The Effect of Food‐Simulating Agents on the Bond Strength of Hard Chairside Reline Materials to Denture Base Resin

Purpose To investigate the influence of food‐simulating agents on the shear bond strength between direct hard liners and denture base acrylic resin. In addition, mode of failure was evaluated. Materials and Methods One hundred fifty cylindrical columns of denture base resin were fabricated and bonded to three types of hard reline materials (Hard GC Reline, Tokuyama Rebase II Fast, TDV Cold Liner Rebase). Specimens of each reline material were divided into five groups (n = 10) to undergo 12‐day immersion in distilled water, 0.02 N citric acid aqueous solution, heptane, and 40% ethanol/water solution at 37°C. The control group was not immersed in any solution. The shear bond strength test was performed, and the failure mode was determined. Statistics were analyzed with two‐way ANOVA and chi‐square test (α = 0.05). Results Significant interaction was found between the hard liners and food simulating agents (p < 0.001). The shear bond strength of Tokuyama in 40% ethanol and TDV in heptane decreased significantly (p = 0.001, p < 0.001 respectively); however, none of the solutions could significantly affect the shear bond strength of Hard GC Reline (p = 0.208). The mixed failure mode occurred more frequently in Hard GC Reline compared with the other liners (p < 0.001) and was predominant in specimens with higher bond strength values (p = 0.012). Conclusions Food simulating agents did not adversely affect the shear bond strength of Hard GC Reline; however, ethanol and heptane decreased the bond strength of Tokuyama and TDV, respectively. These findings may provide support to dentists to recommend restricted consumption of some foods and beverages for patients who have to use dentures relined with certain hard liners.