English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The characteristics of full balanced occlusion (FBO) and lingualized occlusion (LO), which are occlusions that make up removable dentures, were investigated from the standpoint of masticatory function, and an attempt was made to clarify criteria for selecting and configuring occlusions to suit individual cases. Since there have been few studies that have quantitatively compared FBO and LO from the aspect of masticatory function, we decided to organize and present the characteristics of both in this paper based on our findings from studies carried out in our department. We found that LO offered a higher ability of food crushing, showed higher masticatory performance in the case of hard foods, displayed faster as well as smoother masticatory movement, and showed chewing patterns that were closer to the chopper type compared with FBO. Moreover, subjective evaluation by subjects indicated that "it was easier to eat and the food tasted better" with the LO compared with the FBO in the case of general foods. Furthermore, a comparison of anatomical form and bladed form of upper lingual cusps in the case of LO showed no difference between the anatomical form and the bladed form in terms of masticatory performance in the case of any of the test foods, but the bladed form offered a higher ability of food crushing, displayed faster and smoother masticatory movement, and showed chewing patterns that were closer to the chopper type. In addition, subjective evaluation by subjects showed that it was easier for them to eat raw carrots and pickled radish, which are hard foods generally thought to be difficult to eat with dentures, with the bladed form compared with the anatomical form.

Selection of Occlusal Scheme on Masticatory Function in Denture Wearers