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Anterior open bite can be defined as a malocclusion with a negative vertical discrepancy between the incisal edges of the upper and lower anterior teeth, which do not have occlusal contacts with the antagonists and sometimes extends to the canines and, less frequently, to the premolars is one of the malocclusions with the greatest aesthetic and/or functional impairment. Anterior open bite can have several etiologies: finger sucking and/or pacifier, oral breathing, onychophagia, lip interposition, atypical swallowing, tongue interposition when uttering phonemes and anterior posture of the tongue at rest. Orofacial myofunctional disorders are present in cases of anterior open bite, generally associated with etiologies and adapt to this altered morphological condition. Regarding the anterior opening amplitude, the anterior open bite is classified as: minimum up to 1 mm, moderate between 1 and 5 mm and severe +5 mm [1]. Open bite can be classified into: maxillary, mandibular and hybrid open bite [2]. Myofunctional therapy is considered a treatment method that can increase muscle strength, cause changes in functional patterns and thus prevent deviations in craniofacial development, as it promotes new posture of structures at rest and during the performance of the functions of the stomatognathic system [3]. The hyperboloid is an instrument for increasing muscle tone and when used in chewing, it is efficient in inducing growth and remodeling. The hyperboloid fills a gap in the modern diet, with the consistency of hard, raw and dry foods [4]. Exercises with a size M hyperboloid with wire were prescribed as an initial approach. After 2 months of treatment, there was an improvement in the interincisor distance. The exercise was maintained for another 5 months. He stopped attending appointments for 2 years and 2 months. Upon his return, the results of the functional examination of swallowing, chewing, protrusion and laterality were observed, and we opted for the installation of the SN3. the hyperboloid, in this case, showed its efficiency in balancing the stomatognathic system. [ABSTRACT FROM AUTHOR]

Objective: This systematic review aimed to provide an overview of the most recent evidence on the association between measured masticatory function and cognitive status. Materials and Methods: Literature and manual searches were conducted using three electronic databases (PubMed, Web of Science and CINAHL). Observational studies published between 2011 and 2021 investigating the association between masticatory function, dementia and cognitive status in adult humans were abstracted and reviewed by three reviewers. Studies that assessed participants' masticatory function using objective and subjective measurements and that individually examined its association with cognitive function were included. The included studies were divided into cross‐sectional and cohort studies, and the quality of each study was analysed using critical appraisal skills checklists. Additionally, the main conclusions and strength of the evidence were assessed for each article. Results: A total of 21 studies (11 cross‐sectional studies that objectively evaluated masticatory function, 9 cross‐sectional studies that subjectively evaluated masticatory function and 1 prospective cohort study) were evaluated. The poorer masticatory function was associated with lower cognitive status even after adjusting for potential risk factors of dementia in four of 11 and six of nine cross‐sectional studies where the masticatory function was respectively evaluated objectively and subjectively. One prospective cohort study also demonstrated that masticatory function, as evaluated based on measurements of occlusal force, predicted cognitive decline during the follow‐up period. Conclusion: Several studies demonstrated a positive association between masticatory function and cognitive status. However, further studies, particularly longitudinal studies, are required to determine whether the association is causal. [ABSTRACT FROM AUTHOR]

Chewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and protein profiles using 2-DE gel electrophoresis. Fifteen participants chewed sliced or grated carrots, or parafilm (non-food control), in a crossover design, with saliva samples collected before and after mastication. The results showed significant differences in salivation and saliva composition when chewing carrots vs. the control, with sliced carrots inducing greater changes: 37 protein spots, including amylase and immunoglobulin spots, 9 protein spots, and 1 protein spot were significantly altered after chewing sliced carrots, grated carrots, and parafilm, respectively. Mastication combined with the sensory properties of food had a greater effect on saliva secretion and salivary protein levels than mastication alone. Among carrot shapes, the results suggest that harder food textures, which require more chewing effort, lead to more pronounced changes in salivary protein profiles. These findings contribute to the understanding of how food shape and texture influence salivation and salivary proteome dynamics, with potential implications for oral digestion, food-related sensory experiences, and the personalisation of diets for individuals with a compromised chewing capacity. [ABSTRACT FROM AUTHOR]

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Indica and Japonica rice were selected as test materials to investigate the difference formation in textural perception, particle size, water content, leakage solid content and reducing sugar content of rice bolus during chewing process were analyzed by using in vivo oral masticatory properties as a reference and setting salivary addition amounts, chewing times in vitro. The results showed that the three types of rice were similar in composition, but their gelatinization characteristics and crystalline structures were different. Monitoring the dynamic textural perception of rice, it was found that the force worked on rice decreased from 44~66 N to 20~21 N, Daohuaxiang No.2 rice had a higher chewiness and adhesiveness, while Yexiangyoulisi rice had a lower adhesiveness and loose texture perception during in vitro chewing. Through analyzing the characteristics of rice bolus in simulated chewing process, results indicated that the moisture content of rice bolus of Yexiangyoulisi rice increased by 1.84%, significantly higher than the other Japonica rice (P

