Biomedical Research

Objective: To investigate the effect of warm gutta-percha filling with microscopic root canal technique.

Methods: 120 patients with pulposis treated in our hospital from February, 2014 to December, 2015 were enrolled and randomized equally into observation and control group. The patients in the control group were treated with traditional root canal therapy, but those in the observation group were treated with warm gutta-percha filling by microscopic root canal technique. The degree of root canal filling and the occurrence of pain were compared between the two groups after operation.

Results: The adequate filling rate was 90.00% in the observation group, obviously higher than that of 67.86% in the control group; the deficient filling rate was 5.00% in the observation group, obviously lower than that of 21.43% in the control group. Both of the adequate and deficient filling differences between the two groups were statistically significant (P<0.05). The no-pain rate was 87.50% in the observation group, obviously higher than that in the control group (73.81%); the mild-pain, moderate-pain and severe-pain rates were obviously higher than those in the control group, respectively. Those differences in post-operative pain rates between the two groups were statistically significant (P<0.05).

Conclusion: When using microscopic root canal technique in warm gutta-percha filling, the degree of root canal filing is improved after operation: the adequate filling rate increases and the deficient filling rate increases; the pain status is good after operation and the no-pain rate increases. Compared with conventional root canal therapy, warm gutta-percha filling with microscopic root canal technique can not only greatly improve the success rate of surgery, but also enable the patients to recover their health in a shorter time, and this technique was universally adaptable for the treatment of diseased teeth in patients, and can treat almost all types of diseased teeth, and has been recognized by surgical patients.

Author(s): Wang Juan, Zhu Kun
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