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Evaluation of Masticatory Function for Edentulous Patients

无牙颌患者咀嚼功能评估

基本信息

批准号：
14207087
负责人：
HOSOI Toshio
金额：
$ 29.54万
依托单位：
Tsurumi University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2004
项目状态：
已结题

项目摘要

Objectives : The purpose of this study was to investigate the universality of parameters concerning to masticatory performance, namely the masticatory efficiency by the sieving method (hereinafter referred to as ME), the masticatory score by the food intake questionnaire method having a list of 35 foods (hereinafter referred to as MS), and the basal area of the replica of the edentulous residual ridge which was obtained by the heavy body type silicone impression material filled and rubbed off against the denture border in the tissue surface of the complete denture (hereinafter referred to as BA). Moreover, it was discussed weather it is possible to predict masticatory performance by the measuring of BA of the replica. Finally, easy methods for evaluating methods for masticatory performance for complete denture wearers were developed.Methods : Two hundred and sixty two complete denture wearers in 7 institutions in Japanese dental school were selected as subjects (average age:76.7±6.1 ye … More ars old). They were examined their ME, MS and BA. The relationship among three parameters was discussed. MS of each subject was analyzed to develop easy food intake questionnaire method. A mechanical peanuts pulverization procedure was developed to simulate a complete denture wearer's masticatory efficiency, and the tries were performed to simplify the sieving method suggested by Kapur. The Kapur's method and the newly developed method were compared.Results : There were no significant differences among 7 institutes in the average age, ME, MS and BA of subjects (p>0.05). In single linear regression analysis, significant correlation were observed between the masticatory efficiency and the measurements of the basal area (r=0.41:p<0.01). The standard ranges of BA and MS were drawn from the values of the subjects in terms of the equiprobabitity ellipsoid. The confidence limits are 95%. It was possible to reduce the number of food in a list from 35 to 25 foods. The correlation between two methods was 0.95 (p<0.01). The simplified sieving method using the volume of peanuts particle remaining on the #5 mesh sieve was developed. The correlation between the Kapur's method and the newly developed method were 0.808 (p<0.01).Conclusion : It was confirmed that there was the universality in ME, MS and BA concerning to masticatory performance. It is suggested that the sieving method, the food intake questionnaire method and the basal area of the replica are useful for the diagnosis of masticatory performance. Less

目的:本研究的目的是探讨与咀嚼表现有关的参数的通用性，即通过筛分法测定咀嚼效率（以下简称ME），通过包含35种食物的食物摄入问卷法测定咀嚼得分（以下简称MS），以及在全口义齿组织面（以下简称BA）内，将重体型硅酮印模材料在义齿边界上填充摩擦得到的无牙残脊复制品的基底面积。此外，还讨论了通过测定试样的BA来预测咀嚼性能的可能性。最后，提出了一种评估全口义齿佩戴者咀嚼性能的简易方法。方法：选取日本牙科学校7个机构的262名全口义齿佩戴者作为研究对象，平均年龄76.7±6.1岁。分别进行ME、MS、BA测定。讨论了三个参数之间的关系。对每个被试的质谱进行分析，建立简易食物摄入问卷法。为了模拟全口义齿佩戴者的咀嚼效率，开发了一种机械花生粉碎程序，并对Kapur提出的筛分方法进行了简化。对Kapur法和新开发的方法进行了比较。结果：7个研究所受试者的平均年龄、ME、MS、BA比较，差异均无统计学意义（p < 0.05）。在单线性回归分析中，咀嚼效率与基底面积测量值呈显著相关（r=0.41:p<0.01）。BA和MS的标准范围是根据受试者的等概率椭球值得出的。置信限为95%。可以将清单上的食物数量从35种减少到25种。两种方法的相关性为0.95 （p<0.01）。提出了利用花生颗粒在5目筛上的剩余体积进行简化筛分的方法。Kapur’s法与新方法的相关系数为0.808 （p<0.01）。结论：证实了ME、MS和BA对咀嚼性能的影响具有普遍性。建议筛分法、进食问卷法和复片基底面积法可用于诊断咀嚼功能。少