Nor Osman Sidow,1,2 Alper GÖKGÜL,1 Mohamed Sheikh Hassan1 1Department of Neurology, Mogadishu Somali – Turkey Recep Tayyip Erdoğan Training and Research Hospital, Mogadishu, Somalia; 2Faculty of Medicine and Surgery, Jazeera University, Mogadishu, SomaliaCorrespondence: Nor Osman Sidow, Email ziidoow113@gmail.comObjective: The plant known as Catha edulis, commonly referred to as Khat, holds significant cultural significance within the populations of East Africa and Southwestern Arabia. The objective of this study is to ascertain and assess the association between the act of chewing khat and the incidence of acute stroke.Materials and Methods: The present study was carried out in a prospective observational manner at the Mogadishu-Somalia Turkish Training and Research Hospital. Data were gathered over a period of three years, from January 2021 to December 2023. The study encompassed all stroke patients who presented at the hospital’s emergency department who had the habit of khat consumption and did not have previous risk factors of stroke. The study included a sample size of 52 patients.Results: The study involved 52 male patients who were diagnosed with acute stroke. Among the participants, 75% (n = 39) were aged between 18 and 39 years, while 25% (n = 13) were aged between 40 and 64 years. The findings indicate that hemorrhagic stroke was the prevailing stroke type, accounting for 88.5% (n = 46) of cases, while ischemic stroke accounted for only 11.5% (n = 6). All 52 participants in the study reported using khat. In addition to the act of chewing khat, it was found that 70% (n = 36) of the participants had been using khat for a period exceeding 5 years; none of the participants exhibited any additional risk factors for stroke.Conclusion: The findings of our study indicate that Catha edulis, commonly known as khat, is a significant risk factor and potential causative agent for stroke. Khat consumption has been identified as a contributing factor to the incidence of cerebrovascular diseases.Keywords: khat, stroke, Catha edulis, hemorrhagic, chewing

Straw as a forage source has been investigated with regards to managing obese horses. However, its effect on chewing rate (CHR) and consumption rate (CR) lacks convincing evidence to encourage its inclusion. In this 2×7-day crossover study, the CHR (chews/5 mins) and CR (kg/hour) of eight horses were analyzed for differences in response to two diets: 50% oat straw, 50% haylage (S) and 100% haylage (CON). On Day 1, CR with S was lower compared to CON (p > 0.05), and by Day 7, this decrease was statistically significant (p = 0.018). CHR was lower on S on Day 1 than CON but higher on Day 7 (p > 0.05). The results suggest that oat straw provided at 50% of the forage ration slows consumption and alters chewing behavior in favor of managing obese horses. Adding oat straw to the forage diet can potentially improve the welfare of horses with low-energy requirements.

Abstract Background Stainless steel crowns (SSCs) are commonly employed to restore the posterior teeth of children and over the years, they are available with improved anatomical shapes. This study was conducted to evaluate and assess the effect of the placement of SSCs on the masticatory efficiency of children. Methods This pilot cross-sectional split-mouth study assessed masticatory efficiency in children aged 6–11 years. Fifteen participants, each with stainless-steel crowns placed unilaterally at least one month prior, were included. This study utilized two flavours of trident chewing gum (red and green) to measure masticatory efficiency. The child was asked to chew half a strip of red and green chewing gum placed one on top of the other using either the noncrown or crown side 15 times. Another set of chewing gum was given to the child to chew 20 times on the same side. The chewing exercise was repeated using teeth on the other side. Chewed gum samples were collected, photographed, and analysed via ImageJ software to determine the red and green areas. Masticatory efficiency was subsequently calculated with the help of a formula in which the red areas and green areas were calculated via ImageJ software. The data were analysed with paired t tests via SPSS (version 20.0). Results When the mean values of the crown side were compared with those of the noncrown side following 15 chewing cycles, the chewing efficiency on the noncrown side was greater, with a difference of 0.303, whereas the chewing efficiency following 20 chewing cycles was greater on the crown side, with a difference of 0.814. However, both differences were statistically nonsignificant, with t values of -0.07 and 0.26, respectively, and p values of 0.94 and 0.8, respectively. Conclusion The presence of SSCs on the molars of children did not affect masticatory efficiency.

Background: Porcine ear necrosis (PEN) is characterized by dry crusts on the ear tip. The crusts often progress to moist and bloody lesions and may lead to partial loss of the ear tissue. The cause and pathophysiology of PEN are unknown. Skin infections, systemic infections, or ear biting have been suggested as a cause of PEN, but no proper evidence has been shown. The behavioural factor has not yet been investigated, therefore this study evaluated the importance of oral manipulations in the occurrence of PEN in nursery pigs. Three farms affected by PEN were visited weekly, and the prevalence and severity were recorded. Video recordings of the animals were performed, and the behaviour was evaluated. The presence of pathogens in the lesions and histological alterations were also analysed. Results: The highest percentage of pigs with PEN lesions in the farms ranged between 58 and 93%, with most lesions being of mild to moderate severity. The first ear lesions occurred about 1–2 weeks after an increase in the number of ear manipulations in the pens. The frequency of the ear manipulations clearly changed over time, and the number of oral ear manipulation behaviour significantly differed (P < 0.05) between pigs in pens with high and low PEN prevalence. Increased ear manipulation behaviour was significantly related to a subsequent increase in PEN lesions (OR = 4.3; P < 0.001). Metagenomic investigation of lesion scrapings revealed a variety of pathogens mostly with low abundance, where microscopic alterations were found mainly in the epidermis. Conclusions: Oral manipulation of the ear pinnae by pen mates was followed by the development of PEN lesions one to two weeks later. This suggests that the behaviour played an important role in the PEN lesions formation in the nursery pigs of the three farms. Bacteria found in PEN lesions most probably were secondary to initial external skin damage, but their relevance needs to be investigated further. [ABSTRACT FROM AUTHOR]

Habitual betel quid consumption and spitting contribute to tuberculosis (TB) transmission due to direct exposure to pathogens, immunosuppression, and social contact. Despite betel quid being classified as a group 1 human carcinogen and a high prevalence of betel quid consumption in patients with TB, there exists a knowledge gap in the relationship between quid use and TB, which presents as a neglected opportunity to address the global burden of TB in low- and middle-income countries. Understanding such a knowledge gap is crucial when taking measures at various levels, including research prioritization, behavior change communication, and legislation to address the availability and access of quid products, coupled with community-based interventional strategies. This article thus presents empirical evidence on quid use and its effects on TB spread and identifies feasible, applicable changes required at various levels to curtail the spread of TB among betel quid users. [ABSTRACT FROM AUTHOR]

