Fractal Analysis In Dentistry: Review
Journal Title: Uluslararası Dis Hekimligi Bilimleri Dergisi - Year 2024, Vol 10, Issue 2
Abstract
Objective: The word 'Fractal' derives from the Latin word 'fractus', meaning 'broken, piece'. Fractal describes curves, unrelated scattered points, surfaces, and amorphous structures with no analogs in standard geometry. Fractal analysis (FA) is a method for quantitatively evaluating complex geometric structures that exhibit patterns throughout the image. The fractal dimension (FD), calculated by a computer algorithm, describes the complexity of the structure and is represented by a single number. Many methods have been used to calculate FB. Methods that calculate FB based on distance measurement include the Richardson method, the box-counting method, and the dilation method (pixel expansion method) developed by Flook. The most popular method used for FB analysis is the box-counting method. In general, a higher FB means that the structure is more complex, and a lower FB means that the structure has a simpler internal order. Fractal analysis is used in many areas today. In dentistry, FD calculation is performed for many purposes, such as diagnosing many systemic pathologies and periapical lesions, evaluation of the effects of drugs such as anti-epileptics and cortisone, and various systemic diseases such as diabetes mellitus, thalassemia major and osteoporosis on the jaw bones, examining the internal structure of oral malignant and premalignant lesions, monitoring of bone healing after endodontic treatment and evaluating osseointegration. Conclusion: FA has been widely used in recent years due to its non-invasiveness, easy applicability, low cost, and effective diagnostic tool. This review aims to gather the areas of use of FBA in dentistry under a single heading by scanning the current literature and providing general information to authors who want to work on this subject.
Authors and Affiliations
Abdulkadir Kemal BİNİCİ, Fitnat Deniz ÖZBAY ÇETİNER
Keywords
Related Articles
- EP ID EP743563
- DOI https://doi.org/10.21306/dishekimligi.1443780
- Views 19
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