Dynamic influence of food consistency on the masticatory motion

Abstract

The masticatory cycle is a complex process and it depends on many factors. In our study we wanted to prove to what extent various types of food consistency influence the masticatory motions, especially the extent of forward, downward and lateral motions of the mandible. Nineteen study subjects aged from 20 to 37 years and with intact teeth rows were asked to chew three types of food of various consistency (banana, bread and carrot). The motions of the mandible were recorded by stereo-photo-grammetric system. Study results have shown that in all 19 study subjects the increase in food consistency increases the extent of masticatory motions. The average size of forward mandibular motion in all 19 study subjects when chewing banana amounts to 2.65 mm, when chewing bread it is 2.96 mm and 3.64 mm when chewing carrot. The average size of downward mandibular motion for all 19 study subjects amounts to 6.79 mm when chewing banana, 7.17 mm when chewing bread and 8.09 mm when chewing carrot. The average size of lateral mandibular motion in all 19 study subjects amounts to 2.46 mm when chewing banana, 2.80 mm when chewing bread and 3.40 mm when chewing carrot. Although varying from subject to subject, the masticatory cycle significantly depends on food consistency. By increasing the consistency of a mouthful, the extent of mandibular motion increases in every single study subject.

Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

“…The closing angle and width of the chewing loop were found to be significantly correlated with the toughness and modulus of elasticity, which were two mechanical properties of the food, whereas the vertical movement was not correlated [45]. In addition, it was reported that, in vivo, the lateral chewing motion was dependent on the consistency of the food, although differences between subjects were observed due to the retro control by mechanoreceptors [46]. A greater consistency of foods resulted in a larger lateral chewing motion of the lower jaw.…”

Proposta de protocolo de avaliação clínica da função mastigatória

“…Uma das primeiras preocupações com a avaliação da função mastigatória deve ser em relação ao tipo e à quantidade do alimento a ser oferecido ao paciente durante a avaliação clínica, para que se tenham parâmetros normativos e de comparação entre os diferentes casos. Sabe-se que o tipo de alimento modifica a função mastigatória, em relação ao tempo dos ciclos e ato mastigatório, número, frequência e ritmo dos ciclos mastigatórios e movimentos mandibulares 23,[32][33][34] .…”

Relevance of mandibular helical axis analysis in functional and dysfunctional TMJs

“…Previous kinematic studies on mastication analyzed either the path of a single mandibular point, for instance the incisal or gnathion (Jemt et al, 1979;Ha¨ggman-Henrikson et al, 1998;Filipic and Keros, 2002;Haggman-Henrikson and Eriksson, 2004), or of several mandibular points simultaneously (Gibbs et al, 1971;Gibbs et al, 1981;Gibbs et al, 1982;Miyawaki et al, 2000;Miyawaki et al, 2001;Nakajima et al, 2001), or of a condylar point, such as the kinematic center (Naeije and Hofman, 2003). One of the limitations of the single point analysis is that it is very sensitive to the choice of its coordinates.…”