Background: Stainless steel crowns (SSCs) are commonly employed to restore the posterior teeth of children and over the years, they are available with improved anatomical shapes. This study was conducted to evaluate and assess the effect of the placement of SSCs on the masticatory efficiency of children. Methods: This pilot cross-sectional split-mouth study assessed masticatory efficiency in children aged 6–11 years. Fifteen participants, each with stainless-steel crowns placed unilaterally at least one month prior, were included. This study utilized two flavours of trident chewing gum (red and green) to measure masticatory efficiency. The child was asked to chew half a strip of red and green chewing gum placed one on top of the other using either the noncrown or crown side 15 times. Another set of chewing gum was given to the child to chew 20 times on the same side. The chewing exercise was repeated using teeth on the other side. Chewed gum samples were collected, photographed, and analysed via ImageJ software to determine the red and green areas. Masticatory efficiency was subsequently calculated with the help of a formula in which the red areas and green areas were calculated via ImageJ software. The data were analysed with paired t tests via SPSS (version 20.0). Results: When the mean values of the crown side were compared with those of the noncrown side following 15 chewing cycles, the chewing efficiency on the noncrown side was greater, with a difference of 0.303, whereas the chewing efficiency following 20 chewing cycles was greater on the crown side, with a difference of 0.814. However, both differences were statistically nonsignificant, with t values of -0.07 and 0.26, respectively, and p values of 0.94 and 0.8, respectively. Conclusion: The presence of SSCs on the molars of children did not affect masticatory efficiency. [ABSTRACT FROM AUTHOR]

Introduction: The tongue plays an important role in mastication, swallowing, and articulation, but it cannot be directly observed because of its location inside the oral cavity. This study aimed to clarify detailed 3D tongue movements during chewing using electromagnetic articulography (EMA). Materials and Methods: The participants were 10 healthy, young volunteers (average age 26.8 ± 2.1 years; 5 males, 5 females). Tongue and jaw movement during gum chewing was measured and recorded using EMA. Four EMA sensors were attached to the anterior, posterior, left, and right surfaces of the tongue, and one sensor was also attached to the mandibular left incisor. The tongue motion during the chewing cycle was spatially and sequentially analyzed based on the motion trajectories of the tongue and mandible. Results and Discussion: The tongue moved downward and to the masticatory side in a manner similar to the movement of the jaw. The anterior tongue marker moved downward to a greater extent than the other tongue markers. However, the tongue moved forward as the jaw moved backward. The anterior marker reached the most anterior position during the jaw-opening phase and the posterior markers reached the most anterior position during the jaw-closing phase. Just before maximum jaw-opening, all markers on the tongue reached the bottom lowest position. During the jaw-closing phase, the tongue reached the dominant farthest position in the masticatory side. All the markers reached the most posterior position during the occlusal phase. Conclusion: These findings demonstrate the sequence of tongue motion patterns during gum chewing. [ABSTRACT FROM AUTHOR]

Background: The Test of Mastication and Swallowing Solids (TOMASS) is a reliable tool for assessing chewing and swallowing in healthy adults, using commercially available crackers. TOMASS‐Children (TOMASS‐C) is the paediatric version of TOMASS. Objective: The present study aimed to establish normative data for TOMASS‐C using a validated regional commercial cracker among healthy individuals aged between 6–20 years of India. Methods: 327 healthy individuals between 6–20 years were recruited in a cross‐sectional study design following a convenient sampling procedure. Participants consumed one validated regional cracker and the procedure was video recorded. Data were stratified according to age groups (6–7, 8–9, 10–13, 14–17 and 18–20 years) and sex (boys and girls). Two Speech Language Pathologists independently analysed the video recordings to derive discrete bites, masticatory cycles, swallows and total swallow time indices. Using them, time/swallow, masticatory cycles/bite, swallows/bite and time/bite were calculated. Results: All parameters of TOMASS‐C had moderate to good (0.6–0.85) test–retest reliability and moderate to excellent (0.69–0.99) inter‐rater reliability at p >.000. Younger participants took more bites, chewed more times and swallowed more frequently with longer chewing and swallowing time. Boys exhibited a lower number of swallows, shorter swallow time and reduced total masticatory time at p >.05. Additionally, girls demonstrated fewer bites and chewing cycles compared to boys at p >.05. Conclusion: TOMASS‐C using a validated regional cracker was feasible and reliable. Normative data established for healthy boys and girls between 6–20 years offers much‐needed quantitative data to objectively delineate individuals with and without chewing and swallowing solid food difficulties. [ABSTRACT FROM AUTHOR]

Background: It can be challenging to perform a second task at the same time as swallowing. Objective(s): The study aimed to investigate the effect of visual, auditory and motor dual‐tasking on swallowing and chewing function in healthy young adults. Method: Right‐handed healthy adults without any psychological and cognitive problems were included in the study. Swallowing was evaluated based on the dysphagia limit in different liquid textures such as water and nectar consistencies, and chewing was evaluated by the Test of Masticating and Swallowing Solids. For the second task, visual and auditory performance was assessed using reaction time, and the motor performance was assessed using a bilateral tapping task. Assessments were performed in two steps: baseline and dual‐task. For baseline, all evaluation methods were applied individually. After completing the baseline assessment, dual‐task assessment were carried out the following day. For dual‐task assessment, the swallowing and chewing tasks were performed simultaneously with visual, auditory and motor tasks. Results: Results showed a significant decrease in dysphagia limit in the nectar consistency, and significant increase in chewing time, visual reaction time and tapping rate (right–left) when compared to baseline and dual‐task conditions (χ2(3) = 9.61, p =.02; χ2(3) = 9.02, p =.02; χ2(3) = 28.09, p <.001; χ2(3) = 28.97, p <.001; χ2(3) = 21.56, p <.001, respectively). However, there were no differences in dysphagia limit in the water and auditory reaction time compared to baseline and dual‐task conditions (χ2(3) = 3.18, p =.36; χ2(3) = 2.56, p =.50, respectively). Conclusion: Results shedding light on how simultaneous dual tasks can influence swallowing and chewing. Dual‐tasking cause a decrease in both swallowing/chewing and the visual/motor performances. These results may provide valuable information for designing interventions or strategies aimed at improving or maintaining optimal swallowing and chewing during in various populations during daily life. [ABSTRACT FROM AUTHOR]

