AI Article Synopsis
- The study investigates how reduced saliva production (hyposalivation) affects jaw and throat muscle activity during chewing, and how this is influenced by the fat content in food.
- 18 healthy male volunteers ate different test foods while muscle activities were recorded before and after inducing hyposalivation.
- Results showed that hyposalivation increased the time spent chewing and altered muscle activity, particularly for soft foods, while the fat content and seasoning in foods helped mitigate the effects of reduced saliva.
Article Abstract
Background: It remains unclear how the salivary flow and the fat content of food affect bolus formation during mastication.
Objectives: We aimed to clarify: (1) how hyposalivation affects jaw-closing and hyoid-elevating muscle activities in bolus formation, and (2) if the effect of hyposalivation on muscle activity depends on the fat content of food.
Methods: Eighteen healthy male volunteers were instructed to freely ingest four test foods: Plain, Fat without seasoning, Fat with seasoning, and Soft rice crackers. Masseter and suprahyoid electromyographic activities were recorded before and 30 min after the administration of atropine sulfate, a muscarinic receptor antagonist that induces hyposalivation.
Results: Hyposalivation extended the masticatory duration significantly in all the test foods except Fat with seasoning. Masticatory cycle time was significantly longer with vs without hyposalivation for the Soft (p = .011). Suprahyoid activity/cycle was significantly greater with vs without hyposalivation (p = .013). Masticatory cycle time was significantly longer at the late stage with vs without hyposalivation for the Soft (p < .001). Suprahyoid activity/cycle was significantly greater at the middle (p = .045) and late stages (p = .002) with vs without hyposalivation for the Soft and greater at the late stage with vs without hyposalivation for the Plain (p = .043). Changes in masticatory cycle time and suprahyoid activity/cycle for these foods had significantly positive relationship (p < .001).
Conclusion: Hyposalivation-induced changes in masticatory behaviours resulted from the middle and late stage suprahyoid activity. Fat content and seasoning compensate for salivary flow inhibition.
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| http://dx.doi.org/10.1111/joor.13764 | DOI Listing |
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