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International audience; A large number of methodological procedures and experimental conditions are reported to describe the masticatory process. However, similar terms are sometimes employed to describe different methodologies. Standardisation of terms is essential to allow comparisons among different studies. This article was aimed to provide a consensus concerning the terms, definitions and technical methods generally reported when evaluating masticatory function objectively and subjectively. The consensus is based on the results from discussions and consultations among world-leading researchers in the related research areas. Advantages, limitations and relevance of each method are also discussed. The present consensus provides a revised framework of standardised terms to improve the consistent use of masticatory terminology and facilitate further investigations on masticatory function analysis. In addition, this article also outlines various methods used to evaluate the masticatory process and their advantages and disadvantages in order to help researchers to design their experiments.

International audience; Background & aims: Debate still exists about the impact of dental implant-supported prostheses on nutritional status of partially and complete edentulous patients. This review aims to answer the focused question: "Do complete and partial edentulous patients, using implant-supported prostheses, present better nutritional and masticatory functions when compared to those using conventional rehabilitations?". A possible cause-effect relationship between masticatory improvements and nutritional gain was also evaluated.Methods: Literature search included 6 databases (PubMed/Medline, Embase, LILACS, Scopus, Web of Science, and The Cochrane Library - CENTRAL), grey literature (Google Scholar, Proquest Dissertations and Thesis and Open Grey databases) and manual search (last update June 2020), without language, publication time and follow-up restrictions. We included only studies evaluating both masticatory and nutritional outcomes. The PICO question comprised complete and partial edentulous patients (Population), submitted to implant-supported prostheses (Intervention), in comparison to conventional dental prosthetic rehabilitation, evaluating masticatory function and nutrition parameters (outcomes). Risk of bias was assessed by using Cochrane Collaboration's tool (randomized clinical trials), Joanna Briggs Institute critical appraisal checklist (paired clinical trials), and Meta-Analysis of Statistics Assessment and Review Instrument" (JBI - MAStARI) critical appraisal tools (cohort studies). All meta-analyses were conducted at 5% level of significance. This report followed the PRISMA guidelines. (Review registration PROSPERO - CRD42019135744).Results: We identified 1199 articles while searching databases. Fourteen articles met eligibility criteria, including 817 prostheses installed in 660 patients (mean age = 66.8 years-old). Patients wearing implant overdentures (IOD) presented better masticatory function in comparison to conventional complete denture (CD) wearers (p < 0.05). However, bioavailability of several nutrients remained within the same range, except for serum folate that was lower in IOD patients after 6 (mean difference 3.51 nmol/L; p = 0.01) and 12 months of rehabilitation (mean difference 3.69 nmol/L; p = 0.003). When comparing the effects of CD and IOD rehabilitations along time (for the same patient), serum albumin and vitamin B12 levels also decreased for both groups after 12 months-follow-up, but still within the reference range. The additional retention of the implants did not interfere in body weight, but reduced the risk of malnutrition (using the Mini Nutritional Assessment). Implant-supported partial prostheses also improved mastication in comparison to the conventional ones, increasing short-term daily intake of carbohydrates, protein, calcium, fiber, and iron, whereas decreasing the consumption of cholesterol.However, no long-term changes on bioavailability of most nutrients were observed, expect for a slight increase in ferritin and cholinesterase, and a small reduction in folate and Vitamin A.Conclusion: Current evidence indicates significant masticatory improvements for dental fixed implant-supported prostheses in comparison to conventional removable prostheses. However, bioavailability remained stable for most of the nutrients, especially for complete edentulous patients. These results indicate the importance of a multidisciplinary approach during oral rehabilitation (nutrient specialist), in order to enhance food choices and promote health benefits to the patients. (C) 2021 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

Background Chewing ability is often compromised in patients with oral cancer. The aim of this study was to identify which factors affect masticatory performance in these patients. Methods Patients with primary oral cancer were assessed for up to 5 years after primary treatment. Healthy controls were assessed once. A mixed‐model analysis was performed, with masticatory performance as outcome measure. Results A total of 123 patients were included in the study. Factors positively associated with masticatory performance were number of occlusal units (OU), having functional dentures, and maximum mouth opening (MMO). The impact of tumor location and maximum bite force (MBF) differed per assessment moment. Masticatory performance declined for up to 1 year but recovered at 5 years after treatment. Conclusion Masticatory performance in patients treated for oral cancer is affected by MBF, MMO, number of OU, and dental status. These should be the focus of posttreatment therapy.

Summary Introduction Mastication has been assessed in several ways in the past. Both patients reported and objective assessment methods have been developed. The University Medical Center (UMC) Utrecht has developed a mixing ability test (MAT) using a two‐coloured wax tablet. The present study investigates the association between the mixing ability test and a chewing related questionnaire in patients treated for oral malignancies. Patients and methods In a cohort study, patients treated for oral malignancies were assessed 4‐6 weeks before and 4‐6 weeks after treatment, as well as 6 months, 1 year and 5 years after treatment. The mixing ability test was assessed using 10 and 20 chewing strokes and was compared to seven questions about several aspects of mastication. Regression analysis was performed and density plots were drawn for statistical analysis. Results One hundred and twenty‐three patients were included in this study. The questionnaire was less predictive for the 10‐chewing stroke test and the test was less discriminatory for different food types than the 20‐chewing stroke mixing ability test. Three questions about the ability to chew solid, soft and thickened liquid food types were found to be significantly predictive for the 20‐chewing stroke test. Threshold values on the mixing ability index were around 20 for the ability to chew solid food types and 24 for soft food types. Conclusion The 10‐chewing stroke mixing ability test is less suitable than 20‐chewing strokes for patients with and treated for oral cancer. The 20‐chewing stroke mixing ability test has a fair association with self‐reported outcomes.

