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A masticatory test using two-colored chewing gum is presented and analyzed. Two separate parameters of chewing were studied on the same chewing gum bolus after 10 strokes of oral preparation, color mixing, and bolus shaping. The two parameters were evaluated in indices 1-5. A test series should preferably contain three chewing gums, and color mixing can be evaluated on six sides and shape-indexed for each bolus. The medians characterize the subjects' masticatory ability. Color mixing may relate, for example, to ensalivation of the food during chewing, and bolus shape may relate to preparation into a form suitable for swallowing. The tests were used on test subjects with different dental and denture status. Significant differences in both color mixing and shape indices were found between groups with different status. The method is discussed in relation to earlier types of tests, e.g., the comminution test mostly used hitherto.

Abstract— The objective of this study was to investigate whether there were associations between different aspects of social network and social support and dental status. The study sample (n = 621) comprised a random half of all male residents in Malmö, Sweden, born in 1914. Five hundred (80.5%) participated. Eight conceptually different aspects of social networks and social support were measured, and all men were clinically examined regarding number of teeth, prevalence of removable dentures, fixed bridges and anterior open tooth spaces. We found that some aspects of dental status were associated with social class, while others were associated with different aspects of social network and social support. Prevalence of complete dentures and fixed bridges was strongly associated with social class, a low number of functioning teeth was associated with both low social class belonging and an insufficient social network and social support, while anterior open tooth spaces were associated mostly with an insufficient social network and social support. This study shows that there are significant associations between some aspects of dental status and the social network and social support of the individual, while other aspects of dental status are associated with social class, which from a psychosocial perspective contribute to a deeper understanding of the backgrounds of dental status.

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The masticatory ability of 15 nondysphagic volunteers with complete natural dentition was tested using different chewing parameters including preparation of a two-color plastic chewing gum (bolus shape, and color mixture), particle reduction of a piece of silicone, and number of strokes before swallow of almonds. The tests were performed under conditions of normal salivation and experimental oral dryness caused by intramuscular injection of methylscopolamine. The chewing gum tests as well as the silicone particle reduction tests were not influenced by lack of salivation. The number of chewing strokes prior to the initiation of swallowing of almonds was significantly increased. Oral dryness seems to cause accumulation of particles in the oral cavity from friable food and the particulate material is not transported posteriorly into a "ready-to-swallow" positioning. The absorption of saliva by dry oral content such as an almond further impaired oral manipulation of food.

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The chewing of 22 subjects, with a total of 27 removable partial dentures (RPD) that had been used for more than 6 months, was analyzed by four different methods. The study design was an intraindividual comparison of chewing, with and without the RPDs. Chewing tests were a color mixture of two-colored gums, chewing gum bolus shaping, comminution of Optosil silicone tablets, and number of chewing strokes to first swallow of an almond. The participants were also asked some standardized questions about their eating, biting, and chewing capacity. There was no significant difference in efficiency as measured by chewing gum color mixing, chewing gum shape, and pulverization of Optosil between chewing with and without the RPDs. Significantly more strokes were needed to swallow an almond without than with the RPD in place. With their RPDs in place, all subjects could chew a sandwich and an apple, and all but one could chew whole meat. The study shows that the chewing process should preferably not be analyzed by one method only.