Risako Abe1, Junichi Furuya, Tetsuya Suzuki. 1. Division of Removable Prosthodontics, Department of Prosthodontics, School of Dentistry, Iwate Medical University, 1-3-27 Chuodori, Morioka, Iwate 020-8505, Japan.
Abstract
PURPOSE: In the field of prosthodontics, many methods for evaluating the masticatory function involve ejection of the food bolus from the mouth. In addition, these methods could not evaluate mastication and swallowing function comprehensively. The present study aimed to quantitatively evaluate masticatory functions during a series of masticatory and swallowing movements by using videoendoscopy. METHODS: Subjects are ten healthy dentulous adults without dysphagia. The test foods used were 2-colored (green and white) molded rice and uirou (rice cake). The test foods were consumed under the restriction on the number of mastication (10, 15, 20, and 30), and under the instruction to "chew normally" or "chew well". The masticatory function was evaluated by observing the food bolus in the oropharynx with a videoendoscope. The bolus formation index (BFI), in terms of the degree of mixing of the green and white parts, was quantitatively determined using an image measurement software. RESULTS: The BFI of the rice and uirou increased significantly with increase in the number of mastication times (p<0.01). A significantly correlation coefficient was observed between the BFI and the number of mastication (0.84 for rice and 0.89 for uirou). The BFI obtained by "chewing well" was significantly higher than that obtained by "chewing normally" (p<0.01). CONCLUSIONS: The results of this study confirm that the endoscopic measurement of food bolus formation by mastication in terms of the color tones of 2-colored test foods enables quantitative evaluation of the masticatory function during a series of masticatory and swallowing movements.
PURPOSE: In the field of prosthodontics, many methods for evaluating the masticatory function involve ejection of the food bolus from the mouth. In addition, these methods could not evaluate mastication and swallowing function comprehensively. The present study aimed to quantitatively evaluate masticatory functions during a series of masticatory and swallowing movements by using videoendoscopy. METHODS: Subjects are ten healthy dentulous adults without dysphagia. The test foods used were 2-colored (green and white) molded rice and uirou (rice cake). The test foods were consumed under the restriction on the number of mastication (10, 15, 20, and 30), and under the instruction to "chew normally" or "chew well". The masticatory function was evaluated by observing the food bolus in the oropharynx with a videoendoscope. The bolus formation index (BFI), in terms of the degree of mixing of the green and white parts, was quantitatively determined using an image measurement software. RESULTS: The BFI of the rice and uirou increased significantly with increase in the number of mastication times (p<0.01). A significantly correlation coefficient was observed between the BFI and the number of mastication (0.84 for rice and 0.89 for uirou). The BFI obtained by "chewing well" was significantly higher than that obtained by "chewing normally" (p<0.01). CONCLUSIONS: The results of this study confirm that the endoscopic measurement of food bolus formation by mastication in terms of the color tones of 2-colored test foods enables quantitative evaluation of the masticatory function during a series of masticatory and swallowing movements.