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Related Experiment Video

Updated: Jun 18, 2026

Mimicking and Measuring Occlusal Erosive Tooth Wear with the "Rub&Roll" and Non-contact Profilometry
08:47

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Comparing masticatory performance and mixing ability.

A van der Bilt1, J Mojet, F A Tekamp

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

Journal of Oral Rehabilitation
|December 9, 2009
PubMed
Summary
This summary is machine-generated.

Comparing two methods for measuring chewing ability, this study found that food comminution tests better distinguish performance differences between young and elderly individuals. Chewing gum mixing tests are useful for those with reduced masticatory function.

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Area of Science:

  • Dental Science
  • Biomedical Engineering
  • Human Physiology

Background:

  • Masticatory performance assessment traditionally involves food comminution.
  • Current methods also evaluate food bolus mixing and kneading.
  • Two-coloured chewing gum and paraffin wax are used for mixing ability tests.

Purpose of the Study:

  • To compare masticatory performance results using an artificial food comminution test versus a two-coloured chewing gum mixing test.
  • To evaluate the effectiveness of each method in discriminating between young and elderly subjects' masticatory capabilities.
  • To determine the suitability of each test for varying levels of masticatory function.

Main Methods:

  • Participants included 20 young adults (mean age 24) with natural dentition and 20 elderly individuals (mean age 72) mostly with complete dentures.
  • Masticatory performance was assessed using two methods: comminution of an artificial test food and mixing of a two-coloured chewing gum.
  • The degree of chewing gum colour mixing was quantified using an optical method.

Main Results:

  • Both methods detected significant differences in masticatory performance between the young and elderly groups.
  • The food comminution test demonstrated superior ability in discriminating between the two groups.
  • The chewing gum mixing test was effective for assessing compromised masticatory function in the elderly but less suitable for the high performance of young subjects.

Conclusions:

  • Food comminution tests offer better discrimination of masticatory performance across different age groups and dental statuses.
  • Two-coloured chewing gum mixing tests are valuable for evaluating reduced masticatory function, particularly in individuals with dentures.
  • The choice of masticatory performance test should consider the expected functional capacity of the study population.