Análisis Cinemático de la Masticación de una Granola Prototipo en Contraste con la Masticación de Maní

Farfán, Constanza; Coaquira-Quispe, Joel J.; Lezcano, María Florencia; Arias, Alain; Navarro, Pablo; Fuentes, Ramón

doi:10.4067/s0718-381x2020000200198

Cited by 2 publications

(2 citation statements)

References 18 publications

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“…12, 13 Different test foods have been used to study mastication, from natural foods with variable textures and compositions -e.g., peanut, banana, carrot, prototype granola. 14, 15 -to synthetic materials with standard characteristics, such as chewing gum and bag-ged silicone like Optosil. 6,16, 17 Which have been used for masticatory efficiency and performance studies, as well as for the kinematic analysis of the mastication.…”

Section: Palabras Clavementioning

confidence: 99%

Masticatory function according to body mass index. Part I: kinematic analysis using different food textures

Farfán¹,

Venegas²,

Lezcano³

et al. 2022

J Oral Res

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Introduction: Chewing is a learned orofacial function, important in the nutrition process of most mammals. It has been described that it can vary according to the characteristics of the individuals and the characteristics of the food. The aim of this study was to compare the kinematic cha-racteristics of mastication in subjects with different body mass index (BMI), including foods of different hardness in the analysis. Material and Methods: A cross-sectional observational study was con- ducted. The mastication of 3.7 g of peanut (soft food) and 3.7 g of carrot (hard food) was compared among three study groups formed according to BMI: normal weight (BMI 18.5-24.9), overweight (BMI 25-29.9) and obese (BMI ?30); each with 7 participants. The kinematics of the masticatory movement were assessed with a 3D Electromagnetic Articulograph, the characteristics analyzed were number of masticatory cycles, masticatory frequency, speed and area of the cycles. Results: No significant differences were noted among the study groups for the number of masticatory cycles, frequency or speed in the two foods studied. It was observed that when chewing carrot, the horizontal area of the masticatory cycles was significantly larger in the obese than in the overweight group. However, when chewing peanuts, this parameter did not present significant differences among the different groups. A comparison of the characteristics of mastication of the two foods revealed that the carrot chewing presented a significantly greater masticatory frequency and speed than the peanut chewing. Conclusion: This study demonstrated that food hardness influences the kinematic characteristics of mastication more than BMI, noting that hard foods are masticated faster and more frequently than soft foods and that masticatory frequency tends to increase with BMI.

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Section: Palabras Clavementioning

confidence: 99%

Masticatory function according to body mass index. Part I: kinematic analysis using different food textures

Farfán¹,

Venegas²,

Lezcano³

et al. 2022

J Oral Res

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“…Another food that has been analyzed and its results compared with peanut is cereal-based granola. With a size similar to the peanut, it has been reported that subjects with removable protheses execute wider masticatory movements when chewing granola, and higher values are generally reported for variables such as frequency, speed and area of masticatory cycles compared to the peanut, which is recognized as a food that stimulates chewing and therefore is highly recommended from a mechanical point of view for those subjects who have dental prostheses and who have seen their movements reduced as they lose teeth (Farfán et al, 2020).…”

Section: Type Of Foodmentioning

confidence: 99%

Characteristics of Chewing: An Update of the Literature

Fuentes

Farfán

Arias

2021

Int. J. Odontostomat.

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Chewing is the first step in the digestion process in mammals. It is a highly coordinated process with a complex sensorimotor activity, the aim of which is to prepare foods for the formation of the alimentary bolus and then swallowing. It is a process with defined stages and patterns of movement that adapt to changes derived from the environment or the individual. Here, we review the main characteristics of chewing, including aspects of the physiology and characteristics of the mechanics of mandibular movement. We highlight the latest advances reported and the new methodologies used for a chewing analysis, which has made it possible to collect more precise and reliable data. Thus, we will see how the new technologies have provided a better understanding of this function and its relation to aspects of an individual's general health such as nutrition or the appearance of neurodegenerative diseases. Also, in this review we emphasize the close relation that exists between chewing and a person's quality of life.

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Análisis Cinemático de la Masticación de una Granola Prototipo en Contraste con la Masticación de Maní

Cited by 2 publications

References 18 publications

Masticatory function according to body mass index. Part I: kinematic analysis using different food textures

Masticatory function according to body mass index. Part I: kinematic analysis using different food textures

Characteristics of Chewing: An Update of the Literature

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