• Journal of Oral Medicine and Pain
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• 제13권1호
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• pp.23-33
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• 1988

The purpose of this study was to standardized and classify the coordination pattern among the chewing side and non-chewing side masseter and anterior muscles, in terms of EMG values on lateral excursion, clenching, and mastication in presence of the non-chewing side. In this study, 25 subjects were selected for experiment of lateral excursion, clenching and mastication and EMG value of the masseter and anterior temporal muscle on both sides were recored 2 times respectively. The bioelectric processor model EM2(Myo-tonic research, INC. U.S.A.) with the surface electrodes were used to record the EMG activity during all experimental procedures. The results were as follows : 1. During lateral excursion on intereference of non-chewing side, the EMG values of the temporal muscle were significantly more prominent than those of the temporal muscle on the non-chewing side. The EMG values of non-chewing side were significantly more prominent than those of chewing side on the both side masseter muscle and those of chewing side were significantly more prominent than those of non-chewing side on the both side temporal muscle. 2. During clenching on the occlusal interferance, the EMG values of non-chewing side masseter muscle were most prominent. 3. During mastication on the occlusal interferance, the EMG values of the chewing side temporal muscle were most prominent and those of non-chewing side temporal muscle were the lowest. 4. The EMG values of temporal muscle of non-chewing side on interferance were significantly more prominent than those of canine guidance during lateral excursion. 5. During clenching on the occlusal interferance, the EMG values of the masseter and the temporal muscles of the non-chewing side were significantly more prominent than canine guidance, but those of chewing side temporal muscle on canine guidance were significantly more prominent than those of interferance. 6. During mastication on canine guidance, the EMG Values of the temporal muscle on the chewing side, the masseter muscle on the chewing side and the temporal muscle on the non-chewing side were more prominent than those of interferance, but temporal muscle of non-chewing side was not different between canine guidance and occlusal interferance on non-chewing side.

• 대한치과보철학회지
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• 제25권1호
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• pp.181-193
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• 1987

Author examined the chewing patterns between the 16 normal subjects and the 10 complete denture wearers with LED mandibular tracking device, and analized the chewing envelope and opening, closing velocity during chewing various test foods-standardized carrot, ham and almond. The results were as follows; 1. The chewing envelope of carrot chewing was greater than that of ham chewing in both groups. 2. The average opening velocity was faster than the average closing velocity in both groups. 3. During chewing carrot or almond, the chewing envelope of dentate stoup was greater than that of denture group, but during chewing ham, there was no statistical difference. 4. During chewing carrot or almond the average opening and closing velocity in dentate group were faster than those of denture group.

• 국제물리치료학회지
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• 제11권1호
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• pp.1954-1959
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• 2020

Background: Due to aging, blood flow rate decreases, also posture and chewing habit may be changed. Objective: To identify that changes in blood velocity in the common carotid arteries (CCAs) in old persons with unilateral chewing habit (UCH) and forward head posture (FHP) in the elderly. Design: An observational cross-sectional study. Methods: Chewing habits, FHP, and CCAs velocities were assessed in 85 elderly subjects. Chewing habits were measured by visual observation. CCAs measured the peak systolic velocity (PSV), end-diastolic velocity (EDV), minimum diastolic velocity, and resistivity index. The subjects were divided into UCH and bilateral chewing habit groups depending on chewing habit. The subjects were also divided into >49 degrees and <49 degrees for comparison of blood flow between the left and right CCAs. Results: In the UCH, the chewing side had significantly higher EDV (P=.003), PSV (P=.023) than the non-chewing side. There was no significant difference in velocity between the CCAs in the FHP. Conclusion: This study shows that the blood flow velocity of the chewing side of UCH was higher, and unilateral chewing affects the CCAs velocity and thus highlight the importance of chewing habit in the elderly than head posture.

