, a mean pull-off force of 55.41 ± 3.87 N was measured in the HC_r group. Both food type and crown design showed a significant influence on pull-off force (p < 0.001), whereas no significant effect was reported with different surface roughnesses (p = 0.344).
This study reported pull-off forces of up to 20 N between all-ceramic restorations caused by sticky food. The clinical implication of these findings is that a cemented implant-restoration must have a minimum retention force of 20 N to withstand unintentional displacement during function.
研究粘性食物对种植体支持修复体的拔出力，以了解粘结修复体必须具备多大的固位力才能承受咀嚼力而不发生意外的固位丧失。研究了食物类型、修复体设计和表面处理的影响。
制作整体式种植体支持的CAD/CAM氧化锆全冠，并根据设计分为无（NC）、平面（FC）和高尖（HC）组，再根据表面粗糙度细分为粗糙（r）和平滑（s）组（每组n = 10）。NC为对照组。将全冠相对固定在万能试验机上。测试了四种粘性食物（焦糖、果冻、糖果条和甘草糖）和一种树脂全冠去除剂。将它们加热（36.4°C），置于全冠之间并压缩，然后进行拉伸强度测试。记录最大拔出力（牛顿[N]）。采用三因素方差分析进行统计分析。
食物样本中平均拔出力最高的是焦糖_HC_r（(12.09 ± 1.26) N），而最低的是甘草糖_FC_s（(3.21 ± 0.15) N）。对于树脂全冠去除剂，在HC_r组中测得的平均拔出力为(55.41 ± 3.87) N。食物类型和全冠设计对拔出力均有显著影响（p < 0.001），而不同表面粗糙度未见显著影响（p = 0.344）。
本研究报告了粘性食物在全瓷修复体之间产生的拔出力高达20 N。这些发现的临床意义在于，粘结的种植体修复体必须具有至少20 N的固位力，以承受功能期间的意外移位。
