Masticatory laterality - evaluation and influence of food texture
Masticatory laterality - evaluation and influence of food texture
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DOI：
10.1046/j.1365-2842.2003.01086.x
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发表时间：
2003-10-01
影响因子：
2.9
通讯作者：
Nakamura, T
中科院分区：
文献类型：
--
作者：
Mizumori, T;Tsubakimoto, T;Nakamura, T
本研究的目的是客观、定量地评估咀嚼偏侧性及其日常变异性。使用不同质地的各种食物来研究食物质地是否影响咀嚼偏侧性。使用十名健康受试者和七种食物。咀嚼运动的记录以1周的间隔重复3次。咀嚼偏侧性通过不对称指数[AI：（右侧行程次数-左侧行程次数）/总行程次数]进行评估。计算了三个记录的中位数和范围。除两名受试者外，三项试验中观察到的 AI 范围都很有限。在其他受试者中，中位数绝对值的平均值为 32.5% 至 73.4%。最硬的食物和较软的食物之间的 AI 中位数绝对值存在统计学上的显着差异。咀嚼偏侧性可以通过人工智能进行评估。 10 名受试者中有 8 名在三段录音中表现出有限的人工智能范围。应该指出的是，有些人实际上是用任一侧咀嚼的，但可能只在某一天用一侧咀嚼。硬食物会引起更多的咀嚼偏侧性，并且似乎更适合偏侧性检查。
The purpose of this study is the objective and quantitative evaluation of masticatory laterality and its daily variability. Various foods with different textures were used to investigate whether food texture influenced masticatory laterality. Ten healthy subjects and seven foods were used. Recordings of chewing movements were repeated three times at intervals of 1 week. Masticatory laterality was assessed with an Asymmetry Index [ AI: ( number of right side strokes - number of left side strokes)/ number of total strokes]. Medians and ranges of the three recordings were calculated. The observed AI ranges in the three trials were limited with the exception of two subjects. Among the other subjects, averages of the absolute values of the medians were from 32.5 to 73.4%. Statistically significant differences between the hardest food and softer foods were observed in absolute value of AI medians. Masticatory laterality could be evaluated by an AI. Eight of 10 subjects showed limited ranges of AI in three recordings. It should be noted that a few people actually chew on either side but might chew on one side only on a particular day. Hard food evoked more masticatory laterality, and seemed more appropriate for laterality examinations.