著者

五味渕 泰造 小出 馨 旗手 敏

出版者

Japan Prosthodontic Society

雑誌

日本補綴歯科學會雜誌 = The journal of the Japan Prosthodontic Society (ISSN:03895386)

巻号頁・発行日

vol.44, no.2, pp.339-347, 2000-04-10

被引用文献数

12 1

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The form of occlusion in denture wearers is an important factor for masticatory function in subjects with a denture. The masticatory performance was statistically compared between subjects by applying bilateral balanced lingualized occlusion (L.O.) and full balanced occlusion (F. B. O.) to study the effects on masticatory function. The subjects were 6 cases with an edentulous jaw (4 males and 2 females). Experimental foods were boiled fish-paste, peanut, and carrot. The trial was repeated 3 times for each of the 3 foods, with chewing at 10, 20, and 30 times respectively. One unit was determined as a 10 mesh screen. The results were as follows:<BR>1. For boiled fish-paste (soft or elastic food), F. B. O. showed a significantly higher masticatory performance at all chewing frequencies compared to L. O.<BR>2. For peanut (hard or crushable food), there was no significant difference in masticatory performance at all chewing frequencies and the form of occlusion.<BR>3. For carrot (hard or cut food), L. O. showed a significantly higher masticatory performance at 10 and 20 times chewing frequencies compared to F. B. O.<BR>It was suggested that L.O. is effective in masticating hard or cut food, and is the form of occlusion having a high cutting potential compared to F. B. O.