Abstract
Purpose: The purpose of this study was to clarify the influence of occlusal contact between full balanced occlusion and lingualized occlusion, on food crushing.
Methods: We calculated the impulse of vertical and horizontal components of occlusal contact during simulated crushing of different types of food: raw carrots, peanuts, pickled Japanese radishes and boiled fish paste. We used an experimental denture with full balanced occlusion and lingualized occlusion, testing the model in 3 impulse phases of the vertical component, and 3 impulse phases of the horizontal component, in the buccolingual/anteroposterior directions.
Results: The total impulse on crushing demonstrated by lingualized occlusion resulted in lower impulse levels in all directions for all test foods. On crushing carrots, lingualized occlusion showed lower levels in all crushing phases for all directions. On crushing peanuts, lingualized occlusion showed all lower levels, except for the first phase of the buccolingual direction. On crushing pickled Japanese radishes, lingualized occlusion showed all lower levels, except for the first phase of the buccolingual direction. On crushing boiled fish paste, lingualized occlusion showed lower levels in all crushing phases for all directions.
Conclusion: Lingualized occlusion was effective in food crushing, and the vertical and horizontal components of impulse in lingualized occlusion were smaller than in full balanced occlusion.
