Literature DB >> 22215367

Changes of contact pressure and area in patellofemoral joint after different meniscectomies.

Bo Bai1, Hui Shun, Zhi Xun Yin, Zhuang-Wen Liao, Ni Chen.   

Abstract

PURPOSE: We investigated the contact pressure and area of the patellofemoral joint both before and after different meniscectomies to provide a biomechanical basis for selecting meniscectomy and its clinical application for meniscus injuries.
METHODS: Six fresh cadaveric knees were used in the study. Using Staubli robots and an ultra-low-min-type pressure-sensitive tablet, changes in contact area and stress in the patellofemoral joint were measured at various flexion angles following different parts and degrees of meniscectomy.
RESULTS: The patellofemoral contact area enlarged with the increase of knee flexion angle. From the values obtained from contact areas and average contact pressure of the patellofemoral joint, we found no significant difference between partial meniscectomy and intact knees, but a significant difference was found between total meniscectomy and intact knees. The contact area after lateral meniscectomy was statistically less than that of intact knees. The mean patellofemoral contact pressure after lateral meniscectomy was larger than in intact knees at each angle of flexion. No significant difference in contact area was observed between intact knees and medial meniscectomy. The average patellofemoral contact pressure after medial meniscectomy was larger than in intact knees from 0° ~ 30° of knee flexion, and no significant differences were found between intact knees and medial meniscectomy while knee bending from 60° to 90°.
CONCLUSIONS: Different meniscectomies result in high contact pressure or disordered distribution of contact pressure, which may be the cause of postoperative patellofemoral degenerative arthrosis.

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Year:  2012        PMID: 22215367      PMCID: PMC3337098          DOI: 10.1007/s00264-011-1450-0

Source DB:  PubMed          Journal:  Int Orthop        ISSN: 0341-2695            Impact factor:   3.075


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