Chewing Duration Time Of Various Food Textures In Young Adults

  • Raísa Coutinho Vitcel
  • José Fagny Fernandes de Oliveira
  • Ciro Santos
  • Emerson Soares Pontes
  • Danilo Augusto de Holanda Ferreira
  • Ana Karênina de Freitas Jordão do Amaral

Abstract

OBJECTIVE: To obtain reference values of chewing time of several food textures in young adults.


METHOD: descriptive study with a quantitative approach that was developed in a clinical reference, being the population composed of 40 young adults between 18-30 years of age, of both genres. As exclusion criteria: those with neuromuscular and / or degenerative diseases or consequences thereof, as well as subjects who were making use of any orthodontic / orthopedic resource. We conducted a dental evaluation, followed by a clinical assessment. One at a time, the following foods were offered: French bread, wafer biscuit, roasted cashews, for voluntary chewing.  To measure the food chewing time, we used a stopwatch, and this collection procedure was filmed. Data analysis was performed by means of the SPSS statistics 20.0 (IBM®) program.


RESULTS: There was a statistically significant difference (p < 0.05) between the medians of chewing time of French bread, wafer biscuit and cashew nuts, which were 33.0s (interquartile amplitude 29.0 - 40.0), 10.0s (interquartile amplitude 8.25-12.0) and 18.5s (interquartile amplitude 15.0-23.75), respectively.


CONCLUSION: The texture of foods influences the length of mastication. The more rigid is the food, the more cycles and mandibular movements, and therefore the longer the duration of chewing.

Published
Feb 21, 2017
How to Cite
COUTINHO VITCEL, Raísa et al. Chewing Duration Time Of Various Food Textures In Young Adults. International Archives of Medicine, [S.l.], v. 10, feb. 2017. ISSN 1755-7682. Available at: <http://imedicalsociety.org/ojs/index.php/iam/article/view/2351>. Date accessed: 23 may 2017. doi: http://dx.doi.org/10.3823/2312.
Section
Physical Medicine and Rehabilitation

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