A new occlusal surface design for artificial posterior teeth to achieve high masticatory performance

Yuki Hashimoto, Kyoko Sugimoto, Yuki Tanaka, Kazuhiro Oki, Shougo Minagi

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Purpose The low masticatory efficiency of denture prostheses impairs the ability of wearers to consume high-fiber foods. Hence, artificial teeth with high masticatory efficiency are required. This study aimed to establish an occlusal surface design for posterior artificial teeth in denture prostheses that is compatible with the existing artificial teeth arrangement and that has high masticatory efficiency for the comminution of raw vegetables. Methods A masticatory simulator for occluding complete dentures was used to evaluate the masticatory efficiency of four occlusal surface designs, i.e., with parallel grooves occluding at right angles to the opposing teeth, groove depths of 1 and 0.5 mm, and inter-groove distances of 1, 2, and 3 mm. Raw carrots, rice, raw lettuce, chicken breasts, and peanuts were used as test foods to evaluate food comminution. Results Grooved occlusal surface designs with a 1-mm groove depth and a 2- or 3-mm inter-groove distance demonstrated significantly greater masticatory efficiency than the conventional occlusal form (p < 0.05). Conclusions The superiority of grooved designs over the conventional design was particularly evident for lettuce and raw carrots in this study, both of which are considered difficult foods to chew with complete dentures.

Original languageEnglish
Pages (from-to)193-201
Number of pages9
JournalJournal of Prosthodontic Research
Volume61
Issue number2
DOIs
Publication statusPublished - Apr 1 2017

Fingerprint

Artificial Teeth
Food
Complete Denture
Lettuce
Daucus carota
Dentures
Prostheses and Implants
Vegetables
Chickens
Tooth
Breast

Keywords

  • Artificial teeth
  • Dentures
  • Geriatric dentistry
  • Mastication

ASJC Scopus subject areas

  • Oral Surgery
  • Dentistry (miscellaneous)

Cite this

A new occlusal surface design for artificial posterior teeth to achieve high masticatory performance. / Hashimoto, Yuki; Sugimoto, Kyoko; Tanaka, Yuki; Oki, Kazuhiro; Minagi, Shougo.

In: Journal of Prosthodontic Research, Vol. 61, No. 2, 01.04.2017, p. 193-201.

Research output: Contribution to journalArticle

@article{2b955de731f04cfa927414dfcf29625d,
title = "A new occlusal surface design for artificial posterior teeth to achieve high masticatory performance",
abstract = "Purpose The low masticatory efficiency of denture prostheses impairs the ability of wearers to consume high-fiber foods. Hence, artificial teeth with high masticatory efficiency are required. This study aimed to establish an occlusal surface design for posterior artificial teeth in denture prostheses that is compatible with the existing artificial teeth arrangement and that has high masticatory efficiency for the comminution of raw vegetables. Methods A masticatory simulator for occluding complete dentures was used to evaluate the masticatory efficiency of four occlusal surface designs, i.e., with parallel grooves occluding at right angles to the opposing teeth, groove depths of 1 and 0.5 mm, and inter-groove distances of 1, 2, and 3 mm. Raw carrots, rice, raw lettuce, chicken breasts, and peanuts were used as test foods to evaluate food comminution. Results Grooved occlusal surface designs with a 1-mm groove depth and a 2- or 3-mm inter-groove distance demonstrated significantly greater masticatory efficiency than the conventional occlusal form (p < 0.05). Conclusions The superiority of grooved designs over the conventional design was particularly evident for lettuce and raw carrots in this study, both of which are considered difficult foods to chew with complete dentures.",
keywords = "Artificial teeth, Dentures, Geriatric dentistry, Mastication",
author = "Yuki Hashimoto and Kyoko Sugimoto and Yuki Tanaka and Kazuhiro Oki and Shougo Minagi",
year = "2017",
month = "4",
day = "1",
doi = "10.1016/j.jpor.2016.05.004",
language = "English",
volume = "61",
pages = "193--201",
journal = "Journal of Prosthodontic Research",
issn = "1883-1958",
publisher = "Elsevier BV",
number = "2",

}

TY - JOUR

T1 - A new occlusal surface design for artificial posterior teeth to achieve high masticatory performance

AU - Hashimoto, Yuki

AU - Sugimoto, Kyoko

AU - Tanaka, Yuki

AU - Oki, Kazuhiro

AU - Minagi, Shougo

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Purpose The low masticatory efficiency of denture prostheses impairs the ability of wearers to consume high-fiber foods. Hence, artificial teeth with high masticatory efficiency are required. This study aimed to establish an occlusal surface design for posterior artificial teeth in denture prostheses that is compatible with the existing artificial teeth arrangement and that has high masticatory efficiency for the comminution of raw vegetables. Methods A masticatory simulator for occluding complete dentures was used to evaluate the masticatory efficiency of four occlusal surface designs, i.e., with parallel grooves occluding at right angles to the opposing teeth, groove depths of 1 and 0.5 mm, and inter-groove distances of 1, 2, and 3 mm. Raw carrots, rice, raw lettuce, chicken breasts, and peanuts were used as test foods to evaluate food comminution. Results Grooved occlusal surface designs with a 1-mm groove depth and a 2- or 3-mm inter-groove distance demonstrated significantly greater masticatory efficiency than the conventional occlusal form (p < 0.05). Conclusions The superiority of grooved designs over the conventional design was particularly evident for lettuce and raw carrots in this study, both of which are considered difficult foods to chew with complete dentures.

AB - Purpose The low masticatory efficiency of denture prostheses impairs the ability of wearers to consume high-fiber foods. Hence, artificial teeth with high masticatory efficiency are required. This study aimed to establish an occlusal surface design for posterior artificial teeth in denture prostheses that is compatible with the existing artificial teeth arrangement and that has high masticatory efficiency for the comminution of raw vegetables. Methods A masticatory simulator for occluding complete dentures was used to evaluate the masticatory efficiency of four occlusal surface designs, i.e., with parallel grooves occluding at right angles to the opposing teeth, groove depths of 1 and 0.5 mm, and inter-groove distances of 1, 2, and 3 mm. Raw carrots, rice, raw lettuce, chicken breasts, and peanuts were used as test foods to evaluate food comminution. Results Grooved occlusal surface designs with a 1-mm groove depth and a 2- or 3-mm inter-groove distance demonstrated significantly greater masticatory efficiency than the conventional occlusal form (p < 0.05). Conclusions The superiority of grooved designs over the conventional design was particularly evident for lettuce and raw carrots in this study, both of which are considered difficult foods to chew with complete dentures.

KW - Artificial teeth

KW - Dentures

KW - Geriatric dentistry

KW - Mastication

UR - http://www.scopus.com/inward/record.url?scp=85008392067&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85008392067&partnerID=8YFLogxK

U2 - 10.1016/j.jpor.2016.05.004

DO - 10.1016/j.jpor.2016.05.004

M3 - Article

C2 - 27324294

AN - SCOPUS:85008392067

VL - 61

SP - 193

EP - 201

JO - Journal of Prosthodontic Research

JF - Journal of Prosthodontic Research

SN - 1883-1958

IS - 2

ER -