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Chewing Efficiency (chewing + efficiency)

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Medical Sciences100%

Selected Abstracts

Chewing efficiency of pre-orthognathic surgery patients: selection and breakage of food particles

EUROPEAN JOURNAL OF ORAL SCIENCES, Issue 5 2001
Willem Van Den Braber
Comminution of food is the composite result of selection and breakage. Selection is characterised by the chance that a food particle will at least be damaged by the teeth during chewing. For any size, this chance equals the ratio between the weight of damaged or broken particles and that of all initial particles. The breakage process refers to fracturing of selected particles. The aim was to examine whether a reduced chewing performance of pre-orthognathic surgery patients is due to an impairment of selection, breakage or both. Eight cubes of 8.0 mm of the silicone-rubber Optosil® were used as a test food to determine chewing efficiency for 12 patients (skeletal Angle Class II and dental Angle Class II, subdivision 1) and 12 controls (class I molar relation). Selection and breakage were determined in one-chew experiments using various particle sizes. Chewing efficiency was significantly lower for the patients than for the controls. The selection chance was significantly smaller for the patients, in particular for smaller (,4.8 mm) particles. The degree of breakage was lower for the patients, in particular for medium-sized particles of 4.8 mm. These findings suggest that the reduced chewing performance of pre-orthognathic surgery patients is due to an impairment of both selection and breakage. [source]

Impaired mastication modifies the dynamics of bolus formation

EUROPEAN JOURNAL OF ORAL SCIENCES, Issue 3 2006
Claude Yven
Mastication is a complex sensory-motor activity whereby a food product is transformed into a bolus. Consumers mainly perceive the sensory properties of the food during the intra-oral manipulation of the product. Consequently, the quality of the chewing process could have consequences on the perception of sensory properties and food choice. By focusing on meat products, this study aimed to analyze the influence of dental status on (i) dynamic adaptation of the chewing behavior (evaluated by electromyography) to the changes in texture during bolus formation and (ii) bolus properties (mechanical resistance and saliva incorporation) obtained from meat of different initial textures. Two groups of subjects (dentate subjects and denture wearers), known to present highly different chewing efficiency, were compared. For both groups, salivary flow rates were evaluated at rest and after stimulation by chewing (paraffin and meat). The salivary flow rates, assessed during chewing of a nonedible matrix (paraffin), were a good predictor of salivary flow rates induced by meat chewing for both groups of subjects. Salivary flow rates were not affected by the dental status. In contrast, the chewing behavior varied between groups. For denture wearers, the chewing pattern was strongly impaired and not adapted to the changes in meat structure during bolus formation. Denture wearers swallowed less fragmented boli than dentate subjects, but boli had a similar level of moisture for both groups of subjects. [source]

Chewing efficiency of pre-orthognathic surgery patients: selection and breakage of food particles

EUROPEAN JOURNAL OF ORAL SCIENCES, Issue 5 2001
Willem Van Den Braber
Comminution of food is the composite result of selection and breakage. Selection is characterised by the chance that a food particle will at least be damaged by the teeth during chewing. For any size, this chance equals the ratio between the weight of damaged or broken particles and that of all initial particles. The breakage process refers to fracturing of selected particles. The aim was to examine whether a reduced chewing performance of pre-orthognathic surgery patients is due to an impairment of selection, breakage or both. Eight cubes of 8.0 mm of the silicone-rubber Optosil® were used as a test food to determine chewing efficiency for 12 patients (skeletal Angle Class II and dental Angle Class II, subdivision 1) and 12 controls (class I molar relation). Selection and breakage were determined in one-chew experiments using various particle sizes. Chewing efficiency was significantly lower for the patients than for the controls. The selection chance was significantly smaller for the patients, in particular for smaller (,4.8 mm) particles. The degree of breakage was lower for the patients, in particular for medium-sized particles of 4.8 mm. These findings suggest that the reduced chewing performance of pre-orthognathic surgery patients is due to an impairment of both selection and breakage. [source]

Effect of cooling procedure on final denture base adaptation

JOURNAL OF ORAL REHABILITATION, Issue 8 2002
S. M. Ganzarolli
Summary Well-fitted dentures prevent hyperplasic lesions, provide chewing efficiency and promote patient's comfort. Several factors may affect final adaptation of dentures, as the type of the acrylic resin, the flask cooling procedure and the water uptake. This investigation evaluated the effect of water storage and two different cooling procedures [bench cooling (BC) for 2 h; running water (RW) at 20 °C for 45 min] on the final adaptation of denture bases. A heat-cured acrylic resin (CL, Clássico, Clássico Artigos Odontológicos) and two microwave-cured acrylic resins [Acron MC, (AC) GC Dent. Ind. Corp.; Onda Cryl (OC), Clássico Artigos Odontológicos] were used to make the bases. Adaptation was assessed by measuring the weight of an intervening layer of silicone impression material between the base and the master die. Data was submitted to ANOVA and Tukey's test (0·05). The following means were found: (BC) CL=0·72 ± 0·03 a; AC=0·70 ± 0·03 b; OC=0·76 ± 0·04 c//(RW) CL= 1·00 ± 0·11 a; AC=1·00 ± 0·12 a; OC=0·95 ± 0·10 a. Different labels join groups that are not statistically different (P > 0·05). Comparisons are made among groups submitted to the same cooling procedure (BC or RW). The conclusions are: interaction of type of material and cooling procedure had a statistically significant effect on the final adaptation of the denture bases (P < 0·05); water storage was not detected as a source of variance (P > 0·05) on the final adaptation. [source]

Improvement and long-term stability of neuromuscular adaptation in implant-supported overdentures

CLINICAL ORAL IMPLANTS RESEARCH, Issue 11 2009
S.M. Heckmann
Abstract Objectives: In edentulous patients, implant-supported overdentures can improve chewing efficiency and patient satisfaction, and even a positive impact on bone tissue preservation has been observed. The objective of this long-term study was to investigate whether kinesiographic and electromyographic (EMG) parameters would also benefit from implant placement and whether the status achieved would remain consistent over time. Material and methods: The functional adaptability of the neuromuscular system in edentulous patients has been recorded in four different states of restoration: (1) insufficient old dentures, (2) new complete dentures, (3) implant-supported overdentures, and (4) implant-supported overdentures 10 years in use. In each state of restoration, the neuromuscular adaptation was assessed during masticatory activity on the basis of myodynamic parameters such as vertical opening, frontal extension and closing velocity. EMG parameters, i.e. Musculus masseter and Musculus temporalis activities were recorded simultaneously. Results: The results revealed a general increase in the myodynamic and EMG-parameters. All of them clearly approached the values for normal dentate subjects and maintained this level over a period of 10 years. The significant changes between states 2 and 3 indicate that implant stabilization of dentures is accompanied by an immediate increase of the neuromuscular parameters. Conclusions: In elderly edentulous patients, the treatment with two interforaminal implants provides evidence of neuromuscular adaptation towards values of healthy dentate. Thus, the known benefits of implant placement such as tissue perseverance and improved function are complemented by improved neuromuscular adaptation. [source]