F. Bosman

Distribution of particle sizes in food comminuted by human mastication

The masticatory performance of an individual may be quantified by describing the size distribution of particles of a comminuted test food as a function of the number of chewing strokes. A standardized sieving method and a standardized artificial test food (Optosil) were used to obtain reproducible results. Some measurements were performed using peanuts. The distribution of particle sizes of the comminuted food was adequately described by a Rosin-Rammler distribution function for the seven participating individuals which characterizes the size distribution by the median particle size (x50) and the broadness of the distribution (b). The broadness variable b hardly depends on the number of chewing strokes, and the differences in b between the individuals are small. Considerable differences in the median particle sizes at a given number of chewing strokes were observed between the subjects, reflecting differences in efficiency of comminution of a test food. For all subjects, the median particle size decreased as a function of the number of chewing strokes N according to the relation, x50 = c X N-d. Variables c and d characterized the efficiency of comminution by the subjects.

Masticatory Function with Implant-supported Overdentures

The type of attachment that is used in implant-supported mandibular overdentures may influence the retention and stability of the prosthesis and, thus, masticatory function. In this within-subject cross-over clinical trial, we examined the hypothesis that greater retention and stability of the overdenture improve the masticatory function. Eighteen edentulous subjects received 2 oral implants, a new overdenture, and, successively, 3 different suprastructure modalities: magnet, ball, and bar-clip. Masticatory performance, masticatory efficiency, and swallowing threshold were measured. The masticatory function significantly improved after implant treatment with each of the 3 attachments. We observed small differences in masticatory function among the 3 attachment types: slightly better masticatory performance with ball and bar-clip than with magnet attachments. The number of chewing cycles until swallowing hardly decreased after implant treatment. We conclude that significantly better masticatory performance, combined with a slightly smaller number of chewing cycles after implant treatment, results in smaller food particles being swallowed.

Swallowing threshold and masticatory performance in dentate adults

A variety of both natural and artificial foods are commonly used for the evaluation of masticatory function. We compared swallowing thresholds of three natural foods (peanuts, cheese and carrots) to those of a standardized artificial test food (Optocal Plus) and examined the relationship between masticatory performance and the swallowing threshold. Eighty-seven healthy dentate subjects participated (25 men and 62 women, aged 42.0+/-12.1 years). We evaluated the dental state, registered the number of chewing strokes used before swallowing, analyzed the chewed particles and determined median particle sizes (X50) for Optocal Plus after 15 chewing strokes and at the moment of swallowing. The results show that the number of strokes used before swallowing each natural food linearly increased with volume (P<0.001), and that carrots required more strokes than peanuts and cheese (P<0.001). The number of chewing strokes used before swallowing Optocal Plus was comparable to the number used for carrots. Masticatory performance was significantly influenced by dental state, but not by age or gender. Significant correlations were observed for: (1) the number of chewing strokes used before swallowing natural foods and Optocal Plus; (2) the median particle sizes after 15 strokes and before swallowing; (3) the number of chewing strokes before swallowing and the corresponding median particle size. However, median particle sizes as obtained after 15 strokes did not correlate with the number of strokes used before swallowing (r=0.02). Thus, bad chewers did not necessarily chew longer before swallowing than good chewers. As a consequence bad chewers would, on average, swallow larger food particles.

Human jaw-elevator muscle activity and food comminution in the dentate and edentulous state

Masseter and temporal surface electromyograms were obtained from seven dentate subjects and six complete-denture wearers during mastication, maximal voluntary clenching and measurements of bite force. The participants chewed two artificial test foods with different textures. The dentate subjects comminuted both foods much better than the denture wearers. In both groups, the softer food was comminuted better than the firmer food. The differences in particle-size reduction originated largely from differences in the numbers of particles fragmented per chewing stroke. The rhythm of mandibular movement was unaffected by food texture and dental state. No significant differences in the duration of bursts of electric muscle activity were found between either group. Peak amplitudes of activity during mastication and maximal voluntary clenching were more than twice as large in the dentate subjects as in the denture wearers. In both groups, chewing the softer food was associated with lower peaks of activity than with the firmer food. The peak amplitudes were weakly related to the reduction in particle size. In both groups, the peak forces determined from electromyographic activity were larger than the estimated forces required for fragmenting the particles between the teeth.

The Influence of Various Attachment Types in Mandibular Implant-retained Overdentures on Maximum Bite Force and EMG

The type of attachment that is used in oral rehabilitation by means of implant-retained mandibular overdentures may influence the retention and the stability of the denture. In this study, we examined the hypothesis that a better retention and stability of the denture improve the oral function. Eighteen edentulous subjects received 2 permucosal implants, a new denture, and, successively, 3 suprastructure modalities. Maximum bite force and electrical activity of the masseter and temporalis muscles were measured. The maximum bite force nearly doubled after treatment for each of the 3 attachments. However, the average bite force after treatment was still only two-thirds of the value obtained for dentate subjects. No large differences in maximum bite force and muscle activity were found among the 3 attachment types. Temporalis activity was significantly lower than masseter activity when subjects clenched without implant support. There was no difference in activity when subjects clenched with implant support.

