• Restorative Dentistry and Endodontics
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• v.28 no.1
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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.

• Journal of the Korean Dietetic Association
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• v.19 no.2
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• pp.103-111
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• 2013

In this study, we examined chewing frequency, eating rates, and food consumption volume according to the body mass index of male and female college students. Twenty-five male college students were divided into a normal weight male group (<23 body mass index, n=14) and an obese male group (${\geq}23$ body mass index, n=11). Twenty-five female college students were divided into a normal weight female group (<23 body mass index, n=21) and an obese female group (${\geq}23$ body mass index, n=4). Subjects were provided with abundant fried rice and allowed to consume it at their own pace. Chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite were measured. There were no significant differences in chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite between the normal and obese male groups. There were also no significant differences in chewing frequency, consumption volume, calorie intake, and the amount of one bite between the normal and obese female groups. However, the obese female group had a significantly shorter mealtime and significantly higher eating rate compared with the normal group. Thus, our study suggests that females who eat a meal for a longer time may reduce their food intake, consequently inducing body weight loss.

• Nutrition Research and Practice
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• v.14 no.6
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• pp.637-653
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• 2020

BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013-2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk·dairy products. Consumption frequency of 8 items such as steamed potatoes·grilled potatoes, stir fried beef, other kimchi·fresh vegetable kimchi, orange, sour pork·pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg·steamed egg, Korean cabbage kimchi, banana, and tofu stew·soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, ready-to-eat cereal, steamed sweet potatoes·grilled sweet potatoes, stir-fried lotus roots·stir-fried burdock, green laver salad·brown seaweed salads, apples, tomato·cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.

• Journal of Korean society of Dental Hygiene
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• v.19 no.5
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• pp.753-763
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• 2019

Objectives: To examine the association between chewing problems and depression in a representative sample of Korean adults. Methods: This study included 4,887 participants aged 19 years or older. Chewing problems were self-reported. Depression was measured using the PHQ-9 scale, which scored the frequency of symptoms over the last two weeks. Logistic regression analysis was used to estimate the odds ratio (OR) and 95% confidence intervals (CI). Results: There was a significant positive correlation between chewing problems and depression. Compared to those without chewing problems, participants with chewing problems had a 1.62 times higher risk of mild depression (OR=1.62; 95% CI:1.29-2.05), a 2.27 times higher risk of moderate depression (OR=2.27; 95% CI:1.52-3.38), and a 6.15 times higher risk of severe depression (OR=6.15; 95% CI:2.31-16.37). Conclusions: Results of this study indicate a significant association between chewing problems and depression. In addition, chewing problems were found to have a stronger relationship with higher severity levels of depression.

• Journal of Korean society of Dental Hygiene
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• v.21 no.4
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• pp.383-391
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• 2021

Objectives: Based on the 7th National Health and Nutrition Examination Survey 1,135 adults aged 19 years were selected as the final study subjects to investigate the relationship between oral health and chewing difficulty in adults. Methods: Frequency analysis, chi-square test, and logistic regression analysis were performed for general characteristics, oral health behaviors, awareness symptoms, and oral health using SPSS Program 21.0. Results: Regarding factors related to chewing difficulty, the oral health was 0.44 times lower than the average level and 0.28 times lower than the good condition. In the case of oral examination, chewing difficulty was 0.85 times lower. The speaking problem was 0.11 times lower in usually than inconvenient and 0.06 times lower in not inconvenient. In the case of un-treatment, it was 0.40 times lower than that in the case of treatment. The chewing difficulty was significantly higher by 2.09 times in the case of experience of tooth pain and 1.36 times in the case of periodontal disease. Conclusions: Based on the above results, it is thought that prevention and treatment are actively needed to identify factors of oral health to improve oral health, to solve chewing difficulty and to improve chewing function.

• Journal of Korean society of Dental Hygiene
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• v.24 no.3
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• pp.243-251
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• 2024

Objectives: This study used secondary data from the 2021 Community Health Survey to identify the impact of dysphagia on mental health-related characteristics among older adults, selecting 73,970 individuals aged 65 years and older. Methods: Frequency analysis, χ²-test, and multiple logistic regression were conducted to identify risk factors affecting mental health-related characteristics among older adults. Results: Dysphagia was most common among individuals with the following demographic characteristics: female, aged 85 years and older, three-generation household and household income in the 1st quintile. Chewing discomfort according to mental health-related characteristics was higher in older adults with cognitive impairment and depression. Sex, age, education level, household income, and chewing discomfort were significant for cognitive impairment, whereas sex, age, household type, education level, household income, and chewing discomfort were significant for depression. Conclusions: The above results confirmed that chewing discomfort contributes to mental health issues such as cognitive impairment and depression. It is therefore necessary to recognize chewing discomfort as an important health problem affecting the mental health of older adults, and to develop a multifaceted dental hygiene approach to target community-dwelling older adults who suffer from chewing discomfort.

