Effectiveness of silicone-based resilient denture liners on masticatory function: A randomised controlled trial.

Masticatory function Masticatory performance Maximum bite force Randomized controlled trial Resilient denture liner

Journal

Journal of dentistry
ISSN: 1879-176X
Titre abrégé: J Dent
Pays: England
ID NLM: 0354422

Informations de publication

Date de publication:
06 2021
Historique:
received: 27 10 2020
revised: 21 03 2021
accepted: 02 04 2021
pubmed: 9 4 2021
medline: 30 6 2021
entrez: 8 4 2021
Statut: ppublish

Résumé

This randomised controlled trial aimed to compare the masticatory function between the silicone-based resilient denture liner and conventional denture among edentulous patients. The trial included edentulous patients who were willing to have a new set of complete dentures. Participants were randomly assigned to receive mandibular complete dentures with either a 1) conventional denture base (CD group) or (2) silicone-based resilient denture liner (RD group). Masticatory performance (evaluated with gummy jelly) and the maximum occlusal force were measured at baseline, on final adjustment, and at 3 months after the final adjustment. The outcomes were analyzed using two-way mixed analysis of variance and a paired t-test. The statistical significance was set at p < 0.05. The masticatory performance was lower in the RD group than in the CD group; it increased significantly over time in the CD group, but not in the RD group. The maximum occlusal force in the RD group was significantly higher than that in the CD group; it increased significantly over time in the RD group, but not in the CD group. Silicone-based RD liners applied to mandibular complete dentures are effective in improving the maximum occlusal force but not the masticatory performance, as measured with gummy jelly. Prior evidence has suggested that mandibular complete dentures with resilient denture liners improve masticatory function. However, the results of this study indicate that difficulties may remain with the mastication of foods with a certain texture (e.g., gummy jelly).

Identifiants

pubmed: 33831504
pii: S0300-5712(21)00078-6
doi: 10.1016/j.jdent.2021.103657
pii:
doi:

Substances chimiques

Silicones 0

Banques de données

UMIN-CTR
['UMIN000027601']

Types de publication

Journal Article Randomized Controlled Trial Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

103657

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Yoshiteru Furuya (Y)

Nihon University Graduate School of Dentistry at Matsudo, Removable Prosthodontics, Matsudo, Japan. Electronic address: mayo18014@g.nihon-u.ac.jp.

Suguru Kimoto (S)

Department of Removable Prosthodontics, Nihon University School of Dentistry at Matsudo, Matsudo, Japan.

Nobuhiko Furuse (N)

Department of Removable Prosthodontics, Nihon University School of Dentistry at Matsudo, Matsudo, Japan.

Kentaro Igarashi (K)

Department of Removable Prosthodontics, Nihon University School of Dentistry at Matsudo, Matsudo, Japan.

So Furokawa (S)

Department of Removable Prosthodontics, Nihon University School of Dentistry at Matsudo, Matsudo, Japan.

Yasuhiko Kawai (Y)

Department of Removable Prosthodontics, Nihon University School of Dentistry at Matsudo, Matsudo, Japan.

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Classifications MeSH