Pieter Onclin

29 Maxillary implant overdentures: bars or solitary attachments Table 2.2 | Median change and interquartile range of the highest score per participant, from baseline to the 1 and 5 year follow-ups, for plaque-index, bleeding-index, gingival-index and presence of calculus. Mean change and standard deviations of the largest probing depth change per participant from baseline to the 1 and 5 year follow-ups. Change from baseline After 1 year After 5 years Solitary attachment (n=23) Bar attachment (n=24) p-value Solitary attachment (n=23) Bar attachment (n=20) p-value Plaque-index [IQR] (range 0-3) 0 [-1;1] 0 [-1;1] 0.870a 0 [-1;0] 0 [-1.5;0] 0.541a Bleeding-index [IQR] (range 0-3) 0 [-1;0] 0 [0;0.75] 0.135a 0 [0;1] 0 [0;0.5] 0.719a Gingival-index [IQR] (range 0-3) 0 [-1;0] 0 [-0.75;0] 0.239a 0 [-1;0] 0 [0;0.5] 0.490a Calculus-presence [IQR] (range 0-1) 0 [0;0] 0 [0;0] 1.000a 0 [0;0] 0 [0;0] 0.114a Probing depth change in mm (SD) 0.4 (1.0) 0.3 (0.9) 0.541b 0.6 (1.1) 0.7 (0.9) 0.697b Differences between the study groups were tested with the aMann–Whitney U test or bthe independent Student’s t-test. IQR: interquartile range; SD: standard deviation. Table 2.3 | Incidence rates of peri-implant mucositis and peri-implantitis (including lost implants). 5 years after prosthesis placement Solitary attachment Bar attachment Total Implants at risk (n) 89 79 168 Peri-implant mucositis 69.6% 45.0% 58.1% Peri-implantitis 44.9% 22.8% 34.5% Patients at risk (n) 23 20 43 Peri-implant mucositis 47.8% 15.0% 32.6% Peri-implantitis 25.8% 5.1% 16.1% Patient related outcome measures: within group comparison The within groups PROMS comparison is listed in Table 2.4. All the OHIP-NL and subscale items had improved significantly at the 5 year follow-up. The functional complaints questionnaire items regarding ‘functional complaints upper denture’, ‘general functional complaints’, ‘facial aesthetics’ and ‘general satisfaction score upper denture’ had also improved significantly in both groups. The same applied to chewing of all types of foods according to the 5 year follow-up questionnaire. 2

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