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Oral physiology and mastication.

A van der Bilt1, L Engelen, L J Pereira

  • 1Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, Oral Physiology Group, University Medical Center, Utrecht, The Netherlands. a.vanderbilt@med.uu.nl

Physiology & Behavior
|March 28, 2006
PubMed
Summary
This summary is machine-generated.

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This review explores how food properties and oral physiology impact chewing. Understanding these factors is key to optimizing the masticatory process for better food preparation and swallowing.

Area of Science:

  • Oral physiology
  • Food science
  • Biomechanics

Background:

  • Mastication is a complex sensory-motor activity crucial for food preparation and swallowing.
  • It involves intricate muscle coordination, resulting in rhythmic jaw movements, food manipulation, and comminution.
  • Saliva plays a vital role in moistening food, forming a bolus, and aiding swallowing.

Purpose of the Study:

  • To review the influence of oral physiology and food characteristics on the masticatory process.
  • To highlight the sensory-motor aspects of chewing and food breakdown.

Main Methods:

  • Literature review of studies on mastication.
  • Analysis of the interplay between food properties (e.g., hardness, water/fat content) and oral structures.

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Main Results:

  • Food characteristics, particularly hardness, significantly influence masticatory force, jaw muscle activity, and mandibular movements.
  • The breakage behavior of food during chewing is essential for sensory feedback.
  • Oral physiology dictates the mechanics and neuromuscular control of chewing.

Conclusions:

  • Both food properties and oral physiological factors are critical determinants of effective mastication.
  • Sensory feedback from food breakage is integral to the chewing process.
  • Further research can optimize masticatory efficiency by considering these combined influences.