Number Of Chews Research Articles

Automatic identification and analysis of multi-object cattle rumination based on computer vision.

Rumination in cattle is closely related to their health, which makes the automatic monitoring of rumination an important part of smart pasture operations. However, manual monitoring of cattle rumination is laborious and wearable sensors are often harmful to animals. Thus, we propose a computer vision-based method to automatically identify multi-object cattle rumination, and to calculate the rumination time and number of chews for each cow. The heads of the cattle in the video were initially tracked with a multi-object tracking algorithm, which combined the You Only Look Once (YOLO) algorithm with the kernelized correlation filter (KCF). Images of the head of each cow were saved at a fixed size, and numbered. Then, a rumination recognition algorithm was constructed with parameters obtained using the frame difference method, and rumination time and number of chews were calculated. The rumination recognition algorithm was used to analyze the head image of each cow to automatically detect multi-object cattle rumination. To verify the feasibility of this method, the algorithm was tested on multi-object cattle rumination videos, and the results were compared with the results produced by human observation. The experimental results showed that the average error in rumination time was 5.902% and the average error in the number of chews was 8.126%. The rumination identification and calculation of rumination information only need to be performed by computers automatically with no manual intervention. It could provide a new contactless rumination identification method for multi-cattle, which provided technical support for smart pasture.

103 Chew frequency and duration in horses consuming bermudagrass hay in slow feeders as compared to loose hay

Stabled horses are predisposed to gastrointestinal disorders related to hay consumption. Horses produce saliva when chewing which contains sodium bicarbonate to buffer stomach acid, lubricate a food bolus, and aid in digestion. Chewing hay over a prolonged period allows for buffering of stomach acid to aid in prevention of gastric ulcers. Additionally, increased chewing results in food particle size reduction and improves lubrication to potentially decrease the incidence of impaction colic. Hay nets have been promoted to slow the rate of hay consumption, with many styles of nets and slow feeders currently marketed for horses. No research has yet demonstrated whether hay nets cause the horse to increase their chewing frequency and chewing duration, or whether the slowing effect is simply due to restriction in the amount of forage they can ingest per bite. The objective of this study was to compare chew frequency (CF, total number of chews/kg consumed) and chew duration (CD, total minutes chewed/kg consumed) of horses eating bermudagrass hay in 3 styles of hay nets [large mesh (LM), small mesh (SM), bottom hole (BH)] as compared with a control of loose hay (CTL). Before initiating this project, trial data was collected from 2 horses over 4 d and demonstrated that horses acclimate quickly to hay nets. No differences were seen in CF from day one through d 4 (P = 0.49). Eight horses were then divided into 2 trials, with the4 horses in each trial rotating through treatments in a Latin square design.Each horse was given a 24-h acclimation period to a treatment, and then their chewing patterns were recorded for the following 24 h using an automated halter fit with a pressure-sensor noseband (EquiwatchTM, Liestal, Switzerland). Refused hay was weighed back, and CF and CD were calculated per kg of hay consumed. Data were analyzed using Minitab v.21 (State College, PA, USA) as a mixed model ANOVA with net type as the fixed effect and a post hoc Tukey's test to compare treatments. Data with P < 0.05 were considered statistically different. No treatment difference was noted in amount of hay consumed, with horses chewing an average of 6.8 ± 0.3 kg per treatment. Results indicate no difference between treatments in CF (P = 0.72). CD showed no overall treatment effect (P = 0.27), however, when individual treatments were compared, a statistical difference between SM and CTL was noted (262 vs 189 min respectively, P = 0.001). Results of this study indicate that slow feeders do not influence the number of chews a horse performs while masticating hay, but small mesh feeders do increase the amount of time spent chewing as compared with loose hay.

Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions.

Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.

Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel.

This study aims to develop hydrogels from apple pectin (AP) and hogweed pectin (HP) in multiple ratios (4:0; 3:1; 2:2; 1:3; and 0:4) using ionotropic gelling with calcium gluconate. Rheological and textural analyses, electromyography, a sensory analysis, and the digestibility of the hydrogels were determined. Increasing the HP content in the mixed hydrogel increased its strength. The Young's modulus and tangent after flow point values were higher for mixed hydrogels than for pure AP and HP hydrogels, suggesting a synergistic effect. The HP hydrogel increased the chewing duration, number of chews, and masticatory muscle activity. Pectin hydrogels received the same likeness scores and differed only in regard to perceived hardness and brittleness. The galacturonic acid was found predominantly in the incubation medium after the digestion of the pure AP hydrogel in simulated intestinal (SIF) and colonic (SCF) fluids. Galacturonic acid was slightly released from HP-containing hydrogels during chewing and treatment with simulated gastric fluid (SGF) and SIF, as well as in significant amounts during SCF treatment. Thus, new food hydrogels with new rheological, textural, and sensory properties can be obtained from a mixture of two low-methyl-esterified pectins (LMPs) with different structures.

