Elucidating the masticatory function and oral quality of life according to the range of mandibulectomy

Texture Analysis of Food Samples Used for the Evaluation of Masticatory Function

Introduction Food questionnaire surveys are often used to evaluate masticatory function. In daily clinical practice in Japan, a survey is performed using a list of food groups suitable for the Japanese diet. The foods on the list were categorized into five food groups based on their mastication index. The patient's masticatory function is determined by the food groups that can be eaten. The masticatory index, which indicates chewability, was defined based on the percentage of 110 denture wearers who responded that they could eat food normally. A survey with this list is useful because of its simplicity; however, there is a lack of objective data on the physical properties of food samples. Consequently, to make the results of the food questionnaire survey more objective indicators, we performed a texture analysis of the food samples on the list. Methods We performed a texture analysis of 93 samples from 77 food items on the list. Compression tests were performed using a texture analyzer, and hardness, cohesiveness, adhesiveness, viscosity, and gumminess were calculated by a texture profile analysis. Results Even with the same ingredients, the results differed depending on the presence or absence of food skin, the direction of pressing (vertical or horizontal), cooking methods, and temperature differences. However, the masticatory index was negatively correlated with hardness (-0.4157, p<0.001) and gumminess which is determined as the product of hardness×cohesiveness (-0.4980, p<0.001). Conclusion This study suggests that the masticatory index indicating chewability may be related to the hardness and cohesiveness of food samples. Even for foods with the same hardness, the degree of difficulty in forming a food mass is expected to vary depending on differences in cohesiveness. Moreover, the presence or absence of food skin, the direction of food fibers, cooking methods, and temperature differences change the physical properties of the food. Therefore, the composition and structure of the foods or eating habits of patients should be taken into consideration when conducting a food questionnaire survey.

Measures of oral health-related quality of life in patients with bone graft and implant prosthetic rehabilitation at the anterior of mandible/maxilla among young and middle-aged adults: a retrospective pilot study

OBJECTIVES

Dental implants are believed to contribute to improved masticatory function and oral health-related quality of life (OHRQOL), but the details remain unclear. The aim of this study was to evaluate the clinical outcomes of dental implant prosthetic rehabilitation after bone graft at the anterior mandible/maxilla based on OHRQOL, particularly in young and middle-aged patients.

METHODS

This retrospective study included 11 patients who received bone grafts at the anterior mandible/maxilla and dental implant surgery. Chewing function score and OHRQOL (using the Oral Health Impact Profile-14 questionnaire) were evaluated before and after completion of an implant-retained bridge or removable implant-supported denture.

RESULTS

Chewing function score tended to improve slightly after dental implant prosthetic rehabilitation, but none of the observed differences were significant. In the assessment of OHRQOL, relatively worse domain scores before completion of dental implant prosthetic rehabilitation were seen for Functional limitation, Psychological discomfort, and Psychological disability. Conversely, Social disability seemed relatively unaffected by tooth loss. All domain scores and total scores for items other than Physical disability and Social disability were significantly improved after completion of dental implant rehabilitation.

CONCLUSIONS

Tooth loss in the anterior region may not significantly affect chewing function score, but can have a significant impact on OHRQOL. Bone grafts and dental implant prosthetic rehabilitation can resolve these problems, and the results of this study will benefit both patients and medical professionals in terms of treatment planning and informed consent.

Factors related to masticatory performance in junior and senior high school students and young adults: A cross-sectional study

PURPOSE

Maintaining good masticatory function from a young age promotes lifelong health, yet limited studies have explored masticatory performance in young individuals. We investigated the relationship of sex, age, and individual oral functions with masticatory performance among junior and senior high school students and young adults.

METHODS

This cross-sectional study included students aged 12-13, 14-15, and 16-17 years (groups S1, S2, and S3, respectively) and young adults aged 20-40 years (group YA). We assessed oral functions, the number of functional teeth, and anthropometric measurements. Masticatory performance was evaluated using color-changeable chewing gum. We analyzed sex-related differences in each group and age-related differences in each sex. Multiple linear regression analysis was performed using masticatory performance as the dependent variable to investigate related factors.

RESULTS

Among the 522 children and 100 young adults, males exhibited significantly higher masticatory performance than females in groups S1, S3, and YA. Among males, groups S2, S3, and YA exhibited significantly higher masticatory performance than group S1. Among females, group S2 exhibited higher masticatory performance than groups S1 and S3. Male sex, the maximum occlusal force and tongue pressure, and the number of functional teeth were significantly correlated with masticatory performance.

CONCLUSIONS

Masticatory function development differed by sex, with males exhibiting higher masticatory performance than females. We identified that male sex, the maximum occlusal force and tongue pressure, and the number of functional teeth were significantly associated with masticatory performance. Our findings provide a basis for masticatory performance assessment in different age groups.

Temporomandibular disorders in head and neck cancers: Overview of specific mechanisms and management

Diagnosis classification system of Temporomandibular disorders (TMD) is based on the biopsychosocial model of pain. The pathogenesis is poorly understood, leading to difficulties in treating these multifactorial conditions. The predisposing factors are pathophysiological, psychological or structural processes that alter the masticatory system and lead to an increase in the risk of development of TMD. The purpose of this integrative review was then to point out the specific mechanisms of TMD in the oral oncologic context to optimize the TMJ functional results in the management of patients with oral oncologic conditions. We explored in this paper the role of Axis II assessment of the biopsychosocial model of pain, the involvement of mechanical concepts such as dental occlusion, mandibular condyle positioning and related-structures reconstruction, and the stomatognathic changes induced by radiation.