Digital versus Conventional Dentures: A Prospective, Randomized Cross-Over Study on Clinical Efficiency and Patient Satisfaction
Abstract
:1. Introduction
2. Material and Methods
2.1. Study Design and Randomization
2.2. Conventional and Digital Dentures
2.3. Clinical Workflow
2.4. Clinical Evaluation Based on the Sato-Score
2.5. Oral Health-Related Quality of Life
2.6. Statistical Analysis
3. Results
3.1. Clinical Evaluation and Appointments
3.2. Oral Health-Related Quality of Life and Patient Satisfaction
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Stability of maxillary/mandibular denture under pressure and functional movements |
2: Within tissue displacement of a denture base under rotational/horizontal forces |
1: Displacement beyond normal tissue pattern |
0: Sliding of a denture base under rotational/horizontal forces |
Retention of maxillary/mandibular denture |
2: Very good resistance to vertical pulling and lateral force on central incisors |
1: Moderate resistance to vertical pulling and little resistance to lateral force on central incisors |
0: Poor resistance to vertical pulling and no resistance to lateral force on central incisors |
Border extension of maxillary/mandibular denture |
2: All satisfactory anatomical points |
1: max. three negative findings |
0: Overall flange overextension/sub-extension |
Denture polish |
2: no negative findings |
1: one negative finding |
0: two or more negative findings |
Aesthetics (teeth selection, arrangement of anterior teeth, smile line, lip support) |
2: no negative findings |
1: one negative finding |
0: two or more negative findings |
Phonetics |
2: proper pronunciation (“S”, “F”, “TH”) |
1: discreet lisping and/or mumbling |
0: pronounced lisping and/or mumbling |
Static occlusion |
2: continuously firm intermaxillary contacts in the posterior segment/soft contacts in the anterior segment |
1: incorrect intercuspation—up to two premature contacts |
0: incorrect intercuspation—three or more contacts to adjust |
Dynamic occlusion |
2: canine guidance on the working side |
1: balance contact in the posterior segment |
0: hyper-balanced articulation |
Vertical dimension |
2: interocclusal rest space 2 to 5 mm |
1: interocclusal rest space 1 or 6 mm |
0: interocclusal rest space < 1 mm or >6 mm |
CD Type | Conventional Dentures | Digital Dentures | |||||
---|---|---|---|---|---|---|---|
Grades | 0 | 1 | 2 | 0 | 1 | 2 | |
