Effect of resilient denture liners on the maximum compressive force applied to test foods

PURPOSE: This study aimed to determine whether the maximum compressive force exerted on denture base materials by test foods varies depending on the presence and type of resilient denture liners. METHODS: The maximum compressive forces of gummy jelly and peanuts were measured using a texture analyzer equipped with a 500 N load cell, operating at a crosshead speed of 9.78 mm/s. Tests were conducted on rectangular prism-shaped specimens (30 mm × 30 mm × 4 mm) fabricated from various denture base materials. Three commercial silicone-based resilient denture liners-Sofreliner Supersoft (SS), Sofreliner Mediumsoft (MS), and Sofreliner Tough Medium (TM)-and a conventional heat-cured acrylic resin (Urban, UR) were used. Additionally, the Shore A hardness of each material was measured using a hardness tester. RESULTS: The maximum compressive forces applied to gummy jelly and peanuts on UR specimens were significantly higher than those on TM, MS, and SS specimens. Similarly, the Shore A hardness of UR was higher than that of the other materials. A statistically significant positive correlation was observed between the maximum compressive force of the test foods and the Shore A hardness of the denture base materials. CONCLUSIONS: The maximum compressive force applied to food varied according to the type of denture base materials. In particular, resilient denture liners effectively reduced the force transmitted to the food compared with conventional hard acrylic resin.