Background: The early form of caries can affect solid food consumption. Objective: The aim of the study was to evaluate the effect of oral health status on chewing performance, and tolerated food texture among preschool children suffering from early childhood caries (ECC). Methods: A cross‐sectional study was conducted with a sample of 109 children aged between 3 and 6 years, who were allocated to three groups (severe‐ECC (s‐ECC), ECC and control) on the basis of their caries. Chewing function was evaluated by using the 'Karaduman Chewing Performance Scale (KCPS)' and the Turkish version of the 'Mastication Observation and Evaluation instrument (T‐MOE)', and the tolerated food texture was determined by the 'International Dysphagia Diet Standardization Initiative (IDDSI)'. Carious lesions, oral hygiene and gingival health status were evaluated by using the 'decayed, missing, filled tooth/surface indices (dmft/s)', 'plaque and gingival indices'; respectively. Results: A total of 56 children (51.4%) had s‐ECC, 39 (35.8%) had ECC and 14 (12.8%) had no caries (control group). KCPS showed that 26 (86.7%) children suffering from s‐ECC were at level 1, and 11 (100%) children were at level 2. Seven (100%) children with s‐ECC had IDDSI level‐5. All children with healthy oral status had IDSSI level‐7. Compared to the ECC and control groups, the s‐ECC group had significantly lower scores from the T‐MOE total and subscale scores (p <.001). Conclusion: The evaluation of chewing performance during routine dental examinations of children with ECC (especially s‐ECC) may considerably contribute to the early diagnosis of chewing problems and the provision of necessary oral rehabilitation. [ABSTRACT FROM AUTHOR]

This study examined the effects of khat chewing on oral gingival conditions by adopting a targeted process which combined physicochemical analyses of the teeth, histopathological examinations of the gums, and bioinformatics modeling. The physicochemical evaluation of teeth in khat consumers compared to non-consumers was carried out using specific analytical techniques; hence, the results of this initial investigation revealed significant erosion of the tooth enamel due to khat chewing, as well as an alteration of the essential chemical composition of the teeth. Additionally, the histopathological analyses complemented preliminary studies by showing severe inflammation of the gums and oral mucosa in khat users. The understanding of these studies was enriched by bioinformatics analysis, where modeling was carried out via computational methods. This analytical phase examined molecular docking mechanisms, including the interaction between cathinone, the main alkaloid of khat, and the protein receptors involved in the protection of gingival tissues against infections. In summary, this multidisciplinary research provided an in-depth view of the oral health issues related to khat chewing, combining experimental studies with bioinformatics perspectives. [ABSTRACT FROM AUTHOR]

• This meta-analysis found no variation in gut peptides between obesity and leanness. • Different dietary interventions alter gut peptides in people with obesity. • Pea protein, whey protein, and guar gum can increase the expression of gut peptides. Gut peptides play a role in signaling appetite control in the hypothalamus. Limited knowledge exists regarding the release of these peptides in individuals with obesity before and during external stimuli. We hypothesize that the expression of gut peptides is different in the fasting and postprandial states in the scenario of obesity. PubMed/MEDLINE, Scopus, and Science Direct electronic databases were searched. The meta-analysis was performed using Review Manager Software. Randomized controlled trials that measured gut peptides in both obese and lean subjects were included in the analysis. A total of 552 subjects with obesity were enrolled in 25 trials. The gut peptide profile did not show any significant difference between obese and lean subjects for glucagon-like peptide 1 (95% confidence interval [CI], –1.21 to 0.38; P =.30), peptide YY (95% CI, –1.47 to 0.18; P =.13), and cholecystokinin (95% CI, –1.25 to 1.28; P =.98). Gut peptides are decreased by an increased high-fat, high-carbohydrate diet and by decreased chewing. There is no statistically significant difference in gut peptides between individuals with obesity and leanness in a fasting state. However, the release of gut peptides is affected in individuals with obesity following external stimuli, such as dietary interventions and chewing. Further studies are necessary to investigate the relationship between various stimuli and the release of gut peptides, as well as their impact on appetite regulation in subjects with obesity. Gut peptides undergo changes in response to various stimuli following a dietary intervention. Certain stimuli could either decrease or increase the expression of these peptides in the gastrointestinal tract. In obese individuals, diminished chewing and a diet rich in carbohydrates and fats seems to lower the expression of gut peptides. Conversely, the consumption of whey protein, pea protein, and guar gum appears to elevate the expression of gut peptides in the context of obesity. [Display omitted] [ABSTRACT FROM AUTHOR]

Background: This study aimed to investigate the relationship between an increase in waist circumference (WC) after 1 year and self-reported chewing status in 10,870 Japanese adults who had received health checkups. Subsequently, 8068 participants were included in the final analysis. Methods: We defined an increase in WC ≥ 5 cm after 1 year as an unhealthy increase; in total, 613 (7.5%) respondents met this criterion. Chewing status was evaluated using a self-reported questionnaire at baseline; 1080 (13%) respondents were diagnosed with poor chewing status. Results: After adjusting for age, gender, WC, body mass index (BMI), and chewing status, an increase in WC ≥ 5 cm was found to be positively associated with gender (females: odds ratios [ORs]: 1.206; 95% confidence intervals [CIs]: 1.008–1.443), WC (ORs: 0.967; 95% CIs: 0.954–0.981), BMI (≥25 kg/m2; ORs: 2.194; 95% CIs: 1.715–2.808), and chewing status (poor; ORs: 1.356; 95% CIs: 1.084–1.697). Conclusions: These findings suggest that increased WC after 1 year was associated with self-reported poor chewing status in Japanese adults. [ABSTRACT FROM AUTHOR]

