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Journal of Oral Rehabilitation May 2024It can be challenging to perform a second task at the same time as swallowing.
BACKGROUND
It can be challenging to perform a second task at the same time as swallowing.
OBJECTIVE(S)
The study aimed to investigate the effect of visual, auditory and motor dual-tasking on swallowing and chewing function in healthy young adults.
METHOD
Right-handed healthy adults without any psychological and cognitive problems were included in the study. Swallowing was evaluated based on the dysphagia limit in different liquid textures such as water and nectar consistencies, and chewing was evaluated by the Test of Masticating and Swallowing Solids. For the second task, visual and auditory performance was assessed using reaction time, and the motor performance was assessed using a bilateral tapping task. Assessments were performed in two steps: baseline and dual-task. For baseline, all evaluation methods were applied individually. After completing the baseline assessment, dual-task assessment were carried out the following day. For dual-task assessment, the swallowing and chewing tasks were performed simultaneously with visual, auditory and motor tasks.
RESULTS
Results showed a significant decrease in dysphagia limit in the nectar consistency, and significant increase in chewing time, visual reaction time and tapping rate (right-left) when compared to baseline and dual-task conditions (χ(3) = 9.61, p = .02; χ(3) = 9.02, p = .02; χ(3) = 28.09, p < .001; χ(3) = 28.97, p < .001; χ(3) = 21.56, p < .001, respectively). However, there were no differences in dysphagia limit in the water and auditory reaction time compared to baseline and dual-task conditions (χ(3) = 3.18, p = .36; χ(3) = 2.56, p = .50, respectively).
CONCLUSION
Results shedding light on how simultaneous dual tasks can influence swallowing and chewing. Dual-tasking cause a decrease in both swallowing/chewing and the visual/motor performances. These results may provide valuable information for designing interventions or strategies aimed at improving or maintaining optimal swallowing and chewing during in various populations during daily life.
PubMed: 38783600
DOI: 10.1111/joor.13697 -
Cureus Apr 2024Introduction Food questionnaire surveys are often used to evaluate masticatory function. In daily clinical practice in Japan, a survey is performed using a list of food...
Introduction Food questionnaire surveys are often used to evaluate masticatory function. In daily clinical practice in Japan, a survey is performed using a list of food groups suitable for the Japanese diet. The foods on the list were categorized into five food groups based on their mastication index. The patient's masticatory function is determined by the food groups that can be eaten. The masticatory index, which indicates chewability, was defined based on the percentage of 110 denture wearers who responded that they could eat food normally. A survey with this list is useful because of its simplicity; however, there is a lack of objective data on the physical properties of food samples. Consequently, to make the results of the food questionnaire survey more objective indicators, we performed a texture analysis of the food samples on the list. Methods We performed a texture analysis of 93 samples from 77 food items on the list. Compression tests were performed using a texture analyzer, and hardness, cohesiveness, adhesiveness, viscosity, and gumminess were calculated by a texture profile analysis. Results Even with the same ingredients, the results differed depending on the presence or absence of food skin, the direction of pressing (vertical or horizontal), cooking methods, and temperature differences. However, the masticatory index was negatively correlated with hardness (-0.4157, p<0.001) and gumminess which is determined as the product of hardness×cohesiveness (-0.4980, p<0.001). Conclusion This study suggests that the masticatory index indicating chewability may be related to the hardness and cohesiveness of food samples. Even for foods with the same hardness, the degree of difficulty in forming a food mass is expected to vary depending on differences in cohesiveness. Moreover, the presence or absence of food skin, the direction of food fibers, cooking methods, and temperature differences change the physical properties of the food. Therefore, the composition and structure of the foods or eating habits of patients should be taken into consideration when conducting a food questionnaire survey.
PubMed: 38779233
DOI: 10.7759/cureus.58721 -
Clinical Oral Investigations May 2024The aim of this multi-center pilot study was to assess the viability and feasibility of a novel treatment concept - the canine-positioned single implant mandibular...
OBJECTIVES
The aim of this multi-center pilot study was to assess the viability and feasibility of a novel treatment concept - the canine-positioned single implant mandibular overdenture (c-SIMO), with the single implant placed on the patient's preferred chewing side instead of the midline.
MATERIALS AND METHODS
Participants received a single implant in the canine region of their preferred chewing side, based on an Asymmetry Index observed during mastication. The pre-existing mandibular denture was transformed into a c-SIMO on a spherical attachment. The primary outcome was oral health-related quality of life (OHRQoL), measured with GOHAI and OHIP-EDENT. Secondary outcomes included denture satisfaction index (DSI), chewing efficiency (CE), maximum bite force (MBF), implant survival and success, and prosthetic maintenance. Data analysis included descriptive statistics and bivariate comparison tests.
