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  • Title: Distance of the contact glide in the closing masticatory stroke during mastication of three types of food.
    Author: Rilo B, Fernández-Formoso N, Mora MJ, Cadarso-Suárez C, Santana U.
    Journal: J Oral Rehabil; 2009 Aug; 36(8):571-6. PubMed ID: 19453848.
    Abstract:
    This study was designed to characterize the distance of the contact glide in the closing masticatory stroke in healthy adult subjects, during chewing of three types of food (crustless bread, chewing gum and peanuts). Mandibular movements (masticatory movements and laterality movements with dental contact) were registered using a gnathograph (MK-6I Diagnostic System) on the right and left side during unilateral chewing of the three food types. Length of dental contact was measured in masticatory cycle, which is defined as where the terminal part of the chewing cycles could be superimposed on the pathways taken by the mandible during lateral excursions with occlusal contacts. The length of dental contact during mastication of chewing gum is 1.46 +/- 1 mm, during chewing of soft bread is 1.38 +/- 0.7 mm and during chewing of peanuts is 1.45 +/- 0.9 mm. There is no significant difference in the lengths of dental contact during mastication of three types of foods that enable direct tooth gliding.
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