Nowadays, aligners represent a possible therapeutical approach that combines both esthetic and function in order to address dental malocclusion. However, they require a significant level of compliance from the patient. According to the manufacturer, at least 22 h of wearing a day is demanded to reach the optimal therapeutical level; hence, aligners can only be removed during meals. Patients' compliance might increase and the duration of the treatment might decrease if they were allowed to eat with aligners on. The idea of patients keeping the aligners on during meals has been contemplated, not only to favor patients' compliance but also treatment effectiveness. This study aims to assess the degree of chewing difficulty that aligners cause when eating certain kinds of food and the quantity of residue left. Material and Methods: A questionnaire titled "Questionnaire for the Assessment of Masticatory Function with Aligners" was administered using Google Forms to 240 patients in treatment with clear aligners. The survey was validated through the reliability test using the test–retest method. This method had a higher correlation coefficient of 0.9 across all items (with a cutoff of 0.8) with statistical significance, and an excellent internal correlation coefficient (α > 0.9). The statistical analysis performed consisted of descriptive analysis, frequencies, percentages, Pearson's correlation test and Friedman's test. Results: Pearson's test showed a statistically significant correlation between all items except between meat or clams and yogurt or ice cream and with mozzarella or soft cheese regarding food chewing difficulties. Pearson's test showed a statistically significant correlation between all items regarding food residues. A total of 69.2% of the cohort reported some movements of aligners during mastication. In total, 88.3% of them affirmed not to have perceived deformations or breakage of aligners during chewing. Furthermore, 79.2% of them declared that they would continue to eat if eating with aligners was proven to speed up treatment. Conclusions: Wearing clear aligners while chewing foods such as yogurt, ice cream, soft cheese, bread, rice, etc., can be possible and can help shorten the duration of orthodontic treatment, benefiting both the patient and the orthodontist. However, further research using qualitative methods is needed to understand the barriers and facilitators to chewing food with aligners. [ABSTRACT FROM AUTHOR]

Straw as a forage source has been investigated with regards to managing obese horses. However, its effect on chewing rate (CHR) and consumption rate (CR) lacks convincing evidence to encourage its inclusion. In this 2×7-day crossover study, the CHR (chews/5 mins) and CR (kg/hour) of eight horses were analyzed for differences in response to two diets: 50% oat straw, 50% haylage (S) and 100% haylage (CON). On Day 1, CR with S was lower compared to CON (p > 0.05), and by Day 7, this decrease was statistically significant (p = 0.018). CHR was lower on S on Day 1 than CON but higher on Day 7 (p > 0.05). The results suggest that oat straw provided at 50% of the forage ration slows consumption and alters chewing behavior in favor of managing obese horses. Adding oat straw to the forage diet can potentially improve the welfare of horses with low- energy requirements. [ABSTRACT FROM AUTHOR]

Background: Children with Down syndrome (DS) experience more difficulties with oral motor skills, including chewing, drinking, and swallowing. The present study attempts to measure the preliminary effectiveness of Global Intensive Feeding Therapy (GIFT) in DS. GIFT is a new rehabilitation program addressing the specific difficulties and needs of each child, focusing on sensory and motor oral abilities. It follows an intensive schedule comprising 15 sessions over 5 consecutive days, with 3 sessions per day. The principles of GIFT are applied with specific objectives for DS. Methods: GIFT was preliminarily implemented among 20 children diagnosed with DS. To measure the efficacy of GIFT, the Karaduman Chewing Performance Scale (KCPS), the International Dysphagia Diet Standardization Initiative (IDDSI), and the Pediatric Screening–Priority Evaluation Dysphagia (PS–PED) were used. Data were analyzed using the Wilcoxon signed-rank test before (T0) and after intervention (T1) and at one-month follow-up (T2). The effect size was also measured for specific outcomes, using Kendall's W. Results: Our findings revealed that children with DS showed no risk of dysphagia according to the PS–PED (mean score 2.80). Furthermore, statistically significant improvements in chewing performance were observed, as measured by the KCPS (p < 0.01), as well as in texture acceptance and modification, as measured by the IDDSI post-intervention (p < 0.01). For both the KCPS and IDDSI, a large effect size was found (Kendall's W value > 0.8). Parents/caregivers continued using GIFT at home, and this allowed for a positive outcome at the one-month follow-up. Conclusions: GIFT proved to be effective in the rehabilitation of feeding and swallowing disorders in children with DS, as well as for food acceptance. [ABSTRACT FROM AUTHOR]

This prospective clinical study aimed to assess self-reported orofacial esthetics, chewing function, and oral health-related quality of life (OHRQoL) over three years in the Kennedy Class I patients without posterior dentition who received free-end saddle removable partial dentures (RPDs) retained by two mini dental implants (MDIs) inserted in the canine/first premolar region. The study's robust findings reaffirm the viability of MDI-retained RPDs as a treatment modality in contemporary prosthodontics, instilling confidence in the dental community. Materials and methods: 92 participants with posterior edentulism in the maxilla or mandible received 184 MDIs and 92 RPDs. After one year, three participants were excluded, and another seven were excluded after three years. The final sample was 82 participants. Self-perceived orofacial esthetics was assessed by the Orofacial Esthetic Scale (OES), chewing function by the Chewing Function Questionnaire (CFQ), and the OHRQoL by the OHIP-14. Statistical analysis utilized multivariate regression analysis, standardized effect size calculation, Wilcoxon Signed Rank test, and Friedman's test. Results: OHRQoL and chewing function significantly improved (p < 0.001) one month after MDI loading by the new RPDs and continued to improve over the observation period (p < 0.05). The OES also significantly improved (p < 0.001) and remained almost unchanged over the next three years (p = 0.440). Conclusion: Despite the limitations of this study, the MDI-retained RPD appears to be a viable treatment modality in contemporary prosthodontics from the patients’ perspective. [ABSTRACT FROM AUTHOR]

