The effects of the size and strength of food on jaw motion and temporomandibular joints.

Abstract

Mastication displays much importance in people's lives. The masticatory mandibular motion associated with dental kinematics also impacts temporomandibular joint (TMJ) kinematics and even TMJ health status. How food properties impact kinematical parameters of TMJs is a meaningful question for the conservative treatment of temporomandibular disorders (TMD) and evidence for the diet recommendation of TMD patients. The aim of this study was to find the primary mechanical properties influencing the masticatory motion. The potato boluses with different boiling times and sizes were chosen. The optical motion tracking system was adopted to record the masticatory trials of chewing boluses with various mechanical properties. The mechanical experiments revealed that increasing boiling time could reduce compressive strength. Moreover, multiple regression models were built to find the primary property of food influencing the TMJ kinematics, including condylar displacement, velocity, acceleration, and crushing time. The results showed that the bolus size had a significant primary influence on condylar displacements. The chewing times had a significantly minor influence on condylar displacements, while bolus strength had only a small impact on condylar displacements. Furthermore, condylar displacements on the non-working side were more affected by bolus size and chewing times than on the working sides. The crushing time of the bolus was significantly influenced by the compressive strength. Meals with small sizes and soft properties were therefore advised to lessen condylar displacements and relax the crushing process, and further reduce the loadings in the TMJ.