Pull‐Off Forces on Implant‐Supported Single Restorations by Sticky Food: An In Vitro Study

IF 4.8 1区医学 Q1 DENTISTRY, ORAL SURGERY & MEDICINE

Clinical Oral Implants Research Pub Date : 2024-08-29 DOI:10.1111/clr.14355

Shaza Bishti, Martin Homa, Stefan Wolfart, Taskin Tuna

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引用次数: 0

Abstract

ObjectiveTo investigate the pull‐off forces on implant‐supported restorations caused by sticky food, to understand how much retention force cemented restorations must have to withstand chewing forces without unintentional retention loss. The influence of food type, restoration design, and surface treatment were investigated.Material and MethodsMonolithic implant‐supported CAD/CAM zirconia crowns were fabricated and divided into groups according to their design: no (NC), flat (FC) and high cusps (HC) and subdivided according to surface roughness: rough (r) and smooth (s) (n = 10/group). NC represented the control group. The crowns were fixed in a universal testing machine opposite to each other. Four sticky foods (caramel, fruit jelly, candy strips and licorice) and a resin crown remover were tested. These were heated (36.4°C), placed between the crowns and compressed, then tensile strength tests were performed. The maximum pull‐off force was recorded (Newton [N]). Statistical analysis was performed using 3‐way ANOVA.ResultsThe highest mean pull‐off force among food samples was with caramel_HC_r (12.09 ± 1.26 N), whereas the lowest was with licorice_FC_s (3.21 ± 0.15 N). For the resin crown remover, a mean pull‐off force of 55.41 ± 3.87 N was measured in the HC_r group. Both food type and crown design showed a significant influence on pull‐off force (p < 0.001), whereas no significant effect was reported with different surface roughnesses (p = 0.344).ConclusionThis study reported pull‐off forces of up to 20 N between all‐ceramic restorations caused by sticky food. The clinical implication of these findings is that a cemented implant‐restoration must have a minimum retention force of 20 N to withstand unintentional displacement during function.

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粘性食物对种植体支撑的单颗修复体的拉脱力：体外研究

目的研究粘性食物对种植体支持修复体的拉脱力，以了解粘结修复体必须具有多大的固位力才能承受咀嚼力而不发生意外固位力丧失。材料和方法制作单体种植体支持的 CAD/CAM 氧化锆冠，并根据其设计分为三组：无尖牙（NC）、平尖牙（FC）和高尖牙（HC），并根据表面粗糙度细分为粗糙（R）和光滑（S）（n = 10/组）。NC 代表对照组。牙冠相对固定在万能试验机上。测试了四种粘性食物（焦糖、果冻、糖条和甘草）和一种树脂牙冠去除剂。将这些食物加热（36.4°C），放在牙冠之间并压缩，然后进行拉伸强度测试。记录最大拉拔力（牛顿[N]）。结果焦糖_HC_r 的平均拉拔力最高（12.09 ± 1.26 N），而甘草_FC_s 的平均拉拔力最低（3.21 ± 0.15 N）。在树脂牙冠去除器中，HC_r 组的平均拉拔力为 55.41 ± 3.87 N。食物类型和牙冠设计都对拉脱力有显著影响（p <0.001），而不同的表面粗糙度则没有显著影响（p = 0.344）。这些研究结果的临床意义在于，粘结种植体修复体必须至少具有 20 N 的固位力，以承受功能过程中的意外移位。

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来源期刊

Clinical Oral Implants Research 医学-工程：生物医学

CiteScore

7.70

自引率

11.60%

发文量

149

审稿时长

3 months

期刊介绍： Clinical Oral Implants Research conveys scientific progress in the field of implant dentistry and its related areas to clinicians, teachers and researchers concerned with the application of this information for the benefit of patients in need of oral implants. The journal addresses itself to clinicians, general practitioners, periodontists, oral and maxillofacial surgeons and prosthodontists, as well as to teachers, academicians and scholars involved in the education of professionals and in the scientific promotion of the field of implant dentistry.