Oral bolus kneading and shaping measured with chewing gum

Evaluation of masticatory efficiency and OHRQoL in implant-retained overdenture with different numbers of implant in the edentulous mandible: a one-year follow-up prospective study

PURPOSE

The aim of this article is to evaluate to the masticatory function performance and Oral Health-related Quality of Life (OHRQoL) in implant-retained overdenture compared with different implant number placements in the edentulous mandible.

METHODS

From 2013 to 2015, each patients received 3 implants (iSy-Implant, Camlog, Wimsheim, Germany) in intraforaminal mandible (34, 41/31, 44). After operation, inserted implants were gradually loaded and incorporated into an overdenture with a self-aligning attachment system (Locator abutments) in 3 + 3 + 3 months. Five checked points were performed chewing cycle test with multicolored chewing gum and OHIP-G14 questionnaire and a sum score questionnaire as following: pre-operation, one implant load (41/31), two implants loaded (33,43), three implants loaded and 1-year follow up.

RESULT

A total of 10 patients with 30 implants were placed, the survival rate of the implants was 100% within 1-year follow-up. Regarding the masticatory function analysis, for the higher number of chewing cycles, the higher mixing rate was observed. After 1 year, the inter-mixing rate without significant changes was found compared to the time after three implants were loaded with attachment system. The mean value of OHIP-G14 was 30.4 preoperatively, 21.1 after loading the first locator, 10.7 after loading two locator abutments, and 3.2 after loading all three locator abutments. After 1 year, OHIP-G14 was 2.6 without significantly changed. The mean of the sum score was 15.5 preoperatively, 27.8 after activation of the first locator, 39.4 after activation of two locators, 46.2 after activation of all three locators, and 47.3 after 1 year. An increase of 0.7 sum score units per time point was observed. No significance was detectable, analogous to OHIP-G14, compared to the time of activation of all three locator setups (p-value = 0.22).

CONCLUSIONS

A significant improvement in masticatory function performance and OHRQoL was evaluated with the increasing number of implants with locator attachment in edentulous mandible. With the investigation of the OHIP-G14 and sum score, the results of patient report outcome might be associated with the increase in the number of implants.

Chewing Function with Efficiency Tests in Subjects Wearing Clear Aligners

This study assessed the masticatory function of participants wearing clear aligners in order to determine whether these devices can be worn even when eating and therefore worn to extend treatment time and boost treatment effectiveness. An intercontrol test was conducted on 20 patients who received Invisalign® treatment. Each participant was instructed to chew two pieces of Hue-Check Gum® chewing gum (one pink and the other blue) in 5, 10, and 20 cycles both with and without aligners. After being removed from the oral cavity, the gum was dried and pressed using a 1 × 50 × 50 mm model that was 3D printed with a transparent layer in between. After being scanned on both sides with a flatbed scanner at 600 dpi, the samples were saved as jpg files and subjected to an optoelectronic examination using ViewGum software. To validate the procedure, a control group from a different institution (University of Bern) was used. A statistical analysis of the data was carried out. The Shapiro-Wilk test was used to confirm the normality of the samples. A one-way ANOVA test, a homogeneity of variance test, and a t-test did not reveal statistically significant differences between the two control groups, thus validating the methodology employed. In summary, clear aligners do not radically change the masticatory function while they are worn. As a result, clinicians can exploit the aligners for chewing to obtain a better fit of the plastic material to the dental surface and to attachments. Treatment times for patients could also be shorter.

Observing videos of mastication in dementia: Results of a clustered randomised controlled trial

OBJECTIVES

The aim of this study was to examine effects of the observation of video-recorded chewing in a daily setting on mixing ability, cognition, activities of daily living, depressive symptoms and quality of life of older adults with dementia.

METHODS

A clustered randomised controlled trial was carried out with residents from 14 residential care facilities. n = 56 participants' data were analysed. An experimental group watched videos of people chewing, displayed on tablet-PCs during lunch, while a control group watched videos of nature and buildings. This was scheduled to take place 5 days a week for 12 weeks. A two-colour chewing gum test was used to measure mixing ability, neuropsychological tests for cognition and questionnaires for the other outcomes. Effects were examined via hierarchical linear mixed model analyses for T1-T3 (i.e. pre-, halfway and post-intervention). When a significant interaction effect was found, T4 (follow-up) was also included.

RESULTS

The experimental (n = 27) and control (n = 28) groups differed on a few variables at baseline. A significant Time*Group interaction effect was found for the Mini-Mental State Examination only (b = 1.18, t(48.35) = 2.53, p = .015), in favour of the experimental group. A significant effect was also found, albeit smaller, when T4 was included.

CONCLUSION

One potential reason for the intervention effect on cognition is activation of specific brain areas. Some challenges associated with conducting this intervention in a daily setting are presented. Further research is required before a well-considered decision can be made regarding any potential implementation.

TRIAL REGISTRATION

Number: NTR5124. Date of registration: 30 March 2015, retrospectively registered (during participant inclusion).

