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Masticatory Performance (masticatory + performance)
Selected AbstractsINFLUENCE OF MEASUREMENT TECHNIQUE, TEST FOOD, TEETH AND MUSCLE FORCE INTERACTIONS IN MASTICATORY PERFORMANCEJOURNAL OF TEXTURE STUDIES, Issue 1 2007FLÁVIA RIQUETO GAMBARELI ABSTRACT The role of texture and flavors in mastication is evident, but it is difficult to understand the interactions among food properties, oral physiology and perception. Mastication results from rhythmic mandibular movements. The teeth and masticatory muscles together form the mechanism whereby the food particles are fragmented. Masticatory performance and efficiency are defined as the capacity to reduce natural or artificial test materials during mastication, or by counting the number of strokes required to reduce food, respectively. Foods eaten for nourishment are very different from the industrial test materials used to quantify masticatory performance, thus, divergences could arise if the chewable material can or cannot be swallowed. This study presents a synopsis of masticatory performance methods, which is also related to muscle force, number of teeth and test chewing substance diversity. PRACTICAL APPLICATIONS The attributes of food, such as appearance, flavor and texture, as well as its interaction with saliva, number of teeth and conditions of the biomechanical system, influence the chewing process. In addition, reflex control and cognition can influence food perception and breakdown in the mouth. Food acceptability and choice depend on sensory properties of the food, which are perceived during chewing and swallowing. Masticatory performance and maximal occlusal force measurement may provide essential information that could lead to an appropriate diagnosis as regards masticatory function. Masticatory efficiency and performance can be measured to determine the individual's capacity to comminute a natural or a chewable test material. A material with uniform properties that can be reliably reproduced is essential to provide an ideal test bolus for the scientific study of masticatory effectiveness. [source] Masticatory performance in patients with anterior disk displacement without reduction in comparison with symptom-free volunteersEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 5 2002Ingrid Peroz Masticatory function can be impaired by craniomandibular disorders. The aim of this study was to assess masticatory performance in patients with an anterior disc displacement (ADD) without reduction. In the experiments, 29 patients and 33 age- and gender-matched volunteers chewed artificial test food for 60 chewing strokes. The collected remains of the test food were filtered, dried, fractionated by a sieving procedure, and weighed. The particle size distribution was then described using a cumulative distribution function. Patients and controls were clinically examined, and patients were asked to complete a pain questionnaire. Comparison with controls, patients showed significantly reduced masticatory performance. Patients that had had a disorder longer than 3 yr tended to display less reduction of their masticatory performance. Neither the treatment methods used, nor restriction of daily life activities or pain intensity were significantly correlated with masticatory performance. Jaw mobility was significantly reduced in patients. More than half of the patients and none of the controls had joint noises and trigger points in the masticatory muscles. Pain was present, in particular, during chewing and maximal opening of the mouth. It was concluded that patients with ADD without reduction have a significantly reduced masticatory performance. [source] The role of oral sensorimotor function in masticatory abilityJOURNAL OF ORAL REHABILITATION, Issue 3 2004K. Hirano summary, In order to investigate the relationship between oral sensorimotor ability and masticatory function, an oral stereognosis ability (OSA) test, masticatory performance and efficiency was employed for 15 dentate subjects. Subjects were instructed to orally identify OSA test pieces blindly. The response score and sum of the duration time for identification were used for analysis as OSA score and OSA response time. Masticatory function was evaluated using a sieving method with 3 g of peanuts. Masticatory performance was calculated with the weight percentage of portions finer than 1700 ,m by the total volume after 20 chewing strokes. Masticatory efficiency was calculated by the declination rate of median particle size which is defined by the Rosin,Rammler equation. To analyse the relationship between OSA variables and masticatory ability, the correlation coefficient was calculated. The results summarized as a significant correlation was found only between OSA score and masticatory efficiency. However, a significant correlation could not be found between other OAS variables and masticatory ability. It was revealed that positive correlation existed between oral stereognosis ability and masticatory ability. It was suggested that the role of oral sensorimotor function might affect the masticatory function. [source] INFLUENCE OF MEASUREMENT TECHNIQUE, TEST FOOD, TEETH AND MUSCLE FORCE INTERACTIONS IN MASTICATORY PERFORMANCEJOURNAL OF TEXTURE STUDIES, Issue 1 2007FLÁVIA RIQUETO GAMBARELI ABSTRACT The role of texture and flavors in mastication is evident, but it is difficult to understand the interactions among food properties, oral physiology and perception. Mastication results from rhythmic mandibular movements. The teeth and masticatory muscles together form the mechanism whereby the food particles are fragmented. Masticatory performance and efficiency are defined as the capacity to reduce natural or artificial