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Oral bolus kneading and shaping measured with chewing gum

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Abstract

A masticatory test using two-colored chewing gum is presented and analyzed. Two separate parameters of chewing were studied on the same chewing gum bolus after 10 strokes of oral preparation, color mixing, and bolus shaping. The two parameters were evaluated in indices 1–5. A test series should preferably contain three chewing gums, and color mixing can be evaluated on six sides and shape-indexed for each bolus. The medians characterize the subjects' masticatory ability. Color mixing may relate, for example, to ensalivation of the food during chewing, and bolus shape may relate to preparation into a form suitable for swallowing. The tests were used on test subjects with different dental and denture status. Significant differences in both color mixing and shape indices were found between groups with different status. The method is discussed in relation to earlier types of tests, e.g., the comminution test mostly used hitherto.

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Authors and Affiliations

  1. Department of Oral Diagnosis, Centre for Oral Health Science, Lund University, Malmö, Sweden

    Birgitta Liedberg DDS

  2. Department of Prosthetic Dentistry, School of Dentistry, Faculty of Health Sciences, University of Copenhagen, Nørre Allé 20, DK-2200, Copenhagen N, Denmark

    Bengt Öwall Odonti Dr

Authors
  1. Birgitta Liedberg DDS
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  2. Bengt Öwall Odonti Dr
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Liedberg, B., Öwall, B. Oral bolus kneading and shaping measured with chewing gum. Dysphagia 10, 101–106 (1995). https://doi.org/10.1007/BF00440079

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  • DOI: https://doi.org/10.1007/BF00440079

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