Masticatory efficiency and bite force in individuals with normal occlusion

Abreu, Rogerio Alexandre Modesto de; Pereira, Max Dorningues; Furtado, Fabianne; Prado, Gabriela Pereira Ribeiro; Mestriner, Wilson; Ferreira, Lydia Masako

doi:10.1016/j.archoralbio.2014.05.005

Cited by 76 publications

(60 citation statements)

References 28 publications

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“…When analyzing the MBF results, we found that men showed higher MBF compared to women, regardless of the side, and these findings are in agreement with studies by Bonakdarchian, Askari and Askari [7], Palinkas et al [8], Koç, Dogan and Bek [9], de Abreu et al [10], Takaki, Vieira and Bommarito [11], and Roldán et al [12].…”

Section: Discussionsupporting

confidence: 81%

“…The device used by them showed a height of 8.6 mm and the MBF used was the highest value among the three measurements, while our device showed a height of 10 mm and the MBF used was the average of the three measurements. Our findings are also close to those obtained by Abreu et al [10], measured by the same device that was used by our team, with mean MBF of 630 N for men and 424 N for women.…”

Section: Discussionsupporting

confidence: 80%

“…These findings are not in agreement with Bonakdarchian et al [7], Palinkas et al [8], de Abreu et al [10], which did not find any significant difference between the right and left sides in both sexes, in individuals with absence of sagittal alterations.…”

Section: Discussioncontrasting

confidence: 55%

“…In the study by Choi et al [19], the authors did not describe different MBF values between the sides, nor specified if the cross bites were unilateral, bilateral, or both. In their results, despite the evidence showing difference in MBF between men and women [7][8][9][10][11][12] similar to our study, the total means involving both sexes in each group were considered. The crossbite group had MBF of 475 N, similar to the value observed in our study, i.e., 447.6 N, when considering both the sexes.…”

Section: Discussionmentioning

confidence: 98%

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Relationship between maximum bite force and the gonial angle in crossbite

Said¹,

Takaki²,

Vieira³

et al. 2017

Dent Oral Craniofac Res

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Section: Discussionsupporting

confidence: 81%

Section: Discussionsupporting

confidence: 80%

Section: Discussioncontrasting

confidence: 55%

Section: Discussionmentioning

confidence: 98%

See 2 more Smart Citations

Relationship between maximum bite force and the gonial angle in crossbite

Said¹,

Takaki²,

Vieira³

et al. 2017

Dent Oral Craniofac Res

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“…Optocal Plus Ò and CutterSil Ò (Fontijn-Tekamp, Van Der Bilt, Abbink, & Bosman, 2004) and leak-proof polyvinyl acetate capsules (de Abreu et al, 2014). In all of these cases, the stimulus is expectorated before swallowing and is then studied for particle size distribution.…”

Section: Introductionmentioning

confidence: 99%

Measuring eating capability, liking and difficulty perception of older adults: A textural consideration

Laguna

Hetherington

Chen

et al. 2016

Food Quality and Preference

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a b s t r a c tMalnutrition in older adults is partly attributable to decreasing muscle strength leading to inadequate intakes. It is therefore important to investigate ways of identifying eating capability both through objective measures of strength and subjective measures of perceived difficulty and liking. In addition, food texture design might affect the oral processing and the difficulty perceived. Therefore the present study sets out to examine the relationship between various quantitative measures of eating capability (EC) and perceived difficulty of processing foods and gels varying in hardness in older adults. Tests were conducted on 30 participants (mean age 79 ± 9.4 years) using non-invasive techniques (hand gripping force, tongue pressure, biting force, and hand dexterity) in conjunction with frame-by-frame video recording analysis of chewing and swallowing of food stimuli and ratings of eating difficulty. The EC scores were computed to grade the population into three different groups. Stimuli were classified into two categories: food products and flavourless hydrocolloid gels with different inhomogeneity (textures). The EC parameters did not correspond to oral residence time, or the difficulty perceived. Bite force differed by EC group, and was significantly different by dental status [F(3,4.26) = 3.842, p = 0.022], and influenced both liking and number of chews. The food hardness (r = 0.915, p = 0.01) was significantly correlated with the number of chews. Gel heterogeneity influenced food oral processing behaviour. Oral residence time was significantly correlated with number of chews, liking and difficulty perceived. In summary, dental status and bite force of older adults are determining EC parameters to design optimized food-texture.

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