The influence of product and oral characteristics on swallowing

Engelen, Lina; Fontijn-Tekamp, Anneke; Bilt, Andries van der

doi:10.1016/j.archoralbio.2005.01.004

Cited by 254 publications

(254 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.…”

Section: Chewing Test Outcomesmentioning

confidence: 98%

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: 98%

Swallowing threshold parameters of subjects with complete dentures and overdentures

Witter¹,

Tekamp²,

Slagter³

et al. 2011

OJST

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“…Heat predictably causes degradation of the pectic polysaccharides that act as an adhesive between plant cell walls, leading to easy separation of cells, a collapse of tissue structure and a loss of firmness (Waldron et al, 2003). As a result, cooked foods are softer, and thus require fewer chewing cycles and a shorter time in the mouth before they form a coherent bolus and are swallowed (Engelen et al, 2005). Soft foods are also associated with reduced costs of digestion, partly because they pass more quickly through the gut (Oka et al, 2003;Secor, in press).…”

Section: Increased Digestibility Of Cooked Starchmentioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

338

220

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While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein and lipid, and we therefore consider plant and animal foods separately.Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defense against pathogens. If cooking indeed consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking.We suggest that if non-thermal processing methods, such as pounding, were used by Lower Paleolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by nonthermal processing, including the relatively complete gelatinization of starch, efficient denaturing of proteins, and killing of foodborne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

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“…The number of chewing strokes that occur up to the beginning of swallowing will depend on the volume and characteristics of the food ingested, on the neuromuscular conditions, the pattern of facial growth, the need to rush through a meal (2) , and on the individual's personality (6) . Studies have demonstrated that there is no relationship between masticatory performance and number of chewing strokes (6,7) .…”

Section: Introductionmentioning

confidence: 99%

“…The masticatory function is influenced by several factors such as food consistency, saliva flow, bite force, severity of malocclusion, missing teeth, and health status of the orofacial structures and of the temporomandibular joint (TMJ) (2)(3)(4)(5) .…”

Section: Introductionmentioning

confidence: 99%

“…Mastication is one of the main functions of the stomatognathic system since it represents the initial phase of the digestive process, i.e the preparatory phase for swallowing (1,2) . The masticatory function is influenced by several factors such as food consistency, saliva flow, bite force, severity of malocclusion, missing teeth, and health status of the orofacial structures and of the temporomandibular joint (TMJ) (2)(3)(4)(5) .…”

Section: Introductionmentioning

confidence: 99%

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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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The influence of product and oral characteristics on swallowing

Cited by 254 publications

References 32 publications

Swallowing threshold parameters of subjects with complete dentures and overdentures

Swallowing threshold parameters of subjects with complete dentures and overdentures

The energetic significance of cooking

Chewing time and chewing strokes in different dentofacial deformities

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