Food Mixing Ability in Post-Maxillectomy Patients with Edentulous Maxillae

Abstract

Although several reports have described masticatory function in post-maxillectomy patients with edentulous maxillae, there are no published results concerning food-mixing ability in these patients. This study therefore investigated the mixing ability in post-maxillectomy patients with edentulous maxillae.
A total of 10 subjects with edentulous maxillae who had undergone maxillectomy were selected. The subjects were divided into four groups, according to Aramany’s classifications I, II, IV and VI. The Mixing Ability Index （MAI） was evaluated on the basis of a food-mixing ability test.
MAIs were higher in class II patients than in other classes. In class IV patients, lower MAIs were associated with fewer mandibular teeth. Among the class VI patients, the MAI for subject 10, who underwent reconstruction with fibula bone, was highest and was similar to the MAIs for classes I and IV. This suggests that reconstruction with fibula bone could improve masticatory function in class IV patients.
The mixing ability test allowed objective evaluation of the food-mixing ability in post-maxillectomy patients with edentulous maxillae.