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Related Experiment Videos

Chewing behavior and salivary secretion.

Maria Beatriz D Gavião1, Lina Engelen, Andries van der Bilt

  • 1Department of Paediatric Dentistry, Dental School of Piracicaba, State University of Campinas (FOP/UNICAMP), Piracicaba SP, Brazil. mbgaviao@fop.unicamp.br

European Journal of Oral Sciences
|February 12, 2004
PubMed
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Salivary flow rate and food properties influence chewing behavior. Chewing duration and swallow timing increase with food volume, but are not directly correlated with saliva production.

Area of Science:

  • Oral physiology
  • Food science
  • Biomechanics

Background:

  • Chewing is a complex process involving food breakdown and bolus formation.
  • Saliva plays a crucial role in lubrication and bolus formation during mastication.
  • Understanding the interplay between food properties, chewing mechanics, and salivary response is vital for nutritional science.

Purpose of the Study:

  • To investigate the relationship between salivary flow rate and chewing parameters.
  • To quantify the impact of food physical characteristics on chewing duration and swallowing time.
  • To explore how food volume and composition affect masticatory behavior.

Main Methods:

  • Salivary flow rate measured in 16 healthy subjects under rest and various chewing conditions.

Related Experiment Videos

  • Chewing cycle duration, number of cycles to swallow, and time to swallow were recorded.
  • Food physical properties were analyzed using force-deformation experiments.

    • Main Results:

    • Salivary flow rates correlated significantly across different stimulation methods (rest, Parafilm, food chewing).
    • Increased food volume led to longer chewing cycle duration, more cycles to swallow, and increased time to swallow.
    • Melba toast required more chewing cycles than cake or cheese, potentially due to lower water and fat content. Buttering toast reduced chewing cycles and swallowing time.

    Conclusions:

    • Food volume and physical properties significantly influence chewing duration and swallowing time.
    • While saliva production is linked to chewing, the number of chewing cycles until swallowing is not directly correlated with salivary flow rate.
    • Lubrication and bolus formation, enhanced by factors like butter, can reduce chewing effort.