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目的:通过问卷调查的方式,评价舌侧集中及解剖式两种型全口义齿对不同种类食物咀嚼能力的影响。方法:选择32例牙槽嵴条件较差(Atwood分类Ⅲ、Ⅳ类)的牙列缺失的患者,随机分为2组,舌侧集中组和解剖式组。在戴用3个月时进行问卷调查,让患者对不同种类食物的咀嚼情况进行评分,评分越低,咀嚼能力越好。结果:舌侧集中组更容易接受红烧肉、生胡萝卜、花生米等食物,其评分显著低于解剖式组;对咀嚼米饭、馒头、烧饼、苹果等食物的评分略低于解剖式组,差异无统计学意义。结论:舌侧集中全口义齿对较硬较韧食物具有较高的咀嚼能力,能提高牙槽嵴条件较差的无牙颌患者的咀嚼能力,丰富其进食种类,提高生活质量。
OBJECTIVE: To evaluate the effect of two types of total dentures with lingual ossification and anatomical on chewing ability of different kinds of foods by means of questionnaire. Methods: Twenty-two patients with missing dentition of the alveolar ridge (Atwood Class Ⅲ, Ⅳ) were randomly divided into 2 groups: lingual-focus group and anatomical group. A questionnaire survey was conducted at 3 months of wearing to allow patients to rate the chewing of different types of food. The lower the score, the better the chewing ability. Results: The lingual focus group was more likely to receive braised pork, raw carrot, peanut and other foods, and its score was significantly lower than that of the anatomical group. The score of chewing rice, steamed bread, sesame seed, apple and other foods was slightly lower than that of the anatomical group Group, the difference was not statistically significant. CONCLUSION: The maxillofacial ossification of the lingual foci has higher masticatory ability to harder and tougher foods, improves the chewing ability of edentulous patients with poor alveolar ridge conditions, and enriches their eating habits and improves their quality of life.