Chewing Cycle Kinematics Comparison between Cuttersil® and Gum

OBJECTIVES: This study compared chewing cycle kinematics during gum chewing and chewing of Cuttersil®, an artificial food often used to measure masticatory performance. METHODS: The chin movements of 17 young, healthy adults (9 females and 8 males) with normal class I occlusion were recorded at 100 Hz (Optotrak®, Nothern Digital Co.) during five right-side Cuttersil® chewing- and two right-side gum chewing-sequences. All movements were recorded as a 3-D jaw movement relative to the Frankfort horizontal plane. SPSS and Multilevel modeling statistic procedures were used to evaluate the difference between Cuttersil® and gum chewing. RESULTS: When chewing Cuttersil® subjects used shorter total and opening durations, had higher maximum velocities along the vertical, AP, lateral axes, and a longer total 3-D distance than when chewing gum. Closing duration, and lateral, AP range and vertical excursive ranges did not differ significantly. When chewing Cuttersil® the chewing cycle extended further posteriorly at maximum opening and remained lateral for a greater part of the closing phase. Although Cuttersil® has a harder texture than chewing gum, cycle duration decreased, in contrast to previous studies showing no change in duration with hard chewing gum. CONCLUSIONS: When chewing Cuttersil® speed is increased and the total 3-D distance is greater than when chewing gum. Because cycle duration decreases, factors other than simple hardness may influence the chewing cycle when Cutteril® is used as a test food.