Comparisons between a mixing ability test and masticatory performance tests using a brittle or an elastic test food

Abstract

A variety of chewing tests and test items have been utilized to evaluate masticatory function. The purpose of this study was to compare a mixing ability test with masticatory performance tests using peanuts or gummy jelly as test foods. Thirty-two completely dentate subjects (Dentate group, mean age: 25.1 years) and 40 removable partial denture wearers (RPD group, mean age: 65.5 years) participated in this study. The subjects were asked to chew a two-coloured paraffin wax cube as a test item for 10 strokes. Mixing Ability Index (MAI) was determined from the colour mixture and shape of the chewed cube. Subjects were asked to chew 3 g portions of peanuts and a piece of gummy jelly for 20 strokes, respectively. Median particle size of chewed peanuts was determined using a multiple-sieving method. Concentration of dissolved glucose from the surface of the chewed gummy jelly was measured using a blood glucose meter. Pearson's correlation coefficient was used to test the relationships between the MAI, median particle size and the concentration of dissolved glucose. Mixing Ability Index was significantly related to median particle size (Dentate group: r = -0.56, P < 0.001, RPD group: r = -0.70, P < 0.001), but not significantly related to glucose concentration (Dentate group: r = 0.12, RPD group: r = 0.21, P > 0.05). It seems that ability of mixing the bolus is more strongly related to the ability of comminuting brittle food than elastic food.