Swallowing threshold and masticatory performance in dentate adults

Abstract

A variety of both natural and artificial foods are commonly used for the evaluation of masticatory function. We compared swallowing thresholds of three natural foods (peanuts, cheese and carrots) to those of a standardized artificial test food (Optocal Plus R) and examined the relationship between masticatory performance and the swallowing threshold. Eighty-seven healthy dentate subjects participated (25 men and 62 women, aged 42.0±12.1 years). We evaluated the dental state, registered the number of chewing strokes used before swallowing, analyzed the chewed particles and determined median particle sizes ( X 50) for Optocal Plus R after 15 chewing strokes and at the moment of swallowing. The results show that the number of strokes used before swallowing each natural food linearly increased with volume ( P<0.001), and that carrots required more strokes than peanuts and cheese ( P<0.001). The number of chewing strokes used before swallowing Optocal Plus R was comparable to the number used for carrots. Masticatory performance was significantly influenced by dental state, but not by age or gender. Significant correlations were observed for: (1) the number of chewing strokes used before swallowing natural foods and Optocal Plus R; (2) the median particle sizes after 15 strokes and before swallowing; (3) the number of chewing strokes before swallowing and the corresponding median particle size. However, median particle sizes as obtained after 15 strokes did not correlate with the number of strokes used before swallowing ( r=0.02). Thus, bad chewers did not necessarily chew longer before swallowing than good chewers. As a consequence bad chewers would, on average, swallow larger food particles.