Combined effect of eating speed instructions and food texture modification on eating rate, appetite and later food intake

Modifying food texture and eating slowly each reduce appetite and energy intake. No study has evaluated the effect of combining these measures to slow eating speed and determine the effect on appetite. The aim of this study was to investigate whether there is a combined effect of manipulating oral processing behaviours (OPBs) in this manner on self-reported satiety and subsequent food intake. A 2 × 2 design was used with four breakfast conditions in total. Twenty-four participants attended four study visits where they were asked to consume one of two isocaloric fixed-portion breakfasts differing in texture: 1) granola with milk and 2) yogurt with muesli and conserve. Participants consumed each breakfast twice, with verbal instructions to chew slowly at one visit and at a normal rate at another. Consumption was video-recorded to behaviourally code OPBs. Participants completed visual analogue scales of self-reported appetite measures at the beginning of the test session, immediately prior to and immediately after breakfast consumption. They also completed a food diary documenting food intake for the remainder of the day. The breakfast designed to be eaten slowest (the harder-textured meal with instructions to eat slowly) was eaten at a slower rate, with a greater number of chews per bite and a slower bite rate (p < 0.001) compared to the other meals. No differences were observed between the breakfast conditions on subjective measures of post-prandial satiety, or subsequent energy or macronutrient consumption. Results of this study highlight that combined effects of texture and instructions are most effective at reducing eating rate, though eating slower was not shown to enhance post-meal satiety. Reduced eating speed has previously been shown to reduce ad-libitum energy intake. Future research should consider combined approaches to reduce eating speed, to mitigate the risk of overconsumption within meals.

Impact of varying food hardness on mastication/swallowing.

The purpose of this study was to analyze mastication and swallowing in the elderly and confirm the association with dysphagia characteristics. A questionnaire was developed to evaluate the masticating and swallowing functions of the elderly. Mastication was analyzed using electromyography, and tongue/lip pressures were measured using Iowa Oral Performance Instrument. The results of the questionnaire showed that statistical difference in the number of teeth between the group without and with, decreased ability to swallow, and there was a correlation with lip pressure. Additionally, the higher number of teeth, the higher muscle activity, and there is a positive correlation between the number of chews and the lip pressure. Consequently, our findings suggested oral health parameters are closely associated with mastication/swallowing ability. Finally, based on the results obtained for different foods tested, we suggested that texture-modified foods are necessary to enhance swallowing ability.

The Effect of the Texture of Two Energy Bars on the Oral Processing of Cyclists: An Exploratory Study

In cycling, a wide range of ergogenic foods with a variety of flavours, shapes, and textures are available. The timing of their consumption and their correct oral processing can influence the performance of athletes. Furthermore, the differences in the texture of energy bars could result in differences in the chewing required. Nonetheless, research in this area is still scarce. The aim of this study was to analyse how the consumption of two energy bars with different textures (viscous versus hard) influenced the variables of oral processing, pedalling intensity, and the perception of satisfaction among cyclists. Ten cyclists performed two 15 min sections on a cycle ergometer at a moderate intensity (120–130 W) and consumed one of the two energy bars at random in each of the sections. The results showed that a shorter chewing duration and a fewer number of chews were required to consume the softer bar (p &lt; 0.05, ES &gt; 0.7). However, no differences among the cyclists were observed in the intensity of pedalling or perception of satisfaction. Nevertheless, participants were able to distinguish between the two different textures while pedalling. In conclusion, the texture of energy bars altered the oral processing of cyclists but did not affect pedalling intensity or perception of satisfaction.

