Blissett A, Prinz J F, Wulfert F, Taylor A J, Hort J
Division of Food Sciences, University of Nottingham, Loughborough, UK.
J Oral Rehabil. 2007 Aug;34(8):572-82. doi: 10.1111/j.1365-2842.2007.01756.x.
Simultaneous 3D articulograph and ultrasonograph techniques were used to monitor the chewing, swallowing, oral soft tissue and tongue movements of six subjects whilst consuming varying numbers (1, 2 and 4) of a confectionery product. Modifying the number of confectionery units had a variable effect on chewing, swallowing and oral soft tissue movements during the start of the chewing sequence. The distance, range and velocity of chin movement were significantly lower when 1 confectionery unit was consumed compared with 2 and 4 during the middle stage of the chewing sequence. Significant differences in modioli movement were observed during the initial stages of chewing allowing the identification of a working and non-working side, whilst no differences in thyroid cartilage movement were noted over the whole chewing sequence. Increasing the number of confectionery units caused a significant increase in the index of tongue movement during the end of the eating sequence, although the mean index of tongue movement over the total chewing sequence remained constant. Jaw movement correlated with tongue movement, where for all samples, gape decreased linearly as the chewing sequence progressed, reflected in a similar decline in the index of tongue movement. The lack of differences in the index of tongue movement observed over the start and middle of the chewing sequence as a consequence of the number of confectionery units consumed suggested that the change in the physical properties of the bolus had a greater effect on the index of tongue movement than the change in bolus size.
采用同步三维关节造影和超声检查技术，对6名受试者在食用不同数量（1、2和4个）糖果产品时的咀嚼、吞咽、口腔软组织和舌头运动进行监测。在咀嚼过程开始时，改变糖果的数量对咀嚼、吞咽和口腔软组织运动有不同影响。在咀嚼序列的中期，与食用2个和4个糖果相比，食用1个糖果时下巴运动的距离、范围和速度显著降低。在咀嚼的初始阶段观察到蜗轴运动存在显著差异，从而能够识别出工作侧和非工作侧，而在整个咀嚼序列中，甲状软骨运动没有差异。在进食序列结束时，增加糖果数量会导致舌头运动指数显著增加，尽管整个咀嚼序列中舌头运动的平均指数保持不变。下颌运动与舌头运动相关，对于所有样本，随着咀嚼序列的进行，张口度呈线性下降，这反映在舌头运动指数的类似下降中。由于食用糖果数量的不同，在咀嚼序列开始和中期观察到的舌头运动指数没有差异，这表明食团物理性质的变化对舌头运动指数的影响大于食团大小的变化。
