Technical Quality of New Complete Dentures is Related with Patient-centered Outcomes

Objectives: Oral rehabilitation may improve oral function, in particular chewing, as well as esthetics, self-esteem, and social life, which affect the oral health-related quality of life (QoL). This prospective study aimed at evaluating the impact of new complete dentures (CD) on satisfaction, QoL, and perceived mastication ability of selected foods in experienced users of old CDs, with moderate to large bone loss of residual ridges.
Methods: The consecutive sample consisted of 18 patients (12 female, 64.8±8.2 years-old) undergoing treatment at the outpatient prosthodontics clinic of the University Dental School. Inclusion criteria were: experienced users of old CDs for edentulous maxilla and mandible, with moderate to large bone loss of residual ridges, and good oral, general and mental health. The exclusion criteria were presence of depression or cognitive impairment interfering with feeding and unwillingness to use conventional dentures. Data were collected with old (pre-treatment) and new CDs, after a 3-month adaptation period: sociodemographic and clinical variables, technical quality of CDs (retention, stability, tooth wear), and individual face-to-face interviews using questionnaires on general satisfaction, QoL (OHIP-EDENT) and masticatory ability (selected foods and textures). Data were analyzed by descriptive statistics, Wilcoxon tests and Spearman correlation coefficients.
Results: There was a significant improvement for technical quality of dentures, satisfaction, and QoL (P<0.05). Significant associations were found among technical quality of new mandibular denture, QoL and number of avoided foods (P<0.05). Regarding QoL, the main persisting problems were related to functional issues and pain and discomfort in the mouth and stomach. Meat, bread, grainy, and raw/hard foods were reported as difficult to chew and avoided by users of new dentures.
Conclusions: New dentures improve satisfaction and QoL in experienced denture wearers with moderate to large bone loss of denture bearing ridges. However, some foods still are difficult to chew and avoided, mostly in association with low retention and stability of mandibular CD.