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Observation and Evaluation of Chewing Velocity Changes on Soft Food Chewing Efficiency

This study has been completed.
Sponsor:
ClinicalTrials.gov Identifier:
NCT00172692
First Posted: September 15, 2005
Last Update Posted: December 15, 2006
The safety and scientific validity of this study is the responsibility of the study sponsor and investigators. Listing a study does not mean it has been evaluated by the U.S. Federal Government. Read our disclaimer for details.
Information provided by:
National Taiwan University Hospital
  Purpose
Soft food chewing does not require strong bite force. The number of chewing strokes and occlusal surface area of the posterior teeth are more important. Clinically, reduction of occlusal surface to protect the abutments of a fixed or removable partial denture or the implant supported teeth is often necessary. If a certain chewing ability is maintained with reduced occlusal area, changing chewing velocity might help. For this hypothesis, the effect of chewing velocity on soft food chewing ability would be observed first. The purpose of this study is to evaluate the deliberately changed chewing gum chewing velocity on the chewing ability of healthy subjects whose dental occlusal surface area is known. Twenty dental students (10 men and 10 women with an age range of 20-30 years) with healthy masticatory systems and complete dentition will be asked to chew HA containing chewing gum with habitual side teeth at the cycle time of 0.5 sec, 1.0 sec and 1.5 sec for 30, 40, and 50 times. Jaw movement, tooth contact, and muscle activities will be observed during chewing gum chewing. The distribution of HA particles in the gum bolus after each chewing session will be measured and regarded as the chewing efficiency of that subject. Occlusal surface area of the maxillary posterior teeth, chewing rate, chewing time, muscle activity and jaw lateral displacement will be related to the chewing efficiency with multiple regression analysis. The effects of practice due to changing of chewing rate will also be evaluated.

Condition Phase
Healthy Mastication Phase 2

Study Type: Observational
Study Design: Primary Purpose: Screening
Time Perspective: Cross-Sectional
Time Perspective: Retrospective/Prospective

Further study details as provided by National Taiwan University Hospital:

Study Start Date: July 2004
Estimated Study Completion Date: August 2004
Detailed Description:
  1. HA containing chewing gum with habitual side teeth at the cycle time
  2. The distribution of HA particles in the gum bolus after each chewing session will be measured and regarded as the chewing efficiency of that subject.

National Taiwan University Hospital, National Science Council

  Eligibility

Information from the National Library of Medicine

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Ages Eligible for Study:   20 Years to 30 Years   (Adult)
Sexes Eligible for Study:   All
Accepts Healthy Volunteers:   Yes
Criteria

Inclusion Criteria:

  • Dental students
  • Healthy masticatory system
  Contacts and Locations
Information from the National Library of Medicine

To learn more about this study, you or your doctor may contact the study research staff using the contact information provided by the sponsor.

Please refer to this study by its ClinicalTrials.gov identifier (NCT number): NCT00172692


Locations
Taiwan
National Taiwan University Hospital
Taipei, Taiwan, 886
Sponsors and Collaborators
National Taiwan University Hospital
Investigators
Study Chair: Yuh-Yuan Shiau, Professor National Taiwan University Hospital
  More Information

ClinicalTrials.gov Identifier: NCT00172692     History of Changes
Other Study ID Numbers: 9361701237
First Submitted: September 12, 2005
First Posted: September 15, 2005
Last Update Posted: December 15, 2006
Last Verified: June 2005

Keywords provided by National Taiwan University Hospital:
Chewing efficiency,
Gum chewing
Chewing velocity
Occlusal surface area
EMG
Jaw movement