• Journal of The Korean Society of Integrative Medicine
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• 제12권2호
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• pp.25-32
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• 2024

Purpose: This study utilizes big data from the 8th (2021) National Health and Nutrition Examination Survey to determine first, the relationship between chewing discomfort in the elderly and some systemic diseases and second, whether oral diseases and oral health problems are related to systemic diseases. Since this may have an impact, we aim to provide basic data to facilitate the expansion and emphasize the importance of integrated health management education. Methods: Original data from the 8th (2021) National Health and Nutrition Survey, conducted by the Korea Centers for Disease Control and Prevention, were analyzed using SPSS Version 21.0 (IBM). A complex sample frequency analysis was conducted to confirm the general and health-related characteristics of the study subjects, and a complex sample cross-analysis was conducted to determine chewing discomfort according to both general and health-related characteristics. Complex sample multiple logistic regression analysis was conducted to determine the effect on chewing discomfort. Results: In order to analyze the factors that affect chewing discomfort, the general characteristics that showed significant differences in chewing discomfort were adjusted for age, personal income, education level, basic livelihood security, high blood pressure, subjective health status, and subjective oral health. It was found that the condition had a statistically significant effect on chewing discomfort. Conclusion: The findings of this study demonstrate that high blood pressure, subjective health status, and subjective oral health status affect chewing discomfort; hence, measures such as developing and operating programs to improve national oral health are needed. We hope that our study will be used as basic data for research into chewing discomfort and systemic diseases in the elderly.

• Journal of Dental Rehabilitation and Applied Science
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• 제28권3호
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• pp.269-276
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• 2012

Many researches have been published about the numerous factors related to the chewing ability of implant prosthesis. Most respective studies have concluded that the chewing ability of implant prosthesis is mostly fine compared to other type of prosthesis. However, some patients are not satisfied with their chewing ability of implant prosthesis. Therefore the neurologic factor, one of the factors related to dissatisfaction of chewing ability was reviewed in this study to understand the mechanism of action of mastication. Data was searched using the keywords; 'implant chewing ability, masticatory ability' in Pubmed database and reviewed. Definitions of chewing ability, factors of chewing ability are reviewed and the neurologic factor, one of the factors influencing on chewing ability, is reviewed. Mechanoreceptor of Periodontal ligament(PDL) is providing the mastication information to brainstem. Due to the absence of mechanoreceptions of PDL in implant, masticatory ability is decreased especially when chewing hard food. Masticatory muscles and mechanoreceptor in TMD may compensate the lack of mechanoreceptor of PDL in implants. Furthermore sensitivity of nerve fiber around peri-implant tissues may support the mechanoreception and sensory reaction in the implant mastication. However, further studies should be conducted to prove the relationships between neurologic factors and mastication.

• Journal of The Korean Society of Grassland and Forage Science
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• 제9권3호
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• pp.158-162
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• 1989

This experiment was conducted to evaluate individual difference of chewing speed and chews per bolus duing the rumination using twenty three heads of grazing cattle and thirty six heads of barn feeding cattle. Rumination behaviour was measured and recorded by the masster EMC telemeter and visual observation. The chewing speed (chews/lOOsec) was significantly different individually (C.V. 13.0-14.5 %) among the variable aged group (1-60 months), but that of same aged group showed lower difference (C.V. 4.5 %). The chews per bolus showed even larger individually difference than the chewing speed, so the variable aged group (1-60 months) resulted the 15.5-16.2 %of C.V.and the same aged group showed the 9.5 % of C.V. Under 12 month aged cattle showed more rapid chewing speed than older aged cattle. The chewing speed changed with the growth of cattle, but the chews per bolus did not show any relationship with age, so it is regarded as the individually characteristic pattern.

