SUBJECTS AND METHODS: Clinical outcomes were assessed in 47 patients with 88 LD crowns using modified United States Public Health Service (USPHS) evaluation criteria and survival rates. The questionnaire for predictors included 3 aspects: (a) sociodemographic characteristics, (b) oral health habits (tooth brushing frequency, flossing frequency, and dental visits), and (c) satisfaction of the restorations (aesthetics, function, fit, cleansability, and chewing ability of the crowns, and overall satisfaction). Frequency distributions were computed using univariate and multivariate analysis. The Student t test and analysis of variance (ANOVA) were used to compare means across variables. Correlation analysis was done to assess the association between continuous variables.
RESULTS: The age of crowns was 34.7 ± 9.7 months. The survival rate was 96.6% at 35.9 ± 9.2 months. There was a significant association between successful crown function and oral hygiene measures: tooth brushing (p˂ 0.001), dental visits (p = 0.006), and flossing (p = 0.009). A strong negative correlation was observed between aesthetic satisfaction (r = -0.717, p˂ 0.001) and chewing ability (r = -0.639, p˂ 0.001) with crown age. The linear regression model was significant for all predictors (p < 0.05) except overall satisfaction (p > 0.05).
CONCLUSION: The LD crowns had long survival rates of 96.6% up to 35.9 ± 9.2 months and provided satisfactory clinical performance (low risk of failure). Oral hygiene habits such as brushing, flossing, and regular dental visits influenced patient satisfaction with LD crowns.
PURPOSE: The purpose of this prospective clinical study was to evaluate the changes in masticatory function from baseline (T0) to 3 months (T1) and 3 years (T2) in participants with MODs and to assess the effect of baseline mandibular bone height and volume on masticatory function after 3 years.
MATERIAL AND METHODS: Participants were assessed for masticatory function by using masticatory performance involving paraffin wax cubes as an objective measure and by using masticatory ability involving a questionnaire as a subjective measure. Edentulous individuals presenting for replacement dentures were provided with conventional mucosa-supported prostheses and evaluated for masticatory function after a 3-month settling-in period (baseline measure). Before implant placement, baseline measures of bone height and volume were recorded from cone beam computed tomography (CBCT) images. The prostheses were then converted to implant-stabilized mandibular overdentures while any maxillary prostheses remained supported by the mucosa. Masticatory function was reassessed at 3 months and 3 years after insertion of the mandibular overdentures, and the mean changes from baseline were analyzed with the Wilcoxon signed-rank test. The effect of variables on masticatory function was determined by using multivariate linear regression analyses.
RESULTS: A total of 23 participants were included in the study, with only 1 participant not completing the 3-year assessment. Significant improvement was observed in the masticatory performance (mixing ability index) (P
PURPOSE: The purpose of this clinical study was to formulate a custom-made, 2-color chewing gum for the mixing ability test and to develop an image-processing method for color mixing analysis.
MATERIAL AND METHODS: Specimens of red-green (RG) chewing gum were prepared as a test food. Twenty dentate participants (10 men, 10 women; mean age 21 years) took part in this study. Each participant masticated 1 piece of RG gum for 3, 6, 9, 15, and 25 cycles, and this task was repeated 3 times consecutively (total n=15 for each participant). The boluses were retrieved and flattened to 1-mm-thick wafers and scanned with a flatbed scanner. The digital images were analyzed using ImageJ software equipped with a custom-built plug-in to measure the geometric dispersion (GD) of baseline red segment. The predictive criterion validity of this method was determined by correlating GD to the number of mastication cycles. The hardness and mass of RG chewing gum were measured before and after mastication. Hardness loss (%) and mass loss (%) were then calculated and compared with those of a commercially available chewing gum.
RESULTS: The 2-way repeated-measures ANOVA with post hoc Bonferroni test showed that GD was able to discriminate among the groups of different numbers of mastication cycles (P