Comparison of the masticatory performance in mixing and comminuting food in complete denture wearers

Titus Dermawan, Gabriella Nasseri, Farisza Gita, Nina Ariani, Pinta Marito, Takahiro Ono, Lindawati S. Kusdhany

Research output: Contribution to journalArticle

Abstract

The aim of our study was to analyze masticatory performance as measured with gummy jelly and color-changeable chewing gum between complete denture wearers and dentate patients, and to analyze the correlation between masticatory performance with other factors such as age, gender, body mass index, salivary flow rate, saliva pH, chewing time, and swallowing threshold. 40 complete denture wearers and 40 fully dentate subject participated in this study. Two test foods were used to evaluate masticatory performance: gummy jelly and color-changeable chewing gum. Subject was instructed to chew on the color-changeable chewing gum in 30, 45, and 60 strokes, and to chew gummy jelly in 10, 20, and 30 strokes. We also measure subjects swallowing threshold with gummy jelly. There was significant differences (p < 0.05) between masticatory performance as measured with gummy jelly and color-changeable chewing gum in dentate subjects and complete denture wearers, which the first group had a better result. There was correlation between the measurement using both test foods. Masticatory performance in complete denture wearers is inferior compared to natural dentition subjects. There is correlation between masticatory performance measurement using gummy jelly and color-changeable chewing gum.

Original languageEnglish
Pages (from-to)1540-1547
Number of pages8
JournalJournal of International Dental and Medical Research
Issue number4
Publication statusPublished - 1 Jan 2019

Keywords

  • Color-changeable chewing gum
  • Gummy jelly
  • Masticatory performance

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