RESULTS
Fifteen participants received the c-SIMO treatment (mean age: 69.9 ± 7.0). Implant success and survival rates were 100% at 1 year. Patient-reported outcome measures improved significantly compared to pre-treatment values (OHIP-EDENT: p = 0.001; DSI: p = 0.001; GOHAI: p = 0.002). Masticatory outcomes also improved significantly (CE: p = 0.001; overall MBF: p = 0.005). Post-implant, MBF was significantly higher in the ipsilateral side compared to the contralateral side at 2 weeks (p = 0.019) and 3 months (p = 0.015), but no longer at T3 (p = 0.730). Common prosthodontic events included denture base adjustments (n = 17) and matrix activation (n = 9).
CONCLUSIONS
This pilot study concludes that c-SIMO is a promising treatment option, and a potential alternative to the single midline implant overdenture.
CLINICAL RELEVANCE
The novel treatment concept of a canine-positioned single implant mandibular overdenture could be a viable treatment alternative to the midline positioning.
Topics: Humans; Denture, Overlay; Pilot Projects; Aged; Male; Female; Feasibility Studies; Dental Prosthesis, Implant-Supported; Quality of Life; Mastication; Cuspid; Dental Implants, Single-Tooth; Patient Satisfaction; Middle Aged; Mandible; Denture Design
PubMed: 38772987
DOI: 10.1007/s00784-024-05723-1 -
Journal of Oral Rehabilitation May 2024The Test of Mastication and Swallowing Solids (TOMASS) is a reliable tool for assessing chewing and swallowing in healthy adults, using commercially available crackers....
BACKGROUND
The Test of Mastication and Swallowing Solids (TOMASS) is a reliable tool for assessing chewing and swallowing in healthy adults, using commercially available crackers. TOMASS-Children (TOMASS-C) is the paediatric version of TOMASS.
OBJECTIVE
The present study aimed to establish normative data for TOMASS-C using a validated regional commercial cracker among healthy individuals aged between 6-20 years of India.
METHODS
327 healthy individuals between 6-20 years were recruited in a cross-sectional study design following a convenient sampling procedure. Participants consumed one validated regional cracker and the procedure was video recorded. Data were stratified according to age groups (6-7, 8-9, 10-13, 14-17 and 18-20 years) and sex (boys and girls). Two Speech Language Pathologists independently analysed the video recordings to derive discrete bites, masticatory cycles, swallows and total swallow time indices. Using them, time/swallow, masticatory cycles/bite, swallows/bite and time/bite were calculated.
RESULTS
All parameters of TOMASS-C had moderate to good (0.6-0.85) test-retest reliability and moderate to excellent (0.69-0.99) inter-rater reliability at p > .000. Younger participants took more bites, chewed more times and swallowed more frequently with longer chewing and swallowing time. Boys exhibited a lower number of swallows, shorter swallow time and reduced total masticatory time at p > .05. Additionally, girls demonstrated fewer bites and chewing cycles compared to boys at p > .05.
CONCLUSION
TOMASS-C using a validated regional cracker was feasible and reliable. Normative data established for healthy boys and girls between 6-20 years offers much-needed quantitative data to objectively delineate individuals with and without chewing and swallowing solid food difficulties.
PubMed: 38767112
DOI: 10.1111/joor.13741 -
The Pan African Medical Journal 2024
Topics: Humans; Abscess; Diagnosis, Differential; Male; Female
PubMed: 38766562
DOI: 10.11604/pamj.2024.47.103.42765 -
Case Reports in Dentistry 2024Mucormycosis has been prevalent in the past few years with the COVID-19 pandemic largely affecting the maxilla due to its proximity to the respiratory corridor....
Mucormycosis has been prevalent in the past few years with the COVID-19 pandemic largely affecting the maxilla due to its proximity to the respiratory corridor. Resection of the maxillary dentition along with the maxillary bone itself has a huge psychosocial impact on the patient. When seeking prosthetic rehabilitation, poor esthetics, difficulty in mastication, and social embarrassment are the patients' concerns. Hence, it becomes great responsibility for the clinician to restore the patient's natural teeth while causing him/her minimum discomfort. This article describes such a case of post-COVID-19 mucormycosis that has been provisionally restored by the means of all-on-four zygomatic implants.
