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The Journal of Nutrition, Health & Aging Mar 2012Use of modified texture foods (MTF) is common in the geriatric population. There is a potential for increased prevalence of use of MTF due in part to longer survival of... (Review)
Review
Use of modified texture foods (MTF) is common in the geriatric population. There is a potential for increased prevalence of use of MTF due in part to longer survival of persons with dementia, those who have suffered from a stroke, as well as other degenerative diseases that affect chewing and swallowing. Unfortunately, little clinical, nutritional and sensory research has been conducted on MTF to inform practice. This review highlights issues identified in the literature to date that influence nutritional and sensory quality and acceptability of these foods. Use of MTF is highly associated with undernutrition, however causality is difficult to demonstrate due to confounding factors such as the requirement for feeding assistance. Knowledge gaps and considerations that need to be taken into account when conducting research are identified.
Topics: Aged; Aging; Deglutition; Deglutition Disorders; Female; Food Analysis; Humans; Male; Malnutrition; Mastication; Nutritional Requirements; Nutritive Value; Particle Size; Patient Satisfaction
PubMed: 22456772
DOI: 10.1007/s12603-011-0160-z -
Journal of Oral Science 2023To clarify the presence or absence of differences in path pattern and movement during mastication between the habitual and non-habitual chewing sides.
PURPOSE
To clarify the presence or absence of differences in path pattern and movement during mastication between the habitual and non-habitual chewing sides.
METHODS
Participants were 225 healthy adults with natural dentition. Mandibular movement while chewing gummy jelly on each side was recorded, and masticatory path pattern was classified into five types (one normal and four abnormal). The frequency of each pattern was measured and compared between chewing sides. The amount, rhythm, velocity, and stability of movement and masticatory performance were measured and compared between chewing sides.
RESULTS
A normal pattern was observed on the habitual chewing side in 84.4% of participants. There was a significant difference between chewing sides in masticatory path pattern (χ = 35.971, P < 0.001). Values of parameters regarding the amount and velocity of movement and masticatory performance were significantly higher on the habitual chewing side. Values of parameters regarding rhythm and stability of movement were significantly lower on the habitual chewing side.
CONCLUSION
The present findings of functional differences between chewing sides in terms of path pattern and movement during mastication suggest that these factors should be analyzed on the habitual chewing side.
Topics: Adult; Humans; Mastication; Mandible; Food; Mouth, Edentulous; Movement
PubMed: 37394545
DOI: 10.2334/josnusd.23-0101 -
Journal of Dairy Science Jun 2023Historical research had shown that forage particle size influences chewing activity, ruminal pH, volatile fatty acid profiles, and milk fat percentage. With this in... (Review)
Review
Historical research had shown that forage particle size influences chewing activity, ruminal pH, volatile fatty acid profiles, and milk fat percentage. With this in mind, Mertens in 1997 published one of the most frequently cited papers in the Journal of Dairy Science that laid out a comprehensive system for integrating neutral detergent fiber (NDF) and particle size of feeds into one measure: physically effective NDF (peNDF). Based on total chewing time (i.e., eating plus ruminating), peNDF enabled ration formulation to meet the minimum fiber requirements of ruminants to maintain ruminal pH and milk fat. Total chewing time is related to feed NDF content and particle size, so Mertens proposed that peNDF could be determined simply from a chemical measure of NDF and particle size measured as the fraction of dry matter retained on a 1.18-mm sieve with vertical shaking of a dried sample. In the past 2 decades, the peNDF system has been incorporated into nutrition models and is routinely used in ration formulation. Early on, Mertens recognized that starch would affect the minimum peNDF requirements, and his work was the first to demonstrate that starch and fermentation pH affect ruminal fiber degradation kinetics. Subsequently, Mertens's insight into particle size analysis was extended from fibrous feeds to corn silage processing with the development of the commonly used corn silage fragmentation index for assessing starch availability. Participants at the 33rd Discover Conference on fiber in 2017 ranked improved physical description of feeds as a top priority for future research, undoubtedly recognizing the need to carry forward Mertens's pioneering work. Future research will likely focus on improving the physicochemical and biological evaluation of rumen fiber degradation and passage, thereby improving the prediction of animal response. The comprehensive system that David Mertens built for meeting the fiber requirements of ruminants has transformed ration formulation.
