Forces required by complete dentures for penetrating food in simulated function

Eerikäinen, Esko; Könönen, Mauno

doi:10.1111/j.1365-2842.1987.tb00757.x

Cited by 17 publications

(10 citation statements)

References 12 publications

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“…One of the factors leading to the decrease in chewing performance is the reduced bite force that denture wearers can develop owing to a lack of retention and stability of the denture. The bite force of these subjects obtained with maximum clenching (unilateral) ranges from 77 to 135 N (27, 32, 75, 131, 150, 170), whereas the average maximum bite force (unilaterally measured) for dentate persons varies from 306 to 847 N (see Table 1). The maximum bite forces of denture wearers may be even lower than the forces needed to penetrate natural foods, such as boiled meat (80 N), raw carrot (118 N) and rye bread (167 N) (170).…”

Section: Masticatory Function In Various Groups Of Individualsmentioning

confidence: 99%

“…ª 2011 Blackwell Publishing Ltd clenching (unilateral) ranges from 77 to 135 N (27,32,75,131,150,170), whereas the average maximum bite force (unilaterally measured) for dentate persons varies from 306 to 847 N (see Table 1). The maximum bite forces of denture wearers may be even lower than the forces needed to penetrate natural foods, such as boiled meat (80 N), raw carrot (118 N) and rye bread (167 N) (170). Thus, denture wearers might have difficulties in biting and incising such foods.…”

Section: A S T I C a T I O N A N D O R A L R E H A B I L I T A T I mentioning

confidence: 99%

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Assessment of mastication with implications for oral rehabilitation: a review

Bilt¹

2011

Journal of Oral Rehabilitation

403

324

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During chewing, food is reduced in size, while saliva moistens the food and binds the masticated food into a bolus that can be easily swallowed. Characteristics of the oral system, like number of teeth, bite force and salivary flow, will influence the masticatory process. Masticatory function of healthy persons has been studied extensively the last decades. These results were used as a comparison for outcomes of various patient groups. In this review, findings from literature on masticatory function for both healthy persons and patient groups are presented. Masticatory function of patients with compromised dentition appeared to be significantly reduced when compared with the function of healthy controls. The influence of oral rehabilitation, e.g. dental restorations, implant treatment and temporomandibular disorder treatment, on masticatory function will be discussed. For instance, implant treatment was shown to have a significant positive effect on both bite force and masticatory performance. Also, patient satisfaction with an implant-retained prosthesis was high in comparison with the situation before implant treatment. The article also reviews the neuromuscular control of chewing. The jaw muscle activity needed to break solid food is largely reflexly induced. Immediate muscle response is necessary to maintain a constant chewing rhythm under varying food resistance conditions. Finally, the influence of food characteristics on the masticatory process is discussed. Dry and hard products require more chewing cycles before swallowing than moist and soft foods. More time is needed to break the food and to add enough saliva to form a cohesive bolus suitable for swallowing.

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Section: Masticatory Function In Various Groups Of Individualsmentioning

confidence: 99%

Section: A S T I C a T I O N A N D O R A L R E H A B I L I T A T I mentioning

confidence: 99%

Assessment of mastication with implications for oral rehabilitation: a review

Bilt¹

2011

Journal of Oral Rehabilitation

403

324

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“…SPLITTING COMMON FOOD ITEMS between the incisors often involves the application of high bite forces, sometimes Ͼ100 N (Eerikäinen and Könönen 1987;Gay et al 1994). Although the jaw quickly closes when the food suddenly splits, the teeth rarely harmfully collide even when splitting thin food items (Svensson and Trulsson 2009;Trulsson and Johansson 1996).…”

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confidence: 99%

Task-dependent control of the jaw during food splitting in humans

Johansson

Westberg

Edin

2014

Journal of Neurophysiology

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Johansson AS, Westberg KG, Edin BB. Task-dependent control of the jaw during food splitting in humans. J Neurophysiol 111: 2614-2623, 2014. First published March 26, 2014 doi:10.1152/jn.00797.2013.-Although splitting of food items between the incisors often requires high bite forces, rarely do the teeth harmfully collide when the jaw quickly closes after split. Previous studies indicate that the force-velocity relationship of the jaw closing muscles principally explains the prompt dissipation of jaw closing force. Here, we asked whether people could regulate the dissipation of jaw closing force during food splitting. We hypothesized that such regulation might be implemented via differential recruitment of masseter muscle portions situated along the anteroposterior axis because these portions will experience a different shortening velocity during jaw closure. Study participants performed two different tasks when holding a peanut-half stacked on a chocolate piece between their incisors. In one task, they were asked to split the peanut-half only (single-split trials) and, in the other, to split both the peanut and the chocolate in one action (double-split trials). In double-split trials following the peanut split, the intensity of the tooth impact on the chocolate piece was on average 2.5 times greater than in single-split trials, indicating a substantially greater loss of jaw closing force in the single-split trials. We conclude that control of jaw closing force dissipation following food splitting depends on task demands. Consistent with our hypothesis, converging neurophysiological and morphometric data indicated that this control involved a differential activation of the jaw closing masseter muscle along the anteroposterior axis. These latter findings suggest that the regulation of jaw closing force after sudden unloading of the jaw exploits masseter muscle compartmentalization.

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“…For instance, the average maximum bite force of a group of full denture wearers ranged from 77 to 135 N . Persons with such low bite forces cannot cut or grind natural foods, such as boiled meat (80 N), raw carrot (118 N) and rye bread (167 N) . The deterioration of masticatory performance may lead to changes in the diet, because some foods become troublesome to eat .…”

Section: Mastication Physiologymentioning

confidence: 99%

The influence of oral processing, food perception and social aspects on food consumption: a review

Pereira

Bilt

2016

J of Oral Rehabilitation

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Eating is an essential activity to get energy and necessary nutrients for living. While chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and texture are perceived during chewing and will contribute to the appreciation of the food. The senses of taste and smell play an important role in selecting nutritive food instead of toxic substances. Also visual information of a food product is essential in the choice and the acceptance of food products, whereas auditory information obtained during the chewing of crispy products will provide information on whether a product is fresh or stale. Food perception does not just depend on one individual sense, but appears to be the result from multisensory integration of unimodal signals. Large differences in oral physiology parameters exist among individuals, which may lead to differences in food perception. Knowledge of the interplay between mastication and sensory experience for groups of individuals is important for the food industry to control quality and acceptability of their products. Environment factors during eating, like TV watching or electronic media use, may also play a role in food perception and the amount of food ingested. Distraction during eating a meal may lead to disregard about satiety and fullness feelings and thus to an increased risk of obesity. Genetic and social/cultural aspects seem to play an important role in taste sensitivity and food preference. Males generally show larger bite size, larger chewing power and a faster chewing rhythm than females. The size of swallowed particles seems to be larger for obese individuals, although there is no evidence until now of an 'obese chewing style'. Elderly people tend to have fewer teeth and consequently a less good masticatory performance, which may lead to lower intakes of raw food and dietary fibre. The influence of impaired mastication on food selection is still controversial, but it is likely that it may at least cause adaptation in food choice. Systemic conditions, such as high blood pressure, diabetes and cancer, with or without medicine use, tend to be associated with taste and chewing alterations. However, definite conclusions seem hard to reach, as research protocols vary largely.

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Forces required by complete dentures for penetrating food in simulated function

Cited by 17 publications

References 12 publications

Assessment of mastication with implications for oral rehabilitation: a review

Assessment of mastication with implications for oral rehabilitation: a review

Task-dependent control of the jaw during food splitting in humans

The influence of oral processing, food perception and social aspects on food consumption: a review

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