Assessment and Improvement of Masticatory Performance in Frail Older People: A Narrative Review

According to the World Health Organization (WHO), the estimated number of older adults is around 962 million and is projected to increase to 2.1 billion by 2050. The oral frailty concept is associated with gradual oral function loss in relation to aging. There is a need to emphasize the improvement of oral function based on an evaluation of masticatory performance in patients with various oral conditions or systemic diseases and especially in the frail elderly. The present narrative review presents an overview of the current state of the assessment and improvement of masticatory performance in frail older people. To fully encompass oral frailty, oro-facial hypofunction, or oro-facial fitness, dental Patient Reported Outcomes (dPROs) should be included; nevertheless, there are limited evidence-based rehabilitation approaches. The concept of oral frailty, oro-facial hypofunction, or oro-facial fitness should involve dental Patient Reported Outcomes (dPROs), and in this sense, there are only a few evidence-based rehabilitation procedures to improve oro-facial hypofunction besides prosthodontics. It must be considered that reduced neuroplastic capacity in old individuals might preclude a positive outcome of these strategies that might need to be accompanied by functional training and nutritional counseling.

Masticatory performance in patients with jaw muscle pain: A case control study

Introduction

Masticatory function is often impaired in patients with painful temporomandibular disorders (TMD) therefore more detailed studies on comminution and mixing ability are warranted in well-defined TMD patients with chronic myalgia. Moreover, there is a need to explore the correlation between any changes in perceived pain or fatigue in such patients and the masticatory function.

Materials and methods

Self-assessments using questionnaires regarding pain, oral health, jaw function, masticatory ability, fear of movement and psychosocial signs were answered by all the participants. A series of chewing tasks involving viscoelastic food and two-colored gum was performed. Optical imaging and analyzing was conducted. Bite force as well as characteristics of pain and fatigue were assessed.

Results

In patients, the fragmented soft candy particles were less in number and had larger median of area and minimum Feret's diameter after standardized chewing compared to healthy individuals (P = 0.02). Surprisingly, the two-colored Hue-Check gum was less mixed by the healthy controls since they displayed a greater variance of the hue (P = 0.04). There were significant differences between the patients and the healthy controls in the self-assessed masticatory ability mainly regarding pain-related variables.

Conclusions

Objectively, TMD patients with chronic myalgia exhibited an impaired masticatory performance with less efficiency in comminuting soft viscoelastic food compared to the pain-free healthy control group. There was an agreement between the patients' self-assessed masticatory ability and the efficiency of their masticatory function.

Assessing masticatory performance with a colour-mixing ability test using smartphone camera images

Background

Colour‐mixing ability tests are frequently used to assess masticatory performance, but the image acquisition process may be cumbersome and technique sensitive.

Objectives

To evaluate the reliability of smartphone camera images in assessing masticatory performance using a colour‐mixing ability test.

Methods

Participants were recruited into three groups of dental state (n = 20 each): fully dentate, removable partial denture wearers and complete denture wearers. After performing a colour‐mixing ability test, images of the gum specimens (Hue‐Check Gum©) were captured with two smartphones and compared with the images obtained from a flatbed scanner by two examiners. The images were analysed with a subjective‐ (SA) and an opto‐electronical assessment (VoH). Inter‐ and intra‐rater reliability were tested. ANOVA models with repeated measures were used for statistical analysis (⍺ = .05).

Results

All three image acquisition techniques were able to distinguish masticatory performance between different dental states. For SA, inter‐rater reliability was fair to substantial and intra‐rater reliability was substantial to almost perfect. For VoH, inter‐rater reliability with the smartphones was at times different between two examiners, but the intra‐rater assessment was reliable. The opto‐electronic analysis with smartphone images underestimated the masticatory performance significantly when compared to the flatbed scanner analysis. Seven‐day ageing of the specimens did not significantly affect the results.

Conclusions

The assessment of masticatory performance with the Hue‐Check Gum© is a reliable method. The use of smartphones may occasionally underestimate masticatory performance; image acquisition with a flatbed scanner remains the gold standard. A centralised analysis of the photographed wafer may foster the reliability of the diagnosis.

Within-patient evaluation of chewing efficiency and maximum bite force of conventional dentures, fixed prostheses, and milled bar overdentures used for All-on-4 implant rehabilitation of atrophied mandibular ridges: A short-term randomized trial

PURPOSE

This crossover study aimed to evaluate chewing efficiency and maximum bite force (BF) of conventional dentures, fixed prostheses, and milled bar overdentures (MO) used for All-on-4 implant rehabilitation of atrophied mandibular ridges.

METHODS

Sixteen edentulous participants with resorbed mandibular ridges received new conventional dentures (CD, control). Four implants were inserted after 3 months in the mandible using the All-on-4 protocol and loaded immediately with acrylic prosthesis. In a crossover manner, each patient had either fixed restoration (FR, 12 occlusal units) or MO (14 occlusal units) randomly in a crossover study design. Chewing efficiency was evaluated using the mixing ability test. The hue deviation (HD) of two-colored gum was calculated after being chewed for 5, 10, 20, 30, and 50 masticatory cycles. Maximum BF was evaluated using a BF device. HD and BF were measured after using CD, FR, and MO prostheses.

RESULTS

For all groups, the highest HD (i.e., the lowest chewing efficiency) was noted with 5 strokes, followed by 10, 20, 30 strokes, and the lowest HD (i.e., the highest chewing efficiency) was noted with 50 strokes. For all number of chewing strokes, CD showed the highest HD, then FR, and MO recorded the lowest HD. The highest BF was observed with MO, then FR, and the lowest BF was noted with CD.

CONCLUSION

Within the limitations of this short-term investigation, both FR and MO used for All-on-4 implant rehabilitation of patients with resorbed mandibular ridges improve masticatory efficiency and maximum BFs compared to CD. However, MO was associated with significantly higher chewing efficiency and maximum BFs than fixed prosthesis.

