複数食品による咀嚼の側性の定量的評価に関する研究  [in Japanese] A Study on a Quantitative Method of Evaluating Masticatory Laterality Using Several Test Foods  [in Japanese]

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Author(s)

    • 椿本 貴昭 TSUBAKIMOTO Takaaki
    • 大阪大学大学院歯学研究科統合機能口腔科学専攻顎口腔機能再建学講座 Osaka University Graduate School of Dentistry Course for Integrated Oral Sciences and Stomatology, Division of Oramaxillofacial Regeneration, Department of Occlusion, TMD, and Advanced Prosthodontics
    • 岩崎 正一郎 IWASAKI Masaichirou
    • 大阪大学大学院歯学研究科統合機能口腔科学専攻顎口腔機能再建学講座 Osaka University Graduate School of Dentistry Course for Integrated Oral Sciences and Stomatology, Division of Oramaxillofacial Regeneration, Department of Occlusion, TMD, and Advanced Prosthodontics
    • 瑞森 崇弘 MIZUMORI Takahiro
    • 大阪大学大学院歯学研究科統合機能口腔科学専攻顎口腔機能再建学講座 Osaka University Graduate School of Dentistry Course for Integrated Oral Sciences and Stomatology, Division of Oramaxillofacial Regeneration, Department of Occlusion, TMD, and Advanced Prosthodontics
    • 中村 隆志 NAKAMURA Takashi
    • 大阪大学大学院歯学研究科統合機能口腔科学専攻顎口腔機能再建学講座 Osaka University Graduate School of Dentistry Course for Integrated Oral Sciences and Stomatology, Division of Oramaxillofacial Regeneration, Department of Occlusion, TMD, and Advanced Prosthodontics
    • 高島 史男 TAKASHIMA Fumio
    • 大阪大学大学院歯学研究科統合機能口腔科学専攻顎口腔機能再建学講座 Osaka University Graduate School of Dentistry Course for Integrated Oral Sciences and Stomatology, Division of Oramaxillofacial Regeneration, Department of Occlusion, TMD, and Advanced Prosthodontics

Abstract

目的: 咀嚼の側性を客観的かつ定量的に評価する方法として, 左右側を指定しない自由咀嚼運動の左右側ストローク数より非対称性指数 (Asymmetry Index, 以下AI) を算出する方法を用い, 方法の妥当性, さらには食品による変化, 日間変動について検討することである.<BR>方法: 被験者として健常有歯顎者10名を選択し, チューイング・ガム, カマボコ, グミ・ゼリー, タクアン, スルメ, ピーナッツ, ジャイアント・コーンの計7種類を被験食品に用いた. 被験者に左右側を指定しない20秒間の自由咀嚼運動を行わせ, 左右側のストローク数を視覚的に数え, AIを算出した. 記録は各種食品1日1回, 1週間ごとに計3回行った.<BR>結果:(1) 左右側ストローク数からAIを算出することにより, 咀嚼の側性を定量的に表現できた.(2) 咀嚼の側性を捉える目安として, 3日間のAIの中央値, 範囲から, 各被験者を片側咀嚼型 (U型), 両側咀嚼型 (0型), 不定側咀嚼型 (V型) の3型に分類できた.(3) 軟性食品では0型が, 硬性食品ではU型が多い傾向があったが, 軟性食品内あるいは硬性食品内での性状による差は認められなかった.<BR>結論: 本実験で用いた咀嚼の側性の評価方法は客観的かつ定量的方法であり, 咀嚼の側性は各被験者において特徴的で, 食品の硬性により影響を受ける可能性が示唆された.

Purpose: To develop an objective and quantitative method of evaluating the characteristics of masticatory laterality.<BR>Methods: Seven test foods (chewing gum, boiled fish paste, gummy jelly, pickled radish, dried cuttlefish, peanut, giant corn) were used. Ten subjects with normal occlusion were asked to chew the test food freely for 20 seconds. The mandibular incisal point was recorded by theSirognathograph Analyzing System III. The number of chewing strokes (on either side) was counted, and the asymmetry index (AI) was calculated. This test was carried out three times. The median and the range of the Al in the three trials were also calculated.<BR>Results:(1) Masticatory laterality was represented quantitatively by calculatingthe AI.(2) Subjects were classified into three types: unilateral type (U type), omnilateral type (O type), and variabletype (V type), by the median and range of AI.(3) Masticatory laterality tends to be influenced by the hardness rather than the property of the test food.<BR>Conclusions: The method of objective and quantitative evaluation of masticatory laterality was discussed using several foods. The results suggested that this method was objective and quantitative, that each subject showed a characteristic pattern of masticatory laterality, and that masticatory laterality was influenced by the hardness of the test food.

Journal

  • Nihon Hotetsu Shika Gakkai Zasshi

    Nihon Hotetsu Shika Gakkai Zasshi 45(4), 494-503, 2001-08-10

    Japan Prosthodontic Society

References:  34

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008629984
  • NII NACSIS-CAT ID (NCID)
    AN00197911
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    03895386
  • Data Source
    CJP  CJPref  J-STAGE 
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