The Analysis of Masticatory Movements. Searching for a Test Food for Evaluating Stability.

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  • Chiwata Ichiro
    Department of Partial and Complete Denture, The Nippon Dental University, School of Dentistry at Tokyo
  • Shiga Hiroshi
    Department of Partial and Complete Denture, The Nippon Dental University, School of Dentistry at Tokyo
  • Kobayashi Yoshinori
    Department of Partial and Complete Denture, The Nippon Dental University, School of Dentistry at Tokyo

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Other Title
  • そしゃく運動の機能的分析　　安定性の評価のための被験食品の検索
  • Searching for a Test Food for Evaluating Stability
  • 安定性の評価のための被験食品の検索

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Abstract

In order to find the most suitable food for objectively evaluating the stability of masticatory movement, the stability of masticatory rhythm and path of 30 healthy subjects chewing boiled fish paste, chewing gum, gumi-jelly, and peanuts were compared. As a result, it was found that out of the four types of food tested chewing gum had the smallest coefficient of variation values for cycle, occluding, closing and opening times and there was a statistically significant difference between chewing gum and the other three types of food. Further more, it was found that chewing gum had the smallest SD/OD (standard deviation/amount of opening) for lateral component of opening time, lateral component of closing time, and vertical component. Further, from all these indicators it was found that gumi-jelly was the second best indicator. The results suggested that the best type of food for objectively evaluating the stability of masticatory rhythm and path was chewing gum and the next best type of food was gumi-jelly.

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