A new and simple method for evaluating masticatory function using newly developed artificial test food

被引：94

作者：

Sato, H ^{[1
]}

Fueki, K ^{[1
]}

Sueda, S ^{[1
]}

Sato, S ^{[1
]}

Shiozaki, T ^{[1
]}

Kato, M ^{[1
]}

Ohyama, T ^{[1
]}

机构：

[1] Tokyo Med & Dent Univ, Dept Masticatory Funct Rehabil, Div Oral Hlth Sci, Grad Sch,Bunkyo Ku, Tokyo 1138549, Japan

来源：

JOURNAL OF ORAL REHABILITATION | 2003年 / 30卷 / 01期

关键词：

mastication; masticatory function; masticatory performance; test food; discriminant analysis;

D O I：

10.1046/j.1365-2842.2003.01049.x

中图分类号：

R78 [口腔科学];

学科分类号：

1003 ;

摘要：

The aim of this study was to develop an objective evaluation system for the masticatory function. This system used paraffin wax cubes as a test food, which had six red- and green-coloured layers so that each of the six surfaces showed a pseudo-checkered pattern. A total of 100 paraffin cubes were chewed by 37 subjects and the images of these samples were captured and analysed using a digital image analyzer. With regard to the colour and the shape of each sample, five parameters were obtained. Furthermore, an independent examiner graded the degree of colour mixing in the chewed samples into three groups (poor, medium and good) by visual inspection. A discriminant analysis was performed using the five variables as predictors of two groups (good and poor). Mixing Ability Index (MAI) was calculated from the discriminant function and using this index, 97% of the samples from these two groups were classified correctly. This system needed only a few minutes to complete and is easy to use. Therefore, it has high potentials for clinical use.

引用

页码：68 / 73

页数：6

共 14 条

[11] MASTICATORY PERFORMANCE AND EFFICIENCY [J].