Evaluation of denture retention and ease of removal from oral mucosa on a new gel-type denture adhesive.
Evaluation of denture retention and ease of removal from oral mucosa on a new gel-type denture adhesive.
复制标题
评估新型凝胶型义齿粘合剂的义齿固位力和从口腔粘膜去除的难易程度。
DOI:
10.2186/jjps.52.175
复制
发表时间:
2008
期刊:
影响因子:
--
通讯作者:
I. Hayakawa
中科院分区:
文献类型:
--
作者:
Yusuke Sato;Y. Kaiba;I. Hayakawa
PURPOSE
The purpose of this study was to evaluate the effect of a new gel-type denture adhesive on denture retention and ease of removal from the oral mucosa after use.
METHODS
Eleven complete denture wearing patients (3 males and 8 females; age range, 58-84 years; mean age, 73.7 years) with compromised maxillary denture-bearing tissues were included in the study. Denture retention and ease of removal were evaluated for a new gel-type denture adhesive. The results were compared with those obtained with and without a cream-type denture adhesive. Retention was evaluated by measuring unilateral bite force until these dentures were dislodged on the balancing side. Ease of removal was evaluated by scoring the remaining area of colored denture adhesives on the oral mucosa. Denture retention and ease of removal were also subjectively evaluated using questionnaires.
RESULTS
A significant improvement in objective denture retention was observed when either the creamtype or gel-type denture adhesive was used (p<0.05). A significant difference in objective ease of removal was observed between cream-type and gel-type denture adhesive when subjects had rinsed their mouth once (p<0.05). Subjective assessment showed no significant differences in either retention or ease of removal between gel-type and cream-type denture adhesives (p=0.26, 0.24).
CONCLUSIONS
Objectively, denture retention was higher with the cream-type than with the gel-type denture adhesive. Removal of the gel-type denture adhesive from the oral mucosa was easier than that of the creamtype. Subjectively, there were no differences in either retention or ease of removal.
DOI:
--
发表时间:
2007
期刊:
東京海洋大学研究報告 3号
影响因子:
--
作者:
大島弥生;佐野裕司;田村祐司;村松園江
通讯作者:
村松園江