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Updated: Mar 22, 2026
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Mimicking and Measuring Occlusal Erosive Tooth Wear with the "Rub&Roll" and Non-contact Profilometry
Published on: February 2, 2018
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Chewing efficiency and occlusal functional morphology in modern humans
Myra F Laird1, Erin R Vogel2, Herman Pontzer3
1Department of Anthropology, New York University, New York, NY, USA; New York Consortium of Evolutionary Primatology, New York, NY, USA.
Journal of Human Evolution
|April 18, 2016
Summary
Early Homo had smaller teeth, reducing chewing efficiency for tough foods. Larger teeth in earlier hominins like Australopithecus likely improved chewing efficiency and tough food processing.
Area of Science:
- Paleoanthropology
- Biomechanics
- Dental Anthropology
Background:
- Occlusal dimension reduction in early Homo is linked to dietary adaptations.
- Smaller occlusal surfaces may indicate decreased food processing capabilities, especially for tough foods.
Purpose of the Study:
- To investigate the relationship between masticatory function, food properties, and occlusal dimensions.
- To test if chewing efficiency is influenced by food toughness and occlusal surface area.
Main Methods:
- Chewing efficiency was measured in 26 adults using high-speed motion capture and electromyography.
- Dental topographic analysis quantified occlusal surface area.
- Food material properties (toughness, Young's modulus) were assessed.
Main Results:
- Chewing efficiency decreased with higher food toughness and displacement-limited index.
- Larger occlusal surface areas (2D and total) positively correlated with chewing efficiency.
- Larger occlusal areas enhanced efficiency for tougher foods.
Conclusions:
- Reduced occlusal area in early Homo likely decreased chewing efficiency, particularly for tough foods.
- Earlier hominins with larger occlusal surfaces may have had greater chewing efficiency.
- Larger occlusal surfaces might have increased the likelihood of fracture in tough foods.
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