Alcántara-Vargas B, Osorno-Escareño C, Alfaro-Moctezuma PE, Oliva-Olvera K, Cenoz-Urbina E, Flores-Ramírez B, Santiago-Téllez A

Language: Spanish
References: 23
Page: 1510-1515
PDF size: 262.12 Kb.

ABSTRACT

Introduction. Masticatory efficiency (ME) is the degree of trituration and grinding in which a food can be subjected. The maximum bite force (MBF) refers to the maximum occlusal force that a person can exert during chewing. Factors such as ME, MBF, masticatory cycles and trituration time, allow us to study the stomatognathic apparatus. Objective. To determine the correlation between MBF and ME with respect to the time and cycles required to prepare food before swallowing. Method. Cross-sectional, descriptive, observational study. Thirty-one young adults were enrolled at the UAM-Xochimilco (Laboratory of Masticatory Physiology), Mexico City, who voluntarily subscribed to informed consent. The Edlund J, Lamm CJ technique, was used Optosil^® tablets. Patients were instructed to triturate a tablet in the usual way until ready to swallow and at the same time recorded with a stopwatch their mastication. The T-Scan^®EH2 (Research) system was used to register the MBF, since it is an instrument that allows evaluation of the entire occlusal arch, without interfering with the interocclusal distance. The SPSS program (version 20), and the Pearson correlation parametric test were used. Results. Mean age 22 ± 3 years, men (19.4%), women (80.6%), mean MBF (45.85 kgf ± 11.20), and ME (52.80 ± 20.94%). The Pearson correlation test was used and was identified statistically significant differences (p ‹ 0.05) in MBF-Time and ME-Cycles. Conclusion. It was determined that the subjects are correlated with the highest MBF values and therefore the subjects required less trituration time and for the masticatory cycles there was also an association with ME.

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