PubMed: 38764612
DOI: 10.1155/2024/8193822 -
Food Research International (Ottawa,... Jul 2024Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating... (Review)
Review
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
Topics: Humans; Bread; Mastication; Oryza; Solanum tuberosum; Food Quality
PubMed: 38763692
DOI: 10.1016/j.foodres.2024.114459 -
The Journal of Prosthetic Dentistry May 2024Cantilevered complete arch implant-supported prostheses are commonly fabricated from zirconia and more recently from strength gradient zirconia. Different polymer-based...
STATEMENT OF PROBLEM
Cantilevered complete arch implant-supported prostheses are commonly fabricated from zirconia and more recently from strength gradient zirconia. Different polymer-based materials indicated for definitive fixed prostheses that could be used with additive or subtractive manufacturing have also been marketed recently. However, knowledge on the long-term fatigue behavior of cantilevered implant-supported prostheses made from these polymer-based materials and strength gradient zirconia is lacking.
PURPOSE
The purpose of this in vitro study was to evaluate the fatigue behavior of implant-supported cantilevered prostheses of recently introduced computer-aided design and computer-aided manufacturing polymers and zirconia.
MATERIAL AND METHODS
A master standard tessellation language file of a 9×11×20-mm specimen with a titanium base (Ti-base) space that represented an implant-supported cantilevered prosthesis was used to fabricate specimens from additively manufactured interim resin (AM), polymethyl methacrylate (SM-PM), nanographene-reinforced polymethyl methacrylate (SM-GR), high-impact polymer composite resin (SM-CR), and strength gradient zirconia (SM-ZR) (n=10). Each specimen was prepared by following the respective manufacturer's recommendations, and Ti-base abutments were cemented with an autopolymerizing luting composite resin. After cementation, the specimens were mounted in a mastication simulator and subjected to 1.2 million loading cycles under 100 N at 1.5 Hz; surviving specimens were subjected to another 1.2 million loading cycles under 200 N at 1.5 Hz. The load was applied to the cantilever extension, 12-mm from the clamp of the mastication simulator. The Kaplan-Meier survival analysis and Cox proportional hazards model were used to evaluate the data (α=.05).
RESULTS
Significant differences in survival rate and hazard ratio were observed among materials (P<.001). Among tested materials, SM-ZR had the highest and AM had the lowest survival rate (P≤.031). All materials had a significantly higher hazard ratio than SM-ZR (P≤.011) in the increasing order of SM-GR, SM-PM, SM-CR, and AM.
CONCLUSIONS
SM-ZR had the highest survival rate with no failed specimens. Even though most of the tested polymer-based materials failed during cyclic loading, these failures were commonly observed during the second 1.2 million loading cycles with 200 N. All materials had a higher hazard ratio than SM-ZR.
PubMed: 38760311
DOI: 10.1016/j.prosdent.2024.05.001 -
Folia Morphologica May 2024The muscles of mastication derive from a common embryological source, and the presence of accessory muscles in the infratemporal fossa (ITF) is uncommon. Here, we...
The muscles of mastication derive from a common embryological source, and the presence of accessory muscles in the infratemporal fossa (ITF) is uncommon. Here, we present findings from postmortem dissection of the ITF revealing a unilaterally present muscle extending from the greater wing of the sphenoid to blend inferiorly with the medial and lateral pterygoid muscles before attaching to the lateral pterygoid plate. This muscle is most consistent with the pterygoideus proprius muscle initially described in 1858. Though the exact embryological origin and function of this muscle remain speculative, these topics are nonetheless worth investigating as it may provide insight regarding the ontogeny of muscles descending from the first pharyngeal arch. Additionally, presence of the pterygoideus proprius muscle may have clinical implications and impact surrounding structures such as the mandibular division of the trigeminal nerve, maxillary artery, pterygoid venous plexus, masticatory muscles, and temporomandibular joint (TMJ).
PubMed: 38757501
DOI: 10.5603/fm.95708 -
Computer Methods in Biomechanics and... May 2024The aim of this research was to evaluate the stress distribution in the 'All-on-Four' prosthesis and the surrounding bone, with different framework materials and...
The aim of this research was to evaluate the stress distribution in the 'All-on-Four' prosthesis and the surrounding bone, with different framework materials and thicknesses. Five frameworks (alumina, zirconia, titanium, fiberglass reinforced resin (FRR), and polyether ether ketone (PEEK)) with two thicknesses (3.5 &5.5 mm) were stimulated in this research. A vertical force of 200 N was applied on a 1 mm circular area, at the cantilever, and at the region of the incisors, simulating different mastication mechanisms. The results illustrated that the 5.5 mm framework reduced the stresses on most parts, mucosa, and bone tissues, compared to 3.5 mm.
PubMed: 38756021
DOI: 10.1080/10255842.2024.2355260