香肠技术在刃状牙槽嵴中的水平骨增量效果研究

Effect of sausage technique on horizontal bone increment in knife-edge ridge

目的在刃状牙槽嵴患者中应用香肠技术,评估其水平骨增量效果并为临床提供参考。方法纳入杭州口腔医院种植科缺牙区剩余牙槽骨宽度窄于5 mm的患者12例,共包含18个水平骨增量位点。收集患者术前、术后即刻、术后9个月种植位点的CBCT数据,通过6D Dental Planning Software进行拟合,测量距术前牙槽嵴顶中点垂直向距离1 mm、3 mm、5 mm、7 mm位点处的牙槽骨宽度。SPSS 25.0软件进行统计学分析。结果1 mm、3 mm、5 mm、7 mm截面处术后9个月较术前牙槽骨水平骨量平均增加量分别为2.26 mm、3.13 mm、3.17 mm、2.81 mm。术后9个月骨量较术前骨量进行单因素方差分析(邦弗伦尼Bonferroni):1 mm、3 mm、5 mm、7 mm截面处术后9个月骨量较术前有显著增加,且有统计学意义(F=36.83,P<0.05),(F=76.13,P<0.05),(F=57.29,P<0.05),(F=24.10,P<0.05)。结论香肠技术可有效改善刃状牙槽嵴水平向骨缺损问题。

Objective Sausage technique was applied in patients with knife-edge ridge to evaluate its effect on horizontal bone increment and provide clinical reference.Methods Twelve patients with residual alveolar bone width less than 5 mm in the edentulous area at the Department of Implant,Hangzhou stomatological hospital were included,containing 18 horizontal bone increment sites.Planting sites’CBCT data were collected,including preoperative data,data immediately after operation and 9 months of postoperative.It was fitted by 6 D Dental Planning software.The width of alveolar bone was measured at vertical distance 1 mm,3 mm,5 mm and 7 mm from the midpoint of alveolar crest.SPSS 25.0 software was used for statistical analysis.Results At 1 mm,3 mm,5 mm and 7 mm sections,the average increase of bone mass at 9 months postoperative compared with preoperative respectively was 2.26 mm,3.13 mm,3.17 mm and 2.81 mm.Bone mass at 9 months of postoperative was compared with preoperative bone mass by One-way analysis of variance(Bonferroni).The bone mass of 1 mm,3 mm,5 mm and 7 mm sections at 9 months of postoperative was significantly increased compared with preoperative,and there was statistically significant difference(F=36.83,P<0.05),(F=76.13,P<0.05),(F=57.29,P<0.05),(F=24.10,P<0.05).Conclusion Sausage technique can effectively improve horizontal bone defect of the knife-edge ridge.