The Effect of Removable Dentures on Masticatory Function in Elderly Patients Based on the Salivary Secretion, Food Biting Efficiency and Masticatory Score

基于唾液分泌、食物咬合效率和咀嚼评分的活动义齿对老年患者咀嚼功能的影响

基本信息

批准号：
11671927
负责人：
MOMURA Akiko
金额：
$ 2.05万
依托单位：
NIIGATA UNIVERSITY
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1999
资助国家：
日本
起止时间：
1999 至 2000
项目状态：
已结题

项目摘要

To assess the recovery of masticatory function in partially edentulous patients by using edentures, the salivary secretion, chewing strokes, food biting efficiency, and masticatory score through a questionnaire with listings of foods, were evaluated. The salivary secretion rate during rest and paraffin wax chewing was measured with and without dentures. Chewing strokes of the paraffin wax were determined and the maximum occlusal force was measured using the Dental Prescale . The results showed that there was no significant difference in the salivary flow rate during rest, with and without dentures. While the stimulated salivary flow rate and maximum occlusal force significantly increased (p<0.001), chewing strokes decreased (p<0.005) when denture was used. Two types of jelly with different component ratios, suitable for evaluating the biting efficiency in elderly denture wearers, were produced and studied. There was a significant difference (p<0.001) in the texturometer breaking force … More between the two types of jelly. A significant proportional correlation was found (R=0.98, p<0.0001) between the surface area of the jelly (varied by cutting the original size into half pieces until 64 small pieces) and the amount of glucose discharged from the surface of the jelly. The jelly prepared was found, therefore, suitable for measurements of the food biting efficiency. A testing environment was prepared next to the clinic, enabling speedy evaluation of the salivary secretion and mastication efficiency. Lack of enough data regarding masticatory score opted this study. Based on the results, we intend to study the effect of dentures on masticatory function in a larger number of patients and to support research aimed at improving the eating and swallowing functions of elderly patients. Our vision is to develop a research project based on cooperation between the industry and the academy, in numerous research institutes of prosthodontics, aging science, oral physiology and food chemistry. Less

为了通过使用编辑者评估部分患者的咀嚼功能的恢复，评估了唾液分泌，咀嚼中风，食物咬人效率和咀嚼评分，并通过问卷调查表和食品列表进行了评估。在有或没有牙医的情况下测量了休息和石蜡咀嚼期间的唾液分泌率。确定石蜡蜡的咀嚼笔，并使用牙齿预定剂测量最大咬合力。结果表明，在有和没有牙科的情况下，休息期间的唾液流量没有显着差异。虽然刺激的唾液流量和最大咬合力显着增加（p <0.001），但使用牙科时咀嚼中风减少（p <0.005）。产生并研究了两种具有不同成分比的果冻，适合评估牙科佩戴者的咬合效率。两种类型的果冻之间的纹理计破裂力有显着差异（p <0.001）。在果冻的表面积之间发现了显着的比例相关性（r = 0.98，p <0.0001）（通过将原始尺寸切成半块直至64块小块而变化），而葡萄糖的量从果冻表面排出。因此，准备了果冻准备的果冻，适合于食物咬合效率的测量。在诊所旁边准备了一个测试环境，从而可以快速评估唾液分泌和咀嚼效率。缺乏有关咀嚼评分的足够数据选择了这项研究。根据结果，我们打算研究牙科功能在大量患者中的作用，并支持旨在改善老年患者饮食和吞咽功能的研究。我们的愿景是在众多修道院，衰老科学，口腔生理学和食品化学的研究机构中，基于行业与学院之间的合作开发研究项目。较少的