Development of a New Application-Based Chewing Efficiency Test (Mini Dental Assessment) and Its Evaluation by Nursing Staff in Geriatric Care: A Pilot Study

The increasing average life expectancy worldwide results in an elderly population with significant health care needs. However, dental care is often not a focus of care. It is well known that oral and overall health are directly related. Therefore, the Mini Dental Assessment (MDA) was developed to provide a simple analysis of oral health status, although it is currently only available in paper form, with all associated drawbacks, from illegible writing to the inability to quickly search the collected forms. This study aimed to develop a digital application (app) for mobile devices that can overcome the problems associated with paper forms. After the digital MDA was developed, its usability was evaluated by nurses, a questionnaire was answered, and it was compared to the analog MDA with patients in a pilot study. The usability of the app (System Usability Scale) was 95.18 ± 4.26, representing a very high usability. Furthermore, this app showed good clinical applicability. The results also showed that the digital MDA was accepted by nurses in their daily routine and was preferred to the analog MDA. A follow-up study with a higher number of subjects is highly recommended.

Analysis of maximum bite force and chewing efficiency in unilateral temporomandibular joint ankylosis cases treated with buccal fat pad interpositional arthroplasty

There is limited knowledge about masticatory function after the release of temporomandibular joint (TMJ) ankylosis. In this study, masticatory function was evaluated by measuring maximum voluntary bite force (MVBF) and chewing efficiency in 30 unilateral TMJ ankylosis patients who were treated with buccal fat pad (BFP) interpositional arthroplasty. Eighteen subjects over 12 years of age were included in study Group A and 12 subjects below 12 years of age in study Group B. Patients in the study groups had completed a minimum follow up of one year after surgery. Control groups C (over 12 years of age, n = 18) and D (under 12 years of age, n = 12) consisted of age, sex, and weight-matched normal subjects. The mean MVBF was measured between occluding molar teeth with a strain gauge transducer. Chewing efficiency was measured with two different coloured chewing gum strips. These were chewed for 5, 10, 20, 30, and 50 strokes. Compared with normal subjects, the study groups (A and B) could generate 64.7% (p = 0.004*) and 89.8% (p = 0.121) of MVBF, respectively. Overall chewing efficiency was 88.7% in Group A and 92.9% in Group B (p = 0.014* and p = 0.138, respectively) when compared with normal subjects. The study has shown that BFP interpositional arthroplasty effectively restores masticatory function.

The use of digital texture image analysis in determining the masticatory efficiency outcome

The mixture level of gum samples consisting of two colours can be assessed visually, using the electronic colorimetric method, employing digital image processing techniques and specially designed software. The study investigates the possibility of an alternative method called "digital texture image analysis" (DTIA) to assess improvement of masticatory efficiency in denture wearers. The objectives were i) to evaluate whether DTIA discriminates changes in the colour mixing ability within a group over time; ii) to determine whether DTIA can be used to detect improvement in chewing ability; iii) to select the most appropriate DTIA feature that sufficiently describes masticatory efficiency in CDs wearers. The study was designed as an intra-individual evaluation of masticatory efficiency, which was assessed in participants with new dentures in three follow-up times. A set of four texture features was used in the current study. Uniformity, Contrast, Homogeneity and Entropy of the obtained chewing-gum samples were correlated to the degree of gum comminution. A statistically significant difference in masticatory efficiency was observed based on the values of the analysed DTIA variables of gum samples-Uniformity, Contrast, Homogeneity, and Entropy-have changed in the participants during the observation period. The improvement of the masticatory function in relation to the mixing ability of two-coloured chewing gum could be traced by monitoring changes in the values of DTIA variables. The most increasement of masticatory efficiency was observed by monitoring DTIA parameters such as contrast, and homogeneity.

Impact of rehabilitation with removable complete or partial dentures on masticatory efficiency and quality of life: A cross-sectional mapping study

STATEMENT OF PROBLEM

Tooth loss directly affects mastication, cognitive function, and oral health-related quality of life (OHRQoL). Complete dentures (CDs) and removable partial dentures (RPDs) represent a common oral rehabilitation approach. However, studies addressing the impact of removable dentures on replacing missing teeth are lacking.

PURPOSE

The purpose of this clinical study was to evaluate whether the OHRQoL, the jaw function limitation (JFL), and the masticatory efficiency of CD and RPD wearers are similar to those of patients with natural teeth and to evaluate whether wearing removable dentures can predict an effect on the OHRQoL, JFL, and masticatory efficiency of their wearers.

MATERIAL AND METHODS

The Oral Health Impact Profile (OHIP-14) questionnaire and the JFL scale were used to measure OHRQoL and JFL. Masticatory efficiency was analyzed by using a subjective color-mixing index for the chewing gum bolus and shape index and an objective colorimetric analysis by using a software program ViewGum. Data were analyzed with Kruskal-Wallis and post hoc Dunn tests, followed by multiple linear regression (α=.05).

RESULTS

The results from OHIP-14 evidenced that both denture groups presented a low impact on OHRQoL. JFL was higher for all denture wearers. For the subjective color-mixing analysis, the control and RPD groups presented better masticatory efficiency than CD wearers. Colorimetric analysis evidenced better masticatory efficiency for the control group, who differed from the CD and RPD groups. Wearing RPDs was a predictor of impaired JFL and OHRQoL, and the use of CDs was a predictor of impaired JFL and masticatory efficiency.

