Effects of Food Texture on Three-Dimensional Loads on Implants During Mastication Based on In Vivo Measurements.

Abstract:

INTRODUCTION:The mechanisms by which the loads exerted on implants that support prostheses are modulated during mastication remain unclear. The purpose of this study was to evaluate the effects of food texture on 3-dimensional loads measured at a single implant using a piezoelectric transducer. MATERIALS AND METHODS:Two subjects participated in this study. The transducer and the experimental superstructure, which had been adjusted to the subject's occlusal scheme, were attached to the implant with a titanium screw. The foods tested were chewing gum and peanuts. RESULTS:The mean maximum load on the implant in each chewing cycle was significantly higher during peanut chewing than during gum chewing. The direction of maximum load was significantly more widely dispersed during peanut chewing than during gum chewing. The range of changes in load direction during the force-increasing phase of each chewing cycle was significantly wider during peanut chewing than during gum chewing. CONCLUSIONS:The load on the implant was affected by food texture in both subjects. This measurement method can be useful to investigate the mechanisms of load modulation on implants during mastication.

journal_name

Implant Dent

journal_title

Implant dentistry

authors

Yoda N,Ogawa T,Gunji Y,Vanegas JR,Kawata T,Sasaki K

doi

10.1097/ID.0000000000000443

subject

Has Abstract

pub_date

2016-08-01 00:00:00

pages

515-9

issue

4

eissn

1056-6163

issn

1538-2982

journal_volume

25

pub_type

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