Topics: Female; Animals; Lactation; Diet; Digestion; Dietary Fiber; Silage; Mastication; Starch; Fermentation; Particle Size; Rumen
PubMed: 36400612
DOI: 10.3168/jds.2022-22419 -
Nutrients May 2020Bolus texture is a key factor for safe swallowing in patients with dysphagia since an improper texture may result in aspiration and/or pharyngeal residue. This article... (Review)
Review
Bolus texture is a key factor for safe swallowing in patients with dysphagia since an improper texture may result in aspiration and/or pharyngeal residue. This article discusses swallowing bolus texture from two key aspects: the textural change of solid food by mastication and the current standardized definition of food texture in Japan. When swallowing a liquid bolus, the texture is mostly maintained from ingestion to swallow onset. For solid food, however, the food is crushed by chewing and mixed with saliva before swallowing; the texture of the ingested food is modified to an easily swallowable form at swallow onset by mastication. Understanding the mechanism of mastication and its assessment are therefore important in deciding the proper diet for dysphagic patients. As standardized criteria for classifying the texture of food and liquid are essential as well, this report also describes the Japanese Dysphagia Diet 2013 that is commonly used as the standardized index for dysphagic diets in Japan.
Topics: Deglutition; Deglutition Disorders; Diet; Food; Humans; Japan; Mastication; Saliva; Tongue; Viscosity
PubMed: 32486264
DOI: 10.3390/nu12061613 -
Archives of Oral Biology Dec 2014This study assessed the degree of relationship between masticatory laterality and lateral asymmetry of masticatory performance using silicon pieces enclosed in a latex...
OBJECTIVE
This study assessed the degree of relationship between masticatory laterality and lateral asymmetry of masticatory performance using silicon pieces enclosed in a latex bag.
DESIGN
Forty-two young adults with natural dentition participated in this cross-sectional, observational study. They performed four different masticatory assays, each consisting of five trials of chewing three pieces of silicon for 20 cycles. In one assay, they were asked to masticate unbagged silicon free-style, whilst in the three other assays they were asked to masticate bagged silicon free-style, unilaterally on the right-hand side and unilaterally on the left-hand side. The preferred chewing side was determined by calculating the asymmetry index for both the free-style assays. Masticatory performance was determined by sieving the silicon particles and the cycle duration was also recorded. Data were analysed using independent samples or paired t-test and linear regression.
RESULTS
Masticatory function using the bagged silicon was similar to that using the unbagged silicon. A significant and positive relationship was observed between the preferred chewing side expressed as the asymmetry index and the side with better masticatory performance. Alternate unilateral chewers demonstrated better masticatory performance than unilateral chewers. However, when free-style and unilateral chewing were compared for each subject, unilateral chewing was found to be as efficient as - or even more efficient than - free-style chewing.
CONCLUSIONS
There is a positive association between the preferred chewing side and the more efficient side. Alternate unilateral mastication per se does not promote better masticatory performance than consistently unilateral mastication.
Topics: Adult; Cross-Sectional Studies; Female; Functional Laterality; Humans; Male; Mastication; Middle Aged; Reproducibility of Results; Video Recording
PubMed: 25173664
DOI: 10.1016/j.archoralbio.2014.08.005 -
BMC Geriatrics May 2022Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of...
BACKGROUND
Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of older people with or without dentures, evaluate the textural and masticatory properties of texture-modified radish Kimchi, and investigate the correlation between dental status and tongue pressure. Additionally, differences in the subjective-objective concordance of texture-modified Kimchi were investigated using the preference test.
METHODS
This study included 32 Korean women aged between 65 and 85 years. Masticatory behavior was recorded by electromyography, and tongue pressure was measured using the Iowa Oral Performance Instrument. A preference test, with hardness as the relevant textural property, determined the participants' preferences among the test samples (food with a homogeneous structure-radish Kimchi). To assess preference differences, a questionnaire suitable for older people was designed. The preference for cooked radish Kimchi with various blanching times based on overall acceptability and self-reporting of preference was investigated to develop elderly-friendly food. The subjective scores indicated whether the sample (radish Kimchi) was hard or soft based on the chewing ability of the participants. Dental status, muscle activities, and tongue pressure were considered for the food design with optimized texture. The relationship between subject score and mastication properties were examined using multiple regression analysis.