test materials during mastication, or by counting the number of strokes required to reduce food, respectively. Foods eaten for nourishment are very different from the industrial test materials used to quantify masticatory performance, thus, divergences could arise if the chewable material can or cannot be swallowed. This study presents a synopsis of masticatory performance methods, which is also related to muscle force, number of teeth and test chewing substance diversity. PRACTICAL APPLICATIONS The attributes of food, such as appearance, flavor and texture, as well as its interaction with saliva, number of teeth and conditions of the biomechanical system, influence the chewing process. In addition, reflex control and cognition can influence food perception and breakdown in the mouth. Food acceptability and choice depend on sensory properties of the food, which are perceived during chewing and swallowing. Masticatory performance and maximal occlusal force measurement may provide essential information that could lead to an appropriate diagnosis as regards masticatory function. Masticatory efficiency and performance can be measured to determine the individual's capacity to comminute a natural or a chewable test material. A material with uniform properties that can be reliably reproduced is essential to provide an ideal test bolus for the scientific study of masticatory effectiveness. [source] Masticatory performance in patients with anterior disk displacement without reduction in comparison with symptom-free volunteersEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 5 2002Ingrid Peroz Masticatory function can be impaired by craniomandibular disorders. The aim of this study was to assess masticatory performance in patients with an anterior disc displacement (ADD) without reduction. In the experiments, 29 patients and 33 age- and gender-matched volunteers chewed artificial test food for 60 chewing strokes. The collected remains of the test food were filtered, dried, fractionated by a sieving procedure, and weighed. The particle size distribution was then described using a cumulative distribution function. Patients and controls were clinically examined, and patients were asked to complete a pain questionnaire. Comparison with controls, patients showed significantly reduced masticatory performance. Patients that had had a disorder longer than 3 yr tended to display less reduction of their masticatory performance. Neither the treatment methods used, nor restriction of daily life activities or pain intensity were significantly correlated with masticatory performance. Jaw mobility was significantly reduced in patients. More than half of the patients and none of the controls had joint noises and trigger points in the masticatory muscles. Pain was present, in particular, during chewing and maximal opening of the mouth. It was concluded that patients with ADD without reduction have a significantly reduced masticatory performance. [source] Should edentulous patients be constrained to removable complete dentures?GERODONTOLOGY, Issue 1 2010The use of dental implants to improve the quality of life for edentulous patients doi:10.1111/j.1741-2358.2009.00294.x Should edentulous patients be constrained to removable complete dentures? The use of dental implants to improve the quality of life for edentulous patients Background:, Nowadays, there is some speculation among dental educators that the need for complete dentures will significantly decrease in the future and that training in their provision should be removed from the dental curriculum. Objective:, To sensitise the reader to the functional shortcomings of complete denture therapy in the edentulous patient and present restorative options including implants to improve edentulous quality of life in these patients. Methods:, Information retrieval followed a systematic approach using PubMed. English articles published from 1964 to 2008, in which the masticatory performance of patients with implant-supported dentures was assessed by objective methods and compared with performance with conventional dentures, were included. Results:, National epidemiological survey data suggested that the adult population in need of one or two complete dentures will increase from 35.4 million adults in 2000 to 37.9 million adults in 2020. Clinical studies have showed that the ratings of general satisfaction were significantly better in the patients treated with implant overdentures post-delivery compared with the complete denture users. In addition, the implant group gave significantly higher ratings on comfort, stability and ability to chew. Furthermore, patients who received mandibular implant overdentures had significantly fewer oral health-related quality of life problems than did the conventional group. Conclusion:, Implant-supported dentures including either complete overdentures or a hybrid prosthesis significantly improve the quality of life for edentulous patients compared with conventional removable complete dentures. Therefore, the contemporary dental practitioner should consider other options as well as conventional removable complete dentures to restore edentulous patients. [source] Measuring masticatory performance using a new device and ,-carotene in test gummy jellyJOURNAL OF ORAL REHABILITATION, Issue 11 2010T. NOKUBI Summary, Objective methods for evaluating masticatory performance are invaluable for quantitative comparisons between various dental treatments as well as diagnosing masticatory disorder. The purpose of this study was to develop an accurate method for automatically measuring masticatory performance using a new measuring device consisting of light-emitting diodes and a photodiode and test gummy jelly. First, the