The use of smartphones during meals may possibly influence the number of ingested calories. We evaluated the influence of smartphones' distraction during eating on caloric intake. Physical (masticatory parameters, sex and body mass index - BMI); environmental (with or without distraction) and psychological (stress levels) variables were evaluated as confounding factors. Sixty-two adults were recruited for experimental snack tests performed on four different days. At baseline, we evaluated masticatory performance, swallowing threshold, masticatory frequency and body mass index (BMI). In the following three sessions, volunteers were presented a snack test in which participants ate under three experimental conditions: no distraction, using their smartphones, or reading a printed text. At the end of each session, total and nutritional compound stratified caloric intake was measured. Three-way mixed model ANOVA was used to test the effect of experimental condition on the total, carbohydrate and lipid caloric intakes. Hierarchical multiple linear regression models were used to estimate the influence of confounding factors on the total caloric intake. We found an effect of the condition (no distraction, smartphone or reading) on the total caloric (p = .007) and lipid intake (p = .002). When eating without distraction, the mean caloric intake was 535 (±164) kcal, in comparison to 591 (±203) kcal using smartphone (p = .05) and 622 (±226) kcal (p = .002) reading a text (no significant difference between distracters). Eating with distracters increased approximately 15% caloric ingestion. An interaction condition*sex effect was observed on lipid intake (p = .020). Energy intake was found to be dependent on sex and age, in which older men ingested more calories. Smartphone use during a meal increased caloric and lipid intake, depending on sex and age in young adults with complete dentition.

Aim: To determine effects of integrated dental care in older nursing home residents. Methods: In three nursing homes offering integrated dental care, we studied the oral treatment need of 355 residents older than 70 years. To determine effects of integrated care, we discriminated between short-stay residents (≤6 months) and long-term residents (>6 months). Results: Treatment need, determined intraorally by two dentists, remains high among short-stay residents (78%) and long-term residents (67%). The association between treatment need and length of stay was not significantly affected by indication for stay (somatic vs. psychogeriatric). All dentate residents needed oral treatment, except one long-term resident. However, among edentulous residents, particularly with a psychogeriatric indication for stay, treatment need appeared to reduce significantly in time, from 74% to 57%. Conclusion: Despite integrated dental care, oral treatment need remains in virtually all dentate residents and more than half of edentulous residents.

Item does not contain fulltext Duchenne muscular dystrophy patients report masticatory problems. The aim was to determine the efficacy of mastication training in Duchenne muscular dystrophy using chewing gum for 4 weeks. In all, 17 patients and 17 healthy age-matched males participated. The masticatory performance was assessed using a mixing ability test and measuring anterior bite force before, shortly after and 1 month after the training. In the patient group the masticatory performance improved and remained after 1-month follow-up, no significant changes in anterior maximum bite force was observed after mastication training. In the healthy subject the bite force increased and remained at the 1-month follow-up; no significant differences in masticatory performance were observed. Mastication training by using sugar-free chewing gum in Duchenne muscular dystrophy patients improved their masticatory performance. Since bite force did not improve, the working mechanism of the improvement in chewing may relate to changes of the neuromuscular function and coordination, resulting in improvement of skills in performing mastication.

Objectives The purpose of this study was to evaluate the use of synthetic bone graft material as a filling material at the mandibular symphysis donor site of autologous bone in children. Materials and methods A blinded patient group comprised 20 patients with unilateral (UCLP) or bilateral (BCLP) cleft of lip and palate, all with an indication for alveolar cleft repair. The study took the form of a prospective randomized clinical trial. We used lateral cephalograms for the measurement of the symphyseal donor area defect both peroperatively and at 12 months postoperatively. The data obtained were digitalized and the treatment outcome expressed in numbers. Comparisons with a previous study were made. Histology of biopsies and CT scans were used for visualising bone formation. Results This study demonstrates that the micro-structured, resorbable calcium phosphate ceramic provides good regeneration properties for the repair of a critical size bony defect in children. One year postoperatively, the measurements taken from lateral cephalograms show that there is scarcely any visible residual defect. Histological investigations of the bone biopsies show solid, induced bone formation and almost complete resorption of the micro-structured calcium phosphate. Conclusions The findings of this study (novel in children) indicate that micro-structured resorbable calcium phosphate is an excellent alternative to autologous bone. The digital findings showed a restored donor site defect significantly indicating the efficacy (i.e. osteoconductivity and resorbability) of this bone substitute. The biopsy histology demonstrated the overall presence of newly formed vital bone and the resorption of the bone substitute. Its use for grafting the alveolar cleft is currently researched and it may become the new standard. Clinical relevance As co-morbidity and prolonged operation time at the donor operation site are inherent to the alveolar cleft repair procedure, the use of the described bone substitute is winning progress.

Item does not contain fulltext BACKGROUND: Neck and shoulder complaints can be a direct result of a neck dissection. METHODS: Maximal active lateral flexion of the neck, forward flexion and abduction of the shoulder, and self-perceived function were determined in 145 patients treated for oral cancer. RESULTS: No short-term influence of radiotherapy was found on measured range of motion and self-perceived neck and shoulder function (p > .05). One year after a bilateral neck dissection, patients showed deteriorated lateral flexion of the neck, whereas patients treated with a unilateral modified radical neck dissection still reported pain during neck movements. Maximal forward flexion of the shoulder recovered to the level of healthy controls, but maximal abduction was still reduced in all patients. CONCLUSIONS: Neck dissection, tumor site, and extensive reconstruction are related to deterioration of shoulder function shortly after intervention. Maximal active shoulder abduction was affected most. (c) 2012 Wiley Periodicals, Inc. Head Neck, 2013.

