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Test Food (test + food)
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] Chewing efficiency of pre-orthognathic surgery patients: selection and breakage of food particlesEUROPEAN JOURNAL OF ORAL SCIENCES, Issue 5 2001Willem 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] Palliation in cancer of the oesophagus , what passes down an oesophageal stent?JOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 5 2003A. Holdoway Introduction: Self-expanding metal stents are becoming an increasingly popular method of palliation of dysphagia in advanced oesophageal carcinoma. Approximately 10% require intervention post-placement because of blockage (Angorn, 1981). This could be prevented by effective dietary advice. We set out to write evidence-based dietary guidelines for patients undergoing oesophageal stent insertion. A comprehensive literature search failed to identify evidence to support the present guidelines used by manufacturers and dietitians on foods allowed or to avoid and the use of fizzy drinks to ,clean' the stent. Only reference on the ability to consume a semi-solid or solid diet was made (Nedin, 2002). We therefore tested the ability of 50 foods to pass through a stent and the efficacy of fizzy water in unblocking an occluded stent. Method: Normal mouthfuls of raw and cooked, peeled/unpeeled fruit and vegetables, casseroles, griddle or grilled plain meat, poultry or fish, eggs, nuts, dried fruit and bread in various forms were tested. An adult female chewed a ,normal' mouthful of each test food and at the point of swallowing the bolus of food was passed into an expanded Ultraflex metal covered stent (internal diameter 18 mm). If occlusion occurred, water was dribbled through the stent, simulating swallowing fluid, in an attempt to unblock the stent. If the occlusion remained, the stent was agitated to mimic advice given about moving around to unblock a stent in a patient. If it remained occluded, a smaller amount of food, approximately half a mouthful, was chewed for twice as long and re-tested. To test the efficacy of fizzy water to clear an occlusion, we compared the ability of water, warm water and fizzy water to unblock a stent artificially occluded with a bolus of bread. Results: Foods that occluded the stent but passed through if eaten in half mouthfuls and chewed for twice normal chewing time included sandwiches, dry toast, apple, tinned pineapple, fresh orange segments with pith removed, up to six sultanas, chopped dried apricot, boiled egg, muesli, meat and poultry. Dry meat, fruit with pith, skins of capsicum peppers and tomatoes, more than seven sultanas and dried apricots caused occlusion. Nuts and vegetables such as lettuce, which are cited in many diet sheets as items to avoid (Nedin, 2002), passed through the stent when chewed to a normal level. The volumes of fluid required to unblock a stent occluded with bread were 5 l of fizzy water, 3.5 l of cold water or 1 l of warm water. Conclusion: If a patient has good dentition and can chew well and take small mouthfuls and prepare and cook food appropriately, it is likely that they can enjoy a wide variety of solid foods. The use of fizzy drinks to maintain the patency of the stent in patients prone to reflux is questionable, warm fluids may be more efficacious. Based on these initial findings we are updating our dietary guidelines for patients undergoing oesophageal stent insertion and hope to audit stent occlusion following implementation. [source] Comparisons between a mixing ability test and masticatory performance tests using a brittle or an elastic test foodJOURNAL OF ORAL REHABILITATION, Issue 3 2009T. SUGIURA Summary, A variety of chewing tests and test items have been utilized to evaluate masticatory function. The purpose of this study was to compare a mixing ability test with masticatory performance tests using peanuts or gummy jelly as test foods. Thirty-two completely dentate subjects (Dentate group, mean age: 25·1 years) and 40 removable partial denture wearers (RPD group, mean age: 65·5 years) participated in this study. The subjects were asked to chew a two-coloured paraffin wax cube as a test item for 10 strokes. Mixing Ability Index (MAI) was determined from the colour mixture and shape of the chewed cube. Subjects were asked to chew 3 g portions of peanuts and a piece of gummy jelly for 20 strokes, respectively. Median particle size of chewed peanuts was determined using a multiple-sieving method. Concentration of dissolved glucose from the surface of the chewed gummy jelly was measured using a blood glucose meter. Pearson's correlation coefficient was used to test the relationships between the MAI, median particle size and the concentration of dissolved glucose. Mixing Ability Index was significantly related to median particle size (Dentate group: r = ,0·56, P < 0·001, RPD group: r = ,0·70, P < 0·001), but