CONCLUSIONS

Despite being rehabilitated, CD and RPD wearers still had impaired OHRQoL, JFL, and masticatory efficiency. Also, the use of these prostheses can predict a negative effect on these 3 variables.

Locking up of food between posterior teeth and its influence on chewing efficiency

OBJECTIVES

Food particles are intra-orally locked up between antagonistic posterior teeth, during each chewing cycle. Food locking up (FL) may enhance selection of particles for subsequent breakage, hence chewing efficiency (CE). The two aims were to determine FL, and to examine the relationship between FL and CE.

DESIGN

A spherical gum bolus (volume: 1.3 cm³) that undergoes plastic deformation rather than breakage, was used to determine FL in 20 young adults. Chewing such a bolus with initially a width-length ratio of 1, decreases this ratio, the more locking up elongates the bolus to a greater extent by pressing from the tongue, teeth, and a cheek. Before and after chewing randomly for 2-6 cycles (3 trials each), the bolus was scanned and its width-length ratio was determined using imaging. The number of chewing cycles needed to attain a width-length ratio of 0.5, N(0.5 W-L ratio) was a measure of FL. CE corresponded with the number of cycles needed to halve the initial particle size, N(1/2-Xo), when chewing samples of 2 half cubes (9.6 × 9.6 × 4.8 mm; sample volume: 0.88 cm³) of a solid artificial model food.

CONCLUSIONS

N(0.5 W-L ratio) and N(1/2-Xo) were on average 3.21 cycles (SD 1.14) and 4.04 cycles (SD 1.87) respectively. Whereas a relationship between CE and FL was lacking for subjects whose CE was worse than the median, a pronounced quadratic U-shaped relationship (R² = 0.75; p < 0.01) occurred for subjects whose CE was better. This relationship might reflect an interaction between two tongue functions: transport and subsequently FL of particles.

Systematic review of measurement properties of methods for objectively assessing masticatory performance

The objectives of this study is to identify methods for objectively assessing masticatory performance (MP) and to evaluate their measurement properties. A secondary objective was to identify any reported adverse events associated with the methods to assess MP. Bibliographic databases were searched, including MEDLINE, Embase, Web of Science Core Collection, Cochrane, and Cinahl databases. Eligible papers that satisfied predefined inclusion and exclusion criteria were appraised independently by two investigators. Four other investigators independently appraised any measurement properties of the assessment method according to the consensus-based standards for the selection of health measurement instruments checklist. The qualities of the measurement properties were evaluated using predefined criteria. The level of evidence was rated by using data synthesis for each MP assessment method, where the rating was a product of methodological quality and measurement properties quality. All studies were quality assessed separately, initially, and subsequently for each method. Studies that described the use of identical assessment method received an individual score, and the pooled sum score resulted in an overall evidence synthesis. The level of evidence was synthesized across studies with an overall conclusion, that is, unknown, conflicting, limited, moderate, or strong evidence. Forty-six out of 9,908 articles were appraised, and the assessment methods were categorized as comminution (n = 21), mixing ability (n = 23), or other methods (n = 2). Different measurement properties were identified, in decreasing order construct validity (n = 30), reliability (n = 22), measurement error (n = 9), criterion validity (n = 6), and responsiveness (n = 4). No adverse events associated with any assessment methods were reported. In a clinical setting or as a diagnostic method, there are no gold standard methods for assessing MP with a strong level of evidence for all measurement properties. All available assessment methods with variable level of evidence require lab-intensive equipment, such as sieves or digital image software. Clinical trials with sufficient sample size, to infer trueness and precision, are needed for evaluating diagnostic values of available methods for assessing masticatory performance.

Validation of a purpose-built chewing gum and smartphone application to evaluate chewing efficiency

OBJECTIVES

To validate a purpose-built two-coloured chewing gum (Hue-Check Gum^® ), and to test the accuracy of a custom-built smartphone application for a colour-mixing ability test to assess chewing function.

METHODS

Fully dentate participants (28D-group) and edentulous participants with implant overdentures (IOD-group) were recruited. They chewed a Hue-Check Gum^® for 5, 10, 20, 30 and 50 chewing cycles, respectively. Maximum voluntary bite force (MBF) was assessed with a digital gauge. The specimens were analysed according to their colour mixture (variance of hue, VOH) with a validated software (VOH_scan) and a newly developed smartphone application (VOH_app).

RESULTS

Participants segregated by dental state were significantly different regarding the number of occluding pairs of teeth, age and MBF. VOH_scan showed a negative logarithmic association with the number of chewing cycles, and VOH could be predicted from chewing cycles, MBF and gender. The clearest discrimination between the IOD and the 28D groups was observed for n = 20 chewing cycles; at this point, VOH was distinguishably different with a P-value < 0.0001. The VOH_app was a very good predictor for VOH_scan with 0.80 < pseudo-R²  < 0.83, depending on light exposure and measuring distance. There was, however, a systematic error in the accuracy of the app for inadequately chewed specimens.

CONCLUSIONS

The use of the two-coloured chewing gum would provide a fast, simple and inexpensive method for the assessment of masticatory performance, which could be used in geriatric wards or in private practices without the requirement of specialised equipment or trained staff.

