ObjectiveTo investigate the pull‐off forces on implant‐supported restorations caused by sticky food, to understand how much retention force cemented restorations must have to withstand chewing forces without unintentional retention loss. The influence of food type, restoration design, and surface treatment were investigated.Material and MethodsMonolithic implant‐supported CAD/CAM zirconia crowns were fabricated and divided into groups according to their design: no (NC), flat (FC) and high cusps (HC) and subdivided according to surface roughness: rough (r) and smooth (s) (n = 10/group). NC represented the control group. The crowns were fixed in a universal testing machine opposite to each other. Four sticky foods (caramel, fruit jelly, candy strips and licorice) and a resin crown remover were tested. These were heated (36.4°C), placed between the crowns and compressed, then tensile strength tests were performed. The maximum pull‐off force was recorded (Newton [N]). Statistical analysis was performed using 3‐way ANOVA.ResultsThe highest mean pull‐off force among food samples was with caramel_HC_r (12.09 ± 1.26 N), whereas the lowest was with licorice_FC_s (3.21 ± 0.15 N). For the resin crown remover, a mean pull‐off force of 55.41 ± 3.87 N was measured in the HC_r group. Both food type and crown design showed a significant influence on pull‐off force (p < 0.001), whereas no significant effect was reported with different surface roughnesses (p = 0.344).ConclusionThis study reported pull‐off forces of up to 20 N between all‐ceramic restorations caused by sticky food. The clinical implication of these findings is that a cemented implant‐restoration must have a minimum retention force of 20 N to withstand unintentional displacement during function.

中文翻译：

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粘性食物对种植体支持的单一修复体的拉脱力：一项体外研究


目的研究粘性食物对种植体支持的修复体造成的拉脱力，了解粘接修复体必须承受多大的固位力才能承受咀嚼力，而不会出现意外的固位丧失。研究了食物类型、修复体设计和表面处理的影响。 材料和方法 制作了整体式种植体支持的 CAD/CAM 氧化锆牙冠，并根据其设计分为几组：无（NC）、平面（FC）和高尖牙（ HC）并根据表面粗糙度细分：粗糙（r）和光滑（s）（n = 10/组）。 NC代表对照组。将牙冠彼此相对地固定在万能试验机中。测试了四种粘性食品（焦糖、果冻、糖果条和甘草）和树脂去冠剂。将它们加热（36.4°C），放置在牙冠之间并压缩，然后进行拉伸强度测试。记录最大拉脱力（牛顿[N]）。使用三向方差分析进行统计分析。结果食品样品中平均拉脱力最高的是焦糖_HC_r (12.09 ± 1.26 N)，而最低的是甘草_FC_s (3.21 ± 0.15 N)。对于树脂冠去除器，在 HC_r 组中测得的平均拔脱力为 55.41 ± 3.87 N。食物类型和牙冠设计均显示出对拉脱力的显着影响 (p < 0.001)，而不同表面粗糙度则没有显着影响 (p = 0.344)。 结论 这项研究报告拉脱力高达 20 N粘性食物引起的全瓷修复体之间。这些发现的临床意义是，骨水泥种植体修复体必须具有 20 N 的最小固位力，才能承受功能过程中的意外移位。