A Within-subject Comparison of Mandibular Long-bar and Hybrid Implant-supported Prostheses: Evaluation of Masticatory Function

• Published in: Journal of dental research 1999-09, Vol.78 (9), p.1544-1553
• Main Authors: Tang, L., Lund, J.P., Taché, R., Clokie, C.M.L., Feine, J.S.
• Format: Article
• Language: English
• Subjects: Adult; Cross-Over Studies; Dental Implantation, Endosseous; Dental Implants; Dental Prosthesis Design - psychology; Dental Prosthesis, Implant-Supported - psychology; Dentistry; Denture Retention; Denture, Overlay; Female; Humans; Jaw Relation Record; Male; Mandible; Mastication; Middle Aged; Movement; Patient Satisfaction; Psychometrics
• ISSN: 0022-0345; 1544-0591
• DOI: 10.1177/00220345990780090901

Sixteen edentulous subjects participated in a within-subject crossover clinical trial to test the hypotheses that a long-bar overdenture attached to 4 implants gives greater patient satisfaction and masticatory efficiency than a two-implant hybrid overdenture. All subjects were given a new maxillary conventional denture. Ten received mandibular long-bar overdentures first and six the hybrid overdentures. Two months later, psychometric assessments and functional tests were repeated 3 times at one-week intervals. The mandibular prosthesis was then changed, and recordings were repeated after another 2 months. Mandibular movements and electromyographic activity of jaw muscles were recorded while subjects chewed standard-sized pieces of 5 foods: bread, cheese, apple, sausage, and carrot. Measurements included masticatory time, cleaning time (the time between the end of mastication and the last swallow), and duration and amplitude of masticatory cycles and phases. Multilevel analyses were performed. No significant differences in masticatory time were found between prostheses for any test food. However, cleaning time for carrot [estimated mean of difference (A) ± SE: 1.6 sec ± 0.7] and bread (A = 1.0 sec ± 0.4) was slightly but significantly longer for subjects wearing long-bar overdentures. Cycle duration was longer with the long-bar overdenture only for subjects chewing carrot. The opening phase was shorter and the closing phase longer with the long-bar overdenture for almost all test foods. Vertical amplitude was significantly less with the long-bar overdenture for cheese (A = -2.6 mm ± 1.1), apple (A = -2.6 mm ± 1.0), and sausage (A = -2.9 mm ± 1.3). These results suggest that mastication with the 2 prostheses is equally efficient, although clearance of some foods from the mouth is longer with the long-bar overdentures. They also indicate that patients adapt their masticatory movements to the characteristics of different prostheses.