Assessment of masticatory performance: Current methods and clinical applications
Các tác giả
DOI: https://doi.org/10.59294/HIUJS2026071Từ khóa:
masƟcatory performance, food comminuƟon tests, two-colored gum or wax mixing tests, glucose dissoluƟon analysis, gummy jelly-based assessmentsTóm tắt
Background: Masticatory performance is a key indicator of oral function and the success of prosthodontic rehabilitation, particularly in paƟents with tooth loss. Reduced masƟcatory function can impair food comminution and negatively affect digestion and quality of life. Properly designed dental prostheses can restore masticatory efficiency by optimizing force distribution, enhancing food fragmentation, and improving coordination within the masticatory system, whereas poorly fitting prostheses may compromise function and comfort. Consequently, the assessment of masticatory performance has become an essential parameter in evaluating functional recovery following prosthetic treatment. Review context: MasƟcatory performance is defined as the degree of food comminution achieved under standardized conditions, distinct from masƟcatory efficiency, which refers to the number of chewing cycles required to reach a specific masƟcatory outcome. Current assessment methods include both subjective and objective approaches. Subjective methods rely on quesƟonnaires and self-reported measures to capture paƟents' perceived chewing ability, while objective methods quantitatively evaluate food comminution or mixing ability using standardized natural or artificial test foods. Common objective techniques include food comminution tests, two-colored gum or wax mixing tests, glucose dissolution analysis and gummy jellybased assessments. Conclusion: Given that no single method fully captures all dimensions of masticatory function, a combined use of subjective and objective assessments is recommended to provide a comprehensive evaluation in both clinical and research settings.
Abstract
Background: Masticatory performance is a key indicator of oral function and the success of prosthodontic rehabilitation, particularly in paƟents with tooth loss. Reduced masƟcatory function can impair food comminution and negatively affect digestion and quality of life. Properly designed dental prostheses can restore masticatory efficiency by optimizing force distribution, enhancing food fragmentation, and improving coordination within the masticatory system, whereas poorly fitting prostheses may compromise function and comfort. Consequently, the assessment of masticatory performance has become an essential parameter in evaluating functional recovery following prosthetic treatment. Review context: MasƟcatory performance is defined as the degree of food comminution achieved under standardized conditions, distinct from masƟcatory efficiency, which refers to the number of chewing cycles required to reach a specific masƟcatory outcome. Current assessment methods include both subjective and objective approaches. Subjective methods rely on quesƟonnaires and self-reported measures to capture paƟents' perceived chewing ability, while objective methods quantitatively evaluate food comminution or mixing ability using standardized natural or artificial test foods. Common objective techniques include food comminution tests, two-colored gum or wax mixing tests, glucose dissolution analysis and gummy jellybased assessments. Conclusion: Given that no single method fully captures all dimensions of masticatory function, a combined use of subjective and objective assessments is recommended to provide a comprehensive evaluation in both clinical and research settings.
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