Relationship Between Chewing Rate and Masticatory Performance

Abstract

The influence of mandibular movement timing on food breakdown remains unclear. The authors, therefore, sought to relate chewing rate with masticatory performance. Chewing rate, defined as the number of masticatory cycles habitually achieved per minute, was measured in 55 healthy dentulous subjects (age, 22.2 +/- 5.0 years). Subjects were grouped according to obtained values (cycles/minute): slower: < 70; middle: 70-90; and faster: > 90. Masticatory performance was determined through the sieve method, and the estimated comminuted median particle size (X50). Data was analyzed using the one-way ANOVA and chi-square tests (alpha = .05). Subjects with slower chewing rates showed higher (p < .05) masticatory performance (X50 = 3.05 +/- 0.77 mm). X50 was associated with chewing rate when subjects were categorized as better or poorer performers (chi-square = 11.25, p < .005). Thus, chewing rate was related to masticatory performance, with smaller food particles being achieved with a slower chewing rate.

Reproducibility of a silicone-based test food to masticatory performance evaluation by different sieve methods

“…Thus, the comminuted particles in the present study were of similar sizes (regardless of comminution degree) because mastication was not focused on a few cubes, which depends on synchrony between soft-tissue and mandibular movements. 2 When more comminution is acheived, the curves are near 0 on the X axis, regardless of the slope.…”

“…No feedback control was used to avoid disequilibrium in the conscious/unconscious nature of the masticatory process and consequent oscillations in bite force and chewing rate. 2 After 20 chewing cycles, counted by the examiner, participants expectorated the particles onto a paper filter placed over a beaker. They were asked to rinse the mouth with 200 mL water to completely cleanse the oral cavity.…”

“…11 The use of natural test foods, such as oilseed, has been discontinued due to their high solubility during mastication, instability over time, and difficulty of homogenizing their fracture forces and deformation throughout their structures. 11 The Optosil ® (Heraeus Kulzer, Hanau, Germany) family of artificial (polydimethylsiloxane) test foods is considered to be suitable, 1,2,4,5,6,9,10,11,12,13,14,15 as it has produced results with validated correlations with other masticatory factors, such as the number of occlusal pairs and bite force. 3,4,5,6 However, few studies have properly evaluated the reproducibility of results obtained with Optosil ® products [Optosil ® 1980, 9,12 Optosil P Plus ® , 4 and Optosil Comfort ®13,14,15 (OC)].…”

“…1 MP can be affected by occlusal status, skeletal features, mandibular kinematics, and bite force. 1,2,3,4,5 In turn, it can influence nutrient intake, body mass index (BMI), 5 gastric health, 6 glucose metabolism, 7 and heart rate. 8 The multiple sieve method of MP assessment involves calculation of the median comminuted particle size (X 50 ) by grouping cumulative weight percentage data from passes through sieves of decreasing size.…”

“…1 This estimation includes determination of the broadness variable (b), which describes the spread of particle size distribution. 2 Other distribution percentiles, such as X 80 and X 20 , can also be analyzed to determine the proportion of extreme size values. 9 The single 3 and double 10 sieve methods are simpler, but arbitrary, clinical alternatives that quantify cumu-lative and retained weight percentages from passes through one and two sieves, respectively.…”