顎骨の成長に関する X 線的, 光顕的ならびに走査電顕的研究 : 食物の硬軟による歯槽骨の変化

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概要

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• Three-week-old male rats of Wistar satrain were grouped into the control group, kneaded standard diet group, mixed kneaded diet group, powdered standard diet group and mixed powdered diet group, which were fed on the corresponding food showing different hardness and calcium-content. Effect of the food on the mandible was then examined after six weeks of maintenance. The results were as follows : 1. Food hardness Average compressive strength of food as a measure of hardness was 92.38kg/cm^2 for the control group, 13.06kg/cm^2 for the kneaded standard diet group and 12.98kg/cm^2 for the mixed kneaded diet group. 2. Bone density In density of the alveolar bone, the control group showed significantly higher values than the powdered standard diet group (P<0.05). 3. Mandible size Height of the mandibular ramus decreased for the kneaded standard diet and mixed kneaded diet groups. Both mandibular length and mandibular ramus height decreased for the powdered standard diet and mixed powdered diet groups. 4. Histopathological and electron microscopic findings As compared with those in the standard diet group, the alveolar bones in the mixed diet group showed increasing tendency in Haversian system, bone lacunae, etc. Nothing special was found in bone resorption or bone formation with regard to the aspect of formation of bone matrix. On the basis of the foregoing findings, the amount of calcium contained in food and softening of food are closely correlated in thier effect on the growth of the alveolar bone.

• 九州歯科学会の論文
• 1992-08-25

著者

• 首藤 洋治

  九州歯科大学小児歯科学講座

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• 顎骨の成長に関する X 線的, 光顕的ならびに走査電顕的研究 : 食物の硬軟による歯槽骨の変化

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