relationship between six known ,-carotene concentrations in aqueous solution and the voltage values exhibited on a photodiode was investigated. Mean voltage obtained by red light incident on the photodiode indicated a significantly high correlation (r = 0·999 in a cubic function, P < 0·01) with ,-carotene concentration in the aqueous solution. Second, to establish the optimal measuring conditions for evaluating masticatory performance, factors influencing mean voltage were investigated, such as water temperature and times for rinsing the gummy jelly and dissolving ,-carotene from the jelly. A stable mean voltage was obtained by measuring under the following conditions: rinsing water temperature, 35 °C; rinsing time, 30 s; water dissolving temperature, 35 °C; dissolving time, 10 s. Finally, the relationship between seven surface area values of divided gummy jelly and ,-carotene concentrations dissolved from the divided jellies was investigated. The increase in surface area of divided test gummy jelly particles was accurately calculated (r = 0·992, P < 0·001) from mean voltage on the photodiode to change with ,-carotene concentration dissolved from the jelly surface. This new method using test gummy jelly and an automatic measuring device appears useful for precisely evaluating masticatory performance. [source] Gastric emptying rate in subjects with experimentally shortened dental arches: a pilot studyJOURNAL OF ORAL REHABILITATION, Issue 6 2008Y. HATTORI Summary, Although a shortened dental arch has been reported to provide sufficient subjective chewing ability, the loss of molar occlusion significantly reduces trituration ability, and may result in an impaired digestive function including delayed gastric emptying. This study investigated the effect of the experimental loss of molar occlusion on gastric emptying rate. Thirteen healthy dentate males underwent two sessions of gastric emptying rate measurement after ingestion of the same test meal that contained ham, bread and an egg mixed with carbon-labelled octanoic acid. A test food was divided into nine equal portions, and each was consumed in 60 cycles of chewing. In one of the two sessions, the subjects wore an intraoral appliance devised to simulate the occlusal conditions of the shortened dental arches. Two parameters of gastric emptying; namely, the lag phase (Tlag) and gastric half-emptying time (T1/2), were evaluated by means of a 13C-octanoic acid breath test. Following the measurement of gastric emptying in each session, masticatory performance was evaluated by a conventional sieve test. Masticatory performance decreased significantly in case of loss of molar occlusion (78·1 ± 11·1% versus 33·4 ± 18·2%, P <0·001); however, no significant changes were observed in terms of the gastric emptying parameters (Tlag: 99 ± 19 versus 105 ± 34 min; T1/2: 168 ± 32 versus 178 ± 48 min). Within the limitations of this study, it was concluded that reduction in food trituration caused by shortening of the dental arch does not significantly affect gastrointestinal digestive function. [source] Functional status of masticatory system, executive function and episodic memory in older personsJOURNAL OF ORAL REHABILITATION, Issue 5 2008E. SCHERDER Summary, Findings from human experimental studies suggest that mastication positively influences cognitive function. The participants in those studies were relatively young. The goal of this study was to examine the relationship between the functional status of the masticatory system, episodic memory, and executive functions in elderly people. The participants, elderly people living independently at home, were divided into two groups. One group had a full complement of natural teeth (n = 19) and the other group had full dentures (n = 19). The functional status of the masticatory system was assessed by measuring mandibular excursions (i.e. the distances over which the mandible can move in the open, lateral, and forward directions), bite force, number of occluding pairs and complaints of the masticatory system (facial pain, headaches/migraine). Executive functions and episodic memory were assessed by neuropsychological tests. Backward regression analysis showed that only in the group of elderly people with full dentures, 22% of executive functions were predicted by complaints of the masticatory system and 19·4% of episodic memory was predicted by masticatory performance (composed of mandibular excursions and bite force). The conclusion of this study is that only in older persons with full dentures the relationship between mastication, episodic memory, and executive function becomes evident when the functional status of the masticatory system decreases. [source] Influence of occlusal vertical dimension on the masticatory performance during chewing with maxillary splintsJOURNAL OF ORAL REHABILITATION, Issue 8 2007L. W. OLTHOFF summary, Changing the occlusal vertical dimension is a common procedure in restorative dentistry, during treatment of patients with cranio-mandibular disorders, and during orthodontic and orthognathic treatment. The treatment may alter the length of the main jaw elevator muscles and the position of the mandibular head in the fossa temporalis. These changes may influence the bite forces that are generated during chewing and thus may affect the masticatory function. We measured the objective masticatory function, defined as masticatory performance, by determining an individual's capacity to pulverize a test food. The immediate influence of the increase in the occlusal vertical dimension on the masticatory performance was determined using three anatomical maxillary splints in a group of seven dentate subjects. The splints gave an increase in the occlusal vertical dimension of 