Swallowing threshold and masticatory performance in dentate adults

Fontijn-Tekamp, F.A.; Bilt, Andries van der; Abbink, Jan; Bosman, F.

doi:10.1016/j.physbeh.2004.08.026

Cited by 175 publications

(164 citation statements)

References 32 publications

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“…The difference in particle size reduction between 'good' and 'bad' chewers in such a test depends partly on food consistency, and the firm artificial test 'food' as used in the present study might have magnified differences between 'good' and 'bad' chewers [5,11]. Moreover, it has been shown that larger portions to chew until 'swallowing' increase X 50swal , and the number of chewing cycles until 'swallowing' increases linearly with the volume [4,12], but it is unknown whether this increase is proportionally amongst dental groups. Despite these shortcomings the outcomes of this study are considered to be indicative for clinically relevant swallowing parameters when comparing groups with different dental or prosthodontic status.…”

Section: Chewing Test Outcomesmentioning

confidence: 65%

Swallowing threshold parameters of subjects with complete dentures and overdentures

Witter¹,

Tekamp²,

Slagter³

et al. 2011

OJST

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Aim: To compare the chewing process and swallowing threshold parameters of subjects with complete dentures and overdentures with data obtained from subjects with complete natural dentitions. Methodology: The chewing process in terms of swallowing threshold parameters of four groups of subjects with complete dentures (all females) was quantified by sieving particles after chewing of an artificial test 'food' and compared with that of subjects with complete natural dentitions as a reference group (33 subjects). All subjects (except those of the reference group) had a complete denture in the upper jaw. Regarding the lower jaw two groups with complete dentures (with high (24 subjects), respectively low mandible (12 subjects)) and two groups with overdentures (implant-retained (22 subjects), respectively natural root supported (19 subjects)) were composed. Results: The 'overdenture-implants' group needed significantly more chewing cycles and time (mean: 45 cycles in 32 seconds) until 'swallowing' compared to the group with complete natural dentitions (mean: 26 cycles in 19 seconds until 'swallowing'). Also the 'complete denture-low mandible' group needed significantly more cycles and time (mean: 52 cycles in 44 seconds) until 'swallowing' than the complete dentition group. In the 'overdenture-natural roots' group these outcomes (33 cycles in 24 seconds) were not significantly different compared with the complete dentition group. The 'complete denture-high mandible' group (32 cycles in 26 seconds) needed not significantly more cycles until 'swallowing', however time until 'swallowing' was significantly longer compared to the complete dentition group. All denture groups had significantly larger mean particle sizes when 'swallowing' (sizes in the order of 3 mm) than the natural dentition group (about 2 mm). Conclusion: Despite efforts to compensate for a reduced chewing efficiency, subjects with complete dentures (including overdentures) had 50% larger median particle sizes when 'swallowing' compared to subjects with complete natural dentitions.

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Section: Chewing Test Outcomesmentioning

confidence: 65%

Swallowing threshold parameters of subjects with complete dentures and overdentures

Witter¹,

Tekamp²,

Slagter³

et al. 2011

OJST

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show abstract

“…However, when an artificial test food is chewed a fixed number of times, large differences in median particle size are observed (Fontijn-Tekamp et al, 2004). The literature suggests that particle size is an unreliable criterion for swallowing, in part, because it varies based on the amount of food in the mouth Luke, 1984, 1986;Hiiemae and Palmer, 1999).…”

Section: Discussionmentioning

confidence: 99%

Effects of appetite, BMI, food form and flavor on mastication: almonds as a test food

2007

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Objectives: To investigate the effects of appetitive sensations, body mass index (BMI) and physical/sensory properties of food (almonds) on masticatory indices and resultant pre-swallowing particle sizes. Subjects/Methods: Twelve lean (BMI ¼ 22.270.3) and 12 obese (BMI ¼ 34.370.6) adults. After collecting appetitive ratings, electromyographic recordings were used to assess participants' microstructure of eating for five almond products (raw, dry unsalted roasted, natural sliced, roasted salted and honey roasted) under fasted and satiated conditions. Duplicate samples were masticated to the point of deglutition and then were expectorated and size sorted. Results: No statistically significant effects of BMI were detected for any of the mastication measures. Maximum and mean bite forces were greater under the fasted condition. Sliced almonds required lower bite force than did the other almond varieties. The pre-swallowing particle sizes were significantly greater for the sliced almonds than all other varieties. Both the number of chews and mastication time were negatively correlated with particle size. There were no significant effects of almond form or flavor on particle size. Conclusions: These results do not support differences in masticatory performance between lean and obese individuals, nor effects of sensory properties. Instead, the physical form of foods as well as an individuals' appetitive state may have a greater influence on masticatory behavior. The health implications of these observations warrant further investigation.

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“…Studies have demonstrated that there is no relationship between masticatory performance and number of chewing strokes (6,7) .…”

Section: Introductionmentioning

confidence: 99%

Chewing time and chewing strokes in different dentofacial deformities

Picinato-Pirola

Mello-Filho

Trawitzki

2012

J. Soc. Bras. Fonoaudiol.

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PURPOSE: To verify whether the number of chewing strokes and the chewing time are influenced by dentofacial deformities in habitual free mastication. METHODS: Participants were 15 patients with diagnosis of class II dentofacial deformity (GII), 15 with class III (GIII), and 15 healthy control individuals with no deformity (CG). Free habitual mastication of a cornstarch cookie was analyzed, considering the number of chewing strokes and the time needed to complete two mastications. Strokes were counted by considering the opening and closing movements of the mandible. The time needed to consume each bite was determined using a digital chronometer, started after the placement of the food in the oral cavity and stopped when each portion was swallowed. RESULTS: There were no differences between groups regarding both the number of strokes and the chewing time. However, with regards to the number of strokes, CG and GII presented a significant concordance between the first and the second chewing situation, which was not observed in GIII. The analysis of time showed significant concordance between the first and second chewing situation in CG, reasonable concordance in GII, and discordance in GIII. CONCLUSION: Dentofacial deformities do not influence the number of chewing strokes or the chewing time. However, class III individuals do not show uniformity regarding these aspects.

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Swallowing threshold and masticatory performance in dentate adults

Cited by 175 publications

References 32 publications

Swallowing threshold parameters of subjects with complete dentures and overdentures

Swallowing threshold parameters of subjects with complete dentures and overdentures

Effects of appetite, BMI, food form and flavor on mastication: almonds as a test food

Chewing time and chewing strokes in different dentofacial deformities

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