n (%) | n (%) | n (%) | n (%) | n (%) | n (%) | p Value | |
Upper stability | 0 (0%) | 8 (80%) | 2 (20%) | 0 (0%) | 3 (30%) | 7 (70%) | 0.025 |
Lower stability a | 1 (10%) | 8 (80%) | 1 (10%) | 0 (0%) | 6 (60%) | 4 (40%) | 0.102 |
Upper retention | 0 (0%) | 3 (30%) | 7 (70%) | 0 (0%) | 1 (10%) | 9 (90%) | 0.157 |
Lower retention a | 2 (20%) | 6 (60%) | 2 (20%) | 1 (10%) | 7 (70%) | 2 (20%) | 0.705 |
Upper border extension | 0 (0%) | 0 (0%) | 10 (100%) | 0 (0%) | 1 (10%) | 9 (90%) | 0.317 |
Lower bd. extension a | 0 (0%) | 2 (20%) | 8 (80%) | 0 (0%) | 1 (10%) | 9 (90%) | 0.317 |
Denture polish | 0 (0%) | 2 (20%) | 8 (80%) | 0 (0%) | 8 (80%) | 2 (20%) | 0.034 |
Aesthetics a | 0 (0%) | 5 (50%) | 5 (50%) | 0 (0%) | 3 (30%) | 7 (70%) | 0.414 |
Phonetics | 0 (0%) | 0 (0%) | 10 (100%) | 0 (0%) | 2 (20%) | 8 (80%) | 0.157 |
Static occlusion a | 0 (0%) | 9 (90%) | 1 (10%) | 1 (10%) | 6 (60%) | 3 (30%) | 0.564 |
Dynamic occlusion a | 1 (10%) | 4 (40%) | 5 (50%) | 0 (0%) | 5 (50%) | 5 (50%) | 0.564 |
Vertical dimension a | 0 (0%) | 0 (0%) | 10 (100%) | 0 (0%) | 0 (0%) | 10 (100%) | 1.000 |
Mean ± SD | Md (IQR) | Mean ± SD | Md (IQR) | p value | |||
Sato-score | 67.4 ± 11.8 | 68.0 (66.0–75.3) | 73.2 ± 12.3 | 74.0 (66.0–85.0) | 0.160 |
CD Type | OLD (O) | Conventional (C) | Digital (D) | p Values | ||||
---|---|---|---|---|---|---|---|---|
OHIP-Items | Mean ± SD | Md (IQR) | Mean ± SD | Md (IQR) | Mean ± SD | Md (IQR) | O–D/C | C–D |
Chewing difficulties | 3.5 ± 1.8 | 4.0 (1.8–4.8) | 4.2 ± 1.5 | 5.0 (4.0–5.0) | 3.7 ± 1.8 | 4.5 (2.3–5.0) | 0.530 | 0.363 |
Food debris accumulation | 2.6 ± 1.2 | 2.5 (2.0–3.8) | 4.4 ± 1.4 | 4.5 (4.0–5.0) | 4.3 ± 1.3 | 4.5 (4.0–5.0) | 0.008 | 0.591 |
Fit of the prosthesis | 3.4 ± 1.9 | 3.5 (1.5–5.0) | 4.7 ± 1.5 | 5.0 (4.3–5.8) | 4.1 ± 1.9 | 4.5 (3.3–5.8) | 0.206 | 0.425 |
Pain in the mouth | 4.4 ± 1.5 | 5.0 (4.0–5.0) | 4.3 ± 1.3 | 4.0 (4.0–5.0) | 4.3 ± 1.9 | 5.0 (3.0–6.0) | 0.879 | 1.000 |
Chewing efficiency | 3.3 ± 1.7 | 4.0 (2.0–4.0) | 4.5 ± 1.4 | 5.0 (4.3–5.0) | 4.3 ± 1.3 | 5.0 (3.3–5.0) | 0.107 | 0.678 |
Wounds in the mouth | 4.2 ± 1.8 | 4.0 (3.3–6.0) | 4.2 ± 1.5 | 4.0 (4.0–5.5) | 3.9 ± 1.9 | 4.0 (3.0–5.8) | 0.831 | 0.604 |
Discomfort | 4.2 ± 1.9 | 5.0 (3.3–5.8) | 5.1 ± 0.9 | 5.0 (4.3–6.0) | 4.6 ± 1.8 | 5.0 (4.3–6.0) | 0.399 | 0.427 |
Concerns | 4.6 ± 1.9 | 5.5 (3.5–6.0) | 5.5 ± 0.5 | 5.5 (5.0–6.0) | 5.0 ± 1.2 | 5.0 (5.0–5.8) | 0.301 | 0.138 |
Feeling of uneasiness | 3.7 ± 1.6 | 4.0 (3.3–4.8) | 5.4 ± 0.7 | 5.5 (5.0–6.0) | 5.3 ± 0.9 | 5.5 (5.0–6.0) | 0.007 | 0.591 |
