Share Page:

Volume 25 , Issue 4
July/August 2012

Pages 340-347

Randomized Clinical Trial Comparing Dietary Intake in Patients with Implant-Retained Overdentures and Conventionally Relined Denture

Harald Gjengedal, DDS/Lisbeth Dahl, Dr Scient/Ågot Lavik, MSc/Tordis Agnete Trovik, DDS, MPH, PhD/Einar Berg, BDS, Dr Odont/Olav E. Bøe, DDS, MSc/Marian Kjellevoll Malde, Dr Scient

PMID: 22720283

Purpose: This study compared the dietary intake of edentulous subjects dissatisfied with their existing mandibular complete dentures following two different prosthodontic management interventions. Materials and Methods: A convenience sample of 60 subjects was randomly allocated into two equal treatment modalities: relined conventional denture (RCD) or converted implant-retained overdenture (IOD). Two-year data incorporating demographics and food avoidance were recorded using a self-administered questionnaire at baseline and regular follow-up intervals. Twenty-four-hour dietary intake assessments were obtained by telephone interviews at three spaced intervals. Dietary analyses were based on nutrient values from the Norwegian Food Composition Table. Results: Twenty-seven patients in the IOD group and 26 in the RCD group completed the protocol. There were no statistical differences regarding dietary intake and energy distribution. Intake of protein and fat, especially saturated fat, were above Nordic recommendations, and carbohydrate intake was below. Vitamin D intake was at the recommended level, but that of vitamin C, folate, and fiber were lower than recommended. The IOD group reported significantly less avoidance of certain food items at 3 and 24 months (P < .001), better chewing ability (P < .001), and greater willingness to eat more of some food items (P < .001). Conclusion: There were no significant differences regarding food choices and nutrient intake between the IOD and RCD groups. However, the IOD group reported significantly better chewing ability, less food avoidance, and greater willingness to eat more of certain food items. Int J Prosthodont 2012;25:340–347.

Full Text PDF File | Order Article


Get Adobe Reader
Adobe Acrobat Reader is required to view PDF files. This is a free program available from the Adobe web site.
Follow the download directions on the Adobe web site to get your copy of Adobe Acrobat Reader.


© 2017 Quintessence Publishing Co, Inc

IJP Home
Current Issue
Ahead of Print
Author Guidelines
Accepted Manuscripts
Submission Form
Quintessence Home
Terms of Use
Privacy Policy
About Us
Contact Us