Objective: To examine the association between rheumatoid arthritis (RA) and oral hypofunction (OHF) using propensity score matching (PSM) to adjust for differences between older adults with RA and the general older adult population. Methods: We conducted a cross‐sectional survey among 189 older adults with RA in 2019 (mean age, 71.9 ± 3.6) and 47 178 independent older adult residents in 2016 (mean age, 71.6 ± 4.0), respectively. The questionnaire covered information on socio‐demographic characteristics and OHF for both groups. Age, sex, educational level and smoking history were used to determine PSM. Prevalence ratios (PRs) and 95% confidence intervals (CIs) of self‐reported OHF (fewer remaining teeth, decreased masticatory function, deterioration of swallowing function and oral dryness) were estimated using Poisson regressions. Result: OHF was observed in 44.4% of patients with RA and 27.5% of residents. Before PSM, the prevalence of OHF among patients with RA was higher than that of residents (PR, 1.75; 95% CI, 1.50–2.05). After PSM, there were 189 patients with RA and residents, and the prevalence of OHF among patients with RA was still higher (PR, 1.61; 95% CI, 1.22–2.13). Poisson regression showed that the prevalence of 19 or fewer teeth (PR, 1.06; 95% CI, 0.82–1.36), difficulties eating tough foods (PR, 1.18; 95% CI, 0.90–1.55), difficulties swallowing tea or soup (PR, 1.77; 95% CI, 1.19–2.63), and dry mouth (PR, 2.79; 95% CI, 1.90–4.07) was higher among patients with RA than residents. Conclusion: Compared with the general older adult population, patients with RA have a higher prevalence of self‐reported OHF. [ABSTRACT FROM AUTHOR]

Total temporomandibular joint replacement (TMJR) surgery is the established treatment for severe temporomandibular joint disorders. While TMJR surgery is known to increase mouth-opening capacity, reduce pain and improve quality of life, little is known about post-surgical jaw function during activities of daily living such as biting and chewing. The aim of this study was to use subject-specific 3D bite force measurements to evaluate the magnitude and direction of joint loading in unilateral total TMJR patients and compare these data to those in healthy control subjects. An optoelectronic tracking system was used to measure jaw kinematics while biting a rubber sample for 5 unilateral total TMJR patients and 8 controls. Finite element simulations driven by the measured kinematics were employed to calculate the resultant bite force generated when compressing the rubber between teeth during biting tasks. Subject-specific musculoskeletal models were subsequently used to calculate muscle and TMJ loading. Unilateral total TMJR patients generated a bite force of 249.6 ± 24.4 N and 164.2 ± 62.3 N when biting on the contralateral and ipsilateral molars, respectively. In contrast, controls generated a bite force of 317.1 ± 206.6 N. Unilateral total TMJR patients biting on the contralateral molars had a significantly higher lateral TMJ force direction (median difference: 63.6°, p = 0.028) and a significantly lower ratio of working TMJ force to bite force (median difference: 0.17, p = 0.049) than controls. Results of this study may guide TMJ prosthesis design and evaluation of dental implants. [ABSTRACT FROM AUTHOR]

A 2‐year‐old chihuahua dog exhibited recurrent mounting episodes toward both known and unknown individuals. The findings from both the physical and blood tests were unremarkable. After ruling out other physical and psychological diseases, displacement behaviour was suspected. Occurrences of mounting behaviour might sometimes be due to conditions unrelated to reproduction. As such, neutering is only advised after a precise diagnosis, and would not have been helpful in this particular situation. Chewing was used as a major activity alternative to provide the dog with an adequate behavioural activity. [ABSTRACT FROM AUTHOR]

The masticatory function of patients with skeletal anterior open bite (OPEN) is reported to be impaired compared with that of patients with normal occlusion (NORM). In this study, we compared brain blood flow (BBF) in patients with OPEN and NORM and investigated the factors related to BBF during mastication in patients with OPEN. The study included 17 individuals with NORM and 33 patients with OPEN. The following data were collected: number of occlusal contacts, jaw movement variables during mastication, and BBF measured with functional near-infrared spectroscopy during chewing. The number of occlusal contacts, maximum closing and opening speeds, closing angle, and vertical amplitude were smaller in the OPEN than in the NORM group. Interestingly, BBF increased less in the OPEN group. Correlation analysis revealed that several parameters, including number of occlusal contacts and closing angle, were correlated with changes in BBF during mastication. These results suggest that not only occlusion but also jaw movement variables and factors related to masticatory muscles contribute to the chewing-related increase in BBF. In conclusion, BBF increases less during mastication in patients with OPEN than in those with NORM. In addition, the higher increase in BBF is correlated with jaw movement. Together, we discovered that OPEN exhibits significant adverse effects not only on masticatory function but also on brain function. [ABSTRACT FROM AUTHOR]

AimThe brief report aims to evaluate masticatory performance and components of chewing behavior in people with anorexia nervosa and compare it with a reference group of individuals with no history of eating disorders.Material and methodsEighteen women participated in the study: nine with anorexia nervosa (age 20.2 ± 5.9) and nine as controls in a reference group without anorexia nervosa (age 23.6 ± 0.9). Masticatory performance was assessed with a food comminution test. The participants also ate (chewed and swallowed) a second test food while their jaw movements were recorded to evaluate their chewing behavior. The number of comminuted pieces during the food comminution test, chewing cycles, chewing duration, and components like occlusal, and jaw opening/closing duration, were evaluated.ResultsIn comparison to the reference group the anorexia nervosa patients performed poorly in the food comminution test (P = 0.007), and also chewed the test food significantly longer (P = 0.004) and with significantly more chewing cycles (P = 0.014). The results also showed a significantly longer jaw-closing duration in the anorexia nervosa group compared to the reference group (P = 0.021). However, there were no significant differences in either the jaw opening or the occlusal duration between the two groups.ConclusionOverall, the results of the study indicate that the anorexia nervosa group shows signs of poor masticatory performance and altered chewing behavior compared to the reference group of individuals with no history of eating disorders.

