Feng Qiao1, Min Chen2, Xiaoli Hu2, Kaijun Niu3, Xu Zhang2, Yanqiu Li4, Zhou Wu2, Zhengyan Shen2, Ligeng Wu5. 1. Department of Oral and Maxillofacial Surgery, School of Stomatology, Tianjin Medical University, Tianjin, China. 2. Department of Endodontics, School of Stomatology, Tianjin Medical University, Tianjin, China. 3. Nutritional Epidemiology Institute and School of Public Health, Tianjin Medical University, Tianjin, China. 4. Department of General Department, School of Stomatology, Tianjin Medical University, Tianjin, China. 5. Department of Endodontics, School of Stomatology, Tianjin Medical University, Tianjin, China. Electronic address: lwu06@tmu.edu.cn.
Abstract
INTRODUCTION: Previous studies have suggested that masticatory forces are associated with cracked teeth, but it is not clear which specific poor oral masticatory habits may be more likely to cause cracks. The aim of this study was to quantitatively assess risk factors for cracked teeth among poor oral masticatory habits and create a model for individualized risk predictions. METHODS: We enrolled 35 patients with cracked teeth matched to 70 controls without cracked teeth by age, sex, position of the affected tooth, presence/absence of systemic disease, and diagnosis of symptomatic irreversible pulpitis from the Stomatology Hospital of Tianjin Medical University, Tianjin, China. Odds ratios (ORs) were calculated using conditional logistic regression analysis. RESULTS: Thermal cycling eating habits (OR = 3.296; 95% confidence interval [CI], 1.684-6.450), eating coarse foods (OR = 2.727; 95% CI, 1.340-5.548), chewing on hard objects (OR = 2.087; 95% CI, 1.041-4.182), and unilateral mastication (OR = 2.472; 95% CI, 1.255-4.869) were independent risk factors for cracked teeth. The corresponding risk scores were 2.182, 1.691, 1.467, and 1.589, respectively. The area under the receiver operating characteristic curve and its 95% CI were 0.920 (0.868-0.973); the sensitivity and specificity were 0.943 and 0.800, respectively. CONCLUSIONS: Thermal cycling eating habits were strongly associated with cracked teeth, whereas eating coarse foods, chewing on hard objects, and unilateral mastication were also independent risk factors for cracked teeth. These findings yield insights into ways to promote the prevention of risky behaviors for cracked teeth.
INTRODUCTION: Previous studies have suggested that masticatory forces are associated with cracked teeth, but it is not clear which specific poor oral masticatory habits may be more likely to cause cracks. The aim of this study was to quantitatively assess risk factors for cracked teeth among poor oral masticatory habits and create a model for individualized risk predictions. METHODS: We enrolled 35 patients with cracked teeth matched to 70 controls without cracked teeth by age, sex, position of the affected tooth, presence/absence of systemic disease, and diagnosis of symptomatic irreversible pulpitis from the Stomatology Hospital of Tianjin Medical University, Tianjin, China. Odds ratios (ORs) were calculated using conditional logistic regression analysis. RESULTS: Thermal cycling eating habits (OR = 3.296; 95% confidence interval [CI], 1.684-6.450), eating coarse foods (OR = 2.727; 95% CI, 1.340-5.548), chewing on hard objects (OR = 2.087; 95% CI, 1.041-4.182), and unilateral mastication (OR = 2.472; 95% CI, 1.255-4.869) were independent risk factors for cracked teeth. The corresponding risk scores were 2.182, 1.691, 1.467, and 1.589, respectively. The area under the receiver operating characteristic curve and its 95% CI were 0.920 (0.868-0.973); the sensitivity and specificity were 0.943 and 0.800, respectively. CONCLUSIONS: Thermal cycling eating habits were strongly associated with cracked teeth, whereas eating coarse foods, chewing on hard objects, and unilateral mastication were also independent risk factors for cracked teeth. These findings yield insights into ways to promote the prevention of risky behaviors for cracked teeth.