Contains fulltext : 118317.pdf (Publisher’s version ) (Closed access) PURPOSE: To compare the donor site complication rate and length of hospital stay following the harvest of bone from the iliac crest, calvarium, or mandibular ramus. MATERIALS AND METHODS: Ninety-nine consecutively treated patients were included in this retrospective observational single-center study. RESULTS: Iliac crest bone was harvested in 55 patients, calvarial bone in 26 patients, and mandibular ramus bone in 18 patients. Harvesting of mandibular ramus bone was associated with the lowest percentages of major complications (5.6%), minor complications (22.2%), and total complications (27.8%). Harvesting of iliac crest bone was related to the highest percentages of minor complications (56.4%) and total complications (63.6%), whereas harvesting of calvarial bone induced the highest percentage of major complications (19.2%). The length of the hospital stay was significantly influenced by the choice of donor site (P = .003) and age (P = .009); young patients with the mandibular ramus as the donor site had the shortest hospital stay. CONCLUSIONS: Harvesting of mandibular ramus bone was associated with the lowest percentage of complications and the shortest hospital stay. When the amount of bone to be obtained is deemed sufficient, mandibular ramus bone should be the first choice for the reconstruction of maxillofacial defects.

To evaluate complications and success of mandibular reconstruction with free fibula flaps, iliac crest flaps, and forearm flaps with reconstruction plates and to evaluate dental rehabilitation after these reconstructions.Eighty-three patients with segmental mandibular defects were included. Correlation analyses were used to determine the relationship between reconstruction type and clinical parameters with recipient-site complications and success. The dental rehabilitation was evaluated in successfully reconstructed survivors.Multivariate analyses showed significant correlations between flap type and success (P.0001). Of the patients, 51 (61%) were alive 2 years after the reconstruction. Mandibular reconstruction with a free forearm flap and reconstruction plate was associated with higher complication rates at the recipient site and higher failure rates compared with reconstruction with free vascularized bone flaps. Of the 32 successfully reconstructed survivors, 14 (44%) had a complete dental rehabilitation, of which 10 had dental implants and 4 did not. Only 6 (29%) of the edentulous survivors ultimately had an implant-supported prosthesis.Reconstruction of the mandible with a free vascularized bone flap is superior to reconstruction with a free forearm flap with a reconstruction plate. Complete dental rehabilitation was reached in fewer than half of the surviving patients.

In a previous study, we evaluated the influence of periodontal treatment and physiological parameters on the subjective perception of mastication using the Oral Impact on Daily Performance Questionnaire (OIDP). In this study, we investigated the influence of periodontal treatment on the objective measures of masticatory performance in the same study sample. Patients with chronic periodontitis (n = 28) were examined on two occasions with a 45-day interval. Electrical activity of the masticatory muscles and maximum bite force were determined. In addition, masticatory performance was assessed using silicone impression blocks as test material. The median particle size of the chewed blocks was determined employing a sieving method. The number of teeth and the probing depth were also recorded. The probing depth was significantly reduced following treatment (P < 0.001). The median particle size of the chewed material was also reduced, which indicates a significant improvement in masticatory performance after treatment (P < 0.001). Bite force and muscle activity were significantly correlated both before and after treatment (P < 0.05). There was a negative correlation between masticatory performance and number of teeth (P < 0.05); moreover, individuals with a lower number of teeth exhibited poorer masticatory performance (P = 0.01). Periodontal treatment had a positive influence on masticatory performance 45 days after conservative treatment.

The influence of auditory and/or visual information on the neuromuscular control of chewing a crispy food was investigated. Participants chewed biscuits of three different levels of crispness under four experimental conditions: no masking, auditory masking, visual masking, and auditory plus visual masking. The order of the four masking condition blocks was randomized. The sound of chewing was masked by loud sounds on a headphone, and visual masking of the food was achieved by closing the eyes. Mechanical tests were performed on the biscuits to determine their characteristics, yield force, and sound production. Skull vibration, jaw-muscle activity, and jaw movement were measured while the subjects chewed and swallowed the food. Auditory and/or visual masking did not have a significant effect on skull vibration, muscle activity, and number of chewing cycles until swallowing. However, auditory and/or visual masking significantly increased the chewing cycle duration, but only for the participants who started the experiments with auditory and/or visual masking. The other participants were not influenced by masking. The memory of the unmodified stimuli helped these subjects to maintain their habitual chewing rate in later trials.

Contains fulltext : 96085.pdf (Publisher’s version ) (Closed access) BACKGROUND: People confronted with oral cancer run a high risk of deteriorated masticatory performance. Reduced masticatory function may affect quality of life and food choice. An altered food choice may result in lower intakes for key nutrients and weight loss. METHODS: Dental state, bite force, and masticatory performance were determined in a group of 45 patients with squamous cell carcinoma of the tongue and/or floor of mouth. Measurements were performed before surgery and at various moments after surgery and/or radiotherapy. RESULTS: Surgical intervention had a large negative impact on oral function. Radiotherapy further worsened oral function. Also, the recovery of oral function 1 year after surgery was less prominent for the surgery-radiotherapy group than for the surgery group. CONCLUSION: Objective determination of oral function 1 year after surgery showed that patients treated for malignancies in the tongue and/or floor of mouth had significantly deteriorated masticatory performance, bite force, and dental state.