Perilaku Makan Lutung Jawa (Trachypithecus auratus) di Pusat Rehabilitasi Lutung Jawa (JLC) Coban Talun Kota Batu

Javan langur population has decreased, because the natural habitat of Javan langurs is decreasing from year to year, in addition to the rampant fishing of langur for trading. In order to suppress and reduce the habitat destruction of these wild animals, an effective and sustainable land rehabilitation effort is needed by recording the types of forage plants that Javan langurs like and the behavior of Javan langurs in foraging for their food. One of the efforts made to create a natural breeding place. The purpose of this research is to determine whether there is a specific Javan langur eating behavior pattern, in addition to knowing whether there is a change in Javanese langur eating behavior towards the type of food given. This observation uses the Continuous Recording method of recording. The results obtained will be processed in a qualitative descriptive form (narrative). From the results of this study, it was found that there was a specific feeding behavior for each type of feed given based on the size of the leaves, when consuming calliandra with smaller leaves the langurs did not need to pick the leaves first, it was different when langurs ate mountain amethyst and telasih which were larger in size so they tended to picking and tearing it first to get smaller leaf size, and there is a change in the diet of the type of feed given, namely langurs tend to fight more for calliandra plants because calliandra has fruit as well as flowers and also smaller leaf size making it easier for langurs to eat it . This is also shown by the higher number of chews on calliandra, which is 25 chews for 10 seconds.

The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or beef patties and curried rice altered oral processing behaviors. In Experiment One, tomato soups differing in concentration of added ground dried chilies (0.01, 0.03, 0.20 or 0.40% w/w) were consumed (n = 23). In Experiment Two, lunch meals that differed in added ground dried chilies consisting of beef patties (0.0, 0.6 or 1.2% w/w) and curried rice (0.0, 0.4 or 1.0% w/w) were consumed (n = 49). Sip/bite sizes were determined using hidden balances. Oral processing behavior was quantified using video recordings followed by post hoc annotations of specific behaviors. When eating tomato soup, increasing oral burn was associated with increasing number of water sips, water intake and total time between sips. For the solid meals (beef patties and curried rice), increasing oral burn was associated with increased time between bites and total sips of water; conversely, total oral exposure time, total number of chews and number of chews per bite all decreased with greater burn. Saliva content and rate of saliva incorporation into the solid food bolus increased with added ground dried chilies while oral exposure time decreased. We conclude consumers adapt their oral processing behaviors to oral burn of solid foods by reducing oro-sensory exposure time, chewing bites less, increasing time between bites, and consuming more water, potentially to mitigate the discomfort associated with the burn imparted by ground dried chilies.

Relationship between motor dysfunction and chewing movement in patients with Parkinson's disease: A transversal study.

To assess the impact of chewing movement in patients with Parkinson's disease (PD), we examined the relation between chewing movement and motor dysfunction in association with PD progression. Thirty patients with PD (mean age, 68.9 ± 9.0 years; mean Hoehn and Yahr stage, 3.0 ± 0.7) were recruited. The PD condition was assessed in each patient by using the score of Movement Disorder Society Unified PD Rating Scale (MDS-UPDRS) part III score, body mass index (BMI), serum albumin (Alb), and tongue pressure, number of chews, mealtime, and chewing speed were collected. The patients were divided into two groups (mild and moderate PD groups) based on an MDS-UPDRS part III cut-off value of 32. The chewing speed positively correlated with tongue pressure (rho = 0.69, p < 0.01) in the mild group, and with BMI (rho = 0.54, p = 0.03), serum Alb (rho = 0.63, p = 0.02), and number of chews (rho = 0.69, p < 0.01) in the moderate group. The MDS-UPDRS part III scores for all participants correlated negatively with chewing speed (rho = -0.48, p < 0.01), serum Alb (rho = -0.49, p < 0.01), and positively with mealtime (rho = 0.43, p = 0.01). Tongue pressure and serum Alb were identified to be as factors affecting the chewing speed (β= 0.560, p < 0.01; β= 0.457, p < 0.01, respectively). These results indicated that the progression of motor dysfunction in patients with PD is likely to affect chewing speed and the nutritional status decline may be linked to the impairment of chewing movement in these patients.

Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat

This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw’s path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite.

Features of Masticatory Behaviors in Older Adults with Oral Hypofunction: A Cross-Sectional Study

Although many studies have shown the relationships between oral function and nutrition and health, few reports have investigated the masticatory behaviors of older people. This study aimed to clarify the relationships between oral function and the masticatory behaviors and features of masticatory behaviors with oral hypofunction. A total of 98 community-dwelling independent older adults participated. Seven oral conditions related to oral hypofunction were examined, and the masticatory behaviors when consuming a rice ball were measured. The participants were divided into two groups according to the criteria for oral hypofunction, and the masticatory behaviors were compared. Furthermore, the relationship between masticatory performance and the number of chews was investigated. The chewing rate of the oral hypofunction group was slower than that of the no oral hypofunction group, but there was no difference in the number of chews and chewing time. The decreased tongue–lip motor function group showed a slower chewing rate, and the decreased tongue pressure group showed a smaller number of chews and shorter chewing time. No significant correlation was observed between masticatory performance and behavior. In conclusion, older adults with oral hypofunction chewed slowly due to decreased dexterity, while, even if oral and masticatory function decreased, no compensatory increase in the number of chews was observed.

