Studies of biologic parameters for denture design. Part I. Comparison of masseter muscle activity during chewing of crisp and soggy wafers in denture and dentition groups.
The motor response to two textures was studied by comparing the EMG activities of the ipsilateral muscle during 5 minute periods of eating crisp and soggy wafers in each group of subjects. In both groups, the activity of the ipsilateral muscle was significantly greater for eating crisp wafers than for eating soggy wafers. The ratio of EMG activities for crisp and soggy textures was 1.48 in the dentition group and 1.72 for the denture wearers. These differences between the activities of ipsilateral muscles for the two textures were significant in both groups (P smaller than 0.05). Thus, in terms of muscle effort, denture wearers display discrimination of textural characteristics of food during chewing similar to that shown by subjects with natural teeth.
D000328:Adult; D000368:Aged; D003779:Denture Design; D003829:Denture, Partial; D004576:Electromyography; D005502:Food; D006801:Humans; D008409:Mastication; D008410:Masticatory Muscles / Q000294:innervation / Q000502:physiology*; D008875:Middle Aged; D009474:Neurons / Q000502:physiology; D013236:Stereognosis