Validity and reliability of the mixing ability test as masticatory performance outcome in children with spastic cerebral palsy and children with typical development: A pilot study

BACKGROUND

The mixing ability test (MAT) as an outcome measure of masticatory performance is largely used in studies with adults, but not yet with children.

OBJECTIVE

This study aimed to test the construct validity and the test-retest reliability of the MAT in children with spastic cerebral palsy (CP) and children with typical development (TD).

METHOD

The results of the MAT were correlated with tongue movements, mandible movements, relative muscle contraction and clinical observation measured with ultrasound, 3D kinematics, electromyography (EMG) and relevant items of the mastication observation and evaluation (MOE) instrument, respectively. Moreover, the between-groups effect was tested. Test-retest reliability was calculated with an intra-class correlation coefficient (ICC) and standard error of measurement (SEM).

RESULTS

Twenty-one children (seven children with spastic CP and 14 children with TD) participated in this study. The MAT scores showed moderate to good correlations with some variables of the tongue movements, horizontal mandible movements and occlusion duration, relative muscle contraction of the left temporalis and all six MOE items (-0.80 < r < 0.49). The MAT scores were significantly higher for children with CP (mean 22.6; SD 2.4) compared to children with TD (mean 19.9; SD 1.9). The test-retest reliability had an ICC of 0.7 and a SEM of 1.16 (±5% of the mean score).

CONCLUSION

These results indicate that the MAT is suitable and complementary to ultrasound, 3D kinematics, EMG and observation to compare the masticatory performance between children with CP and children with TD, with an acceptable test-retest reliability.

Individuality of masticatory performance and of masticatory muscle temporal parameters

OBJECTIVE

Mammalian mastication serves to improve intra-oral food reduction. Insufficient food reduction creates potential swallowing problems, whereas over-reduction may accelerate tooth wear and increase feeding time. Either extreme has consequences. The study's objectives were: (1) to study the relationship between food reduction, number of chews in a sequence, and chewing rate, (2) to study how controlling the number of chews and chewing rate variability affects food reduction, and (3) to assess how dentoskeletal morphological and electromyographical (EMG) characteristics impact food reduction.

DESIGN

Twenty-three healthy, fully-dentate adults chewed a standardized test food under three conditions: (1) no control, (2) number of chews controlled, and (3) number of chews and chewing rate controlled. EMG activity was sampled from masseter and temporalis muscles bilaterally. Demographic, occlusal contact area in maximum intercuspation, and cephalometric data were obtained.

RESULTS

In uncontrolled conditions, food reduction and bout duration varied more than expected across subjects. Subjects with poor reduction under controlled conditions were those with poor reduction under uncontrolled conditions. Only occlusal contact area correlated with chewing performance under uncontrolled conditions. Chewing cycle duration, EMG burst duration, and EMG peak onset latency increased when the number of chews was restricted. EMG amplitude, a surrogate for bite force, increased in tasks controlling the number of chews and chewing rate. Chewing rate variability was difficult to diminish below individual-specific levels.

CONCLUSIONS

Results: provided evidence that bite force, chewing rate, chewing performance and chewing bout duration reflected individual preferences. Future work will determine whether similar findings occur among other mammals.

Reliability of a two-colour chewing gum test to assess masticatory performance in complete denture wearers

The aim of this study was to test the reliability of a method to measure the masticatory performance of complete denture wearers employing a colour-mixing ability test and assessment by visual and electronic colourimetric analysis. A sample of 75 subjects was selected from patients who received new conventional complete dentures. Masticatory tests were performed using a two-colour chewing gum that was masticated for 5, 10, 20, 30 and 50 chewing cycles, performed in a random order. The mixing level of the two colours of the chewed gum was assessed visually by two independent raters based on a 5-point ordinal scale. The specimens were flattened into a 1-mm-width wafer, scanned and saved as a two-sided digital image. Each pair of images was submitted to an electronic colourimetric analysis to assess the level of colour mixture, measured by the circular variance of hue (VOH). Overall inter- and intra-rater agreements in visual analysis were 64% and 68%, respectively (almost 99% of scores ranged within ±1 point), whilst overall weighted kappa was >0.80. A proportional increase in the level of mixture occurred with increased number of chewing cycles (P < .001). Similarly, VOH and the visual analysis were highly correlated (r = -.89; P < .001). Bland-Altman plots revealed excellent agreement and extremely low systematic error between duplicated VOH measures. It was concluded that the two-colour chewing gum test is a reliable method to assess the masticatory performance in complete denture wearers using both visual and electronic colourimetric analyses.

What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum

This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; P < 0.001, = 0.026, <0.001, and <0.001, respectively). The cut-off a* values had markedly high specificities (1.0) for boiled rice and boiled fish-paste and high sensitivities (0.86–0.94) for three foods, except boiled rice. We believe that mastication evaluation using the color-changeable chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual’s home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.

Association between chewing-stimulated salivary flow under the effects of atropine and mixing ability assessed using a color-changeable chewing gum

PURPOSE

To assess the time course of chewing-stimulated salivary flow after oral atropine administration, and determine the association between chewing-stimulated salivary flow and mixing ability using color-changeable chewing gum in dentate adults.

