Predilection of chewing side preferences and clinical assessment of its impact on temporomandibular joint

Statement of the Problem: Normal mastication in humans generally favors one side and then the other, but most people chew more on a particular side, which means they have a preferred chewing side (PCS). The relationship between the use of one habitual chewing side and the peripheral factors involved in temporomandibular disorders (TMDs) is not understood yet. Aims and Objectives: The objective of the study is to explore the effect of chewing side preference on temporomandibular joint (TMJ) in adult population. Methods: One hundred and seventy healthy dentate subjects (148 female and 22 male) were selected and clinically examined for this cross-sectional study. Chewing side preference test and TMJ clinical examination were conducted. Subjects were classified into unilateral and bilateral chewers, signs and symptoms of TMDs were recorded. Results: Statistical analysis was performed to evaluate the difference between the subjects regarding preferable chewing side, distribution of subjects with respect to signs and symptoms of TMDs, and frequency of symptoms in habitual chewers using Chi-square test, at 5% significance level. The results showed that among all the subjects, 80% preferred unilateral chewing side and there was a significant correlation with asymmetric factors of TMJ with masticatory side. Conclusion: Within the limitations of the study, it may be concluded that the presence of a PCS affects the morphology and parameters of TMJ. This signifies that it is not only sufficient enough to maintain anatomic health but also dynamic and functional factors should be considered to avoid TMDs

The effect of commonly consumed beverages on colour stability and surface roughness of two metal ceramic materials: An in-vitro study

Aims: The aim of this study was to compare color stability and surface topography of two different feldspathic porcelains, both qualitatively and quantitatively, after exposure to routinely consumed beverages over different time periods using a spectrophotometer and surface noncontact profilometer, respectively. Materials and Methods: In this in-vitro study, a total of 120 base metal alloy discs with a thickness of 0.5 mm were made following the conventional casting technique. They were randomly divided into two categories. Category-I was built with IPS.d.Sign (Ivoclar), Category-II was built with Ceramco 3 (Dentsply) each containing 60 samples. The samples were immersed into different beverages. Color stability and surface roughness were measured by a spectrophotometer and profilometer, respectively. Statistical Analysis: t-test between two categories and ANOVA within the same group. Results and Conclusion: Color difference (ΔE) between different test solutions at different intervals showed clinically acceptable range (below 3.3 units). Thus, ceramics were considered color stable and resistant to external staining. Scanning electron microscope and profilometer study revealed that there were significant surface roughness changes in both IPS.d.Sign and Dentsply metal ceramic materials when immersed in soft cola drink and coffee solutions for 90 days and compared to the control group which was immersed in distilled water