Influence of food consistency and dental extractions on the rat mandibular condyle: a morphological, histological and immunohistochemical study.

The purpose of this study was to investigate the relationship between food consistency and the growth of the mandibular condyle in rats. Secondly, the effect of dental extractions on cartilage of the mandibular condyle was examined in young adult rats fed foods of varying consistency. Thirty-six male Wistar rats were divided into four groups: (A) Solid diet--non-Extraction (non-Ext.) group; (B) Solid diet--Extraction (Ext.) group; (C) Powder diet--non-Ext. group; and (D) Powder diet--Ext. group. Extractions were performed at 12 weeks of age. The mandibular condyles were removed at 1, 4, and 8 weeks after the extractions. The shape of the mandibular condyles in the powder diet groups (C and D) was significantly narrower. In the Ext. groups (B and D), the thickness of the hypertrophic zone was reduced one week after the extractions. In the powder diet groups (C and D), the intensity of the staining of fibronectin decreased in the proliferative zone regardless of the extractions. In group B, a decreased intensity of this reaction was observed one week after the extractions. From these results, it appeared that food consistency and/or dental extractions affected the morphology of the mandibular condyle and the histological characteristics of the mandibular condylar cartilage.