The purpose of this study was to determine the dental treatment needs of the residents in nursing homes (NHs) where integrated dental care has been offered without financial barriers. The dental status and surgical, prosthetic, restorative, and periodontal treatment needs were determined for 432 residents (average age 78.8 years) in three Dutch NHs. Although the subjects had no complaints, 72% had dental treatment needs. It was determined that treatment was necessary for 64% of the edentulous subjects (N = 316), 100% of the partially dentate subjects (N = 76), and 87% of the fully dentate subjects (N = 40). We concluded that when residents can no longer carry out oral hygiene independently, it is very difficult for them to maintain a level of oral health where their dental treatment needs have been met, especially for dentate residents.

When we chew crispy food, the jaw decelerates and accelerates as a result of resistance and breakage of food particles, and a characteristic sound of the breakage of the food particles is produced. Our aim was to investigate how physical responses, in the form of vibrations, change during chewing. This will give an impression of how food characteristics change during the chewing process. Force resistance and sound emission of three crispy foods (biscuits) and one noncrispy food (cake) were determined with a texture analyzer. We measured skull vibration, while the subjects chewed and swallowed the foods. Clear skull vibrations were observed while the subjects started to chew the biscuits. The skull vibrations gradually decreased upon further chewing down to the level of skull vibrations produced by chewing on noncrispy cake. Then, the biscuits were chewed long enough to form a well-moistened food bolus that was ready for swallowing. PRACTICAL APPLICATIONS The crispy nature of food products is an important sensory characteristic on which consumers base their appreciation. Rheological measurements have often turned out not to be completely satisfactory in explaining the relationship between food structure and texture perception. This could be explained by the notion that this approach disregards the oral processing and physiology of the mouth. The measurement of skull vibration, produced by the breakage of crispy food during chewing, provides information on how food characteristics gradually change during chewing. This information may help to understand the relationship between food structure and texture perception.

Objectives Oral rehabilitation by means of implant-retained mandibular overdentures is known to improve oral function. The aim of this study was to evaluate the long-term effects of mandibular implant treatment on oral function. We quantified maximum bite force and masticatory performance 10 years after implant treatment. It was hypothesized that these outcome measures would not change in this period. Materials and methods Eighteen edentulous patients were scheduled for re-evaluation of their oral function 10 years after they had participated in a randomized cross-over clinical trial. In that trial, they had received two mandibular implants and a new denture with successively magnet-, ball-socket, and bar-clip attachments. Results At the 10-year follow-up, 14 of the initial 18 patients participated in the evaluation. As a result of the implant treatment, the average maximum bite force more than doubled, from 162 to 341 N, whereas the average number of chewing cycles to halve the initial partcle size decreased from 55 to 27 cycles. No significant changes in maximum bite force and masticatory performance were observed after 10 years. However, the average maximum bite force obtained with implant-retained overdentures is still significantly lower than that of dentate subjects (569 N). Conclusion Maximum bite force and masticatory performance significantly increased after implant treatment and remained unaltered during the following 10-year period. Thus, implant treatment greatly improves oral function for a long period of time. To cite this article:van der Bilt A, Burgers M, van Kampen FMC, Cune MS. Mandibular implant-supported overdentures and oral function.Clin. Oral Impl. Res. 21, 2010; 1209-1213.doi: 10.1111/j.1600-0501.2010.01915.x.

In the oral cavity, the food is subjected to several mechanical and chemical processes. It is fractured by the teeth, diluted and broken down by saliva, heated or cooled by the ambient temperature of the mouth, formed into a bolus and finally swallowed. Numerous receptors in the oral cavity and nose respond to the initially ingested food and monitor the changes during processing. This leads to central perceptions of taste, odor, irritation and texture of the food. Most sensations associated with food texture occur only when the food is manipulated, deformed or moved across the oral receptors. In addition, people assessing the same stimulus differ in their ratings of that stimulus and their oral physiological parameters also exhibit inter-individual variations. This paper is based on the PhD thesis of one of the authors. It gives an overview of this study and includes related work of other authors. The aim of our research was to improve the understanding of oral texture perception, in particular to examine the role of oral physiological processes in oral texture perception of semisolids and to investigate whether individual differences in perception could be attributed to differences in oral physiology among subjects. The results of our study demonstrate that oral physiological parameters such as oral sensitivity, tongue movements, temperature and saliva composition are of importance for texture perception of semisolids. Many parameters of oral physiology correlate with various perceived texture attributes. This implies that intra-individual differences in texture perception could be attributed to variations in oral physiology. Oral physiology thus plays a role in texture perception of semisolids and should be taken into account in future texture research. PRACTICAL APPLICATIONS By understanding the processes in the mouth while eating, a better understanding of the sensations and the perceptions of the food can be gained. Taking for each food the relevant physiological parameter into consideration when performing and designing rheological/instrumental measurements grants more natural conditions and better predictions of sensory perception. This could save time and money on time-consuming and expensive sensory panels in the earlier steps of product development and renovation. Knowing how physiological processes highlight specific flavor/texture sensations may be useful for product development or quality control where one typically wants to focus on certain sensations and ignores others. In addition, a future application could be to tailor products for personalized nutrition, individual choices or clinical nutrition based on physiological groups.

