Chewing Efficiency on Complete Dentures with Different Occlusal Curvatures - Four Female Cases

不同的咬合曲線對於全口義齒咀嚼效率的影響－以四名女性為例

孫藝源(Yih-Yuan Su) ； 李貞儀(Chen-Yi Lee) ； 許洺菘(Ming-Sung Hsu) ； 吳如惠(Ju-Hui Wu)

《中華民國家庭牙醫學雜誌》 12卷4期 (2018/03) Pp. 34-42

https://doi.org/10.6566/JFD.201803_12(4).0004

摘要

Conventional complete dentures remain the first treatment choice for edentulism given their effects on mastication, speech, and esthetics, but whether the occlusal curvature in a complete denture is associated with masticatory function is not known. This study aimed to evaluate masticatory function with complete denture structures of different occlusal plane designs. This study was designed as a crossover trial, using a block design. Four participants underwent oral and radiological examinations, and their original dentures were assessed. A dental technician duplicated the subject's original denture base and experimented with denture fabrication. Complete dentures were designed with and without occlusal curves using the Biofunctional Prosthetic System(BPS). The basic demographics of the participants and their dentures, and the chewing frequency with the different dentures were recorded. Foods tested included Taiwanese rice, Taiwanese kamaboko, and boiled meat. All data were analyzed using 3x3 ANOVA to estimate the chewing frequency of the three denture types and three food types. The chewing frequency increased significantly with the occlusal curve dentures. Differences in subject characteristics, food types, and denture occlusion design significantly affected the chewing efficiency. These results support our hypothesis that occlusal curvature is related to chewing ability.

關鍵字

chewing efficiency ； complete denture ； edentulate ； occlusal curve

並列摘要

傳統的全口活動義齒仍然是全口無牙患者的首選治療方式，因為全口活動義齒能夠回復患者的咀嚼、言語和美觀，但是全口活動義齒中的咬合曲線是否會影響咀嚼功能，這部份目前仍是未知的。本研究主旨在評估不同的全口活動義齒其咬合平面設計結構對於咀嚼功能的影響。本研究為交叉試驗並採用區集設計。共有四名女性參與者進行口腔檢查和放射線檢查，並對其口腔內原始的義齒進行評估。牙體技術師複製了自願者的原始全口活動義齒的基底，並使用生物功能性補綴系統（BPS）設計出有咬合曲線和沒有咬合曲線的義齒。研究中記 錄參與者之基本人口統計學特徵、義齒型態及不同義齒的咀嚼頻率。研究測試的食品包括台灣米飯，魚板和豬肉排。統計分析使用3x3 ANOVA來分析所有數據，以評估三種不同義齒對於三種不同食物類型的咀嚼頻率。研究結果顯示咀嚼頻率會隨著具有咬合曲線的義齒而有顯著增加。受試者特徵、食物類型和義齒咬合設計的差異顯著影響了咀嚼效率。這些研究結果證實我們的假設，咬合曲線與咀嚼能力有關。

並列關鍵字

咀嚼效率 ； 全口義齒 ； 全口無牙 ； 咬合曲線