RESULTS
The number of chews and chewing time increased with hardness, significantly activating the masseter and temporalis muscles. The evaluation of masseter muscle activity, particularly for level-6 radish Kimchi, showed that older people with complete dentures chewed less actively than those with natural teeth (p < 0.05). The older people with natural teeth (18.94 ± 10.27 kPa) exhibited higher tongue pressure than those with complete dentures (10.81 ± 62.93 kPa), and the difference was statistically significant (p < 0.01). Older people preferred food with familiar tastes and textures. An association was found between the subjective hardness score and the objective hardness level. The perceived hardness intensity was linked to the chewing ability of the participant. Denture wearers exhibited a lower chewing ability, and at level 6, they perceived greater hardness of food than those with natural teeth.
CONCLUSIONS
Developing food with a modified texture can bridge the gap between physiological and psychological aspects of food texture; texture-modified radish Kimchi, with limited blanching time, may be favorable for older people.
Topics: Aged; Aged, 80 and over; Female; Food; Humans; Masseter Muscle; Mastication; Pressure; Tongue
PubMed: 35501716
DOI: 10.1186/s12877-022-03064-w -
BMC Oral Health May 2018A substantial number of adults suffer from obesity, that is caused by the risk factor, masticatory dysfunction. The association between mastication and obesity, however,...
BACKGROUND
A substantial number of adults suffer from obesity, that is caused by the risk factor, masticatory dysfunction. The association between mastication and obesity, however, is inconclusive. This systematic review aims to provide literature regarding the association between mastication and factors affecting masticatory function, and obesity in adults.
METHODS
Four electronic databases (PubMed, EMBASE, Cochrane Library, and Web of Science) were used to search for publications that met the following criteria: published between 2007 and 2016, written in English, and assessed the associations between mastication and obesity among the population aged ≥18 years. The included publications were analyzed based on the study design, main conclusions, and strength of evidence identified by the two authors who screened all the abstracts and full-text articles and, abstracted data, and performed quality assessments by using a critical appraisal tool, the Critical Appraisal Skills Programme Cohort Studies Checklists.
RESULTS
A total of 18 articles (16 cross-sectional, 1 cohort studies, and 1 randomized controlled trial [RCT]) met our inclusion criteria and were evaluated. Poorer mastication was associated with obesity in 12 out of 16 cross-sectional studies. One cohort study showed that the obesity group displayed higher tooth loss than the normal weight group. One RCT demonstrated that gum-chewing intervention for 8 weeks significantly decreased waist circumference.
CONCLUSIONS
Most studies revealed a positive association between mastication and obesity among adults. Nonetheless, most of them are cross-sectional studies, which are insufficient to demonstrate a causal relation. Further advancement requires RCT, especially an intervention of improvement of mastication and obesity needed to confirm this association.
Topics: Adult; Humans; Mastication; Obesity
PubMed: 29728079
DOI: 10.1186/s12903-018-0525-3 -
Scientific Reports Jun 2021Although a functional relationship between bone structure and mastication has been shown in some regions of the rabbit skull, the biomechanics of the whole cranium...
Although a functional relationship between bone structure and mastication has been shown in some regions of the rabbit skull, the biomechanics of the whole cranium during mastication have yet to be fully explored. In terms of cranial biomechanics, the rabbit is a particularly interesting species due to its uniquely fenestrated rostrum, the mechanical function of which is debated. In addition, the rabbit processes food through incisor and molar biting within a single bite cycle, and the potential influence of these bite modes on skull biomechanics remains unknown. This study combined the in silico methods of multi-body dynamics and finite element analysis to compute musculoskeletal forces associated with a range of incisor and molar biting, and to predict the associated strains. The results show that the majority of the cranium, including the fenestrated rostrum, transmits masticatory strains. The peak strains generated over all bites were found to be attributed to both incisor and molar biting. This could be a consequence of a skull shape adapted to promote an even strain distribution for a combination of infrequent incisor bites and cyclic molar bites. However, some regions, such as the supraorbital process, experienced low peak strain for all masticatory loads considered, suggesting such regions are not designed to resist masticatory forces.
