Romanian Journal of Oral Rehabilitation (Jan 2018)
PARTIAL DENTURES-SUCCESES AND FAILURES
Abstract
The aim of the study is the quantification of the main factors that influence the rehabilitation of the complications of partially edentation in view of choosing the best therapeutic solution from the field of both classic and modern prostheses, as well as the identification of the clinical and technological rehabilitation actions in agreement with the particularity of the clinical case. Material and Methods: The study lot included a number of 120 patients diagnosed with partially edentation who reported to the Clinical Basis for Education of the Faculty of Dental Medicine in the period 2015-2017, the lot comprising 70 women, 50 men, aged between 38 and 73. The assessment of the patients was made by clinical and paraclinical exams. Results: We notice a prevalence of the female sex, in a proportion of 58.3% of the lot, while the male sex represents 41%, this aspect being influenced more by esthetic reasons, being much stricter in case of the female sex. Aim of the study The purpose of this study was to evaluate the degree of satisfaction of patients with their removable prosthesis according to several variables, aiming at retention, mastication capacity, restoration of aesthetic function. Material and methods This study was performed on 14 patients, 7 of which had a maximum of 5 remaining teeth but did not form mastication units and get complete dentures after extraction of the remaining teeth and 7 complete denture wearers for at least 5 years, incorrectly adapted. The study followed up the masticatory pattern and nutritional status of the two groups of patients. Results Diets and eating habits of the people are important throughout life, particularly in the elderly in whom an unbalanced diet can lead to serious illness. Conclusions This paper, through the determinations and comparative studies made between the two groups of patients, emphasizes that new denture wearers would be advisable to consult a physician regarding the quality and quantity of the food consumed in order to gain and conserve the general health, avoiding malnutrition and other illnesses.