Masticatory Behavior Change with a Wearable Chewing Counter: A Randomized Controlled Trial

Because a relationship has been reported between masticatory behavior, obesity, and postprandial blood glucose, it is recommended to chew well and take a longer time to eat. The purpose of this study was to examine the possibility of changing masticatory behavior using a small ear-hung wearable chewing counter, which can monitor masticatory behavior without disturbing daily meals. In total, 235 healthy volunteers participated in a 4-wk randomized controlled trial and were divided into 3 groups. All participants were instructed about the importance of mastication at the first visit. During the intervention, group B used the chewing counter without an algorithm during each meal (notification of the number of chews after meal), and group C used the chewing counter with a masticatory behavior change algorithm (setting a target value and displaying the number of chews in real time). Group A was set as the control group. The number of chews and the meal time when consuming 1 rice ball (100 g) were measured before and after the intervention using the chewing counter, and the rate of change in these values was evaluated. Participants also provided a subjective evaluation of their changes in masticatory behavior. The number of chews and the meal time of 1 rice ball increased significantly in groups B and C compared with before the intervention, and the rate of change was significantly higher in group C than in group A and group B. In addition, the subjective evaluation of the change in the number of chews was highest in group C. Self-monitoring of masticatory behavior by providing a target value and the degree of achievement for the number of chews using a wearable chewing counter with a behavioral change algorithm could promote effective change in masticatory behavior and lead to an increased number of chews. (Trial ID: UMIN000034476)

Ingestive behavior of dairy heifers receiving passion fruit peel silage in natura with passion fruit peel dehydrated as an additive

The objective was to evaluate the ingestive behavior of dairy heifers confined and fed with passion fruit pell silage in natura with inclusion levels of dehydrated and concentrated passion fruit peel. The treatments consisted of 6 different silages, being: passion fruit silages with 0, 7, 14, 21, 28 and 35% inclusion of dehydrated passion fruit peel. Six dairy heifers distributed in a Latin square (6x6) were used. The data were submitted to the normality test (Shapiro-Wilk test), analysis of variance, polynomial contrasts and regressions, in SAS at 5% significance. No differences were observed for feeding, idle and water intake times, in addition to the number and time of chewing per bolus and the feeding efficiencies of dry matter and neutral detergent fiber. Rumination time and number of chewed boluses showed linear reductions. The rumination efficiencies showed increasing linear values according to the increase in the level of inclusion of the additive. The use of passion fruit residue silage with up to 35% inclusion of dehydrated passion fruit peel did not interfere negatively in the behavior of the animals, presenting itself as a good option in the feeding of dairy heifers.

Masticatory Behaviors and Gender Differences in People with Obesity as Measured via an Earphone-Style Light-Sensor-Based Mastication Meter

While people with obesity have been found to chew fewer times and for shorter durations, few studies have quantitatively evaluated mastication among this group. This study examined the relationship between the mastication characteristics of people with obesity and the factors correlated with obesity. To this end, 46 people with obesity and 41 healthy participants placed an earphone-style light sensor in the aperture of their outer ear. We also examined the partial correlation between this, their body composition, and various biochemical markers by gender. A two-way analysis of variance (ANOVA) regarding the masticatory index, gender, and the presence/absence of obesity for all three food items revealed the main effects in the gender difference and the presence/absence of obesity. Additionally, the number of times the salad was chewed showed an interaction between the gender and the presence/absence of obesity. In the BMI-corrected partial correlation analysis of the chewing index and the glucose/lipid metabolism index, the chewing time and the number of chews of all the food items negatively correlated with hemoglobin A1c(HbA1c), fasting plasma glucose (FPG), immunoreactive insulin (IRI), and homeostasis model assessment of insulin resistance (HOMA-R) in the female obese group. These findings might be used in weight-loss interventions for men with obesity and treatments that target the metabolic function among women with obesity.

Feeding behavior of post-weaned crossbred steers supplemented in the dry season of the year.