Background/purpose: Orofacial (OF) development is influenced by multiple factors. This study aimed to explore the relationship between OF dysfunction (OFD) and OF features, oral function, and eating performance among preschool children. Materials and methods: There were 243 preschool children and their parents who participated in this cross-sectional study. Participant demographic information and eating performance were obtained from questionnaires completed by their mothers. OF features and functions were assessed using oral examinations. OFD assessments were performed using Nordic Orofacial Test–Screening (NOT-S). Results: Approximately 80% of participants had at least one domain of NOT-S affected. The main OFD in a structured interview was chewing and swallowing (64.61%). Dysarthria (40.38%), weak bite force (53.85%), inability to effectively chew (45.19%), and taking longer than 30 min to eat meals (75.00%) were significantly more prevalent among participants with OFD than among those without OFD (all P

Steal syndrome is characterized by the disruption of blood flow from specific vascular territories due to perfusion via collateral vessels bypassing an obstructed artery segment. In the neurovascular setting, this can lead to entities such as subclavian steal syndrome or the less prevalent double steal phenomenon, primarily associated with atherosclerosis. We present a case of an early 80s patient with cerebrovascular insufficiency who exhibited neurological deficits during mastication. The angiographic evaluation showed occlusion at the origins of the left common carotid and of the brachiocephalic trunk. This configuration caused the left vertebral artery to be the only vessel filling anterograde. The flow in the right vertebral artery is retrograde, filling the subclavian and the right common carotid artery. Endovascular revascularization of the brachiocephalic trunk was successfully performed using a Gore Viabahn VBX Balloon Expandable Stent (W.L. Gore & Associates, Flagstaff, AZ, USA), leading to symptom resolution. [ABSTRACT FROM AUTHOR]

Given the changes in the digestive tract post-bariatric surgery, adapting to a new pattern of eating behavior becomes crucial, with special attention to the specifics of chewing mechanics. This study aimed to investigate the association between self-perception of chewing, chewing behavior, and the presence of gastrointestinal symptoms in preoperative patients undergoing bariatric surgery. Sixty adult candidates for bariatric surgery at a public hospital in Belém (Brazil) were analyzed. Participants predominantly exhibited unilateral chewing patterns (91.6%), a fast chewing rhythm (73.3%), a large food bolus (80%), liquid intake during meals (36.7%), and 41.7% reported that chewing could cause some issue. Significant associations were found between the perception of causing problems and chewing scarcity (p = 0.006), diarrhea (p = 0.004), absence of slow chewing (p = 0.048), and frequent cutting of food with front teeth (p = 0.034). These findings reveal a relationship between the perception of chewing problems and chewing scarcity, presence of diarrhea, and fast chewing. [ABSTRACT FROM AUTHOR]

Background: The impact of treatments on completely edentulous individuals on masticatory performance (MP), oral health‐related quality of life (OHRQoL), nutritional status (NS) and socio‐economic profile (SP) is unclear in the literature. Objective: To compare the MP, OHRQoL, NS and SP of totally edentulous elderly users of bimaxillary complete dentures (CD) and users of lower implant‐supported fixed complete dentures (IFCD). Methods: Forty participants were allocated into groups according to rehabilitation treatment (n = 20): bimaxillary CD (G1) and lower IFCD, and upper CD (G2). The evaluation of MP used almonds by the method of sieves. Four questionnaires (Geriatric Oral Health Assessment Index–GOHAI and Oral Health Impact Profile Edent–OHIP‐Edent, Brazilian Economic Classification Criteria–ABEP and Mini Nutritional Assessment‐MNA) were applied to assess the OHRQoL, SP and NS of the elderly, respectively. After evaluating the statistical assumptions, the Mann–Whitney (α =.05) test was applied to compare the groups regarding MP, OHRQoL, NS and SP. Spearman's correlation (α =.05) was performed to verify the correlation between the MP, the OHRQoL and the NS of the participants. Results: G2 showed better MP (p <.05) in all masticatory cycles, OHRQoL (p <.05) and NS than the G1. However, the participants' self‐perception of oral health did not differ between groups (p <.05). A moderate negative correlation was found between MP and OHRQoL for 40 masticatory cycles (r2 = −0.513; p =.001). Conclusion: Individuals rehabilitated with IFCD had a higher average monthly family income and achieved superior behaviour in MP and OHRQoL, in addition to lower risks of malnutrition when compared to individuals using bimaxillary CD. [ABSTRACT FROM AUTHOR]

Orofacial (OF) development is influenced by multiple factors. This study aimed to explore the relationship between OF dysfunction (OFD) and OF features, oral function, and eating performance among preschool children. There were 243 preschool children and their parents who participated in this cross-sectional study. Participant demographic information and eating performance were obtained from questionnaires completed by their mothers. OF features and functions were assessed using oral examinations. OFD assessments were performed using Nordic Orofacial Test–Screening (NOT-S). Approximately 80% of participants had at least one domain of NOT-S affected. The main OFD in a structured interview was chewing and swallowing (64.61%). Dysarthria (40.38%), weak bite force (53.85%), inability to effectively chew (45.19%), and taking longer than 30 min to eat meals (75.00%) were significantly more prevalent among participants with OFD than among those without OFD (all P < 0.05). Also, compared with participants born full-term, those born prematurely and who had OFD had higher rates of V-shaped dental arch (42.11%), high-arched palate (31.58%), small mouth opening capacity (7.89%), dysarthria (65.79%), preference to eating soft-textured food (42.11%), and weak cough strength (21.05%). Taking longer than 30 min to eat meals (adjusted odds ratio (AOR = 8.87, P < 0.001) and not effectively chewing food (AOR = 8.81, P < 0.001) were significantly associated with OFD. Chewing and swallowing and habits are common among preschool children and associated with OFD. OFD is associated with OF features, and presented in oral function and eating performance. [ABSTRACT FROM AUTHOR]

