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Review
. 2021 Jun;48(6):745-761.
doi: 10.1111/joor.13161. Epub 2021 Mar 29.

Consensus on the terminologies and methodologies for masticatory assessment

Thais Marques Simek Vega Gonçalves  1 , Martin Schimmel  2   3 , Andries van der Bilt  4 , Jianshe Chen  5 , Hilbert W van der Glas  5 , Kaoru Kohyama  6 , Martine Hennequin  7 , Marie-Agnès Peyron  7   8 , Alain Woda  7 , Claudio Rodrigues Leles  9 , Luciano José Pereira  10
Affiliations
Review

Consensus on the terminologies and methodologies for masticatory assessment

Thais Marques Simek Vega Gonçalves et al. J Oral Rehabil. 2021 Jun.

Abstract

A large number of methodological procedures and experimental conditions are reported to describe the masticatory process. However, similar terms are sometimes employed to describe different methodologies. Standardisation of terms is essential to allow comparisons among different studies. This article was aimed to provide a consensus concerning the terms, definitions and technical methods generally reported when evaluating masticatory function objectively and subjectively. The consensus is based on the results from discussions and consultations among world-leading researchers in the related research areas. Advantages, limitations and relevance of each method are also discussed. The present consensus provides a revised framework of standardised terms to improve the consistent use of masticatory terminology and facilitate further investigations on masticatory function analysis. In addition, this article also outlines various methods used to evaluate the masticatory process and their advantages and disadvantages in order to help researchers to design their experiments.

Keywords: chewing; consensus; eating capability; food oral processing; mastication; terminology.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

FIGURE 1
FIGURE 1
Summary of the masticatory function terms proposed
FIGURE 2
FIGURE 2
Masticatory performance analysed by a comminution test, using Optocal as test material and 20 masticatory cycles. A. Example of a good chewer; B. Example of a medium chewer; C. Example of a bad chewer; D. Cubes before chewing
FIGURE 3
FIGURE 3
The Subjective Assessment (SA) scale for categorial evaluation of masticatory performance with a two‐coloured chewing gum (Hue‐Check Gum©). 60 , 61 SA 1: chewing gum not mixed, impressions of cusps or folded once, SA 2: large parts of chewing gum unmixed, SA 3: bolus slightly mixed, but bits of unmixed original colour, SA 4: bolus well mixed, but colour not uniform, SA 5: bolus perfectly mixed with uniform colour. Categories SA1 and SA2 would signify a severely reduced chewing function
FIGURE 4
FIGURE 4
Masticatory performance determined from the mixing of the colours of the two‐coloured wax. Examples of digitised images of both sides of chewed and flattened two‐colour wax. 1: very badly mixed, 2: badly mixed, 3: intermediately mixed, 4: well mixed, 5: very well mixed
FIGURE 5
FIGURE 5
Masticatory performance measured using gummy jellies. Visual score from 0 (not chewed) to 9 (high performance) determined using 50 mg/dL gradations of glucose concentrations from a piece of gummy jelly. 80
FIGURE 6
FIGURE 6
Masticatory performance analysed with encapsulate granules. A. Capsule appearance before chewing; B. Capsule appearance after chewing
See this image and copyright information in PMC

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