This study was made to investigate the effect of food characteristics on masticatory time until swallowing. Using a kinesiograph (Model K6, Myo-tronics Co.), the three-dimensional jaw movement was recorded from the beginning of mastication to the swallowing in 30 (15 male, 15 female) normal subjects and 15 (8 male, 7 female) patients with craniomandibular disorders (CMD). Cheese, kamaboko, takuan, senbei, surume and gumi were used as test food. For each food, the hardness, cohesiveness, gumminess, fracturability, stickiness and adhesiveness was quantified by a texturometer (Zenken Co.). Multiple regression analysis was applied for investigating the relationship between food texture and masticatory time. And using sensitivity and specificity, a screening test was also made for evaluating the accuracy of the diagnostic method for the masticatory time measurements of each test food.
The results obtained were as follows:
1. Cheese, kamaboko, takuan, senbei, surume and gumi showed quantitatively different types of food texture. In both normal subjects and CMD patients, the longest masticatory time was surume, the shortest was cheese.
2. From multiple regression analysis, in both normal subjects and CMD patients, gumminess and volume related to the masticatory time.
3. From results of high sensitivity and specificity, it is clear that 40 sec for large size of surume as the criteria is important for making a clinical examination and diagnosis of CMD patients.
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