A within-patient change in pain score after treatment is statistically 'reliable' when it exceeds the smallest detectable difference (SDD). The aims of the present study were to: (i) determine SDDs for VAS-scores of pain intensity, for sufficiently long test-retest intervals to include most biological fluctuations, (ii) examine whether SDD is invariant to baseline score, and (iii) discuss the value of reliable change (RC) for detecting clinically important difference (CID) or as a possible indicator of successful treatment. SDDs were determined using duplicate data from 118 patients with myogenous Temporomandibular disorders: (1) VAS-scores of pain intensity from the masticatory system in a pre-treatment diary, and (2) VAS-scores of pain intensity from the hand (cold-pressor test). RC was determined in VAS-scores from a pre- and post-treatment questionnaire. The long-term SDD was 49mm. A regression analysis on duplicate VAS-scores showed that SDD was largely invariant to the baseline level. Because RC (change>SDD) exceeded CID, it might serve as an indicator of successful treatment. However, only 17% of the patients showed RC after treatment, mainly because the baseline was smaller than SDD in 67% of the patients thus making detection of any treatment effect impossible. For patients with possible detection (33%), the frequency of RC was 51%. If the detection threshold would be avoided by provoking pain in patients with a low baseline, a long-term RC in VAS-scores might occur in about half of all myogenous TMD patients and might then serve as an indicator of cases of treatment success.

The production of a sufficient amount of saliva is indispensable for good chewing. In the present study, we examined the hypothesis that adding fluid to a food will facilitate the chewing process, especially for dry foods. The effect might be larger for subjects with relatively low salivary flow rates. Furthermore, adding fluids that contain mucins or alpha-amylase may have a larger facilitating effect on mastication than the addition of water alone. Twenty subjects chewed on melba toast, breakfast cake, carrot, peanut, and Gouda cheese. In addition, they chewed on these foods after different volumes of water, artificial saliva containing mucins, or a solution of alpha-amylase had been added. Muscle activity and number of chewing strokes until swallowing were measured. The salivary flow rates of the subjects were also determined. Adding fluid to the food significantly reduced the number of chewing cycles and total muscular work (i.e. the integrated surface electromyograpy of masseter and temporalis muscles measured bilaterally, summed for all chewing cycles) until swallowing for all foods, except carrot. The largest effects were observed for melba and cake, which are dry products requiring sufficient saliva to form a coherent bolus safe for swallowing. More facilitation of the chewing process was observed after adding fluid to breakfast cake for subjects with relatively low salivary flow rates. The type of fluid had no significant effect on the chewing process.

introduction: The production of sufficient saliva is indispensable for good chewing. Recent research has demonstrated that salivary flow rate has little influence on the swallowing threshold. Objectives: The hypothesis examined in the present study was that adding fluids to foods will influence chewing physiology. Materials and Methods: Twenty subjects chewed on melba toast, cake, carrot, peanut and Gouda cheese. They also chewed on these foods after addition of different volumes of water or alpha-amylase solution. Jaw muscle activity, number of chewing cycles until swallowing and chewing cycle duration were measured. Repeated measures analysis of variance was applied to test the null hypothesis that there would be no statistically significant difference among the results obtained for the various food types and fluids. Subsequently, contrasts were determined to study the levels of intra-subjects factors (food type and fluid volume). Linear regression was used to determine the changes in muscle activity and cycle duration as a function of the chewing cycles. Results: Fluid addition significantly decreased muscle activity and swallowing threshold for melba, cake and peanut (p 0.05). Doubling the volume of tap water had a greater effect. Conclusions: Fluid addition facilitated chewing of dry foods (melba, cake), but did not influence the chewing of fatty (cheese) and wet products (carrot). This study is relevant to improve patients' life quality and the management of chewing and feeding disorders caused by hyposalivation.

Oral Rehabilitation by means of implant-retained mandibular overdentures is known to improve the oral function. The improvement may depend on the degree of retention and stability of the denture and thus on the type of attachment. In this within-patient cross-over clinical trial, we examined the hypothesis that more retention and stability of the overdenture improves the masticatory function. Eighteen patients received two permucosal implants, a new overdenture, and, successively, three different suprastructure modalities: a magnet, a ball, and a bar-clip attachment. We quantified aspects of the oral function by measuring the electromyographic activity of the jaw muscles and the jaw movement during chewing. The muscle activity was significantly lower for the unsupported new mandibular denture compared with values for the supported new denture. No significant differences in muscle activity were observed among the three attachment types. Furthermore, we did not observe significant differences in jaw muscle activity between the old unsupported denture and the new supported denture, despite significant differences in masticatory performance. Measuring muscle activity during chewing will thus not provide adequate information about masticatory function. Thus, subjects chewed more efficiently after implant treatment. No changes in cycle duration or in jaw movement parameters were observed among the various measurement moments.

Mastication is a complex process that involves activities of the facial muscles, the elevator and suprahyoidal muscles, and the tongue. These activities result in patterns of rhythmic mandibular movements, food manipulation, and the crushing of food between the teeth. Saliva facilitates mastication by moistening food particles, making a bolus, and assisting swallowing, whereas food consistency modifies masticatory forces, the mandibular jaw movements, the duration of the mastication cycle, and the number of cycles preceding the first swallow. Jaw elevator EMG activity research shows a clear relation between muscular activity and food properties. The teeth, masticatory muscles, and temporomandibular joints are also important because together they form the mechanism by which the food particles are fragmented. Hard and dry foods require more chewing cycles and a longer time in the mouth until swallowing for sufficient breakdown to take place and for enough saliva to be added to form a coherent bolus safe enough for swallowing. Product characteristics, the amount of saliva, dentition, and bite force affect the chewing performance. This study presents an update and synopsis of the effects of saliva, food, dentition, muscle force, and temporomandibular disorders on the masticatory process.

