Food choices of edentulous adults with implant-supported overdentures and conventional dentures.
METHODS
A randomised controlled trial (RCT) was carried out involving dental hospital patients.


METHODS
The implant group (IG) were provided with conventional maxillary dentures and implant-retained mandibular overdentures and the denture group (DG) were provided with conventional dentures. Patients consumed seven test foods.


METHODS
Pre- and post-treatment questionnaires were completed relating to food choices and chewing difficulty.


RESULTS
IG subjects reported increased consumption of carrots, apples and nuts post-treatment (P<0.05) and decreased post-treatment difficulty in chewing apples and nuts. DG subjects reported decreased post-treatment difficulty in chewing carrots, bacon and nuts (P<0.05). Between-group differences for chewing difficulty were detected for nuts, which DG subjects found easier to chew than did IG subjects (P=0.002).


CONCLUSIONS
Food selection and perceived chewing difficulty improved in both groups, with no significant differences between groups. Successful rehabilitation may not result in different food selection, which may require concurrent tailored dietary interventions, but may increase available food choices.
Al-Ansari
Asim
A
Dental Department, Armed Forces Hospital, Dhahran, Saudi Arabia.