棒状食片破砕時の義歯の挙動ならびに床下粘膜の負荷に関する研究
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概要
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Sometimes different results were shown on food cutting ability in spite of using the same artificial teeth. It seems that one of causes was variance of test food shape. In this study the displacement of lower denture and the load transmitted to the tissue beneath the denture were examined on a simulated model in which it is possible to exchange three types of artificial teeth (0° teeth, 30° teeth and Levin lingual bladed teeth) in crushing stick-shaped foods. The results obtained were summarized as follows. 1. Load transmitted to the tissue beneath the denture with Levin teeth was the most similar that it in clenching without food and the resistance was small in sticking teeth into foods. 2. Behavior of denture in crushing soft food was only small lateral displacement. Especially medial and distal displacement of denture in using Levin teeth was smaller than those of other types of teeth. 3. Lateral displacement of denture in crushing medium soft food (raw potato) was large in 0° teeth, 30° teeth and levin teeth in descending order. Moreover, vertical displacement of the denture was the largest on balancing side in use of 30° teeth and on anterior region in use of 0° teeth. Vertical displacement in use of Levin teeth was the smallest, especially upward displacement was not shown at all in anterior region. 4. Characteristic patterns were shown for each type of artificial teeth in crushing hard food (made of curnauba wax). However, there was no difference between lamina type foods and stick type foods. 5. The difference due to shape of foods was the most remarkable in soft food (boiled fish paste) and medium soft food. 6. An excellent property of sticking into foods was shown in crushing soft food and medium soft food in use of Levin teeth. In use of 0° teeth, the load transmitted to the tissue beneath the denture was large but the lateral displacement of denture was small in crushing hard food. In use of 30° teeth, the load was small but the lateral displacement was large in crushing hard food. Levin teeth was showed a moderate property between those of 0° teeth and 30° teeth. It seems from the foregoing results that inadequate designation of food shape was one of the cause each of disagreement on evaluation of artificial teeth of each kind. It is necessary to examine further many kinds of food shape because remarkable influence of food shape was shown in crushing soft food and medium soft food.
- 九州歯科学会の論文
- 1994-12-25