Test foods for measuring masticatory performance of denture wearers

Abstract

M ODERN HEALTH FACILITIES LlSLlally Offer a battery of tests to aid in the complete and accurate diagnosis of patients’ problems. However, in the practice of dentistry the use of laboratory tests is uncommon. In the field of complete denture prosthesis, the decisions concerning choice of teeth, denture function, and whether or not to remake a denture, are usually based on opinion. No objective measurements of denture function have come into widespread use. Various techniques for measuring masticatory performance have been described by several investigators in subjects with complete and partial natural dentitions during periods of changing dentition, and in subjects with complete artificial dentures.‘.I” Numerous foods, including peanuts, carrots, ham, coconut, lettuce, apples, almonds, rice, and others have been utilized as test foods in these investigations. Yurkstas and Manly3 recommended the use of peanuts, ham, and carrots as test foods of choice. These investigators have shown a correlation between the chewing performance with soft and tough foods in persons with natural dentitions. However, in complete artificial denture subjects, no correlation was observed. Therefore, they recommended the use of one soft and one tough food for evaluating the masticatory function of denture wearers. The purpose of this study was to determine the procedures and test foods which would be most reliable+ for measuring the masticatory performance of denture wearers. Test foods were sought that would be palatable, homogenous, and inexpensive. Above all, they should offer an appropriate range of masticatory difficulty to measure the differences in masticatory performance among denture wearers. The development of a suitable test would help in the study of numerous problems relating to the complete denture patient.