• Korean Journal of Food Science and Technology
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• 제31권6호
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• pp.1484-1487
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• 1999

Extraction is the most important and tedious step to determine water-soluble vitamin C in water-insoluble chewing gum. For the rapid determination of vitamin C in chewing gum, a new method of dispersion in tetrahydrofuran(THF) was performed. Vitamin C was easily extracted from gum base using THF The content of vitamin C in chewing gum was rapidly quantified with high reliability by an enzymatic method using a chewing gum sample dispersed in tetrahydrofuran.

• Biomedical Science Letters
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• 제28권3호
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• pp.178-185
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• 2022

The purpose of this study was to analyze the effect of chewing difficulty on osteoarthritis in Korean adults. Data from the National Health and Nutrition Examination Survey for two years from 2019 to 2020. The collected data were analyzed using the SPSS (21.0) program using composite samples, and the mean crossover analysis and logistic return analysis were performed. An analysis of the effects of chewing difficulty on osteoarthritis in korean adults showed that those with chewing difficulty had a 2.02 fold higher risk of osteoarthritis (95%CI=1.56~2.42) and a statistically significant difference (P<0.05). The association between the chewing difficulty on osteoarthritis could be confirmed, and measures improve of the oral health and preventing osteoarthritis should be prepared.

• Journal of Oral Medicine and Pain
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• 제30권1호
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• pp.45-55
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• 2005

As people prefer to use right or left hand, some have preferred chewing side while others do not. Totally, 82 volunteers composed of students and staffs from Dental Hospital College of Dentistry Yonsei University participated in this study for the investigation of influence of preferred chewing habit, that has lasted for more than a year, on electromyographic(EMG) activity of masticatory muscles and bite force. Among the 82 volunteers, 46 had preferred chewing habit while the other 36 did not. Prior to the investigation, those with factors that could affect the study, such as, general disease, irregular dentition and malocclusion, were screened and excluded by questionnaire and clinical examination. The results were as follows: 1. There was no significant difference in EMG activities between chewing side and non-chewing side of preferred chewing subjects at rest as well as maximal voluntary contraction(MCV)(p>0.05). 2. Asymmetrical coefficient of temporal and masseter muscle EMG activities between preferred chewing subjects and non-preferred chewing subjects at rest was not significantly different(p>0.05). 3. Asymmetrical coefficient of masseter EMG activity was significantly higher(p<0.05) than that of non-preferred chewing subjects at MCV, whereas that of anterior temporal muscle showed no difference(p<0.05). 4. In preferred chewing subjects, there was no significant difference in average bite force and occlusal contact area between chewing side and non-chewing side(p>0.05). 5. There was no significant difference in Asymmetrical coefficients of average bite force and occlusal contact area between preferred chewing subjects and non-preferred chewing subjects (p>0.05). Consequently, preferred chewing habit can be considered as physiological asymmetry with normal function rather than to have influence on EMG muscle activity of masticatory muscles, average bite force and occlusal contact area. Objective standardization to differentiate preferred chewing subjects and non-preferred chewing subjects should be established in the further study.

• Journal of Korean Dental Science
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• 제7권1호
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• pp.16-24
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• 2014

Purpose: This study was planned to clarify a negative view of chewing gum due to the concern that continuous gum chewing might cause a change in the gonial angle and make the lower facial appearance look square. Materials and Methods: We had 25 adults (13 males and 12 females, with an average of 27.3 years) chew 6 g of gum (spearmint) evenly with both right and left posterior teeth for one hour per day for three months. We then measured their gonial angle, the inclination of occlusal plane, facial height, bone marrow density, and masticatory force before chewing, 1, 2, and 3 month after chewing to verify its significance statistically. Result: The results showed that the gonial angle increased from $122.7^{\circ}$ to $123.3^{\circ}$ (P>0.05), and thus the jaws became slightly slimmer. There was no change in the occlusal plane inclination and facial height. Meanwhile bone marrow density in the mandibular angle and ascending ramus increased from $0.285g/cm^2$ to $0.290g/cm^2$ (P<0.05), and masticatory force also increased by 0.5 kg on the right side and 0.8 kg on the left side (P<0.05). Conclusion: Continuous chewing of gum gives an appropriate exercise effect to the stomatognathic system. As chewing gum has effect on increase bone marrow density without changing the mandibular angle and facial appearance the claim that jaw bone changes to a square jaw through chewing gum is regarded to be groundless.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 한국윤활학회 2002년도 제35회 춘계학술대회
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• pp.255-258
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• 2002

