• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.583-593
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• 1998

This study aims to examine the relationship between chewing ability and nutritional intake status in the rural elderly. The subjects were 150 rural-dwelling elderly persons(68 males and 82 females) aged 65 years and over in Sungju-Gun, Kyunfsangpookdo. The respondents were interviewed using the questionnaires and measurments taken from a 24-hour recall method from February to April in 1998. Fifty-nine subjects(39.3%) were classified with normal chewing ability and sixty-four subjects(42.7%) could carry out all of the 10 ADL items by themselves. In addition, the group who were able to chew had more teeth and significantly higher ADL scores than the other group(p<0.01), whereas DMF value was significantly lower(p<0.001). The subjects with normal chewing ability also had higher of intakes of energy, protein, fat, carbohydrates, dietary fiber, salt, potassium, niacin, thiamin and riboflavin than in the unable group(p<0.05). As far as daily food intakes were concerned, considerable differences were revealed in the levels of grain and products and vegetables consumed depending on chewing ability(p<0.001). The results of the stepwise and vegetables consumed depending on chewing ability daily living activities and health self-assessment(p<0.05) were the most significant factors for energy intake status.

• Journal of Korean Academy of Dental Administration
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• v.11 no.1
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• pp.1-7
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• 2023

The purpose of this study was to identify chronic diseases and oral health care behaviors in 65-year-old individuals and to determine the factors that influence masticatory mobility. The raw data from the 8th National Health and Nutrition Examination Survey in 2020 were utilized to analyze factors associated with chewing discomfort in 1,278 elderly Koreans. Using IBM SPSS Statistics 27.0, we conducted complex sample cross-analysis to examine the difference in chewing discomfort based on general characteristics, chronic diseases, and oral health care behaviors. Additionally, we performed complex sample multiple logistic regression analysis to identify the factors associated with chewing discomfort. As a factor influencing chewing discomfort, unmet dental care was 3.33 times higher (p<0.001), and subjective oral health was 0.18 times more likely to be moderate (p<0.001) and 0.48 times more likely to be good (p<0.001) lower. In the case of arthritis, the level of chewing discomfort was high (OR=1.08, p=0.694), but there was no significant difference. As a result of the aforementioned factors, it is believed that there is a need for policies and systems to provide dental care to the elderly before their oral health deteriorates. Additionally, tailored oral health promotion programs should be implemented.

• Journal of Oral Medicine and Pain
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• v.31 no.3
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• pp.245-254
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• 2006

While orofacial pain or various dental factors are generally considered as the primary cause of unilateral chewing tendency, there exist several studies indicating that dental factors did not affect the preferred chewing side. The aim of this study was to examine difference of occlusal scheme between the subjects with and without chewing side preference. The difference between the chewing and non-chewing sides in the unilateral chewing group was investigated as well. Computerized, T-Scan II system was used for occlusal analysis. 20 subjects for the unilateral chewing group (mean age of $25.25{\pm}2.84$ years) and 20 subjects for the bilateral chewing group (mean age of $27.00{\pm}5.07$ years) were selected by a questionnaire on presence or absence of chewing side preference and those with occlusal problem or pain and/or dysfunction of jaw were excluded. T-Scan recordings were obtained during maximum intercuspation and excursion movement. The number of contact points, relative occlusal force ratio between right and left sides, tooth sliding area and elapsed time throughout the maximum intercuspation were calculated. Elapsed time for excursion was also investigated. The results of this study shows that the unilateral chewing group had the smaller average tooth contact areas compared with those of the bilateral group (p<0.005). In the unilateral chewing group, the contact areas of non-chewing side are smaller than those of chewing side (p<0.005). The contact areas on their preferred sides were not significantly different with those of right or left side of the subjects without chewing side preference. There was no significant difference in the elapsed time during maximum intercuspation and lateral excursion, the sliding areas and relative of right-to-left occlusal force ratio between the two groups. From the results of this study, it is likely that individuals prefer chewing on the side with more contact areas for efficient chewing.

