Mandibular condyle movement during mastication of foods.
This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods.
Komiyama
O
O
Department of Comprehensive Clinical Dentistry, Nihon University School of Dentistry at Matsudo, Matsudo City, Chiba, Japan. komiyama@mascat.nihon-u.ac.jp
Asano
T
T
Suzuki
H
H
Kawara
M
M
Wada
M
M
Kobayashi
K
K
Ohtake
S
S
D000328:Adult; D003766:Dental Occlusion; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D008335:Mandibular Condyle / Q000502:physiology*; D008409:Mastication / Q000502:physiology*; D009068:Movement / Q000502:physiology; D013704:Temporomandibular Joint / Q000502:physiology*