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The influence of food consistency on chewing rate and muscular work.

Abstract：

:Food properties influence the parameters of the masticatory process, such as jaw movement, muscle activity and chewing rate. Firm foods will require more muscle activity than softer foods. However, the influence of food hardness on chewing rate is ambiguous as both slower and higher chewing rates have been reported for harder foods. Rheological characteristics of the food, such as plasticity and elasticity, may help to explain differences in chewing rate. The aim of our study was to determine the influence of food properties on chewing rate and muscular work in five phases of a chewing sequence. Eighty-four participants chewed on five foods, which strongly differed in consistency. Chewing gum was used as a reference food. The phase in the chewing sequence had a large significant effect on cycle duration for the five foods. A significant decrease in cycle duration at the beginning of chewing was followed by an increase in later phases, leading to U-shaped curves. Food type had a small effect on the average cycle duration. However, large significant differences in cycle duration were observed between the foods at the beginning of a chewing sequence. In that phase, the firm foods were chewed much slower than the soft foods. Muscular work was significantly influenced by both chewing phase and food type.

journal_name

Arch Oral Biol

journal_title

Archives of oral biology

authors

van der Bilt A,Abbink JH

doi

10.1016/j.archoralbio.2017.07.011

subject

Has Abstract

pub_date

2017-11-01 00:00:00

pages

105-110

eissn

0003-9969

issn

1879-1506

pii

S0003-9969(17)30232-7

journal_volume

83

pub_type

杂志文章

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