Investigation on the Consciousness of Masticatory Laterality.

Ueda, Naokatsu; Yuba, Naoji; Tanaka, Masahiro; Tokunaga, Tohru; Kawano, Wataru; Kaneda, Tatsumi; Imanishi, Toshimasa; Kawazoe, Takayoshi

doi:10.2186/jjps.35.708

Cited by 4 publications

(3 citation statements)

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“…The cause of masticatory laterality has been much discussed and such factors as missing teeth, tooth pain, rampant caries and orofacial pain are considered to be involved (Ueda et al ., 1991). To eliminate these relatively apparent causes, subjects without those factors were chosen.…”

Section: Discussionmentioning

confidence: 99%

Masticatory laterality – evaluation and influence of food texture

Mizumori

Tsubakimoto

Iwasaki

et al. 2003

J of Oral Rehabilitation

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The purpose of this study is the objective and quantitative evaluation of masticatory laterality and its daily variability. Various foods with different textures were used to investigate whether food texture influenced masticatory laterality. Ten healthy subjects and seven foods were used. Recordings of chewing movements were repeated three times at intervals of 1 week. Masticatory laterality was assessed with an Asymmetry Index [AI: (number of right side strokes - number of left side strokes)/number of total strokes]. Medians and ranges of the three recordings were calculated. The observed AI ranges in the three trials were limited with the exception of two subjects. Among the other subjects, averages of the absolute values of the medians were from 32.5 to 73.4%. Statistically significant differences between the hardest food and softer foods were observed in absolute value of AI medians. Masticatory laterality could be evaluated by an AI. Eight of 10 subjects showed limited ranges of AI in three recordings. It should be noted that a few people actually chew on either side but might chew on one side only on a particular day. Hard food evoked more masticatory laterality, and seemed more appropriate for laterality examinations.

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Section: Discussionmentioning

confidence: 99%

Masticatory laterality – evaluation and influence of food texture

Mizumori

Tsubakimoto

Iwasaki

et al. 2003

J of Oral Rehabilitation

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“…Previous studies suggested that individuals with unilateral missing posterior teeth tended to chew on the side with teeth remaining, indicating that reduced occlusal support due to the loss of teeth is a predominant factor in mastication predominance 15) . For edentulous individuals with complete dentures, factors that may explain the existence of mastication predominance include pain in denture-supporting tissues or other masticatory structures, as well as morphological factors (e.g., severe absorption of mandibular and/or maxillary bone) 17,18) . Further studies are required to investigate this issue.…”

Section: Discussionmentioning

confidence: 99%

Objective Assessment of Mastication Predominance of the Complete Denture Wearers

Matsumoto

Kuwatsuru

Tsukiyama

et al. 2019

Nihon gaku koukukinou gakkai zasshi

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Aims:The purpose of this study was to evaluate the degree of the mastication predominance of edentulous individuals with complete dentures by comparing with healthy dentate, and bilateral and unilateral posterior missing teeth subjects using electromyogramphic (EMG) analysis and visual analogue scale (VAS).Methods: Twenty-five edentulous individuals with complete dentures were instructed to chew on the right side and then on the left side, and EMG activity of the bilateral masseter muscles was recorded simultaneously. The Concordance rates between instructed and judged chewing sides were calculated. Then, 30 healthy dentate subjects, 19 bilateral posterior missing teeth subjects, 30 unilateral posterior missing teeth subjects, and 25 edentulous subjects were instructed to freely chew three kinds of test foods (chewing gum, peanuts, and gummy jellies). In each trial, EMG activities were recorded from bilateral masseter muscles and the mastication predominant index (MPI) was calculated. Self-awareness of mastication predominance (SAMP) was evaluated by using a modified visual analogue scale. The data were compared in all subject groups.Results: Concordance rate-the percentage of events (chewing cycles) where the instructed chewing side coincided with the chewing side, as judged by EMG analysis-was >93% for all test foods among complete denture wearers.The MPIs of the edentulous group for each test food were as follows: peanuts 68.4%, gummy jellies 50.0%, and chewing gum 47.4%. Statistical analyses showed no significant difference in MPI between edentulous and the other three groups. In edentulous group, there was significant correlations between SAMP and mastication predominance score (MPS) in chewing gum. Conclusion:Our analysis suggests that chewing side evaluation of edentulous subjects with EMG was effective to reveal mastication predominance.

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“…Regarding the frequency of the subjectivity of the habitual chewing side, Ueda et al 42 reported that about half of the subjects were conscious of their habitual chewing side, and Kurachi et al 31 report ed that about threequarters of the subjects were conscious of their habitual chewing side, and this was discovered at the medical interview. Ogimito et al 33 compared the reliability of the subjectivity of the habitual chewing side before and after mas tication, and the results suggested that the medi cal interview after mastication was more reliable and more detectable than the one before.…”

Section: Relationship Between the Subjectivity Of The Habitual Chewinmentioning

confidence: 99%