Osseointegration implies the coexistence of a biocompatible implant subjected to masticatory loads and living bone tissue adhered to its surface; this interaction is a critical process for the success of implants. The objective of this work is to analyze the osseoformation and osseointegration of a dental implant in operation for 5 years microscopically through morphological analysis of the surface and chemical composition through a variable pressure scanning electron microscope (VP-SEM) and energy dispersive X-ray spectrometry (EDX). The chemical composition and general characteristics of the structural morphology of random areas of the surfaces of an osseointegrated dental implant from an ex vivo sample were analyzed. On the surface of the implant free of bone tissue, titanium (TI) was mainly identified in the area of the implant threads and carbon (C) in the depth of the implant threads. Phosphorus (P), calcium (Ca), oxygen (O), carbon (C), with dense and homogeneous distribution, and, to a lesser extent, sodium (Na) were detected on the bone surface around the contour of the implant. Regarding the morphological characteristics of the implant surface, a rough structure with some irregularities and detachments of the implant lodged in the bone tissue was observed. Microscopic analysis showed calcified bone tissue distributed in an orderly manner on the coronal and medial surface and sinuous and irregular in the apical area, with the presence of red blood cells. The composition of the implant allows a dynamic process of bone remodeling and regeneration subject to the biological and mechanical needs of the operation. Dental implants are shown to have exceptional and long-lasting biocompatibility that enables the formation of mature peri-implant bone tissue.

Given the rising global population of older adults and their association with edentulism and the use of complete removable prostheses [CRP], it is imperative to pursue solutions for issues such as the relationship between poor diets and masticatory deficiency. Objective: To examine the research on the efficacy of dietary counseling in enhancing mastication and nutrition in older adults with CRP. Methods: A systematic literature review was performed in the PubMed, Trip, and Web of Science databases. Results: 812 results were retrieved from the databases, from which 6 clinical studies that fulfilled the qualifying criteria were selected. The selected studies reported reduced nutrition in patients with CRP due to impaired masticatory function. Research suggests that employing basic dietary guidelines or simplified nutritional recommendations enhances the masticatory function of patients with CRP, thereby ensuring sufficient nutritional intake. Conclusion: Dietary counseling improves nutritional intake and masticatory function in patients with CRP. This would allow simple dietary advice to be given to patients with total prostheses in clinical practice. Further randomized clinical trials are recommended to increase the available evidence.

The human diet is a factor for disease prevention and the extension of life expectancy. Loss of teeth can adversely affect chewing capacity, which can lead patients to modify their diet and subsequently result in a poor dietary intake. This work is conducted within the framework of an ongoing research project in the Dentistry School of Universidad de la Frontera aimed at designing a diet for patients with complete removable dental prostheses (CRDP). This study aimed to evaluate the hardness of foods in a diet designed for patients using CRDP, using texture profile analysis (TPA). TPA was used to measure the hardness of 43 foods, categorized into seven groups, dairy, animal protein, fruits, vegetables, cereals and grains, high-lipid foods, and vegetable protein, to understand their impact on masticatory performance in CRDP wearers. TPA consists of two compression cycles where the food sample is compressed until it reaches a pre-established deformation. The first force peak achieved in the first cycle is used as a measure of sample hardness. Significant differences in hardness were identified within each food group, indicating a wide spectrum of textural properties that could influence chewing behavior. These findings suggest that assessing food hardness can help tailor dietary recommendations to improve masticatory efficiency in patients with dental prostheses.

Chewing is a complex procedure that involves sensory feedback and motor impulses controlled by the trigeminal system in the brainstem. The analysis of mandibular movement is a first approximation to understanding these mechanisms. Several recording methods have been tested to achieve this. Video, ultrasound, the use of external markers and kinesiographs are examples of recording systems used in research. Electromagnetic articulography is an alternative method to those previously mentioned. It consists of the use of electromagnetic fields and receiver coils. The receiver coils are placed on the points of interest and the 3D coordinates of movement are saved in binary files. In the Oral Physiology Laboratory of the Dental Sciences Research Center (Centro de Investigación en Ciencias Odontológicas—CICO), in the Faculty of Dentistry at the Universidad de La Frontera (Temuco, Chile) several research studies have been carried out using the AG501 3D EMA articulograph (Carstens Medizinelektronik, Lenglern, Germany). With this device, they developed a series of protocols to record mandibular movement and obtain new information, such as the 3D Posselt polygon, the area of each polygon, individualized masticatory cycles and speed and acceleration profiles. Other investigations have analyzed these parameters, but separately. The AG501 allows for holistic analysis of all these data without altering natural movement. A limitation of this technology is the interference generated by its metallic elements. The aim of the present work is to show the developed methods used to record mandibular movement in the CICO, using the AG501 and compare them with others used in several research studies.

The study of muscle activity as a function of vertical dimension has been extensively developed in the field of oral physiology. It involves asking subjects to open their mouths to a predetermined distance and then recording muscle activity in that position. Most studies perform this without accounting for physiological differences among patients. The objective of this study is to present a protocol for recording muscle activity at various mouth-opening levels using electromagnetic articulography (EMA) and surface electromyography (sEMG), normalizing opening degrees and muscle activity. Muscle activity recordings were obtained in the position of maximum intercuspation and maximum mouth opening. Based on these recordings, the position corresponding to 5–50% of maximum opening was calculated. EMA and sEMG recordings were performed at these levels. Muscle activity during maximum voluntary clenching was recorded and used to normalize the previous data. In all cases, three 5-second recordings were obtained. The analysis of muscle activity using EMA and sEMG did not present any complications. A slight difference was observed between the intended percentage of mouth opening and the actual percentage achieved. The method described in this study is a tool that allows for the analysis of muscle activity at various mouth-opening levels in a way that has not been previously explored in the literature.

Edentulism can generate negative impacts on self-esteem, interpersonal relationships, and oral functions. Removable prostheses are commonly used for tooth replacement, but they may cause discomfort due to micromovements during mastication. Objective and quantifiable methods are needed to evaluate these micromovements. A pilot study was conducted to determine the micromovements in removable prostheses during mastication using a 3D electromagnetic articulography (EMA-3D) system. One elderly participant wearing lower removable prostheses and an upper total well-fitting removable prosthesis was studied. The EMA-3D system was used to record movements in three spatial planes. Peanuts were given as test food, and the participant was instructed to chew normally while recordings were carried out until feeling the need to swallow. Analyses of the upper total prosthesis show micromovements ranging from 0.63 ± 0.11 to 1.02 ± 0.13 mm. During simultaneous analyses of the upper prosthesis and lower partial prosthesis, interference was not observed. This pilot study demonstrated the feasibility of using the EMA-3D system to evaluate micromovements in removable prostheses during mastication. Further research is needed to evaluate a larger sample and assess the clinical implications of these micromovements.