To examine the relationship between chewing performance and dietary intakes in children with Cerebral Palsy (CP). Forty children with CP aged between 2 and 6 years were included. The Karaduman Chewing Performance Scale (KCPS) and the Mastication Observation and Evaluation (T-MOE) instruments were used to evaluate chewing performance. Daily dietary intakes were measured from a 24-h food record with digital photographs including the amount and textures of all foods consumed during the meal. Chewing function was impaired in 70% of children. There was a negative low-to-moderate correlation between KCPS scores and daily protein intake (r = −0.32, p = 0.04), but not with energy and other macronutrients. The percentage of daily dietary intakes from 'liquid-blenderized' foods were positively correlated with KCPS, and negatively correlated with T-MOE scores (p < 0.001). There was a significant negative association between the percentage of daily dietary intakes from 'easy to chew & regular solid' foods and KCPS scores, and a significant positive association was found with T-MOE scores. In conclusion, the amount of daily protein intake decreased, and daily intake ratios of energy and macronutrients from liquid-blenderized foods increased as chewing performance decreased in children with CP. Timely diagnosis and treatment of chewing dysfunction can serve as a useful treatment option to ensure adequate dietary intake in children with CP, and also to decrease the burden of their parents and improve their quality of life. [ABSTRACT FROM AUTHOR]

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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). [ABSTRACT FROM AUTHOR]

Edentulism can generate negative impacts on self-esteem, interpersonal relationships, and oral functions. Removable prostheses are commonly used for tooth replacement, but they may cause discomfort due to micromovements during mastication. Objective and quantifiable methods are needed to evaluate these micromovements. A pilot study was conducted to determine the micromovements in removable prostheses during mastication using a 3D electromagnetic articulography (EMA-3D) system. One elderly participant wearing lower removable prostheses and an upper total well-fitting removable prosthesis was studied. The EMA-3D system was used to record movements in three spatial planes. Peanuts were given as test food, and the participant was instructed to chew normally while recordings were carried out until feeling the need to swallow. Analyses of the upper total prosthesis show micromovements ranging from 0.63 ± 0.11 to 1.02 ± 0.13 mm. During simultaneous analyses of the upper prosthesis and lower partial prosthesis, interference was not observed. This pilot study demonstrated the feasibility of using the EMA-3D system to evaluate micromovements in removable prostheses during mastication. Further research is needed to evaluate a larger sample and assess the clinical implications of these micromovements. [ABSTRACT FROM AUTHOR]

Aim: Awareness of difficulty chewing may limit the diversity of food intake in older adults. However, few studies have clarified which factors are related to subjective difficulty in chewing. The aim was to identify factors related to subjective difficulty in chewing in 70‐ and 80‐year‐old Japanese older adults. Methods: A total of 1680 participants (792 men, 888 women) were surveyed. Difficulty in chewing was assessed with questionnaires regarding food intake, such as rice, apples, beef, and hard rice crackers. The participants were classified into two groups, the "with difficulty" group (participants who answered "cannot eat," "can eat with difficulty," and "can eat if small") and the "without difficulty" group (participants who answered "can eat without problems"), according to their answers to questionnaires for each food. A logistic regression analysis with subjective difficulty in chewing as the dependent variable was performed for each food. Results: Subjective difficulty in chewing was associated with age, occlusal force, and depression for rice; age, number of remaining teeth, occlusal force, and depression for apples; number of remaining teeth, occlusal force, and depression for beef; and number of remaining teeth and occlusal force for hard rice crackers. Conclusions: Age, number of remaining teeth, and occlusal force, as well as depression, might be related to subjective evaluation of difficulty chewing in community‐dwelling Japanese older adults. Geriatr Gerontol Int 2024; 24: 327–333. [ABSTRACT FROM AUTHOR]

Masticatory function such as chewing is expected to modify human cognitive function, and/or the possibility of improving cognitive function is also predicted. This systematic review investigated whether masticatory function affects cognitive function for older/young adults. Full articles written in English from January 2000 to April 2022 were collected using PubMed and Cochrane Library. Target outcomes were cognitive function test scores, cognitive processing speed (reaction time), and masticatory function. For each research question, two independent reviewers conducted the search and screening, data extraction, quality assessment, and risk of bias assessment. The reviewers resolved any disagreements by discussion. From 226 articles retrieved, 20 were included in this review. Older adults with lower scores on the cognitive function test had lower masticatory performance, lower chewing ability, chewing difficulty, and decreased number of teeth. An increased risk of cognitive impairment was found in older adults with masticatory dysfunction. For young adults, gum chewing significantly reduced the processing speed of cognitive tasks compared to no gum chewing. Although most of the evidence included had a low level of evidence and a high risk of bias because of the research designs, the results still suggest that mastication may be a factor in improving cognitive function.

Chewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and protein profiles using 2-DE gel electrophoresis. Fifteen participants chewed sliced or grated carrots, or parafilm (non-food control), in a crossover design, with saliva samples collected before and after mastication. The results showed significant differences in salivation and saliva composition when chewing carrots vs. the control, with sliced carrots inducing greater changes: 37 protein spots, including amylase and immunoglobulin spots, 9 protein spots, and 1 protein spot were significantly altered after chewing sliced carrots, grated carrots, and parafilm, respectively. Mastication combined with the sensory properties of food had a greater effect on saliva secretion and salivary protein levels than mastication alone. Among carrot shapes, the results suggest that harder food textures, which require more chewing effort, lead to more pronounced changes in salivary protein profiles. These findings contribute to the understanding of how food shape and texture influence salivation and salivary proteome dynamics, with potential implications for oral digestion, food-related sensory experiences, and the personalisation of diets for individuals with a compromised chewing capacity.