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Varna Medical Forum

Patients` subjective assessment of the masticatory process prior to or after extraction of partially impacted mandibular third molars

Desislava Konstantinova, Anna Nenova-Nogalcheva, Petia Pechalova, Daniela Andonova

Abstract

The surgical extraction of partially impacted mandibular third molars involves a high risk of postoperative complications. Apart from the most common post-surgical complications, such as alveolitis, hemorrhage, transient or permanent impairment in the function of the inferior alveolar nerve, the procedure may result in impairment of the masticatory apparatus and eating disorders.

The aim of the present study was to explore certain characteristics of the masticatory process prior to and after extraction of partially impacted mandibular third molars, as perceived subjectively by patients.

Material and Methods. The pilot screening study targeted 14 subjects with a mean age of 33.3 years (SD=1.86), who signed an informed consent. For the purpose of the study a questionnaire was designed comprising 8 questions. The statistical analysis of data was performed using IBM SPSS Statistics software package for epidemiological and clinical research (V.20.00). The results revealed that following extraction the respondents preferred soup-like, soft-tex tured food, as opposed to their choice of normal, solid food prior to extraction (Z=-2.810, p=0.005). The findings also showed that after extraction all participants demonstrated consistent unilateral chewing preference. The chewing speed was not altered either before or after the procedure.

Conclusions. The study data proved that there was no tendency of patients to limit their diet choice prior to or after extraction of mandibular third molars. Respondents‘ answers to the questionnaire indicated that their food choices were due to personal preferences and not due to any limitations involving the eruption of mandibular third molars or the extraction wound.


Keywords

nutrition; mastication; semi impact third molar; surgical removal

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References

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DOI: http://dx.doi.org/10.14748/vmf.v7i1.5045

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