Anatomical, functional, physiological and behavioural aspects of the development of mastication in early childhood

Abstract

Mastication efficiency is defined as the efficiency of crushing food between the teeth and manipulating the resulting particles to form a swallowable food bolus. It is dependent on the orofacial anatomical features of the subject, the coordination of these anatomical features and the consistency of the food used during testing. Different measures have been used to indirectly quantify mastication efficiency as a function of children's age such as observations, food bolus characterisation, muscle activity measurement and jaw movement tracking. In the present review, we aim to describe the changes in the oral physiology (e.g. bone and muscle structure, teeth and soft tissues) of children and how these changes are associated with mastication abilities. We also review previous work on the effect of food consistency on children's mastication abilities and on their level of texture acceptance. The lack of reference foods and differences in testing methodologies across different studies do not allow us to draw conclusions about (1) the age at which mastication efficiency reaches maturity and (2) the effect of food consistency on the establishment of mature mastication efficiency. The effect of food consistency on the development of children's mastication efficiency has not been tested widely. However, both human and animal studies have reported the effect of food consistency on orofacial development, suggesting that a diet with harder textures enhances bone and muscle growth, which could indirectly lead to better mastication efficiency. Finally, it was also reported that (1) children are more likely to accept textures that they are able to manipulate and (2) early exposure to a range of textures facilitates the acceptance of foods of various textures later on. Recommending products well adapted to children's mastication during weaning could facilitate their acceptance of new textures and support the development of healthy eating habits.

Feeding and Swallowing Disorders in Pediatric Neuromuscular Diseases: An Overview

“…Almost all NMDs of childhood are accompanied by mastication problems. The ability to chew depends on orofacial anatomical features, the coordination of these anatomical features, and the strength of the masticatory muscles [75]. In children with an NMD, the oral phase of swallowing is often complicated by structural impairments, such as malocclusions, limited mouth opening, tented upper lip, high arched palate, atrophic or hypertrophic tongue, or sunken cheeks.…”

“…Together with the reduced force of the masticatory muscles, these abnormalities hamper the ability to chew solid food. Both human and animal studies have shown that food consistency affects orofacial development, suggesting that a diet with harder textures enhances bone and muscle growth [75]. If children with an NMD cannot handle chewable consistencies, then oral structures may not develop normally, which contributes to less efficient chewing.…”

Modifying the texture of foods for infants and young children

“…According to Le Reverend et al (2014), there is no literature data concerning their growth (in terms of mass or thickness) in children younger than 59 months. According to Le Reverend et al (2014), there is no literature data concerning their growth (in terms of mass or thickness) in children younger than 59 months.…”

Two mastication tests used in children with down syndrome: A feasibility study

“…Mastication consists of a lateral movement of the tongue and an up‐and‐down movement of the mandible: the masticatory cycle (Le Reverend et al . ). Because of impaired oral‐motor function, it may be difficult for children with Down syndrome to achieve a mature mastication efficiency (Frazier and Friedman ; Spender et al .…”