食物嵌塞的病因与疗效分析

Causes and curative effect analysis of food impaction

目的探索食物嵌塞的病因与治疗方法，为临床防治食物嵌塞提供参考。方法选择临床确诊的食物嵌塞患者500例，详细询问病史与发病原因，针对不同病因给予不同方法的治疗。2年后随访治疗效果，总结临床资料并进行统计学分析。结果食物嵌塞多发生于35～65岁，以垂直型嵌塞为主，原因以龋损、牙周炎、不良充填及修复体等造成牙齿邻面接触关系和咬合关系不正常多见。拔牙、冠修复与充填的治疗有效率较高，分别为100．00％、89．03％和88．20％。结论对于食物嵌塞患者，应针对不同病因采取不同治疗方法，以免引起严重并发症，导致牙齿缺失。

Objective To analyze the clinical food impaction, to explore its etiology and effective treatment, in order to provide ben- eficial help for the clinical prevention and treatment of food impaction. Methods A total of 500 cases clinically diagnosed with food impac- tion were chosen, the histoU and the causes were investigated in detail, and they were treated with different methods according to different causes. The treatment effect was followed up in two years, then the clinical data were summarized and statistically analysed. Results Food impact developed mostly in the age of 35 to 65 years old, with priority given to vertical impaction; the common causes were the abnormal teeth occlusal adjacent surface contact relationship resulted from caries, periodontitis, bad filling and restoration; the effective rate of tooth extrac- tion, crown restoration and filling was 100.00% , 89.03% and 88.20% , respectively. Conclusion Different treatment approaches should be chosen according to different causes for early prevention and control of food, lest cause serious complications due to teeth missing.