The objective of this study was to evaluate the feeding behavior of grazing steers supplemented in the dry season of the year. Thirty-two castrated crossbred (½ Holstein-Zebu) steers with an average initial weight of 378 ± 7.54kg, aged 14months, were distributed into four treatment groups in a completely randomized design with eight replicates. The animals were managed in an area covered with a pasture of Brachiaria brizantha cv. Marandu, in a rotational grazing system. The supplement was formulated so that the animals in the different treatment groups would ingest the same amount of crude protein (CP) daily. Thus, the treatments consisted of increasing levels of supplementation, based on the animals' body weight (BW), as the protein content of the supplement was reduced. The following treatments (dry matter basis) were tested: T2, supplement at 0.2% BW, with 50% CP; T4, supplement at 0.4% BW, with 25% CP; T6, supplement at 0.6% BW, with 16.67% CP; and T8, supplement at 0.8% BW, with 12.5% CP. Forage dry matter intake decreased linearly (P < 0.05), characterizing a substitution effect. The increasing supplementation levels influenced the animals' feeding behavior, especially grazing time, total feeding time, number of grazing bouts, and number of bites per day, which showed a positive quadratic response (P < 0.05), and rumination time, number of rumination bouts, number of cuds ruminated per day, and number of chews per ruminated cud, which exhibited a negative quadratic behavior (P < 0.05). Dry matter and neutral detergent fiber (NDF) feed efficiencies and dry matter and NDF rumination efficiencies responded quadratically (P < 0.05). In conclusion, concentrate supplementation at up to 0.8% BW improves the feeding behavior of grazing steers in terms of the intake of concentrate supplement and forage as well as the feed and rumination efficiencies.

Chewing dynamics of Bactrian camels (Camelus bactrianus) maintained under semi-intensive and intensive management systems in Ladakh, India

The present study was conducted in mid October 2019 to compare the chewing dynamics and nutritional analysis of feed, fodder and concentrate fed to Bactrian camel raised under semi-intensive and intensive management systems in Leh and Nubra valley, Ladakh. Number of chews per bolus was significantly (P&lt;0.01) higher in camels reared for tourist activities under semi-intensive managementsystem, consuming high fiber diet in comparison to animals raised under intensive management system and fed diet with lower fiber content. Sea buckthorn (Hippophae rhamnoides), the major browse species available for camel in Ladakh appeared to have high nutritional value in terms of organic matter, crude fiber and crude protein than Alfalfa (Medicago sativa) hay. From the present study, it can be concluded that management system and fiber content of the diet have significant effect on chewing dynamics inBactrian camel.

Effects of textured food masticatory performance in older people with different dental conditions

BackgroundPhysiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of older people with or without dentures, evaluate the textural and masticatory properties of texture-modified radish Kimchi, and investigate the correlation between dental status and tongue pressure. Additionally, differences in the subjective–objective concordance of texture-modified Kimchi were investigated using the preference test.MethodsThis study included 32 Korean women aged between 65 and 85 years. Masticatory behavior was recorded by electromyography, and tongue pressure was measured using the Iowa Oral Performance Instrument. A preference test, with hardness as the relevant textural property, determined the participants’ preferences among the test samples (food with a homogeneous structure—radish Kimchi). To assess preference differences, a questionnaire suitable for older people was designed. The preference for cooked radish Kimchi with various blanching times based on overall acceptability and self-reporting of preference was investigated to develop elderly-friendly food. The subjective scores indicated whether the sample (radish Kimchi) was hard or soft based on the chewing ability of the participants. Dental status, muscle activities, and tongue pressure were considered for the food design with optimized texture. The relationship between subject score and mastication properties were examined using multiple regression analysis.ResultsThe number of chews and chewing time increased with hardness, significantly activating the masseter and temporalis muscles. The evaluation of masseter muscle activity, particularly for level-6 radish Kimchi, showed that older people with complete dentures chewed less actively than those with natural teeth (p < 0.05). The older people with natural teeth (18.94 ± 10.27 kPa) exhibited higher tongue pressure than those with complete dentures (10.81 ± 62.93 kPa), and the difference was statistically significant (p < 0.01). Older people preferred food with familiar tastes and textures. An association was found between the subjective hardness score and the objective hardness level. The perceived hardness intensity was linked to the chewing ability of the participant. Denture wearers exhibited a lower chewing ability, and at level 6, they perceived greater hardness of food than those with natural teeth.ConclusionsDeveloping food with a modified texture can bridge the gap between physiological and psychological aspects of food texture; texture-modified radish Kimchi, with limited blanching time, may be favorable for older people.