• Journal of Oral Medicine and Pain
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• v.24 no.4
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• pp.439-453
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• 1999

This study was performed to investigate the masicatory efficiency in patients with temporomandibular disorders (TMDs), especially internal derangement of temporomandibular (TM) joint. For this study, 26 patients after treatment and 33 dental students who had no signs and symptoms of TMDs were selected as the patients group and as the normal group, respectively. Mean treatment duration of the patients was. 5.1 months. Verbal rating scale(VRS) and Visual analogue scale(VAS) were used for recording of subjective symptoms. Treatment index (VAS Ti) derived from VAS was calculated for evaluation of treatment progress and clinical examination was also performed for objective symptoms. BioEGN(Bioresearch Inc., Milwaukee, USA) was used for observation chewing movement pattern on peanut, caramel candy, and gum chewing. Chewing time in second and symptoms after chewing were recorded, and pattern of chewing stroke between in affected side and in contralateral side or between in right in left side were compared, and especially, gum chewing pattern between before and after treatment were also compared in the patients group. The data obtained were analysed by SPSS windows program and the results of this study were as follows : 1. Subjective symptoms evaluated by VAS showed no difference between the two groups, but those by VRS showed slight difference for TM joint pain, head not neck symptoms, and chewing ability. 2. There were no difference at the level of subjective symptoms between the subgroups divided by treatment duration of five months in the patients group. However, value of VAS Ti of pain was higher in subgroup of long treatment duration than that of subgroup of short treatment duration. 3. There were no difference in chewing time for peanut or caramel candy between the two groups, but on caramel candy chewing, the patients group complained slight discomfort after swallowing. Chewing velocity and range of motion on gum chewing after treatment in the patients group showed significant difference and greatly improved compared to those to before treatment, and which were not differ from those of normal subjects. In conclusion, treatment of temporomandibular disorders about for five months would greatly improve chewing ability and movement pattern in most of the patients with TMDs.

• The Journal of Korean Academy of Prosthodontics
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• v.36 no.3
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• pp.427-452
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• 1998

To elucidate the effects of food texture such as hardness, cohesiveness, adhesiveness on mastication procedure, the electromyographic activity (EMG) of the masticatory muscles and the chewing movements were analyzed in eighteen young subjects during ordinary chewing. Seven different foods were selected by sensory texture profiling and mechanical test with texturometer; egg white, sausage, pizza cheese, yang-geng, biscuit, peanut and almond. The indexes of jaw movements used were the chewing number, chewing time, maximum opening, average opening, closing velocity and opening velocity. The EMG indexes analyzed were maximum and average integrated amplitude of the anterior temporal and masseter muscles. The results obtained were as follows. 1. The chewing time and chewing number, mandibular displacement and mandibular movement velocity were not changed by the hardness, cohesiveness and adhesiveness of the food (p>0.05). 2. The harder food materials showed a higher amplitude of the anterior temporal muscle integrated EMGs than the softer ones (p<0.05). 3. The maximum and average integrated EMGs of the masseter muscle increased with the increase of hardness of the food (p<0.05). 4. The integrated EMGs of preferred side and non-preferred side masticatory muscles increased with the increase of hardness of the food (p<0.05). 5. The adhesiveness and cohesiveness of the food were not the determining factor to the integrated EMGs of masticatory muscles (p<0.05).

• Journal of Technologic Dentistry
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• v.41 no.4
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• pp.327-335
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• 2019

Purpose: The purpose of this study was to investigate the relationship between periodontal disease, diabetes and chewing problems in Korean adults over the age of 19 using the 6th National Health Nutrition Survey. Methods: Data from the 6th National Health and Nutrition Survey (Ministry of Health & Welfare, 2013; 2014; 2015) were used. In this study, 17,101 adults aged 19 and older were included in the study to determine the relationship between diabetes and chewing problems in Korean adults. Results: Diabetes and chewing problems have been associated with periodontal disease. Diabetes was 0.719 times lower(p<0.001) in periodontal disease than in the case of diabetes. Chewing problem was 1.360 times(p<0.001) periodontal disease prevalence compared to 'not at all uncomfortable'. It was found that the prevalence of periodontal disease was 2.139 times(p<0.001) compared to 'not at all uncomfortable'. It was found that the prevalence of periodontal disease was 2.296 times higher(p<0.001) compared to 'not at all uncomfortable'. It was found that the prevalence of periodontal disease was 2.119 times higher(p<0.001) compared to 'not at all uncomfortable'. Conclusion: Diabetes and chewing problems were found to be related to periodontal disease, and as reported in previous studies, diabetes and chewing problems related to oral disease need to be prevented and treated with regular checkups. In addition, based on the research results, it can be used as basic data for the health business plan that can maintain and manage health.

