Influence of surface treatment on the in-vitro fracture resistance of zirconia-based all-ceramic anterior crowns.

OBJECTIVES: The purpose of this study was to assess the effect of surface treatment on the fracture resistance of zirconia-based all-ceramic anterior crowns. METHODS: Sixty-four zirconia-based all-ceramic anterior crowns, veneered by use of a press-on technique, were produced. For 48 crowns intraoral adjustment was simulated (A-group), 16 crowns remained unadjusted (WA-group). The adjusted area was then treated in three ways: 1. no further surface treatment; 2. polishing, with irrigation, using polishers interspersed with diamond grit for ceramics; and 3. polishing and glaze firing. Half of the specimens were loaded until fracture in an universal testing device without artificial ageing; the other crowns underwent thermocycling and chewing simulation before ultimate-load testing. Explorative statistical analysis was performed by use of non-parametric and parametric tests. In addition, fracture-strength tests according to ISO 6872 were performed for veneer ceramic subjected to the different surface treatments. Finite element analysis was also conducted for the crowns, and surface roughness was measured. RESULTS: Crowns in the A-group were more sensitive to aging than crowns in the WA-group (p=0.038). Although both polishing and glaze firing slightly improved the fracture resistance of the specimens, the fracture resistance in the WA-group (initial fracture resistance (IFR): 652.0 ± 107.7N, remaining fracture resistance after aging (RFR): 560.6 ± 233.3N) was higher than the fracture resistance in the A-group (polished: IFR: 477.9 ± 108.8N, RFR: 386.0 ± 218.5N; glaze firing: IFR: 535.5 ± 128.0N, RFR: 388.6 ± 202.2N). Surface roughness without adjustment was Ra=0.1 µm; for adjustment but without further treatment it was Ra=1.4 µm; for adjustment and polishing it was Ra=0.3 µm; and for adjustment, polishing, and glazing it was Ra=0.6 µm. Stress distributions obtained by finite element analysis in combination with fracture strength tests showed that fractures most probably originated from the occlusal surface. SIGNIFICANCE: To improve fracture resistance and reduce the incidence of failure, extensive occlusal adjustment of veneered anterior zirconia restorations should be avoided. Neither polishing nor glazing could restore the fracture resistance to the level maintained with unadjusted crowns.

Cooking of meat and fish in Europe--results from the European Prospective Investigation into Cancer and Nutrition (EPIC).

OBJECTIVES: There is epidemiologic evidence that the consumption of fried, grilled or barbecued meat and fish that are well-done or browned may be associated with an increased cancer risk. These high-temperature cooking methods are thought to be surrogates for mutagens and carcinogens produced in meat and fish, eg heterocyclic amines or polycyclic hydrocarbons. Since data on food cooking methods are scarce, the aim of this study was to describe the variation in meat and fish cooking methods in different parts of Europe. DESIGN: Using a standardized 24 h recall from a sub-sample of the EPIC cohort (35 644 persons, 35-75 y old), mean daily intake of meat and fish prepared by different cooking methods and the relative contribution of the cooking methods to the overall cooking of meat and fish was calculated. RESULTS: Whereas frying was more often noted in northern Europe, roasting and stir frying were more often used in the south. Concerning high-temperature cooking methods, their frequency of application varies between 15% in the EPIC cohort of North-Italy and 49% in the cohort of The Netherlands. Average consumption of fried, grilled and barbecued meat and fish ranges from a low of 12 g/day in the centres in southern Spain to a high of 91 g/day in northern Spain. CONCLUSION: High variation in both the kind of meat/fish consumed as well as its cooking methods is observed within EPIC. In order to use this variation for the evaluation of the impact of cooking methods on cancer risk, a questionnaire on meat and fish cooking methods is being developed and could be applied in the whole EPIC cohort.

European Prospective Investigation into Cancer and Nutrition (EPIC) calibration study: rationale, design and population characteristics.

The European Prospective Investigation into Cancer and Nutrition (EPIC), which covers a large cohort of half a million men and women from 23 European centres in 10 Western European countries, was designed to study the relationship between diet and the risk of chronic diseases, particularly cancer. Information on usual individual dietary intake was assessed using different validated dietary assessment methods across participating countries. In order to adjust for possible systematic over- or underestimation in dietary intake measurements and correct for attenuation bias in relative risk estimates, a calibration approach was developed. This approach involved an additional dietary assessment common across study populations to re-express individual dietary intakes according to the same reference scale. A single 24-hour diet recall was therefore collected, as the EPIC reference calibration method, from a stratified random sample of 36 900 subjects from the entire EPIC cohort, using a software program (EPIC-SOFT) specifically designed to standardise the dietary measurements across study populations. This paper describes the design and populations of the calibration sub-studies set up in the EPIC centres. In addition, to assess whether the calibration sub-samples were representative of the entire group of EPIC cohorts, a series of subjects' characteristics known possibly to influence dietary intakes was compared in both population groups. This was the first time that calibration sub-studies had been set up in a large multi-centre European study. These studies showed that, despite certain inherent methodological and logistic constraints, a study design such as this one works relatively well in practice. The average response in the calibration study was 78.3% and ranged from 46.5% to 92.5%. The calibration population differed slightly from the overall cohort but the differences were small for most characteristics and centres. The overall results suggest that, after adjustment for age, dietary intakes estimated from calibration samples can reasonably be interpreted as representative of the main cohorts in most of the EPIC centres.

Measures of quality control in the German component of the EPIC study. European Prospective Investigation into Cancer and Nutrition.

Quality control is an indispensable part of quality assurance in any study, intending to ensure high standards during data acquisition. The aim of this paper is to describe the measures of quality control undertaken in the German EPIC study centers and to present selected results of these procedures (EPIC = European Prospective Investigation into Cancer and Nutrition). For all data assessment tools applied in the German EPIC study, procedures were developed to monitor both the personnel as well as the technical instruments. These procedures combined quantitative and qualitative measurements of quality control. Interviewer performance was evaluated through direct observation and rated according to an evaluation score. Blood pressure and anthropometric measurements were both controlled through direct observation of measurement procedures as well as through periodical technical control of measurement devices. Blood sampling procedures were directly monitored and subsequent handling of the probes tightly recorded, including information on time sequence of work-up and room temperature. With these diverse control measurements and the obtained rating of assessment procedures a broad pool of information has been made available to support a critical evaluation of the data obtained in the EPIC study centers in Heidelberg and Potsdam.