The effect of periodontal status and occlusal support on masticatory performance: A cross-sectional study

Iyer, Priyanka Subramanian; Kumbhojkar, Vinayak

doi:10.4103/kleuhsj.ijhs_435_16

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“…Due to the association discovered with all observed chewing and swallowing patterns, gummy jelly, as a food with a high gumminess and chewiness value, is more suitable to be used to objectively evaluate masticatory performance. The unique properties of gummy jelly have been exploited in previous studies involving the objective measurement of masticatory performance [24][25][26]. It was also discovered that as gelatin content increased, the integral value of masseter muscle activity increased considerably [25].…”

Section: The Effect Of Different Food Textures On Chewing Andmentioning

confidence: 99%

Chewing and Swallowing Patterns for Different Food Textures in Healthy Subjects

Sari

Rafisa

2023

International Journal of Dentistry

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Aims. This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures. Methods. This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet and salty food. The food samples were coco jelly, gummy jelly, biscuit, potato crisp, and roasted nuts. A texture profile analysis test was used to measure the hardness, gumminess, and chewiness of the food samples. Chewing patterns were investigated by measuring the chewing cycle prior to the first swallow (CS1), the chewing cycle until the last swallow (CS2), and the accumulation of chewing time from the first chewing to the last swallowing (STi). Swallowing patterns were evaluated by calculating the swallowing threshold, which is the chewing time/duration prior to the first swallow (STh). The number of swallows for each food sample was also recorded. Results. There was a statistically significant difference in the CS2 of potato crisps, as well as the STi of coco jelly, gummy jelly, and biscuits between male and female subjects. A significant positive correlation was found between hardness and STh. There was a significant negative correlation between gumminess and all chewing and swallowing parameters, as well as chewiness and CS1. This study also found s significant positive correlation between dental pain, CS1, CS2, and STh of gummy jelly, as well as dental pain and CS1 of biscuits. Conclusions. Females require longer chewing time for harder foods. Food hardness is positively related to the chewing duration prior to the first swallow (swallowing threshold/STh). Food chewiness has a negative correlation with the chewing cycle prior to the first swallow (CS1). Food gumminess is inversely related to all the chewing and swallowing parameters. Dental pain is associated with an increased chewing cycle and swallowing time of hard foods.

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