Topics: Animals; Biomechanical Phenomena; Cephalometry; Computer Simulation; Finite Element Analysis; Incisor; Masseter Muscle; Mastication; Maxilla; Models, Biological; Molar; Rabbits; Skull; Stress, Mechanical; Weight-Bearing
PubMed: 34162932
DOI: 10.1038/s41598-021-92558-5 -
Clinical and Experimental Dental... Feb 2023Chewing increases frontal lobe activity, resulting in improved memory, learning ability, and response reaction time. This study aimed to assess the effects of elastic...
OBJECTIVES
Chewing increases frontal lobe activity, resulting in improved memory, learning ability, and response reaction time. This study aimed to assess the effects of elastic oral appliance chewing on the activities and functions of the frontal lobe.
METHODS
The study participants were 15 healthy men with full dentulous (mean age, 27.4 ± 4.1 years). A prospective crossover design was used to assess frontal lobe activities and functions. Changes in frontal lobe activities were measured with near-infrared spectroscopy (NIRS). At baseline, the participants were assessed in the resting state. Changes in channels #7, representing right frontal lobe activities by NIRS, and #10, representing left frontal lobe activities, during the first and second chewing periods in a total of two periods were evaluated. Frontal lobe functions were measured using the Trail Making Test Part A (TMT-A) in the resting state and after elastic oral appliance or gum chewing. These values were compared with each period.
RESULTS
Elastic oral appliance chewing caused significant differences between the baseline and first chewing periods for channel #7 (p = .032) and significant differences between the baseline and second chewing periods for channels #7 and #10 (p < .001 and p < .001, respectively) using NIRS. Moreover, significant differences were found in the TMT-A results between the resting state and elastic oral appliance chewing (p = .04).
CONCLUSIONS
Elastic oral appliance chewing improves frontal lobe activities to a level similar to that obtained with gum chewing.
Topics: Adult; Humans; Male; Young Adult; Chewing Gum; Frontal Lobe; Learning; Mastication; Prospective Studies; Cross-Over Studies
PubMed: 36625848
DOI: 10.1002/cre2.710 -
PloS One 2021Dentistry is confronted with the functional and aesthetic consequences that result from an increased prevalence of misaligned and discrepant dental occlusal relations in...
Dentistry is confronted with the functional and aesthetic consequences that result from an increased prevalence of misaligned and discrepant dental occlusal relations in modern industrialised societies. Previous studies have indicated that a reduction in jaw size in response to softer and more heavily processed foods during and following the Industrial Revolution (1,700 CE to present) was an important factor in increased levels of poor dental occlusion. The functional demands placed on the masticatory system play a crucial role in jaw ontogenetic development; however, the way in which chewing behaviours changed in response to the consumption of softer foods during this period remains poorly understood. Here we show that eating more heavily processed food has radically transformed occlusal power stroke kinematics. Results of virtual 3D analysis of the dental macrowear patterns of molars in 104 individuals dating to the Industrial Revolution (1,700-1,900 CE), and 130 of their medieval and early post-medieval antecedents (1,100-1,700 CE) revealed changes in masticatory behaviour that occurred during the early stages of the transition towards eating more heavily processed foods. The industrial-era groups examined chewed with a reduced transverse component of jaw movement. These results show a diminished sequence of occlusal contacts indicating that a dental revolution has taken place in modern times, involving a dramatic shift in the way in which teeth occlude and wear during mastication. Molar macrowear suggests a close connection between progressive changes in chewing since the industrialization of food production and an increase in the prevalence of poor dental occlusion in modern societies.
Topics: Biological Evolution; Biomechanical Phenomena; Dental Occlusion; Dentistry; Humans; Mastication; Molar; Tooth
PubMed: 34910787
DOI: 10.1371/journal.pone.0261404