Influence of popular beverages on the fracture resistance of implant-supported bis-acrylic resin provisional crowns: an in vitro study

• Autor(a) principal: Ribera, Oriana Karolina Caldeira
• Data de Publicação: 2023
• Tipo de documento: Dissertação
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/20.500.11816/4517
• topic: Fracture resistance; CAD/CAM; Polymethyl methacrylate; Provisional restorations; Dental implant

Implant-supported provisional restorations are critical for improving the esthetics and shaping of the peri-implant tissue. The mechanical properties of these provisional materials can be influenced by saliva, food, beverages, and interactions between these materials in the oral environment. Therefore, integrity of provisional restorations should be preserved throughout the treatment period. This study aimed to evaluate the fracture strength of implant-supported polymethyl methacrylate (PMMA) provisional restorations made of computer-aided design and computer-aided manufacturing when immersed in different solutions at a controlled temperature of 37° C for 7 days. Each analog-pillar-crown set was submerged in different liquids (distilled water, tea, coffee, red wine, and Coca Cola®) for 1 week at a controlled oral temperature of 37° C. The samples were then subjected to fracture forces. The moment of fracture of the crown was recorded and compared with those of the other samples. Specimens immersed in distilled water (control group) had the highest fracture resistance (mean [M]=1331.00, standard deviation [SD]=296.74), while those immersed in tea had the lowest mean strength to fracture (M=967.00, SD=281.86). Nutritional deficiency and inappropriate eating habits influence the fracture strength of temporary crowns, rendering them more elastic or less resistant to fractures.