The effect of missing postcanine teeth on chewing performance in man

The masticatory performance of a group of subjects missing on average 5.7 postcanine teeth and of a control group with complete dentitions were compared. There were significant differences in performance between the two groups. Within the patient group the number of occluding units significantly influenced performance. The average number of chewing cycles needed to prepare the food for swallowing was significantly larger for the patient than for the control group. Despite this, subjects in the patient group swallowed, on average, significantly larger food particles. Correlations between chewing performance and the number of chews up to swallowing within each of the two groups did not reach significance. However, combining the data from the two groups and thus increasing the range of chewing performances yielded a highly significant correlation. Subjects with reduced performance needed more chewing cycles before swallowing the food. Significant correlations were also found between chewing performance and the size of the swallowed food; subjects with poor performance swallowed larger particles. The numbers of chewing cycles made to swallow a natural (peanut) and an artificial (Optosil) test food were highly correlated, indicating that both foods are suitable for testing chewing performance.

The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts

Salivary flow rates were measured at rest and after three types of stimulation; odor, Parafilm chewing, and citric acid. The highest flow rate was elicited by citric acid followed by Parafilm and odor, while the lowest flow rate was unstimulated. In order to investigate whether and how the amount of saliva a subject produces influences the sensory ratings, the four types of salivary flow rates were correlated with sensory ratings of three different types of vanilla custard dessert. No significant correlation could be found between any of the salivary flow rates and the sensory ratings. A subject with a larger saliva flow rate during eating did not rate the foods differently from a subject with less saliva flow. The same pattern was seen for all types of stimulation. This finding could indicate that subjects are used to their respective amounts of saliva to such a degree that the differences in sensory ratings between subjects cannot be explained by the interindividual difference in saliva flow rate.

Chewing Performance Before and Af ter Rehabilitation of Post-canine Teeth in Man

Missing teeth are often replaced by fixed or removable prosthodontic appliances to improve masticatory function. However, there have been few studies directly determining the influence of prosthodontic treatment on masticatory function. Our aim was to obtain information on the objective and subjective masticatory function of partially edentulous subjects before and after prosthetic restoration. In this way, the improvement of the masticatory function as a result of the treatment could be quantified. The objective and subjective masticatory function of a group of 15 subjects was determined before and after replacement of an average of 3.1 post-canine teeth. The results were compared with data from a control group of 26 subjects having a complete dentition. The total number of occluding post-canine teeth increased as a result of the prosthodontic treatment, yielding a significantly improved objective masticatory function. The average masticatory performance was found to approach the level of the control group if all occlusal units of the longest posterior side were replaced. Subjects with an incomplete dentition tended to chew predominantly on the side of the longest posterior arch. The average subjective masticatory function improved as a result of the treatment. The appreciation of the masticatory function after treatment was equal to that of the control group, despite an average of 2.7 missing teeth. However, no correlation was found between the additional number of occlusal units and the change in subjective masticatory performance. Rehabilitation of postcanine teeth restores some objective masticatory function and leads to an increased appreciation of the masticatory function, although no correlation was found between the changes in objective and subjective masticatory function.

Relating particles and texture perception.

Practically all foods contain particles. It has been suggested that the presence of particles in food may affect the perception of sensory attributes. In the present study we investigated the effect of size and type (hardness and shape) of particles added to a CMC based vanilla custard dessert. The two types of particles included in the study were silica dioxide and polystyrene spheres, varying in size from 2 to 230 microm. Eighteen trained adults participated in the study. They rated the sensation of 17 sensory flavour and texture attributes on a 100-point visual analogue scale (VAS). The results indicate that the addition of particles increased the sensation of roughness attributes and decreased the ratings of a number of presumably favorable texture attributes (smoothness, creamy, fatty and slippery) significantly. These effects increased with increasing particle size up to 80 microm. Roughness ratings deceased for larger particles sizes. Surprisingly, even particles of 2 microm had significant effects: they increased perceived rough lip-tooth feel, and decreased slippery lip-tooth feel and smoothness of the product. The affected attributes had previously been related to lubricative properties of foods. Particles added to semi-solid foods with relatively low levels of fat seem to counteract the lubricating effects of the fat resulting in increased oral friction. In a separate study on size perception the silica dioxide particles were used. By sampling the stimuli between the tongue and palate, subjects rated the size of the particles on a 100-point scale in comparison to anchor stimuli containing no particles and particles of 250 microm. The perceived particle size significantly increased for larger particles. Furthermore, perceived particle size was negatively correlated with roughness ratings. Thus, subjects who were sensitive and perceived the particles as being relatively large reported the same stimuli to have less rough after-feel. In conclusion, particles added to a product induce large effects on texture sensations, and texture sensation is related to individual size perception.

A three-dimensional, finite-element analysis of bone around dental implants in an edentulous human mandible.

The design of dental superstructures influences the loading on dental implants and the deformation of the anterior interforaminal bone in an edentulous mandible. This deformation causes stress in the bone around the implants and may lead to bone resorption and loss of the implant. The stress distribution around dental implants in an edentulous mandible was calculated by means of a three-dimensional, finite-element model of an entire lower jaw. This model was built from data obtained from slices of a single human mandible and was provided with two endosseous implants in the interforaminal region. The implants were either connected with a bar or remained solitary, and were loaded with a horizontal bite force of 10 N, a vertical bite force of 35 N, or an oblique bite force of 70 N. The most extreme principal stresses in the bone were always located around the neck of the implant. Stress around the implant was, therefore, not only caused by the local deformation of the bone due to movement of the implant and interface relative to the surrounding bone but also by the bending of the mandible. The most extreme principal stress was found with oblique bite forces. The highest maximum and lowest minimum principal stresses were 7.4 and -16.2 MPa in the model without the bar and 6.5 and -16.5 MPa in the model with the bar. When differences in the amount of bite force were eliminated, the vertical bite force resulted in the lowest stress.(ABSTRACT TRUNCATED AT 250 WORDS)