Evaluation of Gradual Trend of Patients’ Satisfaction with Complete Dentures in the Department of Prosthodontics: A Cross-sectional Study

Abstract

Introduction: Despite a decrease in the number of adult edentulous individuals, the number of individuals who lose all their teeth and need complete dentures is on the increase. One of the most important principles of fabrication of complete dentures is to achieve patient satisfaction. In the present cross-sectional study, the gradual trend of patients’ satisfaction with complete dentures was evaluated. Materials and methods: In a descriptive study with pre- and post-test design, carried out in 2013 on 30 patients referring to the Department of Prosthodontics, Tabriz Faulty of Dentistry, the patients’ gradual satisfaction with complete dentures was evaluated one week and 2 months after delivery of dentures in 7 aspects, including masticatory efficacy, satisfaction with mastication of soft and hard foods, ease of cleaning of dentures, perception of food tastes, articulation and overall satisfaction. A researcher-made questionnaire was used, whose validity and reliability had been confirmed. The questionnaire determined the patients’ satisfaction by a value ranging from zero to 10. Repeated-measures ANOVA was used to analyze data. Results: Thirty subjects were included in the present study. Changes in patients’ satisfaction from the first week to the second month were significant in terms of mastication of soft and hard food items, ease of cleaning the dentures, articulation and overall satisfaction (P=0.022, P=0.023, P=0.018, P=0.001 and P=0.001, respectively). Changes in patients’ satisfaction with masticatory efficacy and perception of food tastes from the first week to the second month were not statistically significant (P=0.092 and P=0.144). Conclusion: In the present study, patients’ satisfaction increased in all the aspects. Although such increase in satisfaction with mastication of soft and hard foods, ease of cleaning the dentures, articulation and overall satisfaction was statistically significant, it was not significant in relation to perception of food tastes and masticatory efficacy.

Key words: Complete dentures; patient satisfaction; cross-sectional;