Changes in oro-facial function and hand-grip strength during a 2-year observation period after stroke

Schimmel, Martín; Leemann, Béatrice; Schnider, Armin; Herrmann, Françoís; Kiliaridis, Stavros; Müller, Frauke

doi:10.1007/s00784-012-0769-2

Cited by 37 publications

(66 citation statements)

References 47 publications

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“…Kim et al (27) found that stroke patients needed more chewing cycles and showed a longer oral phase while eating thick rice gruel when compared to a healthy control group. Our own previous studies have identified impaired colourmixing, that is bolus-kneading, ability following stroke, which does not improve in the absence of a specific rehabilitation programme (5,16). Although the current experiments use the same methodology, both the viscoelastic specimens as well as the optoelectronical assessment method of testing the colourmixing ability underwent significant refinement (20).…”

Section: Discussionmentioning

confidence: 99%

“…Quantitative experiments showed that the masticatory performance in stroke patients might only be half of that in healthy controls of similar age, gender and dental state (5,16). In-depth discussions with chronic stroke victims revealed that some 'lose their food' in the oral vestibule and experience persistent dysaesthesia or anaesthesia of certain areas of the intra-oral structures.…”

Section: Introductionmentioning

confidence: 99%

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Oral tactile sensitivity and masticatory performance are impaired in stroke patients

Schimmel

Voegeli

Duvernay

et al. 2017

J of Oral Rehabilitation

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SUMMARY Oro-facial impairment following stroke frequently involves reduced chewing performance, that is oral phase dysphagia. The aim was to investigate the sensitivity of oral tissues following stroke and its potential impact on masticatory function.Therefore, hospitalised post-stroke patients were recruited and compared to healthy controls. Outcome measures comprised masticatory performance employing a colour-mixing ability, that is a bolus-kneading test, maximum lip-and bite force and the one-point and two-point tactile thresholds. Food hoarding and prevalence of dry mouth were evaluated with ordinal scales. Twenty-seven stroke patients (age 64Á3 AE 14Á1 years) and 27 healthy controls (age 60Á8 AE 14Á3 years, P = 0Á254) participated in this study. The groups had similar numbers of occluding units. Stroke patients reported more frequently dry mouth sensations and food hoarding. The intra-oral tactile sensitivity on the contra-lesional side was significantly lower in stroke patients compared to controls (0Á0001 < P < 0Á0002), and significant intra-group side differences were found only in the stroke group (0Á0001 < P < 0Á0010). For the lip, both sides were less sensitive in the stroke group compared with controls. The experiments confirmed lower masticatory performance and lip force in the stroke group, but the bite force was similar compared to healthy controls. Oral sensitivity was correlated with masticatory performance when a global correlation model was applied. A stroke may affect the sensitivity of the intra-oral tissues contralesionally, thus potentially affecting chewing function. Rehabilitation should therefore not only focus on motor impairment, but equally stimulate the sensitivity of the oral tissues, employing dry ice application or similar specific treatments.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Oral tactile sensitivity and masticatory performance are impaired in stroke patients

Schimmel

Voegeli

Duvernay

et al. 2017

J of Oral Rehabilitation

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“…In this test, a two‐coloured gum is chewed by a certain number of strokes and the chewed gum is classified based on a visual reference scale and also measured by optoelectronic methods . This method correlates significantly with the sieving method for dentate subjects and was recommended as a suitable method for subjects with impaired mastication . The mixing ability was also previously tested in edentulous subjects using two‐coloured paraffin wax specimens, which was also considered to be more appropriate for evaluations of masticatory efficiency in patients with compromised masticatory performance compared to the comminution test using Optocal as test food …”

Section: Introductionmentioning

confidence: 99%

“…13 This method correlates significantly with the sieving method for dentate subjects 1,14,15 and was recommended as a suitable method for subjects with impaired mastication. 16,17 The mixing ability was also previously tested in edentulous subjects using two-coloured paraffin wax specimens, 1,18 which was also considered to be more appropriate for evaluations of masticatory efficiency in patients with compromised masticatory performance compared to the comminution test using Optocal as test food. 1 The use of an alternative method to assess masticatory function in denture wearers could be useful as an objective way to measure the effect of prosthodontic treatment, as it is considered a relevant outcome that influences the satisfaction with the dentures and functional well-being.…”

