Masticatory function of partial denture patients among navy personnel

Abstract

<h2>Abstract</h2> Masticatory function has been studied among 103 partial denture patients before and up to one month after completion of the prosthetic restorations. Their average masticatory efficiency and food pulverization were compared with the average for 42 full upper and lower denture patients one month after insertion, with 68 standard dentition patients, and with 27 partial and full denture patients who had had nine plus month's use of the restorations. Function measurements were made before surgery, before insertion, after insertion, ten days later, and thirty days later. At each period tests on masticatory performance were made for each half of the dentition, strokes required to prepare this food for swallowing were counted, and the degree of pulverization of the food was measured. Patients selected for partial dentures had definite need of restorations, since their efficiencies averaged from 16 to 18 per cent of a standard dentition before surgery was performed. The average efficiencies for all groups rose immediately after the restoration was placed in the mouth, and more gradually thereafter, reaching the maximum efficiency in approximately one month. At this time the most efficient group was small partial dentures in the first molar region (adding 6, 46, or 56) which occluded against the natural dentition. Their efficiency was 63 per cent of standard dentitions tested at the same location. All other partial dentures occluding against a natural dentition average 39 per cent in efficiency at this time. Partial dentures occluding against an artificial dentition averaged 24 per cent in efficiency and were practically the same as full dentures one month after insertion. Tooth-borne partial dentures and free-end saddles had the same efficiency on the average. The increase in efficiency caused by the partial dentures allowed the patients to obtain finer pulverization of food on the average before swallowing, with the more efficient groups showing better pulverization. The better preparation of the food was achieved with less effort by the patient as indicated by use of fewer masticatory strokes.