311 Effects of Denture Fixatives and Nutritional Information in Denture Wearers

Thursday, March 22, 2012: 2 p.m. - 3:15 p.m.
Presentation Type: Poster Session
B. MAGGIO1, D. BARTLETT2, J. THOMAS3, M. FENLON4, D. TARGETT1, S. PATEL1, and F. GONSER5, 1Glaxo SmithKline Consumer Healthcare, Parsippany, NJ, 2Prosthodontics, King's College London Dental Institute, London, England, Uk, 3King's College London, London, United Kingdom, 4Prosthodontics, GKT Dental Institute, London, England, Uk, 5GlaxoSmithKline Consumer Healthcare, Parsippany, NJ
Objective: To investigate the influence of nutritional advice and the use of denture fixatives by complete denture wearers.

Method: Forty edentulous subjects wearing complete dentures for at least one year were recruited and assessed for denture retention and stability. Following ethical approval, subjects completed validated questionnaires analysing daily fat, saturated fat, protein, Vitamin C, number of daily fruit/vegetables intake and modified OHIP.  At baseline, nutritional advice and the use of denture fixative (Poligrip Cream Adhesive, GSK) was provided and subjects returned after 30 consecutive days and the same questions repeated. The changes in number of servings of fruit and vegetables were analysed using a one-sample t-test. The Wilcoxon signed rank test and one-sample t-test were used to test the effect of the denture and diet on quality of life measures and their perception of eating.

Result: 35 subjects completed, 13 (37.1%) males and 22 (62.9%) females with age ranged from 55 to 84 years (mean =73.9 years).  At baseline, the mean sum score for denture retention and stability was 9.4, and the mean denture bearing tissue Kapur index total sum score was 15.6.  At baseline, subjects had mean intake of 2.2 portions of fruit and vegetables a day and 3.6 at the end of the study. Fat and saturated fats were reduced by 23.2g and 11.3g respectively and Vitamin C intake increased by 34.4mg and all these differences were statistically significant (p<0.0001).  There was a statistically significant improvement over the 30-day treatment period in subjects’ ability to bite (p=0.0175) and chew (p=0.0074) a range of foods.  Significant improvements were seen in functional limitation, physical pain, psychological discomfort, physical disability and psychological disability, as well as in the overall score of the modified OHIP.

Conclusion: Within the confines of the study use of dietary counselling and denture fixatives improved the diet.

Keywords: Diet, Nutrition, Prostheses and Quality of life
Presenting author's disclosure statement: I am employed by GlaxoSmithKline
See more of: Nutrition Research
See more of: Nutrition