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Estimating human incisal bite forces from the electromyogram/bite-force function

T Gay1, J Rendell, A Majoureau

  • 1Department of BioStructure and Function, School of Dental Medicine, University of Connecticut Health Center, Farmington 06030.

Archives of Oral Biology
|February 1, 1994
PubMed
Summary
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This study found that the force used to bite into food is determined more by the food

Area of Science:

  • Biomechanics
  • Neuroscience
  • Dentistry

Background:

  • Bite force estimation is crucial for understanding oral function.
  • Electromyography (EMG) offers a potential method for assessing bite forces.

Purpose of the Study:

  • To investigate the relationship between electromyogram (EMG) signals and functional bite forces.
  • To determine the bite forces required for incising various food types.
  • To explore whether maximum bite force capacity influences functional bite forces.

Main Methods:

  • Surface EMG recordings of masseter and anterior temporalis muscles.
  • Measurement of incisal bite forces using a force transducer during various tasks.
  • Analysis of power-density spectrum and r.m.s. power level for food incising.

Related Experiment Videos

  • Subjects performed maximum bite force tasks and graded sub-maximal efforts.

    • Main Results:

    • Maximum bite forces varied significantly among individuals (2.5–40 kg).
    • Estimated bite forces for incising food ranged from 3.0–5.5 kg, independent of maximum capacity.
    • Bite forces for food incising were lowest for chocolate and highest for apple and toffee.

    Conclusions:

    • Functional bite forces during food incising are primarily dictated by food properties, not individual maximum bite force.
    • EMG/force-function curves can be utilized to estimate functional bite forces.
    • Individual bite force capabilities show wide variation but do not directly correlate with forces used in typical food incising tasks.