We investigated how different parameters affect oral size perception of small particles of SiO 2 and polystyrene particles of varying sizes (2-230 μm). Eighteen healthy subjects assessed the size of the particles by rubbing the sample between the tongue and the palate. The importance of size and type were studied by direct scaling and forced choice ranking and the results of the two methods were compared. To assess the relative importance of the tongue and the palate in oral size perception topical anesthesia was applied. The size and characteristics of particles are of importance for perception of particle size, where hard and irregular particles are perceived as larger than soft and round particles of similar size. The two methods of size perception, direct scaling and forced ranking produce very similar results on oral size perception. Topical anesthesia of either the tongue or the palate had no significant effect.

The impact of bite force on the marginal bone response around implants is a subject of debate. This study focused on the effect of maximum bite force on marginal bone levels in mandibular implant overdenture treatment. In addition, the effect of the sequence of 3 different loading conditions on marginal bone loss was evaluated in vivo. The patient population consisted of a group of 18 patients. They received 2 implants in the mandible and a new denture without attachments during the period of submerged implant healing. After second stage surgery, the denture was provided with a ball, magnet or bar-clip attachment. There was a transition of attachment type after 3 and 6 months of function. The sequence in which the attachments were used was randomised. Radiographic marginal bone loss was measured after the period of submerged implant healing and after 3, 6 and 9 months of functional implant loading. Maximum bite force measurements were obtained just prior to second stage surgery with the new denture without attachment. Bite force measurements were also obtained after 3, 6 and 9 months of loading with the implant-retained overdenture. The latter 3 values were averaged. The mean bone loss during the period of submerged healing and during functional loading was 1.7 mm (0.7 mm) and 1.3 mm (0.6 mm), respectively. A relationship between maximum bite force during the period of submerged healing or during the period of functional loading on the one hand and the amount of marginal bone loss on the other could not be demonstrated. The sequence in which the different attachment types were used did not influence the observed amount of marginal bone loss.

Studies of the masticatory process show that besides the rhythmic character of the chewing cycles much variability in the movement trajectories can be observed. This is related to differences in food texture, but even in chewing one type of food there are considerable variations between chewing cycles in movement trajectories, cycle time and muscle activity of cycles. This indicates that sensory information in actual cycles plays a role in the control of jaw muscle activity during chewing. Notwithstanding the differences between cycles a force always has to be built up to overcome the food resistance or to fragment the particles to smaller ones. Before the next cycle starts, the bite force has to stop. Muscle spindles and periodontal mechanoreceptors are important in the jaw muscle response to loading. This was demonstrated in experiments with anesthetized rabbits where chewing movements were evoked by cortical stimulation and a hard object was placed between opposing molars. In our own observations in humans, where a resisting force disturbed cyclic open-close movements in the closing phase (simulated chewing), the role of muscle spindles and periodontal receptors was confirmed. When jaw closing suddenly accelerates after a decrease in load, such as during unloading of a static bite force, the muscle force quickly decreases. This jaw muscle response, preceding the neuromuscular response, is mainly due to intrinsic muscle properties. Although there is some understanding of the main processes that control muscle force during chewing, the fine tuning of the muscle activity and many details of the control are still object of investigation.

We determined the salivary flow rate in 16 healthy subjects in rest and while chewing artificial and natural foods (Parafilm, Melba toast with and without margarine, and three different volumes of breakfast cake and cheese). We also determined the duration of a chewing cycle, the number of chewing cycles until swallowing, and the time until swallowing. The physical characteristics of the foods were quantified from force-deformation experiments. The flow rates of the saliva as obtained without stimulation, with Parafilm stimulation, and with chewing on the various foods were significantly correlated. An increase in chewing cycle duration, number of chewing cycles until swallowing, and time until swallowing was observed as a function of the volume of the food. More chewing cycles were required for Melba toast than for an equal volume of cake or cheese. This may be caused by the low water and fat percentage of the Melba toast. The number of chewing cycles and the time until swallowing significantly decreased when the Melba toast was buttered. The decrease may be caused by facilitation in bolus formation and lubrication of the food due to buttering the toast. The number of chewing cycles until swallowing was not correlated to the salivary flow rate.

It could be hypothesised that attachments, which provide more retention against vertical and horizontal dislodgement, will be associated with more favourable parameters of oral function. This in vivo study is designed to provide data regarding initial retention force, loss of retention force after 3 months of function and postinsertion maintenance and complications associated with the use of magnet, bar-clip and ball attachments in mandibular overdenture treatment. Eighteen edentulous subjects received two permucosal implants in the inter-foramina region of the mandible, a new denture and three successive suprastructure modalities (magnet-, bar-clip and ball attachments). The retention force of the attachments at baseline and after 3 months was measured in a standardised way. The amount and type of postinsertion maintenance that was related to the attachment were evaluated. No differences in retention force at baseline and after 3 months of loading were observed for all three attachment types. The mean retention forces of magnet attachments, bar-clip attachments and ball attachments were 8.1, 31.3 and 29.7 N respectively. Functional maintenance complications related to the attachments were predominantly observed in 11/36 magnet attachments. Functional problems in the ball attachment group were relatively rare, easily manageable and seen in 4/36 attachments. The bar-clip attachments exhibited no maintenance problems at all.

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.