Dental chewing masticator, which is an essential device for evaluating the wear of dental resin and the interfacial failure between the filling resin and enamel of tooth used in conservative dentistry, was developed. This dental chewing masticator mimics the chewing motion and loading by adapting DC motor and rotary cam system. Chewing loading of 49N was imposed by computer-displacement control, loadcell, LM guide, and spring system. Extracted tooth was fixed into a holding jig, and this jig was mounted with rubber pad on the $15^{\circ}$inclined surface to consider the lateral movement of periodontal ligament. A water bath was installed for providing the environment of inside mouth and for circulating the $5^{\circ}C-55^{\circ}C$ water to evaluate the effect of hydrothermal cycling on the damage of resin filled teeth during long-term chewing activity.

• Asian Oncology Nursing
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• 제10권2호
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• pp.191-198
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• 2010

Purpose: The purpose of this study was to examine the effects of a gum-chewing on the recovery of bowel motility and days of hospitalization after surgery for colorectal cancer. Methods: This study used a non-equivalent control group and non-synchronized design. Thirty-four patients undergoing abdominal surgery for colorectal cancer were assigned to either gum-chewing group (n=17) or control group (n=17). The patients in the gum-chewing group chewed gum for 10 min three times daily from the first postoperative morning until the day they began oral intake. Outcome variables were time of first flatus, time of first bowel movement, and length of hospital stay. Results: Gum-chewing was effective in enhancing the first passage of flatus, but was not effective in enhancing time of bowel movement and length of hospital stay. Conclusion: Gum-chewing can be utilized as a useful nursing intervention to shorten the time of the first flatus of postoperative colectomy.

• The Journal of Korean Academy of Prosthodontics
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• 제32권4호
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• pp.553-564
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• 1994

Using Sirognathograph Analyzing System, the patterns of chewing movement were analyzed into opening phase and closing phase, each phase to frontal plane, horizontal plane, and sagittal plane by maruyama's classification. In opening phase, the chewing patterns of frontal plane were classifed into Chopping Opening, Grinding Opening, Concave Opening, Lateral Shift Opening, Vertical Guide Opening, Convergence Opening. Those of horizontal plane were classified into Chopping Opening, Grinding Opening, Concave Opening, Protrusive Shift Opening, Posterior Guide Opening, Convergence Opening. Those of sagittal plane were classified into Normal Opening, Protrusive Shift Opening, Vertical Guide Opening, Convergence Opening. In closing phase, the chewing patterns of frontal plane were classified into Normal Closure, Concave Closure, Lateral Shift Closure, Lateral Guide Closure, Vertical Guide Closure, Convergence Closure, Those of horzontal plane were classified into Normal Closure, Concave Closure, Lateral Shift Closure, Protrusive Shift Closure, Lateral Guide closure, Posterior Guide Closure, Convergence Closure. Those of sagittal plane were classified into Normal Closure, Protrusive Shift Closure, Vertical Guide. Closure, Convergence Closure. Results were summarized as follows : 1. Opening phase in chewing movement The Normal Openings in 3 planes(frontal, horizontal, sagittal), the Concave Openings in frontal plane and horizontal plane, the Vertical Guide Opening in frontal plane and the Posterior Guide Opening in horizontal plane were many observed. 2. Closing phase in chewing movement The Concave Closure in frontal and horizontal plane, the Normal Closure in 3 planes (frontal, horizontal, sagittal), the Concave Closure in horizontal plane were many observed.