• Journal of The Korean Society of Integrative Medicine
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• v.12 no.2
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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 Korean Clinical Nursing Research
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• v.14 no.3
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• pp.15-25
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• 2008

Purpose: This study was aimed to investigate the effects of gum-chewing on the recovery of bowel movement and oral cavity discomfort after abdominal surgery. Method: The nonequivalent control group, non-syncronized repeated treatment design was used. A total of 99 patients were participated in the study. The 44 patients were in the experimental group and the rest in the control group. The experimental group chewed gum three times a day until they passed gas. As the patient reported gas-passing, bowel movement time, subjective symptoms of oral cavity, and oral status were recorded precisely. The frequency, percentage, $x^2$-test and t-test were analyzed by SPSS PC 12.0. Results: There were significant differences in bowel movement, gas passing, oral cavity symptoms, and oral status scores between the experimental and the control group. Conclusion: The findings of the study demonstrated the fact that gum-chewing helps early recovery from post-operative ileus and thirst. It is because gum chewing stimulates bowel mobility and secretion of saliva. Thus gum-chewing seems to be an effective nursing intervention in reducing post-operative side effects for patients with abdominal surgery.

• Journal of Oral Medicine and Pain
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• v.48 no.4
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• pp.159-168
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• 2023

Purpose: Coordinated activity between the jaw and neck muscles is important in oral motor tasks such as chewing. This study examined coherence between the jaw and neck muscles during chewing in healthy adults. Methods: A total of 12 healthy adults underwent electromyography (EMG) of the jaw and neck muscles during right-sided chewing at a frequency of 1 Hz. Surface electrodes were placed over the temporalis (TA), masseter (MS), anterior digastric (DA), and sternocleidomastoid (SM) muscles on the right side. EMG signals were processed for coherence and phase analysis using advanced signal processing techniques. Results: The MS and TA muscle pair exhibited high synchronization when chewing (median coherence=0.992). Contrarily, the coherence values between the MS and DA, as well as the MS and SM muscle pairs, were relatively low (median coherence=0.848 and 0.957, respectively). Phase analysis revealed minimal temporal differences between the MS and TA muscle pair and the MS and SM muscle pair, whereas substantial phase shifts were observed between the MS and DA muscle pair. Conclusions: During chewing in healthy adults, the TA muscle works synergistically whereas the DA muscle antagonistically with the MS muscle, and the SM muscle supports the activity of the MS muscle. The observed synchrony and coordination provide insights into the intricate interplay among these muscles during oral motor tasks.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.699-709
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• 2009

In order to identify valuable factors for improving dietary quality of Korean rural elderly, the consumption frequency of food groups, dietary habits and health behaviors related to nutrient intakes of the elderly over 85 of Sunchang County were studied. The 171 subjects (61 males and 110 females) were chosen from Sunchang Province by stratified sampling. Among food groups, the consumption frequency of meat and fish groups influenced significantly on their nutrient intakes than the other groups. The subjects consuming more than 4 times per week of meat or fish had significantly higher nutrient intakes level than the other groups. The group consuming milk and milk products everday was higher in vitamin $B_2$ intake level than the other groups. Among dietary habits, the groups with good appetite and regular mealtime compared with the groups with low appetite and irregular mealtime had significantly higher nutrient intake levels. The family type was the determining factor of nutrient intakes. The subjects living with family members consumed higher nutrient intakes than the subjects living alone. The smoking and the alcohol consumption themselves did not affect nutrient intakes, but the subjects having alcohol consumption frequently more than once a day had lower nutrient intakes than the others. The group with dentures did not differ significantly from the without denture group in nutrient intakes; however, those who had chewing problems showed the lower nutrient intakes compared to those who did not have chewing problems. The subjects with more than two kinds of clinical symptoms had lower nutrient intakes than the subjects with less than two kinds of clinical symptoms. These results indicate that the identifying factors for desirable nutrient intakes of rural elderly were characterized as appropriate consumption frequencies of meat and fish, good appetite, living with family, regular mealtime, chewing without difficulty, and low incidence of chronic disease.