not significantly related to glucose concentration (Dentate group: r = 0·12, RPD group: r = 0·21, P > 0·05). It seems that ability of mixing the bolus is more strongly related to the ability of comminuting brittle food than elastic food. [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] 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] Influences of body posture on duration of oral swallowing in normal young adultsJOURNAL OF ORAL REHABILITATION, Issue 6 2007D. INAGAKI Summary, The primary purpose of this study was to determine whether body posture altered the duration of oral swallowing. To answer this question, we recorded electromyograms (EMGs) from the anterior tongue and suprahyoid (SH) muscles as well as laryngeal movement associated with swallowing in nine normal young subjects. The subjects swallowed a test food after receiving a signal while in four randomly set postures: upright, two inclined (60° and 30° to the horizontal), and supine positions. We measured the durations from the start to the peak and from the peak to the end of the integrated tongue and SH EMGs. We assumed that the duration from the start to the peak of the integrated SH EMG would correspond to the duration of oral swallowing. The average duration from the start to the peak of the integrated SH EMG decreased after moving from the upright to the inclined and supine positions. The decrease in the duration was statistically significant and consistent for three experimental sessions. The duration from the start to the peak of the integrated tongue EMG during swallowing tended to decrease after lying down, but not significantly. The postural changes did not affect the remaining four durations. The decrease in the duration of oral swallowing induced by lying down suggests that the gravitational force placed on the test food facilitates the swallowing reflex. Large variation in the tongue activity during swallowing among the subjects can probably be attributed to the lack of a significant decrease in the duration of the tongue activity. [source] Comparisons between a mixing ability test and masticatory performance tests using a brittle or an elastic test foodJOURNAL OF ORAL REHABILITATION, Issue 3 2009T. SUGIURA Summary, A variety of chewing tests and test items have been utilized to evaluate masticatory function. The purpose of this study was to compare a mixing ability test with masticatory performance tests using peanuts or gummy jelly as test foods. Thirty-two completely dentate subjects (Dentate group, mean age: 25·1 years) and 40 removable partial denture wearers (RPD group, mean age: 65·5 years) participated in this study. The subjects were asked to chew a two-coloured paraffin wax cube as a test item for 10 strokes. Mixing Ability Index (MAI) was determined from the colour mixture and shape of the chewed cube. Subjects were asked to chew 3 g portions of peanuts and a piece of gummy jelly for 20 strokes, respectively. Median particle size of chewed peanuts was determined using a multiple-sieving method. Concentration of dissolved glucose from the surface of the chewed gummy jelly was measured using a blood glucose meter. Pearson's correlation coefficient was used to test the relationships between the MAI, median particle size and the concentration of dissolved glucose. Mixing Ability Index was significantly related to median particle size (Dentate group: r = ,0·56, P < 0·001, RPD group: r = ,0·70, P < 0·001), but not significantly related to glucose concentration (Dentate group: r = 0·12, RPD group: r = 0·21, P > 0·05). It seems that ability of mixing the bolus is more strongly related to the ability of comminuting brittle food than elastic food. [source] Influence of food properties and body posture on durations of swallowing-related muscle activitiesJOURNAL OF ORAL REHABILITATION, Issue 9 2008D. INAGAKI Abstract, The purpose of this study was to determine (i) whether or not textural properties of foods and body positions affect the durations of anterior tongue and suprahyoid muscle activities during swallowing, and (ii) if such changes occur, is the ,pre-peak' or the ,post-peak' duration of integrated muscle activity responsible. We used two test foods with different proprieties of hardness and adhesiveness. We recorded electromyograms (EMGs) from the anterior tongue and suprahyoid muscles as well as the laryngeal movement associated with swallowing in normal subjects (six men and three women; 21,30-years old). The subjects swallowed the test foods in four randomly set postures: upright, two inclined (60 ° and 30 ° to horizontal), and supine. None of the measured durations for the anterior tongue and suprahyoid EMGs were different among the four positions during swallowing of either food. The ,total' duration, from the start to the end of the integrated EMG, of anterior tongue activity was significantly (P < 0·001, anova) longer during the swallowing of the tougher