This work examined the influence of oral temperature on oral perception of temperature in liquids and semisolids. A panel of 20 adults assessed the temperature of water, custard dessert and mayonnaise. Oral temperatures were manipulated by 5-s mouth rinses of 10, 35 and 55 degrees C performed prior to assessments, which resulted in oral temperatures of 27, 35 and 43 degrees C, respectively. The products were evaluated at 10, 22 and 35 degrees C. Results show that subjects were able to differentiate between the product temperatures. A large effect of type of product was seen on perceived temperature, where water was, overall, perceived as significantly colder than custard dessert and mayonnaise. The range of perceived thermal ratings was widest for custard dessert, followed by water and mayonnaise. This might be due to differences in composition and structure of the products. Even though oral temperature was varied considerably in the present study, this did not exert large effects on perceived temperature.

Comminution of food is the composite result of selection and breakage. Selection is characterised by the chance that a food particle will at least be damaged by the teeth during chewing. For any size, this chance equals the ratio between the weight of damaged or broken particles and that of all initial particles. The breakage process refers to fracturing of selected particles. The aim was to examine whether a reduced chewing performance of pre-orthognathic surgery patients is due to an impairment of selection, breakage or both. Eight cubes of 8.0 mm of the silicone-rubber Optosil " were used as a test food to determine chewing efficiency for 12 patients (skeletal Angle Class II and dental Angle Class II, subdivision 1) and 12 controls (class I molar relation). Selection and breakage were determined in one-chew experiments using various particle sizes. Chewing efficiency was significantly lower for the patients than for the controls. The selection chance was significantly smaller for the patients, in particular for smaller (< or = 4.8 mm) particles. The degree of breakage was lower for the patients, in particular for medium-sized particles of 4.8 mm. These findings suggest that the reduced chewing performance of pre-orthognathic surgery patients is due to an impairment of both selection and breakage.

Mastication was evaluated in patients with bulbar myasthenia gravis and compared with that of patients with ocular myasthenia gravis, patients in remission who previously suffered from bulbar symptoms, and healthy controls. Bulbar myasthenia gravis may impair mastication due to weakness of the masticatory muscles. The aim of the study was to objectively evaluate the influence of myasthenia gravis on mastication. The subjects chewed a piece of breakfast cake and chewed 1 min on a piece of chewing gum. Surface EMG of the masseter muscle, temporalis muscle and jaw opener muscles was recorded. Statistical analysis revealed that bulbar patients produced significantly less EMG activity in the closing phase of a chewing cycle in both experiments. The EMG of the masseter muscle expressed as percentage of the maximum EMG during maximal clenching showed significantly higher values in the bulbar group than in the other groups. This was not found for the temporalis muscle. It was suggested that bulbar patients use a strategy of limited effort to produce a bolus that can be swallowed. The ocular patients and the patients in remission showed no subclinical impairments in muscle function during chewing.

This study investigates whether the VX2 carcinoma cell line, transplanted into the rabbit auricle, can be used as a head and neck cancer model. The biologic behaviour of this model is evaluated, comparing tumour transplantation with either tissue pieces or cell suspensions.Thirty-six adult NZW rabbits received s.c. injections of VX2-suspensions (Group S) and 11 rabbits received solid VX2-pieces (Group P) into both auricles.In Group S, 16 rabbits were sacrificed at various days before (S1) and 15 after (S2) the 28th day following transplantation. In the other five rabbits transplantation failed. Animals from Group P were sacrificed every 2 weeks after the 28th day. At autopsy the size of the primary tumours and of lymph node, lung and other metastases were assessed. If transplantation failed, the maximal tumour size and the time at which regression took place were recorded. Exponential trend lines were used to create growth curves of metastases. Differences between groups were evaluated with the chi2 test, correlations between parameters with Kendall's tau.The tumour take-rate in Groups S and P was 78% and 59% respectively. The maximal size and time at which regression occurred was significantly different, amounting to 83 +/- 7 mm2 at 10.4 +/- 1.6 days (Group S) and 243 +/- 30 mm2 at 20.9 +/- 2.0 days (Group P), respectively. Development of lymph node metastases was not different. In Groups P and S2, over 90% of the necks contained lymph node metastases. There was a higher incidence of lung metastases in Group S2 when compared to Group P (47% vs. 14%) but it was not statistically significant. A significant correlation (p0.05) between weight loss and the size of lung metastases was found.Transplantation of the VX2-tumour with cell suspensions produces a useful head and neck cancer model for locoregional disease in which anti-tumour regimens against both the primary and lymph node metastases can be tested. Transplantation with tumour pieces is not advised as the take-rate is low and spontaneous remissions occur at a late stage.

Many patients with myasthenia gravis who experience bulbar symptoms show a vertical smile, which may have a considerable, and often underestimated, impact on social life. Peri-oral muscle function can be quantified by calculating lip-length and snout indices, which indicate the degree to which a person is capable of smiling and of pursing the lips, respectively. In the present study patients with bulbar myasthenia gravis were compared to patients with ocular myasthenia gravis, patients now in remission (but previously suffering from bulbar myasthenia gravis), and healthy subjects. The lip-length and snout indices of patients with bulbar myasthenia gravis were significantly lower than those of the other groups. The facial impairments were no longer detectable in patients with bulbar myasthenia gravis in remission and no subclinical impairments in lip-length and snout indices were found in the ocular myasthenia gravis group. These findings were consistent with the patients' reports of impairment of smiling and other oral functions. The patients suffering from a vertical smile or other oral impairments were well aware of their condition, most probably because of the social consequences of being unable to smile. The indices could be of importance in the longitudinal evaluation of therapy in individual patients and in pharmacotherapeutical research. We found a low correlation between the lip-length and snout indices, which reflects the capricious pattern of involvement of separate muscles in myasthenia gravis. Therefore both indices deserve special attention if they are used for monitoring myasthenic symptoms.