2, 4 and 6 mm, respectively. Before we started the experiments the subjects practiced chewing with the splints during about 5 min. No significant differences were observed in masticatory performance among the conditions without and with the three splints. Thus, an increase in the occlusal vertical dimension up to 6 mm did not have a significant effect on the masticatory performance. Maxillary splints may be used to study the effect of occlusal factors on the chewing process by manipulating tooth shape and occlusal area of the splint. [source] Individual difference in the number of chewing strokes and its determinant factorsJOURNAL OF ORAL REHABILITATION, Issue 2 2006T. UEDA summary, This study was carried out to clarify the distribution and individual variation of the number of chewing strokes before last swallowing (NCS), as well as to assess the factors that affect NCS, when dentulous adults masticate the same type of food. NCS was measured in 75 dentulous adults using gummy candies. Measurements were repeated five times to obtain the average and variation. Moreover, the correlation of NCS with various physiological factors (lateral width and vertical distance of chewing loop, angle of opening and closing path, opening and closing time, occlusal time, masticatory performance, number of occlusal contact points, occlusal contact area, occlusal force, flow rate of whole saliva and viscosity of whole saliva) and 28 personality factors were analysed by both of the single variate analysis and the multivariate analysis. The results showed that the average NCS was 41·0 ± 16·0, and the coefficient of variation was 0·090 ± 0·040. Additionally, the correlation between NCS and each factor was investigated, and found that any of these factors did not function as a single determinant for NCS. Following, determinant factors were further examined by the stepwise method of linear multiple regression analysis. From these analysis we found that when opening and closing time and four personality factors were combined, they were significantly involved in determining NCS (P < 0·01). Therefore, we conclude that individual NCS until last swallowing is not determined by a sole, specific physiological factor but is affected by multiple factors including personality. [source] The role of oral sensorimotor function in masticatory abilityJOURNAL OF ORAL REHABILITATION, Issue 3 2004K. Hirano summary, In order to investigate the relationship between oral sensorimotor ability and masticatory function, an oral stereognosis ability (OSA) test, masticatory performance and efficiency was employed for 15 dentate subjects. Subjects were instructed to orally identify OSA test pieces blindly. The response score and sum of the duration time for identification were used for analysis as OSA score and OSA response time. Masticatory function was evaluated using a sieving method with 3 g of peanuts. Masticatory performance was calculated with the weight percentage of portions finer than 1700 ,m by the total volume after 20 chewing strokes. Masticatory efficiency was calculated by the declination rate of median particle size which is defined by the Rosin,Rammler equation. To analyse the relationship between OSA variables and masticatory ability, the correlation coefficient was calculated. The results summarized as a significant correlation was found only between OSA score and masticatory efficiency. However, a significant correlation could not be found between other OAS variables and masticatory ability. It was revealed that positive correlation existed between oral stereognosis ability and masticatory ability. It was suggested that the role of oral sensorimotor function might affect the masticatory function. [source] INFLUENCE OF MEASUREMENT TECHNIQUE, TEST FOOD, TEETH AND MUSCLE FORCE INTERACTIONS IN MASTICATORY PERFORMANCEJOURNAL OF TEXTURE STUDIES, Issue 1 2007FLÁVIA RIQUETO GAMBARELI ABSTRACT The role of texture and flavors in mastication is evident, but it is difficult to understand the interactions among food properties, oral physiology and perception. Mastication results from rhythmic mandibular movements. The teeth and masticatory muscles together form the mechanism whereby the food particles are fragmented. Masticatory performance and efficiency are defined as the capacity to reduce natural or artificial test materials during mastication, or by counting the number of strokes required to reduce food, respectively. Foods eaten for nourishment are very different from the industrial test materials used to quantify masticatory performance, thus, divergences could arise if the chewable material can or cannot be swallowed. This study presents a synopsis of masticatory performance methods, which is also related to muscle force, number of teeth and test chewing substance diversity. PRACTICAL APPLICATIONS The attributes of food, such as appearance, flavor and texture, as well as its interaction with saliva, number of teeth and conditions of the biomechanical system, influence the chewing process. In addition, reflex control and cognition can influence food perception and breakdown in the mouth. Food acceptability and choice depend on sensory properties of the food, which are perceived during chewing and swallowing. Masticatory performance and maximal occlusal force measurement may provide essential information that could lead to an appropriate diagnosis as regards masticatory function. Masticatory efficiency and performance can be measured to determine the individual's capacity to comminute a natural or a chewable test material. A material with uniform properties that can be reliably reproduced is essential to provide an ideal test bolus for the scientific study of masticatory effectiveness. [source] | ||||||||||