Int J Stomatol ›› 2026, Vol. 53 ›› Issue (3): 409-415.doi: 10.7518/gjkq.2026122

• Reviews • Previous Articles    

Effect of occlusal forces on food impaction in fixed implant-supported restoration

Jinrun Qian1(),Zhigang Xie1(),Shu Zhang1,Yanan Xu2   

  1. 1.Dept. of Oral Implantology, Hospital of Stomatolgy, Kunming Medical University, Kunming 650106, China
    2.Dept. of Periodontology, Kunming Medical University School and Hospital of Stomatology, Kunming 650106, China
  • Received:2025-09-04 Revised:2026-01-21 Online:2026-05-01 Published:2026-04-24
  • Contact: Zhigang Xie E-mail:584576114@qq.com;13708425039@163.com
  • Supported by:
    Xingdian Talents-Medical and Health Talents Project(XDYC-YLWS-2023-049);Yunnan Province Oral Disease Clinical Medical Research Center Key Project(2022ZD005);Key Joint Special Project of Yunnan Provincial Science and Technology Department and Kunming Medical University(202101AY070001-025)

Abstract:

Food impaction is rather common after fixed implant-supported restorations, and it significantly affects patient satisfaction. Studies have shown that occlusal factors are closely associated with the occurrence of food impaction. Abnormal factors, such as the movement of natural teeth caused by the distribution of occlusal contacts, may directly lead to the appearance of kinetic food impaction. The anterior component of occlusal force may result in the mesial drift of na-tural teeth due to the relatively fixed position of implant restorations, thereby causing static food impaction in dental implants. In this article, the role of occlusion in the pathogenesis of food impaction in natural teeth and implant restorations and the prevention and treatment of food impaction are reviewed to enhance the understanding of clinicians and provide valuable references for the clinical treatment of patients with food impaction.

Key words: food impaction, proximal contact loss, occlusion, fixed implant-supported restoration

CLC Number: 

  • R783.6

TrendMD: 

Fig 1

ABC-type occlusal contact points"

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