Introduction and objective. Temporomandibular disorders (TMD) are currently among the most commonly diagnosed disorders of the stomatognathic system. They are related to the overall condition of temporomandibular joints (TMJ). In recent years, there have been an increasing number of reports related to clinical patients suffering from stomatognathic disorders accompanying psoriasis. The aim of the study is to assess the incidence and identify the types of temporomandibular disorders in patients diagnosed with psoriasis. Materials and method. The study was conducted in a group of 64 patients (32 men and 32 women) treated for psoriasis at the Med-Laser Non-Public Health Care Centre in Lublin. The study was conducted in two stages. The first stage entailed the use of a normalised questionnaire in which the patients were surveyed regarding the incidence of TMD symptoms. The survey questions were prepared on the basis of the Research Diagnostic Criteria for Temporomandibular Disorders (RDC/ TMD). The second stage entailed the performance of clinical examinations in accordance with the RDC/TMD classification guidelines. Results. The survey revealed that over 1/3 of the subjects experienced at least one type of TMJ disfunction included in the RDC/TMC questionnaire. Conclusions. Psoriasis patients are most often classified into class IIa TMD according to RDC / TMD diagnoses. For this reason, patients reporting such symptoms should be referred for full diagnostic stomatological examination for the possible presence of temporomandibular disorders. The inclusion of screening for TMD symptoms should be considered in patients treated for psoriasis.

This study aimed to assess the relationship between the occurrence of cervical myofascial pain with active myofascial trigger points (MTrPs) within the upper trapezius muscle and the electromyographic asymmetry index (AsI) of masticatory muscles: temporalis anterior (TA), superficial part of the masseter muscle (MM), and anterior belly of the digastric muscle (DA). The study group comprised 100 subjects (80 women and 20 men) aged 18 to 30 years (mean 23 ± 2.6 years) reporting pain in the neck muscles, diagnosed with myofascial pain with active MTrPs only within the upper trapezius muscle. The control group comprised 60 healthy, pain-free subjects (42 women and 18 men) aged 20 to 30 years (mean 22.8 ± 2.6 years) without MTrPs in the upper trapezius muscle. The palpation measurement, based on the diagnostic criteria of Travell and Simons, was used to diagnose active MTrPs. The masticatory muscle activity was recorded using an 8-channel device for surface electromyography—BioEMG IIITM. Significant differences in electromyographic patterns between the group with MTrPs in the right side of upper trapezius muscle and the control group were observed within resting activity for the AsI TA (MTrPs: 8.64 vs. controls: −3.22; p = 0.001) and AsI MM (MTrPs: 7.05 vs. controls: −2.09; p = 0.018). Controls presented different electromyographic patterns during maximum voluntary clenching with cotton rolls between teeth within masseter muscle compared to the MTrPs group (MTrPs: 9.27 vs. controls: −0.43 vs. p = 0.041). Participants with MTrPs in the left side of upper trapezius muscle presented predomination of left-sided electromyographic patterns at rest within temporalis anterior in comparison to controls (MTrPs: −19.22 vs. controls: -3.22; p = 0.001). MTrPs within the trapezius muscle may be related to asymmetry within the masticatory muscle activity, suggesting that the presence of myofascial pain within the cervical muscles plays a role in the imbalance of the stomatognathic system. A unilateral active MTrPs within the trapezius muscle may increase the sEMG activity on the same side of the temporalis anterior and masseter muscles.

Abstract. Temporary restorations more often play their role for a definitely longer period of time, than the time necessary for implementation of final prosthetic work. Therefore, they are subjected to adverse effects of chemical, physical and thermal factors in a patient's oral cavity. Since loss of temporary prosthetic work can have negative consequences for an entire treatment process, it is important to identify a potential risk of damaging temporary restorations by factors derived from the diet of patients. The aim of this study was to evaluate the influence of components of the beverages, such as coffee and tea, consumed daily by the patients, on the mechanical properties of materials used in temporary restorations. The experimental design applied, as well as gained results, were justified by appropriate, chosen statistical methods. The conducted research demonstrated the change of mechanical properties of studied materials for their flexural strength, as well as microhardness. The tendency of changes in both result variables, compared with the samples kept in neutral environment -distilled water, indicates the decrease in mechanical strength and microhardness of materials conditioned in coffee and tea. It can be claimed that the components of beverages present in an everyday diet of patients have a considerably adverse effect on the quality of materials used for provisional crowns and bridges. BackgroundNew possibilities of prosthetic treatment sometimes require fixed temporary restorations to be used for longer than the time needed to prepare a final restoration.During treatment, patients expect temporary restorations to be esthetic and comfortable thus, the requirements for temporary restorations are almost identical with those set up for final restorations [1]. Additionally, apart from being esthetic, temporary restorations must meet several conditions -protection of a living dental pulp against chemical, thermal and mechanical factors, assurance of stable occlusion, continuity of functions of stomatognathic system and support for soft tissues [2].Currently, on the market, there are many materials for temporary prosthetic restorations. These are mainly materials based on acrylic mass or composite materials, and they can meet requirements for temporary restorations to a different extent.A prosthesis in the oral cavity is constantly prone to mechanical, chemical and thermal factors deriving from the diet of patients. These factors can considerably influence mechanical and esthetic properties of prepared crowns and bridges [3]. A human should drink approximately 2-3 liters of liquids. The type of liquid depends on the age and individual patient's preferences.The adults, who constitute the majority of patients treated prosthetically, most often drink coffee and tea. These beverages can have a crucial impact on mechanical and esthetic properties of temporary and final restorations.The materials for temporary restorations can change their mechanical and esthetic properties. Diaz-Arnold et al. found that the ...