and more adhesive food than during swallowing of the other food, but the ,total' duration of suprahyoid activity was unchanged. The ,post-peak' duration of anterior tongue activity, which stretched from the peak to the end of the integrated EMG, was also significantly longer (P < 0·001, anova) during swallowing of the tougher and more adhesive food. The results indicate that tougher and more adhesive foods prolong the duration, especially the ,post-peak' duration, of anterior tongue activity during swallowing in the upright, inclined and supine positions. [source] Objective and subjective hardness of a test item used for evaluating food mixing abilityJOURNAL OF ORAL REHABILITATION, Issue 3 2007N. M. SALLEH Summary, The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force,time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26·9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test,retest reliability were seen for all foods (ICC > 0·68; P < 0·001). One-way anova found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0·001). The wax cube showed significant lower objective hardness score (32·6 N) and subjective hardness rating (47·7) than peanut (45·3 N, 63·5) and raw carrot (82·5 N, 78·4) [P < 0·05; Ryan,Einot,Gabriel,Welsch (REGW)-F]. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0·90; P < 0·001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax. [source] Chewing-side determination of three food texturesJOURNAL OF ORAL REHABILITATION, Issue 1 2006J. PAPHANGKORAKIT summary, Food texture affects chewing movement but it is not known if it also affects the chewing-side pattern. This study determined the chewing sides of three test foods with different textures during habitual chewing. Twenty healthy dental students (aged 20,24 years) chewed pieces of pork jerky, fresh asparagus and almonds on two separate sessions (1 week apart). In each session, each subject chewed 30 food specimens, 10 of the same food type, until swallowing while a video camera recorded the displacement of the chin with respect to the other two reference points vertically marked along the facial midline. A slow-speed video playback was used to identify the chewing side of each cycle. The chewing-side pattern (right preference, left preference, no preference) in each individual was determined statistically. The results showed that overall, 11 subjects did not have any side preference whereas six and three subjects preferred to chew on right or left sides respectively. The chewing-side pattern remained unchanged between three food types in about half of the subjects. When the same food was compared between 2 days, the chewing-side pattern of almonds was shown to be most reproducible (18 subjects). Unidentified cycles with little or no lateral displacement, labelled as bilateral, were observed more frequently near the end of the chewing sequence with more occurrences in almonds and jerky than asparagus (P < 0·01). It was suggested that chewing-side preference is not a fixed characteristic. Food texture seemed to influence the side preference and also the occurrence of bilateral cycles. [source] AGING-RELATED INFLUENCES ON ACTIVITY PATTERNS IN THE SUPRAHYOID MUSCLES DURING SWALLOWING: PRELIMINARY ANALYSISJOURNAL OF SENSORY STUDIES, Issue 4 2007YOZO MIYAOKA ABSTRACT Swallowing-related muscle activity patterns were compared between an elderly group and young and middle-aged groups to evaluate whether aging affects activity patterns of swallowing-related muscles. A new technique for evaluation of muscular activity patterns (TP technique) was used for the suprahyoid (SH) muscles during swallowing of ordinary agar and gelatin in the three groups (five subjects each). The evaluations for these test foods in the elderly group were similar to those in the young and middle-aged groups, and statistical examination showed no significant differences among the three groups. In addition, other evaluations based on the TP technique (InP, which were calculated by subtracting the preceding TP,10 values from TP) in the elderly group differed in part from those of the other two groups for gelatin. The present results suggest that the overall activity pattern of swallowing-related muscles is basically preserved in the elderly, but slight, partial changes occur with age. PRACTICAL APPLICATIONS An aging society may increase the demand for production of special foods adjusted to some of the elderly. To respond to this demand, we need careful analysis of the characteristics of chewing and swallowing functions of the elderly. The present study showed slight and partial changes in the activity patterns of swallowing-related muscles with age and that the "TP technique" the authors developed was useful to detect the changes. The detection suggests that the analysis of activity patterns with our technique can help designs for production of foods specially for the elderly. [source] | |||||||||||||