METHODS

Ten healthy dentate adults were administered 1mg oral atropine to induce mouth dryness. The subjects' chewing-stimulated salivary flow was assessed using the Saxon test. They were then asked to rinse their mouth with tap water for 15s, and to chew on color-changeable chewing gum for 60s at a constant rate of 60 cycles per min. This procedure was performed before, and at 10-min intervals for up to 120min after the atropine administration. The experiment was repeated after 1 week. Steel's test was used to compare the chewing-stimulated salivary flow rates at each time point after atropine administration with the baseline value. The effect of the stimulated salivary flow rates on the degree of color change was analyzed using linear mixed effects models, with the stimulated salivary flow rates as fixed factors and subjects as the random factor.

RESULTS

Chewing-stimulated salivary flow showed a significant decrease from 50 to 120min after oral atropine administration (P<0.05) and the amount of chewing-stimulated salivary flow had a significant effect on the color change of the color-changeable chewing gum (P<0.001).

CONCLUSIONS

We observed a decrease in stimulated salivary flow after orally administering 1mg atropine, and a positive association between mixing ability using color-changeable chewing gum and chewing-stimulated salivary flow in dentate subjects.

Assessment of masticatory performance by means of a color-changeable chewing gum

PURPOSE

Previous research determined the relevance of masticatory performance with regard to nutritional status, cognitive functions, or stress management. In addition, the measurement of masticatory efficiency contributes to the evaluation of therapeutic successes within the stomatognathic system. However, the question remains unanswered as to what extent modern techniques are able to reproduce the subtle differences in masticatory efficiency within various patient groups. The purpose of this review is to provide an extensive summary of the evaluation of masticatory performance by means of a color-changeable chewing gum with regard to its clinical relevance and applicability.

STUDY SELECTION

A general overview describing the various methods available for this task has already been published. This review focuses in depth on the research findings available on the technique of measuring masticatory performance by means of color-changeable chewing gum. Described are the mechanism and the differentiability of the color change and methods to evaluate the color changes. Subsequently, research on masticatory performance is conducted with regard to patient age groups, the impact of general diseases and the effect of prosthetic and surgical treatment.

RESULTS

The studies indicate that color-changeable chewing gum is a valid and reliable method for the evaluation of masticatory function.

CONCLUSION

Apart from other methods, in clinical practice this technique can enhance dental diagnostics as well as the assessment of therapy outcomes.

Properties of a color-changeable chewing gum used to evaluate masticatory performance

PURPOSE

To clarify the basic properties of a color-changeable chewing gum to determine its applicability to evaluations of masticatory performance under different types of dental status.

METHODS

Ten participants with natural dentition aged 26-30 years chewed gum that changes color during several chewing strokes over five repetitions. Changes in color were assessed using a colorimeter, and then L*, a*, and b* values in the CIELAB color system were quantified. Relationships between chewing progression and color changes were assessed using regression analysis and the reliability of color changes was assessed using intraclass correlation coefficients. We then measured 42 dentate participants (age, 22-31 years) and 47 complete denture wearers (age, 44-90 years) to determine the detectability of masticatory performance under two types of dental status.

RESULTS

Regression between the number of chewing strokes and the difference between two colors was non-linear. The intraclass correlation coefficients were highest between 60 and 160 chewing strokes. Dentate and edentulous groups significantly differed (Wilcoxon rank sum test) and values were widely distributed within each group.

CONCLUSIONS

The color of the chewing gum changed over a wide range, which was sufficient to evaluate the masticatory performance of individuals with natural dentition and those with complete dentures. Changes in the color values of the gum reliably reflected masticatory performance. These findings indicate that the color-changeable chewing gum will be useful for evaluating masticatory performance under any dental status.

Effect of chewing on dental patients with total denture: an experimental study

In this study, we have explored the prospect of assessing and following level of total denture adaptation by use of EMG signals recorded during gum chewing. Total of 14 edentulous patients, 6 women and 8 men, with an average age of 63±9 years, were recruited. Separate EMG recordings were obtained from left and right temporalis and masseter muscles of the patients for a period of 10 seconds, while they were chewing a sugar-free gum on their left and right sides. EMG recordings were repeated at three times: before, right after, and six months after the placement of the denture. We have tried to standardize environmental and individual factors during EMG recordings. The EMG data have been pre-processed and analyzed using Discrete Wavelet Transform (DWT) and obtained features were statistically evaluated using the paired sample t-test. Chewing activity on the right and left side is analyzed by making comparisons of muscle activity between before and right-after cases and before and six-months-after denture fixation cases. A comparison between right and left side mastication is also made at different time points. We have suggested and implemented a new test and comparison procedure in order to assess adaptation to denture fixation using EMG analysis. In this study, the results indicate that DWT based EMG analysis is instrumental in evaluating denture adaptation and as time progresses the adaptation to denture and hence chewing efficiency increases in patients with total denture replacement.

A two-colored chewing gum test for assessing masticatory performance: a preliminary study

This study was conducted to compare subjective and objective assessment methods of a two-colored chewing gum test and to find out whether these methods are capable of discriminating masticatory performances between sexes. 31 adults, 16 males and 15 females participated in this study. Each subject chewed five samples of two-colored chewing gum sticks for 5, 10, 20, 30 and 50 chewing strokes, respectively. The subjective color-mixing and shape indices for the gum bolus (SCMI-B, SSI-B) and the subjective color-mixing index and objective color-mixing ratio for the gum wafer (SCMI-W, OCMR-W) were evaluated by two independent examiners and, on a different day, re-evaluated by one of the examiners. The SCMI-B and SCMI-W assessments had inter- and intra-examiner reliable agreement at 20 or more chewing strokes. The OCMR-W measurement demonstrated high accuracy and low reproducibility between and within the examiners. There were significant gender differences in the distribution of SCMI-W scores (P = 0.044) and in the mean OCMI-W (P = 0.007). The SCMI-B and SCMI-W assessments and the OCMR-W measurement were reliable and valid at the 20 and 30 chewing strokes in this two-colored chewing gum test. The subjective color-mixing index (SCMI-W) and objective color-mixing ratio (OCMR-W) for the chewing gum wafer are capable of discriminating masticatory performance between sexes in this two-colored chewing gum test and that the OCMR-W measurement is discriminating better than the SCMI-W assessment.