Omitting certain foods | 3.3 ± 1.6 | 3.0 (2.0–4.8) | 4.4 ± 1.1 | 4.5 (4.0–5.0) | 4.3 ± 1.2 | 4.5 (4.0–5.0) | 0.084 | 0.678 |
Impaired dietary habits | 4.5 ± 1.7 | 5.0 (3.3–6.0) | 5.0 ± 1.4 | 5.5 (5.0–6.0) | 4.8 ± 1.0 | 5.0 (4.0–5.8) | 0.438 | 0.662 |
Inability to eat | 4.6 ± 1.6 | 5.0 (3.5–6.0) | 5.4 ± 1.0 | 6.0 (5.0–6.0) | 5.2 ± 0.9 | 5.5 (4.3–6.0) | 0.234 | 0.509 |
Interruption of meals | 4.5 ± 1.4 | 4.5 (4.0–5.8) | 5.1 ± 0.7 | 5.0 (5.0–5.8) | 4.7 ± 1.7 | 5.5 (4.0–6.0) | 0.405 | 0.309 |
Anger | 3.8 ± 1.3 | 4.0 (3.0–5.0) | 5.1 ± 0.7 | 5.0 (5.0–5.8) | 4.6 ± 1.6 | 5.0 (4.0–6.0) | 0.054 | 0.343 |
Embarrassment | 4.5 ± 1.6 | 5.0 (3.3–6.0) | 5.4 ± 0.7 | 5.5 (5.0–6.0) | 5.0 ± 1.5 | 5.0 (5.0–6.0) | 0.163 | 0.269 |
Averse to go out | 4.8 ± 1.8 | 6.0 (3.5–6.0) | 5.9 ± 0.3 | 6.0 (6.0–6.0) | 5.5 ± 1.6 | 6.0 (6.0–6.0) | 0.121 | 0.343 |
Social intolerance | 4.9 ± 1.2 | 5.0 (4.3–6.0) | 6.0 ± 0.0 | 6.0 (6.0–6.0) | 5.5 ± 1.3 | 6.0 (6.0–6.0) | 0.053 | 0.435 |
Irritability | 5.0 ± 1.2 | 5.0 (5.0–6.0) | 5.7 ± 0.5 | 6.0 (5.3–6.0) | 5.4 ± 1.3 | 6.0 (6.0–6.0) | 0.093 | 0.468 |
Inability to enjoy company | 4.9 ± 1.4 | 5.0 (5.0–6.0) | 5.9 ± 0.3 | 6.0 (6.0–6.0) | 5.6 ± 1.3 | 6.0 (6.0–6.0) | 0.052 | 0.496 |
Life less satisfying | 4.4 ± 1.8 | 5.0 (3.5–5.8) | 5.5 ± 0.8 | 6.0 (5.3–6.0) | 5.5 ± 1.1 | 6.0 (6.0–6.0) | 0.068 | 1.000 |
OHIP-20 TOTAL SCORE | 83.1 ± 27.1 | 95.5 (63.0–99.5) | 101.7 ± 12.0 | 106.0 (93.8–109.3) | 95.6 ± 24.2 | 105.0 (87.8–110.8) | 0.116 | 0.332 |
CD Type | Old (O) | Conventional | Digital | p-Value | ||||
---|---|---|---|---|---|---|---|---|
Satisfaction Factors | Mean ± SD | Md (IQR) | Mean ± SD | Md (IQR) | Mean ± SD | Md (IQR) | O–D/C | C–D |
Ease of cleaning | 8.9 ± 2.1 | 9.7 (9.4–9.8) | 8.8 ± 1.9 | 9.6 (9.4–9.9) | 9.8 ± 0.2 | 9.8 (9.7–9.9) | 0.631 | 0.140 |
Satisfaction with dentures | 5.1 ± 3.7 | 6.1 (2.0–8.1) | 8.0 ± 1.9 | 8.7 (6.3–9.4) | 8.3 ± 1.8 | 9.2 (6.6–9.7) | 0.048 | 0.592 |
Ability to speak | 7.3 ± 3.6 | 9.6 (4.9–9.8) | 9.3 ± 0.5 | 9.6 (8.8–9.7) | 8.6 ± 1.7 | 9.5 (8.0–9.7) | 0.232 | 0.112 |
Comfort | 5.2 ± 3.8 | 6.0 (2.0–7.9) | 7.8 ± 2.3 | 8.4 (5.9–9.6) | 8.6 ± 1.7 | 9.5 (7.0–9.8) | 0.053 | 0.294 |
Aesthetics | 6.4 ± 4.0 | 8.3 (3.9–9.5) | 9.4 ± 0.6 | 9.7 (9.2–9.9) | 9.8 ± 0.3 | 9.9 (9.6–9.9) | 0.031 | 0.121 |
Stability | 4.6 ± 3.8 | 5.1 (1.2–8.0) | 8.0 ± 2.9 | 9.6 (5.9–9.9) | 8.4 ± 2.8 | 9.8 (8.7–9.9) | 0.021 | 0.300 |