Areca Nut and Oral Cancer: Evidence from Studies Conducted in Humans

Areca nut chewing is one of the major risk factors for oral cancer, with large-magnitude risks reported in studies comparing betel quid chewers and never users, and it has been evaluated as a group 1 carcinogen by the International Agency for Research on Cancer. Data from a high-quality meta-analysis examining risk estimates are presented in summary form with additional information from more recent studies (pooled adjusted relative risk, 7.9; 95% CI, 7.1 to 8.7). The risk of oral cancer increases in a dose-response manner with the daily number of quids consumed and the number of years chewing. In the Indian subcontinent and in Taiwan, approximately half of oral cancers reported are attributed to betel quid chewing (population attributable fraction, 53.7% for residents in Taiwan and 49.5% for the Indian population), a disease burden that could be prevented. Oral leukoplakia and oral submucous fibrosis are 2 main oral potentially malignant disorders caused by areca nut chewing that can progress to oral cancer with continued use. Ex-chewers seem to demonstrate lower risks than current chewers, but the impact of areca nut cessation on oral cancer risk has not been scientifically evaluated on the basis of randomized controlled studies. These data strongly reconfirm that betel quid chewing, primarily areca nut use, should be taken into account in assessing the cancer risk of South Asian, East Asian populations and Pacific Islanders for the development of oral cancer.

Impact of Masticatory Behaviors Measured With Wearable Device on Metabolic Syndrome: Cross-sectional Study.

BackgroundIt has been widely recognized that mastication behaviors are related to the health of the whole body and to lifestyle-related diseases. However, many studies were based on subjective questionnaires or were limited to small-scale research in the laboratory due to the lack of a device for measuring mastication behaviors during the daily meal objectively. Recently, a small wearable masticatory counter device, called bitescan (Sharp Co), for measuring masticatory behavior was developed. This wearable device is designed to assess objective masticatory behavior by being worn on the ear in daily life.ObjectiveThis study aimed to investigate the relation between mastication behaviors in the laboratory and in daily meals and to clarify the difference in mastication behaviors between those with metabolic syndrome (MetS) and those without (non-MetS) measured using a wearable device.MethodsA total of 99 healthy volunteers (50 men and 49 women, mean age 36.4 [SD 11.7] years) participated in this study. The mastication behaviors (ie, number of chews and bites, number of chews per bite, and chewing rate) were measured using a wearable ear-hung device. Mastication behaviors while eating a rice ball (100 g) in the laboratory and during usual meals for an entire day were monitored, and the daily energy intake was calculated. Participants’ abdominal circumference, fasting glucose concentration, blood pressure, and serum lipids were also measured. Mastication behaviors in the laboratory and during meals for 1 entire day were compared. The participants were divided into 2 groups using the Japanese criteria for MetS (positive/negative for MetS or each MetS component), and mastication behaviors were compared.ResultsMastication behaviors in the laboratory and during daily meals were significantly correlated (number of chews r=0.36; P<.001; number of bites r=0.49; P<.001; number of chews per bite r=0.33; P=.001; and chewing rate r=0.51; P<.001). Although a positive correlation was observed between the number of chews during the 1-day meals and energy intake (r=0.26, P=.009), the number of chews per calorie ingested was negatively correlated with energy intake (r=–0.32, P=.002). Of the 99 participants, 8 fit the criteria for MetS and 14 for pre-MetS. The number of chews and bites for a rice ball in the pre-MetS(+) group was significantly lower than the pre-MetS(–) group (P=.02 and P=.04, respectively). Additionally, scores for the positive abdominal circumference and hypertension subgroups were also less than the counterpart groups (P=.004 and P=.01 for chews, P=.006 and P=.02 for bites, respectively). The number of chews and bites for an entire day in the hypertension subgroup were significantly lower than in the other groups (P=.02 and P=.006). Furthermore, the positive abdominal circumference and hypertension subgroups showed lower numbers of chews per calorie ingested for 1-day meals (P=.03 and P=.02, respectively).ConclusionsThese results suggest a relationship between masticatory behaviors in the laboratory and those during daily meals and that masticatory behaviors are associated with MetS and MetS components.Trial RegistrationUniversity Hospital Medical Information Network Clinical Trials Registry R000034453; https://tinyurl.com/mwzrhrua