Section: Introductionmentioning

confidence: 99%

Reliability of a two‐colour chewing gum test to assess masticatory performance in complete denture wearers

Silva

Nogueira

Rios

et al. 2018

J of Oral Rehabilitation

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The aim of this study was to test the reliability of a method to measure the masticatory performance of complete denture wearers employing a colour-mixing ability test and assessment by visual and electronic colourimetric analysis. A sample of 75 subjects was selected from patients who received new conventional complete dentures. Masticatory tests were performed using a two-colour chewing gum that was masticated for 5, 10, 20, 30 and 50 chewing cycles, performed in a random order. The mixing level of the two colours of the chewed gum was assessed visually by two independent raters based on a 5-point ordinal scale. The specimens were flattened into a 1-mm-width wafer, scanned and saved as a two-sided digital image. Each pair of images was submitted to an electronic colourimetric analysis to assess the level of colour mixture, measured by the circular variance of hue (VOH). Overall inter- and intra-rater agreements in visual analysis were 64% and 68%, respectively (almost 99% of scores ranged within ±1 point), whilst overall weighted kappa was >0.80. A proportional increase in the level of mixture occurred with increased number of chewing cycles (P < .001). Similarly, VOH and the visual analysis were highly correlated (r = -.89; P < .001). Bland-Altman plots revealed excellent agreement and extremely low systematic error between duplicated VOH measures. It was concluded that the two-colour chewing gum test is a reliable method to assess the masticatory performance in complete denture wearers using both visual and electronic colourimetric analyses.

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“…The present study also revealed a positive correlation between MBF and MGS. In the literature, the same correlation has been verified in elderly patients who have suffered strokes and those over 85 years of age, but none of the studies have examined its presence in frail elderly people. The loss of strength and skeletal muscle mass in the frail elderly may affect the masticatory muscles and are probably responsible for this finding.…”

Section: Discussionmentioning

confidence: 78%

Mastication and oral sensory function in frail edentulous elderly: a case–control study

Figueredo

Câmara-Souza

Carletti

et al. 2020

International Dental Journal

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Objective: To evaluate the maximum bite force (MBF), masticatory performance and oral sensory function (OSF) of frail edentulous elderly. The correlation of MBF with maximum grip strength (MGS) was also assessed. Methods: Twenty edentulous elderly [10 with and 10 without the frailty phenotype (FP)] were selected to participate in this case–control study. The FP was diagnosed using the criteria of Fried et al., which consider weight loss, exhaustion, physical activity level, weakness and slowness to the evaluation. All volunteers received new complete dentures (CDs) to standardise the occlusal status, and after 2 months of use with no complaint, all variables were assessed. MBF was measured by pressure sensors positioned bilaterally on the first artificial molars. Masticatory performance was assessed using the sieving method and was expressed as the median particle size (X50) of Optocal after 40 masticatory cycles. OSF was evaluated using the oral stereognosis test, and MGS was measured using a dynamometer. Groups were compared using one‐way analysis of variance. The Pearson coefficient of correlation between MBF and MGS was calculated. Results: Frail elderly people showed reduced MBF (P = 0.0431) and larger X50 values (P = 0.0053) than did non‐frail elders, while OSF did not differ between the groups. MBF had a moderate positive correlation with MGS (r = 0.690, P = 0.003). Conclusions: Frail elderly had reduced MBF and impaired mastication. On the other hand, OSF does not seem to be affected by frailty. MBF was moderately correlated with MGS.

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Changes in oro-facial function and hand-grip strength during a 2-year observation period after stroke

Cited by 37 publications

References 47 publications

Oral tactile sensitivity and masticatory performance are impaired in stroke patients

Oral tactile sensitivity and masticatory performance are impaired in stroke patients

Reliability of a two‐colour chewing gum test to assess masticatory performance in complete denture wearers

Mastication and oral sensory function in frail edentulous elderly: a case–control study

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