Assessment of the relationship between masticatory performance, occlusal contact area, chewing time and cycles, and gastric emptying scintigraphy in dentate subjects

Liu

et al. 2019

Sensors

Bruxism is a masticatory muscle activity characterized by high prevalence, widespread complications, and serious consequences but without specific guidelines for its diagnosis and treatment. Although occlusal force-based biofeedback therapy is proven to be safe, effective, and with few side effects in improving bruxism, its mechanism and key technologies remain unclear. The purpose of this study was to research a real-time, quantitative, intelligent, and precise force-based biofeedback detection device based on artificial intelligence (AI) algorithms for the diagnosis and treatment of bruxism. Stress sensors were integrated and embedded into a resin-based occlusion stabilization splint by using a layering technique (sandwich method). The sensor system mainly consisted of a pressure signal acquisition module, a main control module, and a server terminal. A machine learning algorithm was leveraged for occlusal force data processing and parameter configuration. This study implemented a sensor prototype system from scratch to fully evaluate each component of the intelligent splint. Experiment results showed reasonable parameter metrics for the sensors system and demonstrated the feasibility of the proposed scheme for bruxism treatment. The intelligent occlusion stabilization splint with a stress sensor system is a promising approach to bruxism diagnosis and treatment.Sensors 2020, 20, 89 2 of 15 discussion summary, the existing assessment of bruxism could also be classified into three main aspects: (1) noninstrumental approaches, (2) instrumental approaches, and (3) cut-off points grading [6]. Self-report and clinical examination are considered as noninstrumental approaches, which are also the primary choices in the clinical assessment of bruxism. However, their reliability and validity need further improvement [6]. EMG may provide good evidence of both sleep and awake bruxism, but there is also a risk of overestimating the number of true SB events [7]. PSG could be regarded as a reference standard for SB assessment; however, it is expensive and time-consuming [2]. To date, the reliability and validity of all the common techniques remain debatable, and consensus has yet to be established regarding the best method to diagnose bruxism. Therefore, exploring some new methods of bruxism diagnosis and management is a necessary and meaningful research topic.The use of biofeedback technologies (electrical, auditory, vibratory stimulus, etc.) as behavioral techniques of bruxism diagnosis and treatment has been considered a promising approach in both clinical and scientific fields in recent years [8]. Various biofeedback modalities have been reported in previous papers, and most of these are based on EMG recordings, except two studies that described force-based devices [8,9]. An intra-splint force detector (ISFD) for SB force detection was described in 2003 [10]. A detailed description of this SB inhibition system has been presented in a recently published paper [11]. This inhibition system consisted of ISFD, vibration, and co...

Section: Early-stage Preparationmentioning

confidence: 99%

Intelligent Occlusion Stabilization Splint with Stress-Sensor System for Bruxism Diagnosis and Treatment

Liu

et al. 2019

Sensors

“…Among those who underwent surgery to improve masticatory function, 85% who initially had abdominal pain reported an improvement after one year. Other studies, however, have found inconsistent results as it relates to the impact of chewing duration and/or efficiency on gastric emptying and GI symptoms (Hattori et al 2008;Koike et al 2013;Kumar et al 2022;Sumonsiri et al 2019). These equivocal findings could be due to differences in participants studied (healthy vs. masticatory dysfunction), nutrient profile of ingested foods, and methods employed to assess gastric emptying.…”

Section: Introductionmentioning

confidence: 99%

Effects of food bar chewing duration on the physiologic, metabolic, and perceptual responses to moderate-intensity running

Geaney,

Sievert,

Branch

et al. 2024

Eur J Appl Physiol

Purpose Chewing duration can affect food particle size, gastric processing, and postprandial glycemia, but these effects have not been investigated with exercise. This study examined how the chewing duration of a food bar impacts glycemic and metabolic responses, gastrointestinal (GI) symptoms, psychological affect, and performance during endurance running. Methods This randomized, unblinded, crossover study had 15 males (35.2 ± 7.4 years, VO2peak: 56.1 ± 5.2 ml/kg/min) attend three laboratory visits. Visit 1 required a VO2peak test, 10 min familiarization run at 60% VO2peak, and familiarization time-to-exhaustion (TTE) test (10 min at 90% VO2peak, followed by TTE at 100% VO2peak). Visits 2 and 3 consisted of a 60 min run at 60% VO2peak, followed by TTE testing. Participants were fed 45 g of a bar (180 kcal, 4 g fat, 33 g carbohydrate, 3 g protein, 1 g fiber) in 9 g servings 30 min before running, and 27 g of bar in 9 g servings at three timepoints during the 60 min run. Participants consumed the servings in 20 (20CHEW) or 40 (40CHEW) masticatory cycles, at 1 chew/second. Outcomes included blood glucose, substrate use, GI symptoms, perceived exertion (RPE), overall feeling, and TTE. Results Post-prandial blood glucose, GI symptoms, and RPE increased over time, but there were no significant between-condition or condition-by-time effects. TTE showed no significant between-condition effect (20CHEW: 288 ± 133 s; 40CHEW: 335 ± 299 s; p = 0.240). Overall feeling demonstrated a time-by-condition effect (p = 0.006), suggesting possible better maintenance over time with 40CHEW. Conclusion Cumulatively, the results suggest that extended chewing minimally impacts physiology, perceptions, and performance during 60 min moderate-intensity running.

“…Masticatory performance is directly correlated with masticatory muscles' work in grinding and cutting food. The measurement of maximum voluntary bite force (MBF) reveals masticatory system activity, and it is correlated with many factors such as dentition status, dental prosthesis and temporomandibular disorders [14]. Many patients adapt their loss of masticatory capability by chewing food for a longer time or using more chewing cycles [15].…”

Section: Introductionmentioning

confidence: 99%

Masticatory Force in Relation with Age in Subjects with Full Permanent Dentition: A Cross-Sectional Study

et al. 2021

Masticatory performance is directly correlated with masticatory muscle work to grind and cut the food. Chewing efficacy is decisive to eating a variety of foods needed maintain general health status at all ages. Older people have oral problems that get worse with age. Elders have more pathologies such as periodontal diseases, caries, tooth loss and inadequate dental prostheses than younger subjects. Objectives: to investigate the correlation between masticatory bite force (MBF) and body mass index (BMI) vs. aging and sex. Methods: This study was performed on 426 subjects (213 females plus 213 male) assigned into five different groups by age. Group “A” aged from 20 to 35 years; group “B” aged 45–59 years; group “C” aged 60–69 years; group “D” aged 70–79 years; and group “E” aged more than 79 years. Results: There were not statistically significant differences in right-side MBF versus left-side MBF. The differences between sex were statistically significant with a stronger bite in males than females (p < 0.05). At the same time, younger subjects had a stronger bite than elders (p < 0.05). In group “E”, more corpulent subjects (BMI > 25) had an MBF higher than less corpulent subjects (BMI < 25, p < 0.05). The analysis of mean MBF showed a statistically significant difference within all groups stratified by BMI with mean values inversely proportional with age (p < 0.001). Conclusion: The results in our study confirm data from many scientific papers. The importance of the present paper was to correlate data between and within a large sample with a wide range of ages. Our sample subjects had a 31%–33% decrease in MBF from group “A” to group “E” group, but they all had full permanent dentation and they preserved a valid MBF.