Overall chewing efficiency | 4.4 ± 2.9 | 4.8 (2.1–5.1) | 7.6 ± 1.9 | 8.4 (6.0–8.8) | 7.5 ± 2.7 | 8.5 (5.7–9.5) | 0.009 | 0.855 |
Ability to chew white bread | 7.8 ± 2.3 | 8.5 (6.9–9.4) | 9.0 ± 1.5 | 9.5 (8.8–9.9) | 8.6 ± 2.4 | 9.7 (8.9–9.9) | 0.277 | 0.664 |
Ability to chew cheese | 5.0 ± 3.7 | 4.2 (3.2–8.5) | 7.2 ± 3.3 | 9.0 (4.9–9.8) | 7.1 ± 3.3 | 8.2 (6.4–9.3) | 0.067 | 0.891 |
Ability to chew beets | 3.1 ± 2.7 | 2.4 (1.4–4.6) | 5.9 ± 3.3 | 7.5 (3.2–8.4) | 5.8 ± 3.2 | 6.9 (3.0–7.8) | 0.029 | 0.786 |
Ability to chew sausages | 3.4 ± 3.1 | 2.3 (1.5–4.6) | 6.0 ± 3.0 | 7.4 (3.1–8.0) | 7.1 ± 2.9 | 7.9 (6.8–8.9) | 0.022 | 0.122 |
Ability to chew steaks | 4.6 ± 4.1 | 3.6 (1.1–8.3) | 7.1 ± 3.5 | 8.7 (5.4–9.8) | 7.7 ± 3.1 | 8.9 (7.0–9.7) | 0.161 | 0.524 |
Ability to chew apples | 4.0 ± 3.2 | 3.2 (1.3–6.4) | 7.1 ± 3.0 | 8.3 (5.6–9.2) | 6.8 ± 3.0 | 7.1 (5.3–9.2) | 0.016 | 0.734 |
Ability to chew salad | 7.0 ± 3.0 | 7.8 (5.9–9.3) | 8.2 ± 2.9 | 9.4 (8.4–9.8) | 8.6 ± 2.0 | 9.6 (8.3–9.8) | 0.175 | 0.425 |
Satisfaction with oral health | 6.1 ± 3.5 | 7.3 (4.2–8.8) | 7.7 ± 2.8 | 8.5 (7.4–9.4) | 7.7 ± 3.0 | 9.3 (6.3–9.7) | 0.147 | 0.925 |
Health affection by oral health status | 20.0% | 10.0% | 10.0% |
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Zupancic Cepic, L.; Gruber, R.; Eder, J.; Vaskovich, T.; Schmid-Schwap, M.; Kundi, M. Digital versus Conventional Dentures: A Prospective, Randomized Cross-Over Study on Clinical Efficiency and Patient Satisfaction. J. Clin. Med. 2023, 12, 434. https://doi.org/10.3390/jcm12020434
Zupancic Cepic L, Gruber R, Eder J, Vaskovich T, Schmid-Schwap M, Kundi M. Digital versus Conventional Dentures: A Prospective, Randomized Cross-Over Study on Clinical Efficiency and Patient Satisfaction. Journal of Clinical Medicine. 2023; 12(2):434. https://doi.org/10.3390/jcm12020434
Chicago/Turabian StyleZupancic Cepic, Lana, Reinhard Gruber, Jaryna Eder, Tom Vaskovich, Martina Schmid-Schwap, and Michael Kundi. 2023. "Digital versus Conventional Dentures: A Prospective, Randomized Cross-Over Study on Clinical Efficiency and Patient Satisfaction" Journal of Clinical Medicine 12, no. 2: 434. https://doi.org/10.3390/jcm12020434
APA StyleZupancic Cepic, L., Gruber, R., Eder, J., Vaskovich, T., Schmid-Schwap, M., & Kundi, M. (2023). Digital versus Conventional Dentures: A Prospective, Randomized Cross-Over Study on Clinical Efficiency and Patient Satisfaction. Journal of Clinical Medicine, 12(2), 434. https://doi.org/10.3390/jcm12020434