• Search Research Projects
  • Search Researchers
  • How to Use
  1. Back to previous page

Quantification of Food Texture, and Masticatory Function to the Swallowing Threshold

Research Project

Project/Area Number 01480460
Research Category

Grant-in-Aid for General Scientific Research (B)

Allocation TypeSingle-year Grants
Research Field 補綴理工系歯学
Research InstitutionOsaka Dental University

Principal Investigator

KAWAZOE Takayoshi  Osaka Dental University, Faculty of Dentistry, Professor, 歯学部, 教授 (50076022)

Co-Investigator(Kenkyū-buntansha) KUSUMOTO Tetsuji  Osaka Dental University, Faculty of Dentistry, Assistant, 歯学部, 助手 (70186394)
TOSA Junichi  Osaka Dental University, Faculty of Dentistry, Assistant, 歯学部, 助手 (50148459)
SARATANI Keiji  Osaka Dental University, Faculty of Dentistry, Lecturer, 歯学部, 講師 (60170817)
TANAKA Masahiro  Osaka Dental University, Faculty of Dentistry, Lecturer, 歯学部, 講師 (60163573)
Project Period (FY) 1989 – 1990
Project Status Completed (Fiscal Year 1990)
Budget Amount *help
¥4,000,000 (Direct Cost: ¥4,000,000)
Fiscal Year 1990: ¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 1989: ¥3,000,000 (Direct Cost: ¥3,000,000)
KeywordsFood Texture / Masticatory Function / Swallowing Threshold / テススチャ- / 咀嚼運動 / 顎機能異常
Research Abstract

This study was made to investigate the influence of food texture on the chewing motion. Using a kinesiograph (Model K6, Myo-tronics Co.), the jaw movement of mandible was recorded three-dimensionally from the beginning of mastication to the swallowing in 20 normal subjects. As test food, cheese, kamaboko, takuan, bontan-ame and surume were used. On each food, the hardness, the cohesiveness, the gumminess, the stickiness, the adhesiveness and fracturability were quantified by a texturometer (Zenken Co.).
The food texture strongly related to the masticatory function was not only the hardness, but also the gumminess, expressed the required force which ground food to the extent of one's swallowable condition. As the gumminess increased, the time of the occluding phase decreased and the number of chewing strokes increased. The time of the opening phase was increased according as the increase of the stickiness and the adhesiveness. On the contrary, the time of the closing phase was increased … More by the presence of the fracturability.
In further study, we investigated the effect of texture change on jaw movement during gum chewing. The textures of chewed gum (Green gum, LOTTE Co.), the hardness, the cohesiveness, the gumminess, the stickiness and the adhesiveness, were quantified by a texturometer for 10, 20, 30, 60, 90, 120, 180, 240, 300 and 600 sec in 8 normal subjects and 2 patients with craniomandibular disorders (CMD). Using a kinesiograph, the jaw movement of mandible was recorded three-dimensionally during 10 min. habitual gum chewing. Multiple regression analysis was applied for investigating the effects of the change of gum texture on chewing motion (criterion variables : chewing movement parameters, explanatory variables : texture factors).
In normal subjects, the closing and the occluding phases were observed high correlations with the hardness and the cohesiveness. On the other hand, the opening phase and the cycle time were not observed correlations with any texture. In CMD patients, all parameters of chewing movement were observed high correlations with texture factors. Less

Report

(3 results)
  • 1990 Annual Research Report   Final Research Report Summary
  • 1989 Annual Research Report
  • Research Products

    (15 results)

All Other

All Publications (15 results)

  • [Publications] Wataru Kawano: "Influence of Food Texture on Mastiutay Movement in Man." Journal of Dental Research. 69. 1052 (1990)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] 河野 亘: "顎機能異常患者において咀嚼時痛を誘発する食品テクスチャ-" 日本補綴歯科学会推誌. 34. 873-877 (1990)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] 河野 亘: "ガムのテクスチャ-が咀嚼運動に及ぼす影響の多変量解析" 日本補綴歯科学会雑誌. 35. 178-192 (1991)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] 河野 亘: "ガムのテクスチャ-と咀嚼運動経路の多変量解析" 下顎運動機能とEMG論文集. 9. (1991)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] Wataru Kawano: "Influence of Food Texture on Masticatory Movement in Man" J Dent Res. 69. 1052 (1990)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] Wataru Kawano: "Relationship Between Food Texture and Masticatory Pain in Patients with Craniomandibular Disorders" J Jpn Prosthodont Soc. 34. 873-877 (1990)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] Wataru Kawano: "Multiple Regression Analysis of the Effect of Gum Texture on Jaw Movement During Chewing" J Jpn Prosthodont Soc. 35. 178-192 (1991)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] Wataru Kawano: "Multiple Regression Analysis Between Gum Texture and Chewing Movement of Mandible" Proc Jpn Stomatognath Funct. 9. (1991)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] Wataru Kawano: "Influence of Food Texture on Masticatory Movement in Man." Journal of Dental Research. 69. 1052 (1990)

    • Related Report
      1990 Annual Research Report
  • [Publications] 河野 亘: "顎機能異常患者において咀嚼時痛を誘発する食品テクスチャ-" 日本補綴歯科学会雑誌. 34. 873-877 (1990)

    • Related Report
      1990 Annual Research Report
  • [Publications] 河野 亘: "ガムのテクスチャ-が咀嚼運動に及ぼす影響の多変量解析" 日本補綴歯科学会雑誌. 35. 178-192 (1991)

    • Related Report
      1990 Annual Research Report
  • [Publications] 河野 亘: "ガムのテクスチャ-と咀嚼運動経絡の多変量解析" 下顎運動機能とEMG論文集. 9. (1991)

    • Related Report
      1990 Annual Research Report
  • [Publications] 河野亘: "食品テクスチャ-と咀嚼運動経路との関連性" 医用電子と生体工学. 27(Suppl.). 436 (1989)

    • Related Report
      1989 Annual Research Report
  • [Publications] 河野亘: "顎機能異常患者において咀嚼時痛を誘発する食品テクスチャ-" 日本補綴歯科学会雑誌. 34. (1990)

    • Related Report
      1989 Annual Research Report
  • [Publications] Wataru Kawano: "Influence of Food Texture on Masticatory Movement in Man" Journal of Dental Research. 69(Special Issue). (1990)

    • Related Report
      1989 Annual Research Report

URL: 

Published: 1989-04-01   Modified: 2016-04-21  

Information User Guide FAQ News Terms of Use Attribution of KAKENHI

Powered by NII kakenhi