Digital image processing versus visual assessment of chewed two-colour wax in mixing ability tests

Two-colour chewing gum and wax have been widely used as test foods to evaluate the ability to mix and knead a food bolus. The mixing of the colours has been assessed by computer analysis or by visual inspection. Reports contradict each other about whether computer analysis and visual assessment could equally well discriminate between the masticatory performances of groups of participants with different dental status. This study compares the results of computer analysis of digital images of chewed two-colour wax with the results of visual assessment of these images. Sixty healthy subjects participated and chewed on red-blue wax for 5, 10, 15 and 20 chewing strokes. The subjects were divided into three groups of 20, matched for age and gender, according to their dental status: natural dentition, full dentures and maxillary denture plus implant-supported mandibular overdenture. Mixing of the chewed wax was determined by computer analysis of images of the wax and by visual assessment of the images by five examiners. Both the computer method and the observers were able to distinguish the mixing abilities of the dentate subjects from the two denture wearer groups. Computer analysis could also discriminate the mixing abilities of the two denture groups. However, observers were not able to distinguish the mixing abilities of the two denture groups after 5, 10 and 15 chewing strokes. Only after 20 chewing strokes, they could detect a significant difference in mixing ability.

Comparison of food mixing ability among mandibulectomy patients

Many papers have been published on surgical mandibulectomy and reconstruction. However, only a few reports refer to masticatory function after prosthodontic treatment in mandibulectomy patients. The aim of this study was to investigate the masticatory function of mandibulectomy patients. Twenty-three subjects (10 males and 13 females, with an average age of 63 years) participated in this study: 11 subjects who had undergone unilateral marginal mandibulectomy, six subjects with unilateral segmental mandibulectomy with reconstruction and six subjects with hemimandibulectomy without reconstruction. Mixing Ability Index (MAI) was used to measure masticatory function on the non-defect side and on the defect side with a prosthesis installed. Comparisons were carried out among the marginal, segmental and hemimandibular groups and between the non-defect side and the defect side. Consequently, our study indicates these results. On the non-defect side, a significant difference was found between the marginal and the segmental groups, and between the marginal and the hemimandibular groups. In the marginal and the segmental groups, a significant difference was found between the non-defect and the defect sides. In conclusion, our study suggests that MAI is an adequate tool to study the masticatory function in mandibulectomy patients, the masticatory function of the mandibulectomy patients is more impaired than that of the ordinary removable partial denture patients, and that surgical intervention affects the masticatory function on not only the defect side but also the non-defect side in mandibulectomy patients.

A two-colour chewing gum test for masticatory efficiency: development of different assessment methods

OBJECTIVE

The aim of this study was to investigate different assessment methods of a two-colour chewing gum test for masticatory efficiency to determine its validity for research and clinical purposes.

MATERIALS AND METHODS

Twenty adult volunteers, eleven women and nine men (mean age of 27.5 years), participated in this study. All participants perceived their masticatory efficiency as normal. The task was to chew five samples of a two-colour chewing gum for 5, 10, 20, 30 and 50 cycles respectively. Maximum bite force was measured. All samples were assessed twice by two independent operators both, as 'bolus' and after flattening to 1 mm thick 'wafers'. The latter were scanned and the unmixed pixels counted using Adobe Photoshop Elements to calculate the ratio of unmixed colour to the total surface.

RESULTS

Digital image processing confirmed a significant correlation between colour mixing and chewing duration (P < 0.001). Subjective assessment proved less accurate with fair to substantial intra-examiner agreement for 'bolus' (0.20 < kappa < 0.63) and substantial to almost perfect agreement for 'wafer' (0.60 < kappa < 0.88). Inter-examiner agreement was consistently moderate or substantial only for specimen chewed 20 cycles or longer. No significant correlation was found between the colour mixture and the maximum bite force.

CONCLUSION

Digital image processing of the two-colour chewing gum test specimen provides reliable quantitative data for chewing efficiency. Visual assessments were less reliable but might still be useful in screening for chewing deficiencies in a clinical setting. In this context, the test should be performed with a flattened specimen chewed, probably for 20 cycles.