Successive inhibitory, excitatory, inhibitory and excitatory reflexes (the Q, R, S and T waves of the post-stimulus electromyographic complex (PSEC)), evoked by applying non-painful taps to an incisor tooth, were recorded from the jaw-closing muscles of 15 subjects. The effects on these reflexes of the subjects undertaking mental exercises (MEx) in the form of arithmetic calculations were compared with those of remote noxious stimulation (RNS; application of 3 degrees C to a hand). This was done to investigate whether the previously established effects of RNS were likely to be related to a change in the subject's mental state and/or to direct nociceptive mechanisms. Both MEx and RNS caused increases in EMG activity around the Q-R and S-T transitions of the PSEC, which resulted principally from shortenings of the inhibitory Q and S waves. Reducing the intensity of the tap stimuli, which mimicked condition-induced disinhibition, caused shortenings of the inhibitory waves at latencies similar to the shortenings induced by MEx or RNS. The magnitude of the RNS-induced effect on the ST segment of the PSEC was greater (P

Masticatory muscle strength was quantified in patients with bulbar myasthenia gravis and compared with that of patients with ocular myasthenia gravis, patients in clinical remission (whether or not pharmacological) who previously suffered from bulbar myasthenia gravis, and healthy subjects. Maximal bite force and maximal activity of the masseter and temporalis muscles and of the submental muscle complex were measured. Bite force was decreased in the patients with bulbar myasthenia gravis, but was normal in the patients in the clinical remission group and in the ocular group. These findings were consistent with the results of electromyographic data. Although subjective reports of masticatory muscle weakness provide valuable information, quantitative measurements provide more information about the degree of muscle weakness of individual muscles. This is especially important for longitudinal evaluation of therapy in individual patients and for pharmacotherapeutic research.

Skinfold measurements by means of calipers and the use of linear regression functions, representing relationships between maximal EMG activity and skinfold thickness, provide a simple and non-invasive procedure to diminish the influence of the thickness of the subcutaneous tissues overlying jaw-elevator muscles on electromyographic data of the maximal voluntary contraction (MVC) level. This method, which allows an improved comparison between different subject or muscle groups in terms of neuromuscular capacity, has been applied to MVC values from the masseter and the anterior temporal muscles (surface EMG) of 21 healthy males, 14 healthy females, and 14 females suffering from myogenous temporomandibular disorders (TMD). Non-corrected MVC values from both muscle groups were larger for the male controls than for the female controls. As the skinfold thickness was smaller for males than for females, these MVC levels did not differ significantly after correction for skinfold thickness. As the skinfold thickness was very similar for the female TMD patients and the controls, the correction method did not appreciably change the lower MVC values of the TMD patients.

This paper describes a computer-controlled experimental set-up, which enables the simulation and manipulation of the resistance of food, the bolus size and reflex evoking events during chewing in man. Food resistance was simulated by an external downward directed force on the mandible during the closing phase. The force was supplied by a magnet-coil system. A coil, rigidly attached to the subject's mandible, was located in a permanent magnetic field. By varying the current through the coil, the force on the coil and thus on the mandible could be adjusted. The current was on line computed as a function of the jaw gape. Food resistance and bolus size could be simulated and manipulated by varying the amplitude of the force and the jaw gape at which the force started, respectively. The possibility of varying these parameters could be used simultaneously and independently. Reflex evoking events were simulated by an additional loading or unloading force pulse, superimposed on the food-simulating force. The set-up has been tested during experiments in which food resistance, bolus size and reflex evoking events were simulated. Examples of these experiments are presented in this paper.

The influence of auditory and/or visual information on the neuromuscular control of chewing a crispy food was investigated. Participants chewed biscuits of three different levels of crispness under four experimental conditions: no masking, auditory masking, visual masking, and auditory plus visual masking. The order of the four masking condition blocks was randomized. The sound of chewing was masked by loud sounds on a headphone, and visual masking of the food was achieved by closing the eyes. Mechanical tests were performed on the biscuits to determine their characteristics, yield force, and sound production. Skull vibration, jaw-muscle activity, and jaw movement were measured while the subjects chewed and swallowed the food. Auditory and/or visual masking did not have a significant effect on skull vibration, muscle activity, and number of chewing cycles until swallowing. However, auditory and/or visual masking significantly increased the chewing cycle duration, but only for the participants who started the experiments with auditory and/or visual masking. The other participants were not influenced by masking. The memory of the unmodified stimuli helped these subjects to maintain their habitual chewing rate in later trials.

The influence of auditory and/or visual information on the perception of crispy food and on the physiology of chewing was investigated. Participants chewed biscuits of three different levels of crispness under four experimental conditions: no masking, auditory masking, visual masking, and auditory plus visual masking. The order of the four masking condition blocks was randomized. The sound of chewing was masked by loud sounds on a headphone and visual masking of the food was achieved by closing the eyes. We measured skull vibration and the number of chewing cycles until swallowing. Subsequently, texture and sound attributes were scored. Auditory masking led to significant lower scores on the attributes sound and snapping, but only for the participants who started the experiments with auditory plus visual masking. The other participants were not influenced by auditory masking. The memory of the unmodified stimuli helped to maintain accurate sound perception in later trials.