Chewing Duration Time Of Various Food Textures In Young Adults

Abstract

Background: Researchers in Speech Therapy usually state that the food texture consumed influences considerably the chewing time and that therefore it is important to understand the duration of this oral function for different food textures, in order to have a greater objectivity in the evaluations. Thus, normative and comparative patterns can be developed between different cases, with the intention of enriching the clinical practice and having scientific support that guides the speech-language pathology. So, the objective os this study was to obtain reference values of chewing time of several food textures in young adults. Methods and Findings:descriptive study with a quantitative approach that was developed in a clinical reference, being the population composed of 40 young adults between 18-30 years of age, of both genres. As exclusion criteria: those with neuromuscular and/or degenerative diseases or consequences thereof, as well as subjects who were making use of any orthodontic/orthopedic resource. We conducted a dental evaluation, followed by a clinical assessment. One at a time, the following foods were offered: French bread, wafer biscuit, roasted cashews, for voluntary chewing. To measure the food chewing time, we used a stopwatch, and this collection procedure was filmed. Data analysis was performed by means of the SPSS statistics 20.0 (IBM ® ) program. There was a statistically significant difference (p < 0.05) between the medians of chewing time of French bread, wafer biscuit and cashew nuts, which were 33.0s (interquartile amplitude 29.0-40.0), 10.0s (interquartile amplitude 8.25-12.0) and 18.5s (interquartile amplitude 15.0-23.75), respectively. Conclusions:The texture of foods influences the length of mastication. The more rigid is the food, the more cycles and mandibular movements, and therefore the longer chewing duration.