Objective and subjective hardness of a test item used for evaluating food mixing ability

The aim of this study was to compare objective and subjective hardness of selected common foods with a wax cube used as a test item in a mixing ability test. Objective hardness was determined for 11 foods (cream cheese, boiled fish paste, boiled beef, apple, raw carrot, peanut, soft/hard rice cracker, jelly, plain chocolate and chewing gum) and the wax cube. Peak force (N) to compress each item was obtained from force-time curves generated with the Tensipresser. Perceived hardness ratings of each item were made by 30 dentate subjects (mean age 26.9 years) using a visual analogue scale (100 mm). These subjective assessments were given twice with a 1 week interval. High intraclass correlation coefficients (ICCs) for test-retest reliability were seen for all foods (ICC > 0.68; P < 0.001). One-way anova found a significant effect of food type on both the objective hardness score and the subjective hardness rating (P < 0.001). The wax cube showed significant lower objective hardness score (32.6 N) and subjective hardness rating (47.7) than peanut (45.3 N, 63.5) and raw carrot (82.5 N, 78.4) [P < 0.05; Ryan-Einot-Gabriel-Welsch (REGW)-F]. A significant semilogarithmic relationship was found between the logarithm of objective hardness scores and subjective hardness ratings across twelve test items (r = 0.90; P < 0.001). These results suggest the wax cube has a softer texture compared with test foods traditionally used for masticatory performance test, such as peanut and raw carrot. The hardness of the wax cube could be modified to simulate a range of test foods by changing mixture ratio of soft and hard paraffin wax.

'Inadequate' dietary habits and mastication in elderly men

OBJECTIVE

The aim of this study was to re-evaluate data about oral status, mastication and nutrition in elderly men in Malmö, Sweden, recorded in 1985-1987, to assess associations between inadequate dietary habits, oral conditions and masticatory function.

MATERIALS AND METHODS

Four hundred and eighty-one men, aged 67-68, participated in a comprehensive health examination, including tooth and denture status and masticatory tests. A separate study of dietary habits and nutritional status was made. Ninety-five men had inadequate dietary habits. The databases of dental/denture status, mastication, nutritional status and social network factors were re-evaluated for assessment of associations.

RESULTS

No significant differences between those with adequate or inadequate nutrition were found with regard to the number of teeth, occlusal contacts or removable dentures. Also self-assessed chewing did not show any differences.

CONCLUSION

Inadequate dietary habits were independent of teeth and denture status. Some correlations to social network conditions could be identified. Overweight, obesity, low physical activity and high alcohol intake were more common among those with inadequate nutritional intake.

Contribution of the Cheeks to the Intraoral Manipulation of Food

The role of the teeth in chewing has been studied extensively; however, less attention has been paid to soft tissue function. In this study the process of mixing within the bolus and the contribution of the cheeks to this process were investigated using a test food constructed from two differently colored chewing gums. A cheek guard was placed into either the left the or right buccal sulcus. Eighteen dentate subjects were instructed to chew four samples of gum for 30 strokes, two samples with the cheek guard in place and two without. Upon completion, the gum was removed from the mouth and its length was measured. The bolus was then placed into a plastic bag and flattened. Pairs of flattened samples chewed with and without the cheek guard in place were then assessed by five judges who were asked to identify which of each pair was most mixed. Inhibition of the cheek during chewing resulted in significantly longer samples, which were also less mixed.

Influence of food platform width of mandibular removable partial denture on food mixing ability

The aim of this study was to clarify the influence of food platform width on food mixing ability in patients with mandibular removable partial dentures (RPDs). Twelve subjects (six males and six females, mean age 56.8 years) with intact dentition except for unilaterally missing mandibular first and second molars participated in the study. The food platforms of their RPDs were made of light polymerized composite and three platform conditions were evaluated. A food platform (Control condition) had 7 mm width with a central focus on the top of the residual ridge. Narrowed platforms (5 mm) were created by trimming a lingual portion (Buccally oriented occlusion, Buccal condition) or a buccal portion (Lingually oriented occlusion, Lingual condition) from the control. Subjects chewed a standardized wax cube which provided an estimate of food mixing ability [Mixing Ability Index (MAI)] for each of the three platforms. A significant effect (P < 0.001) on the MAI was found for food platform type (repeated measures one-way analysis of variance). Tukey multiple comparisons found significant differences of MAI between Control condition (1.05 +/- 0.26) and Buccal condition (0.86 +/- 0.23) (P = 0.032), and between Control and Lingual condition (0.54 +/- 0.37) (P < 0.001). Furthermore, MAI with Lingual condition was significantly smaller than that with Buccal condition (P < 0.001). These results suggest that reduction in the width of the food platform may impair masticatory function and the buccal portion of mandibular food platform of RPD is more critical for food mixing than the lingual portion of the platform.

Detection of improvement in the masticatory function from old to new removable partial dentures using mixing ability test

The aim of this study was to determine the sensitivity of the Mixing Ability Test to detect improvement of masticatory function in subjects on transition from old to new removable partial dentures. Thirty-two subjects (seven males, 25 females, mean age 65.0 years) with distal extension partially edentulous area in mandible and/or maxilla participated in the study. The following reasons were presented for replacing the old removable partial dentures with new ones: fracture and/or poor fitness of retainers, extraction of abutment teeth, poor fitness of denture base, severe wear of artificial teeth and request for metal base dentures. Masticatory function with old and new removable partial dentures after an adaptation period (mean 27.4 weeks) was evaluated by the Mixing Ability Test. Subjects were asked to masticate five two-coloured wax cubes with each removable partial denture. Mixing Ability Index was obtained from the colour mixture and shape of the masticated cubes. Wilcoxon signed-rank test was used to test the difference of Mixing Ability Indexes between old and new removable partial dentures. The mixing ability indexes with new removable partial dentures (mean+/- s.d.: 0.70+/- 0.68) was significantly higher (P<0.001) than those with old removable partial dentures (-0.11+/-1.13). The results suggest that the Mixing Ability Test was capable of detecting improvement in masticatory function with new removable partial dentures.