• Restorative Dentistry and Endodontics
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• 제28권1호
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• pp.34-40
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• 2003

Chewing simulator, which can partly mimic the motion of chewing motion of human, has been successfully developed. The purpose of its development was to make a new machine which can anticipate the clinical results of restoration in the human teeth more accurately in vitro condition It is composed of 4 major parts, chewing part, motor part, water bath, controlling part. The controlling part control the chewing force, frequency, the temperature and running time of water. Additionally, the actual chewing force and remaining time is shown in the monitor of controlling part. At present, the chewing cycle is composed depending on the pre-published data of foreign people. Long term clinical data should be additionally collected for the simulator to mimic the clinical results more accurately.

• 국제물리치료학회지
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• 제12권2호
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• pp.2370-2374
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• 2021

Background: Masticating is an activity that is free from temporal or spatial constraints, with an advantage that it can be combined easily with other treatment methods. While several studies have reported a positive effect of the intervention of chewing using the jaw on postural stability, only a few studies were conducted on stroke patients. Objectives: To investigated the effects of masticating chewing gum on the static and dynamic balancing of stroke patients. Design: Randomized cross-over study design. Methods: Nineteen stroke patients were randomly assigned to the chewing group or control group. BT4 was used to measure the static and dynamic balancing abilities. Pre-test measurements were taken before mastication of chewing gum, and post-test measurements were taken after 2 days. The stroke patients in the chewing group were guided to sit on a chair and chew gum for 3 min, and their balancing abilities were simultaneously measured. The balancing abilities of the control group patients were measured while they sat at rest without masticating chewing gum. Results: The chewing group showed significant increases in the measures of static balance (i.e., C90 area, trace length, X mean, and Y mean). In the between-group comparison, the measures of static balance were significantly higher in the chewing group than in the control group. Conclusion: These findings suggest that masticating chewing gum enhanced the static balancing ability of stroke patients. Thus, gum chewing should be considered a viable clinical intervention to control posture in stroke patients.

• 지역사회간호학회지
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• 제28권3호
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• pp.302-312
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• 2017

Purpose: The purpose of this study was to identify associated factors of chewing discomfort among community-dwelling elderly. Methods: The study was cross-sectional design and secondary data analysis using the 6th Korea National Health and Nutrition Examination Survey. Among the total of 7,550 participants, data was analyzed with 1,126 adults aged 65 years and over. Chewing discomfort was assessed by the perceived chewing discomfort. Multivariate logistic regression analysis was used to find the associated factors of chewing discomfort. Results: Along with 61.7% of the participants reported having chewing discomfort, 85.2% reported to perceive poor oral health and 35.0% had oral pain. In multivariate logistic regression, perceived oral health (OR 3.22, 95% CI 2.24~4.63), oral pain (OR 2.46, 95% CI 1.76~3.43), activity limitation (OR 1.71, 95% CI 1.05~2.80), teeth requiring treatment (OR 1.61, 95% CI 1.14~2.26), number of remaining teeth (OR 1.60, 95% CI 1.22~2.10) and educational level (OR 1.56, 95% CI 1.15~2.12) were the significant predictors of chewing discomfort. Conclusion: The prevalence in chewing discomfort was high in elderly Koreans and various factors were associated with chewing discomfort. To improve chewing ability, it is suggested that the national level of policies offer strategical oral health programs in this population.

• Journal of Oral Medicine and Pain
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• 제15권1호
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• pp.117-124
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• 1991

The purpose of his study was to investigate the variations of occlusal contact pattern according to chewing side preference. The author selected 59 dental students (mean age 23.6 years) who had no signs and symptoms of masticatory disorders and divided into two groups, that is, bilateral chewing side group and unilateral chewing side group, respectively. For recording, T-Scan System(Teksan Inc., USA) was used and the recorded occlusal contacts were examined as to the number of occlusal contacts, points distribution in dental arch, time sequence and force snapshot. The obtained results were as follow s: 1. Total number of occlusal contacts were more in unilateral chewing side group and there were significant difference in number between right and left side or between chewing and less-chewing side in all two groups. 2. All items related to time sequence showed no statistical significant difference between two groups in any case. 3. Unilateral chewing side group had more occlusal contact force than bilateral group, especially in chewing side. From the above finding, the author considered that there was occlusal unbalance in unilateral chewing side group. 4. Chewing side preference would possibly have more effects on the occurrence rate of anterior tooth contact that the rate of prolonged their contact but proved.

