Assessment of Role of Complete Dentures in Improving the Chewing Efficiency of Edentulous Patients

Kumari, Subham; Khushboo, B; Arvind, Ananya; Singh, Sumitoj; Ahsan, Aasia; Singh, Chintu K

doi:10.4103/jpbs.jpbs_187_22

Cited by 4 publications

(2 citation statements)

References 16 publications

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“…The masticatory function of the complete-denture wearers is relatively poor compared to that of healthy dentate subjects. Complete-denture wearers need up to seven times more chewing strokes than subjects with a complete natural dentition to reduce the food to half the original particle size ( Emami et al, 2013 ; Kumari et al, 2022 ). Other studies have reported that patients rehabilitated with CDs demonstrated significantly lower masticatory functions ( Slagter et al, 1992 ; Wayler & Chauncey, 1983 )…”

Section: Introductionmentioning

confidence: 99%

Comparison of perceived masticatory ability in completely edentulous patients treated with thermoplastic complete denture versus single implant-retained mandibular overdenture: a single-center prospective observational study

Fayad,

Mahmoud,

Aly Shon

et al. 2024

PeerJ

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Background This study aimed to compare the perceived masticatory ability (PrMA) in completely edentulous patients (EDPs) with thermoplastic conventional complete dentures (CDs) versus single implant-retained mandibular overdentures. Methods The current study was conducted in the outpatient Prosthodontic Clinic, Faculty of Dental Medicine, Al-Azhar University, Cairo, Egypt. PrMA was evaluated in 45 completely edentulous patients (46% males, mean age 50.4 ± 4.7 years). Each patient received a thermoplastic PMMA complete denture (Polyan IC TM Bredent GmbH & Co.KG, Germany). The PrMA was evaluated at one-month and six-month intervals of denture use. An immediate loading single implant was placed into the mid-symphyseal for each patient, and the denture was adjusted. Subsequently, the PrMA was reevaluated after one month and six months. The data were collected and statistically analyzed using the SPSS@V25 to assess the changes in PrMA. Results The PrMA demonstrated improvement after six months of thermoplastic conventional denture use. However, this improvement was not statistically significant (p = 0.405). In addition, the PrMA showed a substantial increase following a single implant placement at one and six months (p < 0.001) of the overdenture use compared to the conventional denture. The PrMA insignificantly improved (p = 0.397) after six months of the single implant retained overdenture use. Discussion The study’s findings indicate that using immediate loading single implant-retained mandibular overdentures significantly improved PrMA in completely edentulous patients.

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Section: Introductionmentioning

confidence: 99%

Comparison of perceived masticatory ability in completely edentulous patients treated with thermoplastic complete denture versus single implant-retained mandibular overdenture: a single-center prospective observational study

Fayad,

Mahmoud,

Aly Shon

et al. 2024

PeerJ

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“…One general method for overcoming decreased chewing ability is the use of partial or full dentures, and the number of people using dentures is increasing [ 13 ]. However, chewing ability does not improve immediately with denture wear because of difficulties in maintaining and adopting dentures due to issues such as a loss of oral mucous membrane elasticity, alveolar bone resorption, and xerostomia [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Association of Denture Use and Chewing Ability with Cognitive Function Analysed Using Panel Data from Korea Longitudinal Study of Aging (2006–2018)

Jun,

Kim,

Jang

2023

Healthcare

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This study aimed to investigate the association between denture use, chewing ability, and cognitive function in Korean middle-aged adults, using samples representing middle-aged people at the national level. This longitudinal study included 9998 middle-aged adults using the Korea Longitudinal Study of Aging 7th special survey data. Denture use, chewing ability, health-related factors, and general characteristics were assessed using the Computer-Assisted Personal Interview. After controlling for general characteristics using a generalized estimating equation model, the association of denture use and Mini-Mental State Examination (MMSE) scores with the chewing ability of those with or without dentures and MMSE scores were analysed. Among them, 24% of participants wore dentures, and 35.1% complained of difficulty chewing when wearing dentures. Among the participants who did not wear dentures, 16.4% complained of difficulty chewing. MMSE scores were lower among denture wearers than non-denture wearers (β = −0.026, p < 0.001). In both groups, MMSE scores decreased with chewing difficulty and were significantly reduced among non-denture wearers (p < 0.05). Chewing ability was closely associated with cognitive functioning. Therefore, in order to prevent cognitive decline, chewing discomfort while wearing dentures must be eliminated, and oral health must be maintained.

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Hardness Analysis of Foods in a Diet Based on the Mediterranean Diet and Adapted to Chilean Gastronomy

Marinelli,

Venegas,

Pirce

et al. 2024

Foods

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The human diet is a factor for disease prevention and the extension of life expectancy. Loss of teeth can adversely affect chewing capacity, which can lead patients to modify their diet and subsequently result in a poor dietary intake. This work is conducted within the framework of an ongoing research project in the Dentistry School of Universidad de la Frontera aimed at designing a diet for patients with complete removable dental prostheses (CRDP). This study aimed to evaluate the hardness of foods in a diet designed for patients using CRDP, using texture profile analysis (TPA). TPA was used to measure the hardness of 43 foods, categorized into seven groups, dairy, animal protein, fruits, vegetables, cereals and grains, high-lipid foods, and vegetable protein, to understand their impact on masticatory performance in CRDP wearers. TPA consists of two compression cycles where the food sample is compressed until it reaches a pre-established deformation. The first force peak achieved in the first cycle is used as a measure of sample hardness. Significant differences in hardness were identified within each food group, indicating a wide spectrum of textural properties that could influence chewing behavior. These findings suggest that assessing food hardness can help tailor dietary recommendations to improve masticatory efficiency in patients with dental prostheses.

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Assessment of Role of Complete Dentures in Improving the Chewing Efficiency of Edentulous Patients

Cited by 4 publications

References 16 publications

Comparison of perceived masticatory ability in completely edentulous patients treated with thermoplastic complete denture versus single implant-retained mandibular overdenture: a single-center prospective observational study

Comparison of perceived masticatory ability in completely edentulous patients treated with thermoplastic complete denture versus single implant-retained mandibular overdenture: a single-center prospective observational study

Association of Denture Use and Chewing Ability with Cognitive Function Analysed Using Panel Data from Korea Longitudinal Study of Aging (2006–2018)

Hardness Analysis of Foods in a Diet Based on the Mediterranean Diet and Adapted to Chilean Gastronomy

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