Effects of adding fluids to solid foods on muscle activity and number of chewing cycles

dc.creatorvan der Bilt, A
dc.creatorEngelen, L
dc.creatorAbbink, J
dc.creatorPereira, LJ
dc.date2007
dc.dateJUN
dc.date2014-11-18T14:06:56Z
dc.date2015-11-26T16:27:56Z
dc.date2014-11-18T14:06:56Z
dc.date2015-11-26T16:27:56Z
dc.date.accessioned2018-03-28T23:08:55Z
dc.date.available2018-03-28T23:08:55Z
dc.identifierEuropean Journal Of Oral Sciences. Blackwell Publishing, v. 115, n. 3, n. 198, n. 205, 2007.
dc.identifier0909-8836
dc.identifierWOS:000247439900006
dc.identifier10.1111/j.1600-0722.2007.00448.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/64066
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/64066
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/64066
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1269325
dc.descriptionThe production of a sufficient amount of saliva is indispensable for good chewing. In the present study, we examined the hypothesis that adding fluid to a food will facilitate the chewing process, especially for dry foods. The effect might be larger for subjects with relatively low salivary flow rates. Furthermore, adding fluids that contain mucins or alpha-amylase may have a larger facilitating effect on mastication than the addition of water alone. Twenty subjects chewed on melba toast, breakfast cake, carrot, peanut, and Gouda cheese. In addition, they chewed on these foods after different volumes of water, artificial saliva containing mucins, or a solution of alpha-amylase had been added. Muscle activity and number of chewing strokes until swallowing were measured. The salivary flow rates of the subjects were also determined. Adding fluid to the food significantly reduced the number of chewing cycles and total muscular work (i. e. the integrated surface electromyograpy of masseter and temporalis muscles measured bilaterally, summed for all chewing cycles) until swallowing for all foods, except carrot. The largest effects were observed for melba and cake, which are dry products requiring sufficient saliva to form a coherent bolus safe for swallowing. More facilitation of the chewing process was observed after adding fluid to breakfast cake for subjects with relatively low salivary flow rates. The type of fluid had no significant effect on the chewing process.
dc.description115
dc.description3
dc.description198
dc.description205
dc.languageen
dc.publisherBlackwell Publishing
dc.publisherOxford
dc.publisherInglaterra
dc.relationEuropean Journal Of Oral Sciences
dc.relationEur. J. Oral Sci.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectfood
dc.subjectmastication
dc.subjectmuscle activity
dc.subjectsaliva
dc.subjectswallow
dc.subjectParotid Salivary Reflex
dc.subjectMasticatory Performance
dc.subjectBolus Formation
dc.subjectDentate Adults
dc.subjectAlpha-amylase
dc.subjectWhole Saliva
dc.subjectFlow-rate
dc.subjectSecretion
dc.subjectBehavior
dc.subjectTexture
dc.titleEffects of adding fluids to solid foods on muscle activity and number of chewing cycles
dc.typeArtículos de revistas


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