23 January 2023

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Evaluation of masticatory performance in mixed dentition

Lara Figini

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During the period of mixed dentition, which corresponds on average between 9 and 12 years of age, chewing performance can temporarily alter and even decrease as the deciduous teeth are replaced by the permanent ones. Decreased chewing performance, however, can lead to insufficient intake of certain foods.

There are two methods for evaluating masticatory performance: subjective methods and objective methods. Chewing performance is related to the number of teeth with untreated dental caries, occlusal force and tongue pressure exerted, as well as other factors such as an individual's gender, physical condition and function, oral function. This includes the teeth, force of the cheeks and lips and mobility of the temporomandibular joint.

Among the various test foods used for objective assessments, color-changing chewing gum and gummy jelly have visual scoring methods, which allow assessments to be made quickly, easily and without special tools. These tests can also be performed in a school environment.

The gummy jelly test is able, for example, to detect cutting or shearing performance (SP) very well while the color-changing chewing gum test detects mixing performance (MP).

By using both methods with their different characteristics, it is possible to have a more detailed evaluation of masticatory performance in a simple, immediate and inexpensive way.

Materials and methods

In a study published in September 2022 in the Journal of Oral Rehabilitation, the authors investigated the characteristics and factors that influence chewing performance during the period of mixed dentition.

Researchers analyzed 229 students in their last two years of elementary school.

The shear performance (SP) was evaluated using the gummy gel and the mixing performance (MP) was evaluated using the color changing chewing gum.

Chewing speed, masticatory force, occlusal contact areas, teeth present, Hellman's dental age, Rohrer index, grip strength and walking speed were also evaluated.

The χ2 test, the Mann-Whitney test, the Spearman coefficient and the generalized linear model were used for the statistical analyses.

Results

Cutting performance SP and mixing performance MP showed a significant positive correlation with occlusal force, occlusal contact area and chewing speed of gummy gelatin and chewing gum. Researchers noted a difference in the strength of the correlation between boys and girls.

Maximum occlusal force was selected as the significant independent variable for SP and Rohrer's index was selected as the significant independent variable for MP. When the occlusal force was higher and the Rohrer index lower, masticatory performance tended to be higher.

Conclusions

Based on the data of this study, researchers concluded that chewing performance during mixed dentition is greater with slower chewing and greater occlusal force and may be related to obesity.

For more information: "Factors affecting masticatory performance during the mixed dentition period."