Masticatory function according to body mass index. Part I: kinematic analysis using different food textures
Introduction: Chewing is a learned orofacial function, important in the nutrition process of most mammals. It has been described that it can vary according to the characteristics of the individuals and the characteristics of the food. The aim of this study was to compare the kinematic cha-racteristi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidad de Concepción.
2022-02-01
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| Series: | Journal of Oral Research |
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| Online Access: | https://joralres.com/index.php/JOralRes/article/view/joralres.2022.005/1012 |
| _version_ | 1828293010571395072 |
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| author | Constanza Farfán Camila Venegas María Florencia Lezcano Ramón Fuentes |
| author_facet | Constanza Farfán Camila Venegas María Florencia Lezcano Ramón Fuentes |
| author_sort | Constanza Farfán |
| collection | DOAJ |
| description | Introduction: Chewing is a learned orofacial function, important in the nutrition process of most mammals. It has been described that it can vary according to the characteristics of the individuals and the characteristics of the food. The aim of this study was to compare the kinematic cha-racteristics of mastication in subjects with different body mass index (BMI), including foods of different hardness in the analysis.
Material and Methods: A cross-sectional observational study was con- ducted. The mastication of 3.7 g of peanut (soft food) and 3.7 g of carrot (hard food) was compared among three study groups formed according to BMI: normal weight (BMI 18.5-24.9), overweight (BMI 25-29.9) and obese (BMI ?30); each with 7 participants. The kinematics of the masticatory movement were assessed with a 3D Electromagnetic Articulograph, the characteristics analyzed were number of masticatory cycles, masticatory frequency, speed and area of the cycles.
Results: No significant differences were noted among the study groups for the number of masticatory cycles, frequency or speed in the two foods studied. It was observed that when chewing carrot, the horizontal area of the masticatory cycles was significantly larger in the obese than in the overweight group. However, when chewing peanuts, this parameter did not present significant differences among the different groups. A comparison of the characteristics of mastication of the two foods revealed that the carrot chewing presented a significantly greater masticatory frequency and speed than the peanut chewing.
Conclusion: This study demonstrated that food hardness influences the kinematic characteristics of mastication more than BMI, noting that hard foods are masticated faster and more frequently than soft foods and that masticatory frequency tends to increase with BMI. |
| first_indexed | 2024-04-13T11:18:21Z |
| format | Article |
| id | doaj.art-02350b36e88244d597a2329067aa341d |
| institution | Directory Open Access Journal |
| issn | 0719-2460 0719-2479 |
| language | English |
| last_indexed | 2024-04-13T11:18:21Z |
| publishDate | 2022-02-01 |
| publisher | Universidad de Concepción. |
| record_format | Article |
| series | Journal of Oral Research |
| spelling | doaj.art-02350b36e88244d597a2329067aa341d2022-12-22T02:48:54ZengUniversidad de Concepción.Journal of Oral Research0719-24600719-24792022-02-01111112https://doi.org/10.17126/joralres.2022.005Masticatory function according to body mass index. Part I: kinematic analysis using different food texturesConstanza Farfán0Camila Venegas1María Florencia Lezcano2Ramón Fuentes3Dental School, Research Centre for Dental Sciences (CICO), Universidad de La Frontera, Temuco, Chile. | Department of Integral Adults Dentistry, Dental School, Universidad de La Frontera, Temuco, Chile.Dental School, Research Centre for Dental Sciences (CICO), Universidad de La Frontera, Temuco, Chile. | Master program in Dentistry, Dental School, Universidad de La Frontera, Temuco, Chile.Dental School, Research Centre for Dental Sciences (CICO), Universidad de La Frontera, Temuco, Chile. | Department of Integral Adults Dentistry, Dental School, Universidad de La Frontera, Temuco, Chile.Dental School, Research Centre for Dental Sciences (CICO), Universidad de La Frontera, Temuco, Chile. | Department of Integral Adults Dentistry, Dental School, Universidad de La Frontera, Temuco, ChiIntroduction: Chewing is a learned orofacial function, important in the nutrition process of most mammals. It has been described that it can vary according to the characteristics of the individuals and the characteristics of the food. The aim of this study was to compare the kinematic cha-racteristics of mastication in subjects with different body mass index (BMI), including foods of different hardness in the analysis. Material and Methods: A cross-sectional observational study was con- ducted. The mastication of 3.7 g of peanut (soft food) and 3.7 g of carrot (hard food) was compared among three study groups formed according to BMI: normal weight (BMI 18.5-24.9), overweight (BMI 25-29.9) and obese (BMI ?30); each with 7 participants. The kinematics of the masticatory movement were assessed with a 3D Electromagnetic Articulograph, the characteristics analyzed were number of masticatory cycles, masticatory frequency, speed and area of the cycles. Results: No significant differences were noted among the study groups for the number of masticatory cycles, frequency or speed in the two foods studied. It was observed that when chewing carrot, the horizontal area of the masticatory cycles was significantly larger in the obese than in the overweight group. However, when chewing peanuts, this parameter did not present significant differences among the different groups. A comparison of the characteristics of mastication of the two foods revealed that the carrot chewing presented a significantly greater masticatory frequency and speed than the peanut chewing. Conclusion: This study demonstrated that food hardness influences the kinematic characteristics of mastication more than BMI, noting that hard foods are masticated faster and more frequently than soft foods and that masticatory frequency tends to increase with BMI.https://joralres.com/index.php/JOralRes/article/view/joralres.2022.005/1012body mass indexobesityoverweightmasticationbiomechanical phenomenafood |
| spellingShingle | Constanza Farfán Camila Venegas María Florencia Lezcano Ramón Fuentes Masticatory function according to body mass index. Part I: kinematic analysis using different food textures Journal of Oral Research body mass index obesity overweight mastication biomechanical phenomena food |
| title | Masticatory function according to body mass index. Part I: kinematic analysis using different food textures |
| title_full | Masticatory function according to body mass index. Part I: kinematic analysis using different food textures |
| title_fullStr | Masticatory function according to body mass index. Part I: kinematic analysis using different food textures |
| title_full_unstemmed | Masticatory function according to body mass index. Part I: kinematic analysis using different food textures |
| title_short | Masticatory function according to body mass index. Part I: kinematic analysis using different food textures |
| title_sort | masticatory function according to body mass index part i kinematic analysis using different food textures |
| topic | body mass index obesity overweight mastication biomechanical phenomena food |
| url | https://joralres.com/index.php/JOralRes/article/view/joralres.2022.005/1012 |
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