• Journal of Oral Medicine and Pain
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• 제21권2호
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• pp.265-277
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• 1996

The aim of this study was to investigate the electromyographic(EMG) activity of masticatory and cervical muscles according to chewing pattern in coronal plane during gum chewing. 70 patients with temporomandibular disorders and 30 dental students without any signs and symptoms of the disorders participated in this study. We measured the activity of masseter (MM), anterior temporalis(TA), sternocleidomastoideus(SCM) and trapezius muscle and recorded the chewing patterns using Biopak system synchronously. Chewing pattern was classified into S- or L-pattern by the midline opening path and short or long type by the lateral distance from midline. Obtained data were analyzed with SAS/STAT Program. The obtained results were as follows : 1. Generally, there was tended to be higher activity in the control group than in the patients group. 2. When comparing EMG activity according to preferred side, the muscle activity was tended to higher on the preferred chewing side than on the contralateral side. However, this difference is insignificant statistically 3. In unilateral affected patients, there was no difference in muscle activity between affected chewing side and unaffected chewing side except for the EMG of the temporalis anterior muscle. 4. Despite the varietal in each of the following variables, there mere no differences in EMG activity during gum chewing: chewing pattern in coronal plane and lateral distance of chewing. 5. The activity of SCM in chewing side was higher than that in contralateral side (p<0.001), but there was no difference in trapezius muscle. 6. In all of the control group, there was appeared L-chewing pattern than not involved the midline during preferred side chewing.

• 대한치과기공학회지
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• 제35권1호
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• pp.67-76
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• 2013

Purpose: The purpose of this study is to compare and analyze the difference in chewing ability according to the malocclusion and orthodontic treatment for the university students who are adults and consider the effect of the malocclusion and orthodontic treatment on chewing ability. Methods: This study conducted the survey for 400 students of the two universities located in Daegu, Gyeongsangbuk-do, and except for the poor or erroneous surveys among 400 survey copies of the participants, total 363(90.75%) survey copies were used for the study analysis. Results: The total result of chewing ability for the food showed that middle-class students had higher chewing ability than high-class students and the students who didn't get orthodontic treatment had higher chewing ability than the students who are getting orthodontic treatment now. In the chewing ability for various kinds foods, in case of young radish kimchi, the result showed that the students who have a little crowding or normal level of teeth or normal teeth has higher chewing ability than the students who have severe crowding level of teeth, and in case of the foods including kkakdugi or galbi, the result showed that the students who have normal teeth location or the 3rd level malocclusion have higher chewing ability statistically significantly than the students who have the 2nd malocclusion. Conclusion: For the chewing ability, the middle-class students in the home economic power showed significantly higher chewing ability than the high-class students in the home economic power, and the students who didn't get any orthodontic treatment showed higher chewing ability statistically significantly than the students who are getting orthodontic treatment now.

• Nutrition Research and Practice
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• 제16권1호
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• pp.94-105
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• 2022

BACKGROUND/OBJECTIVES: The purpose of this study was to investigate the association between socioeconomic status and chewing discomfort and identify the role of food insecurity in the association's causal pathway in a representative sample of Korean elders. MATERIALS/METHODS: We conducted cross-sectional analyses of the Korea National Health and Nutrition Examination Survey (2013-2015) data for elders aged ≥ 65 years. Socioeconomic status indicators used included household income and education level. Chewing discomfort was assessed according to the self-reported presence of chewing problems. Food security was surveyed using a questionnaire based on the US Household Food Security Survey Module. RESULTS: The odds ratios of chewing discomfort in the 1st and 2nd income quartiles were 1.55 (95% confidence interval [CI], 1.15-2.10) and 1.40 (95% CI, 1.03-1.90), respectively, compared to participants in the highest income quartile. Participants with the lowest education level were 1.89 (95% CI, 1.30-2.75) times more likely to have chewing discomfort than those without chewing discomfort. After including food security in the final model, the logistic coefficients were attenuated in the income and education quartiles. CONCLUSIONS: Low socioeconomic status was associated with chewing discomfort. In addition, the results confirm that food insecurity can mediate the association between socioeconomic inequalities and chewing discomfort among the elderly.