[Selection of occlusal scheme on masticatory function in denture wearers]

Area of Science:

• Dental Prosthetics
• Biomechanical Engineering
• Human Physiology

Context:

• Removable dentures rely on specific occlusal schemes for optimal function.
• Quantitative comparisons of masticatory function between different occlusions are limited.
• Understanding occlusal characteristics is crucial for denture design and patient satisfaction.

Purpose:

• To quantitatively compare the masticatory function of full balanced occlusion (FBO) and lingualized occlusion (LO).
• To identify criteria for selecting and configuring occlusions for individual removable denture cases.
• To evaluate the impact of different lingual cusp forms within LO on masticatory performance.

Summary:

• Lingualized occlusion (LO) demonstrated enhanced food crushing ability and higher masticatory performance, particularly with hard foods, compared to full balanced occlusion (FBO).
• LO facilitated faster, smoother masticatory movements and chewing patterns closer to the 'chopper' type.
• Subjective evaluations indicated a preference for LO due to easier eating and improved taste perception for general foods.
• Within LO, the bladed lingual cusp form showed advantages in food crushing, masticatory movement efficiency, and subjective ease of eating hard foods over the anatomical form.

Impact:

• Provides evidence-based criteria for selecting occlusal schemes in removable dentures.
• Suggests lingualized occlusion, especially with bladed lingual cusps, may improve denture functionality and patient quality of life.
• Highlights the importance of occlusal design in addressing challenges with hard food consumption in denture wearers.