Association between masticatory performance and maximal occlusal force in young men
Association between masticatory performance and maximal occlusal force in young men
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DOI：
10.1046/j.1365-2842.2003.01009.x
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发表时间：
2003-03-01
影响因子：
2.9
通讯作者：
Nokubi, T
中科院分区：
文献类型：
--
作者：
Okiyama, S;Ikebe, K;Nokubi, T
本研究的目的是研究有齿受试者咀嚼性能与最大咬合力之间的关系，使用不同硬度的测试食物。研究对象为20名具有天然牙列的年轻男性。用两种不同硬度的软性果冻作为试验食品来评价咀嚼性能。咀嚼性能是通过明胶的浓度计算出的胶状果冻碎的吐痰表面积的增加来评价的。最大咬合力用压敏片（DENTAL precale (TM) 50H R型）测量。结果表明，软性软糖和硬性软糖的最大咬合力与咀嚼性能呈显著正相关。与软性软糖的相关系数(r)趋于大于软性软糖。
The purpose of this study was to examine the relationship between masticatory performance and maximal occlusal force in dentate subjects, using test foods of varying hardness. Subjects were 20 young males with natural dentitions. Gummy jellies with two different degrees of hardness have been used as test foods to evaluate masticatory performance. Masticatory performance was evaluated by the increase of the surface area of expectorated pieces of comminuted gummy jelly that was calculated from the concentration of gelatin. Maximal occlusal force was measured with pressure sensitive sheets (DENTAL PRESCALE(TM) 50H R type). The results suggested that maximal occlusal force had a significant positive correlation to the masticatory performance both with soft gummy jelly and hard gummy jelly. The correlation coefficient (r) with hand gummy jelly tended to be larger than with soft gummy jelly.