Study on a Simple Method of Assessing Masticatory Function based on the Number of Masticatory Cycles

DOI 2 Citations
  • KOJO Akiko
    Gerodontology, Department of Gerodontology, Division of Gerontology and Gerodontology, Graduate School, Tokyo Medical and Dental University
  • YANAGISAWA Yukie
    Department of Health and Nutrition, School of Home Economics, Wayo Women's University
  • UEMATSU Hiroshi
    Gerodontology, Department of Gerodontology, Division of Gerontology and Gerodontology, Graduate School, Tokyo Medical and Dental University

Bibliographic Information

Other Title
  • 咀嚼回数による摂食機能評価方法の検討
  • ―Influence of the Swallowing Threshold on the Assessment―
  • ― 評価への嚥下閾値の影響 ―

Search this article

Abstract

<p>This study examined the appropriate characteristics of test foods and the influence of the swallowing threshold on the assessment, in order to establish a simple method for assessing masticatory function based on the number of masticatory cycles.</p><p>The subjects were 28 young people (in their 20s) and 26 elderly people（70 years or older）living in a community. Their occlusal condition parameters (contact area, maximum pressure, total force, and force of the first molar) were measured. The pre-swallowing boluses ef each test food (dried apricots, sliced bread cooked burdock roots, cooked chicken, kamaboko, boiled mushrooms, arares, boiled spinach, and teriyaki yellowtail) were collected to analyze the characteristics of the boluses：particle size distribution, texture (hardness, cohesiveness, adhesiveness, resnience) and water content. The number of masticatory cycles till swallowing was counted. To find the regression equations of the number of masticatory cycles, the parameters of occlusal condition and the characteristics of the boluses were analyzed as explanatory variables using multiple regression analysis.</p><p>The regression equations of the number of masticatory cycles were found for cooked burdock roots and boiled spinach. From the equations, it was clarified that the contact area and maximum pressure influenced the chewing number of cooked burdock roots, and the force of the first molar influenced the chewing number of boiled spinach. The number of masticatory cycles increased as the values of their parameters decreased. However, the particle size distribution and texture had a stronger influence. Correlations between the parameters and number of masticatory cycles were observed. It was considered that these foods were masticated until their own swallowing thresholds.</p><p>The method for assessing masticatory function based on the number of masticatory cycles using cooked burdock roots and boiled spinach was found to be valid. However, it was clarified that the particle size distribution and texture had a stronger influence than the occlusal conditions. To assess the masticatory function based on the number of masticatory cycles using these foods, it is necessary to consider their swallowing thresholds carefully.</p>

Journal

Citations (2)*help

See more

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top