• Journal of Korean society of Dental Hygiene
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• v.16 no.3
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• pp.463-469
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• 2016

Objectives: The purpose of the study is to investigate the effect of chewing gum containing Prunus mume extract(PME) on the change of saliva ingredients. On the basis of the biological background of molecules and diagnostic indices in the use of saliva, the mastication effect of chewing gum containing PME was demonstrated in terms of secretory IgA concentration and total protein concentration in stimulated saliva. Methods: This study is an experimental research on the use of a research design before and after applying a randomized control group. Participants were distributed randomly to the experimental group and the control group, respectively. The experiment group was instructed to masticate the chewing gum containing PME for 10 minutes for one month after each meal within 30 minutes. Salivary secretion was collected by the participants between 8 and 10 a.m in the morning in the research office. For the measurement of secretory IgA and total protein concentrations in the saliva, indirect enzyme-linked immunosorbent assay(ELISA) was used. Results: The salivation stimulation rate was significantly increased after four weeks of masticating chewing gum containing PME after each meal(p<0.001). Mastication of chewing gum containing PME for four weeks decreased the concentration of secretory IgA much more significantly than that after mastication for one week(p=0.003). The concentration of total protein in the saliva was decreased after four weeks in the experimental and control groups. Conclusions: Mastication of chewing gum containing PME stimulated salivary secretion and led to oral disease prevention in patients with xerostomia. Furthermore, it seems to be urgent to seek measures that can be utilized in intervention for patients with xerostomia.

• Journal of Technologic Dentistry
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• v.33 no.3
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• pp.237-246
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• 2011

Purpose: This study investigates dental health and chewing ability of patients hospitalized in geriatric hospital, and compares the chewing ability for each factor that can be used as data for dental healthcare of senior citizens and basic data for denture insurance for the elderly. Methods: The 101 subjects of this study were selected from 178 patients hospitalized in a geriatric hospital located in Daegu Metropolitan City, excluding 77 patients who were being treated in the intensive care unit and who were unable to communicate. The chewing ability of the patients were measured using an evaluation scale based on foods consisting of 10 different hardnesses. Results: Patients with less than 21 teeth, those with dentures and patients who were less than satisfied with their dental conditions had difficulties in chewing hard food such as dried squid and radish kimchi, and the Chewing ability increased proportionally to the number of remaining teeth(p<0.001), appropriateness of the maxillary and mandibular dentures(p<0.005) and the level of dental satisfaction(p<0.001). Conclusion: This study is limited as the subjects were selected from a single hospital and the authors estimate that various studies will be necessary to investigate the Chewing ability of patients hospitalized in long-term hospitals. The subjects of this study did not receive any dental treatment while staying in the hospital and many of the subjects had bad fit denture or didn't have dentures or did not use dentures, although they have dentures, which calls for denture construction and prosthetics through dental treatment.

• The Journal of Korean Academy of Prosthodontics
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• v.27 no.2
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• pp.37-52
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• 1989

The purpose of this study was to investigate the relationship between sternocleidomastoid (SCM) and masseter muscles during occlusal functions by means of EMG recordings of examined muscles. For the study, eighteen normal subjects were selected and the Bio-electric Processor EM2 (Myo-tronics Research, Inc., U.S.A.) with the surface electrodes was used to record the EMG activity from the right and left middle of masseter and insertion of SCM of each subject during right and left gum-chewing and isometric contraction by changing the biting force at right eccentric position of jaw. The amount of biting force ranged from 5 to 70kg during isometric contraction were measured by use of Jaw Force Meter. (Nihon Koden Kogyo, Japan.) The results were as follows: 1. The activity onset of SCM and masseter on the same side was almost at the same time, and integrated EMG values of two muscles on the chewing side were higher than the same named muscles on the non-chewing side during gum-chewing. (p<0.01) 2. The regression correlation was not present between both masseters (p>0.05), but between both SCM muscles or muscles of two kinds on the chewing or non-chewing side. ($p{\leqq}0.05$) 3. The integrated EMG value of SCM on chewing or non-chewing side were about 10 percent of that of ipsilateral masseter. 4. Mean voltage of each examined muscles were almost proportional to biting force during isometric contraction and the slope of voltage/biting force line was steepest at the ipsilateral masseter, followed by contalateral masseter, ipsi- and contra-lateral SCM muscles. 5. Mean voltage of ipsilateral masseter was highest during isometric contraction, followed by ipsilateral masseter, contra- and ipsi-lateral SCM muscles.

• The Journal of Korean Academy of Prosthodontics
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• v.33 no.4
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• pp.718-730
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• 1995

This study was performed to measure the mandibular movement and the changes of masicatory and sternocleidomastoid muscle activity reflected by occlusal disturbance during habitual chewing. For this study, 18 subjects(14 males and 4 females with an average age of 24.0) were selected. The impression of each subject were taken for measuring intermolar distance on lower dentition. The activities of masticatory and sternocleidomastoid muscle and the mandibular movement were recorded and analyzed during habitual chewing by means of E.M.G.(electromyograph), E.G.N.(electrognathograph), rotate program in BioPak analyzing system(BioResearch Inc.). The results were as follows : 1. In EMG of the mandibular rest position, the mean value of muscle activites were increased by nocleidomastoid muscle and anterior belly of digastric muscle(0.05