Surface EMG activity of the masseter muscle in denture wearers during chewing of hard and soft food.
Identifieur interne : 003C44 ( PubMed/Curation ); précédent : 003C43; suivant : 003C45Surface EMG activity of the masseter muscle in denture wearers during chewing of hard and soft food.
Auteurs : H C Karkazis [Grèce] ; A E KossioniSource :
- Journal of oral rehabilitation [ 0305-182X ] ; 1998.
Descripteurs français
- KwdFr :
- Adulte d'âge moyen, Aliments, Analyse de régression, Analyse de variance, Bouche édentée (physiopathologie), Contraction musculaire, Daucus carota, Dureté, Femelle, Humains, Mastication (physiologie), Muscle masséter (physiologie), Mâle, Prothèse dentaire complète, Reproductibilité des résultats, Rosales, Sujet âgé, Sujet âgé de 80 ans ou plus, Traitement d'image par ordinateur, Électromyographie.
- MESH :
- physiologie : Mastication, Muscle masséter.
- physiopathologie : Bouche édentée.
- Adulte d'âge moyen, Aliments, Analyse de régression, Analyse de variance, Contraction musculaire, Daucus carota, Dureté, Femelle, Humains, Mâle, Prothèse dentaire complète, Reproductibilité des résultats, Rosales, Sujet âgé, Sujet âgé de 80 ans ou plus, Traitement d'image par ordinateur, Électromyographie.
English descriptors
- KwdEn :
- Aged, Aged, 80 and over, Analysis of Variance, Daucus carota, Denture, Complete, Electromyography, Female, Food, Hardness, Humans, Image Processing, Computer-Assisted, Male, Masseter Muscle (physiology), Mastication (physiology), Middle Aged, Mouth, Edentulous (physiopathology), Muscle Contraction, Regression Analysis, Reproducibility of Results, Rosales.
- MESH :
- physiology : Masseter Muscle, Mastication.
- physiopathology : Mouth, Edentulous.
- Aged, Aged, 80 and over, Analysis of Variance, Daucus carota, Denture, Complete, Electromyography, Female, Food, Hardness, Humans, Image Processing, Computer-Assisted, Male, Middle Aged, Muscle Contraction, Regression Analysis, Reproducibility of Results, Rosales.
Abstract
Previous studies mainly on dentate subjects, have clearly shown that food texture affects the various chewing parameters. The purpose of this investigation was to study the influence of food texture on the surface electromyographic (EMG) activity of the masseter muscle in a sample of denture wearers. Nine experienced denture wearers (mean age of 68.7 years) with clinically satisfactory dentures consented to participate in this study. Carrots and peeled apples cut into equally sized pieces were chosen as representing a hard and a soft food respectively. The parameters studied from the raw and integrated EMG recordings were: chewing rate, mean peak RMS activity, chewing cycle and chewing burst duration and relative contraction period. The findings were in line with those earlier reported on dentate subjects, in that harder foods require higher chewing rates, higher electrical activity of the masseter muscle and higher relative contraction periods, accompanied by shorter cycle durations. Most of these differences were statistically significant (P< 0.05) as tested by paired t-test. Moreover a strong inverse correlation was found between chewing rate and cycle duration (r = -0.92, P < 0.05). We concluded that the texture of food has an obvious effect on all the studied parameters of EMG activity, and that those adjustments to food consistency are probably due to a combined powerful peripheral input mediated through receptors, other than the periodontal ones.
PubMed: 9502121
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édentée (physiopathologie)</term><term>Contraction musculaire</term><term>Daucus carota</term><term>Dureté</term><term>Femelle</term><term>Humains</term><term>Mastication (physiologie)</term><term>Muscle masséter (physiologie)</term><term>Mâle</term><term>Prothèse dentaire complète</term><term>Reproductibilité des résultats</term><term>Rosales</term><term>Sujet âgé</term><term>Sujet âgé de 80 ans ou plus</term><term>Traitement d'image par ordinateur</term><term>Électromyographie</term></keywords><keywords scheme="MESH" qualifier="physiologie" xml:lang="fr"><term>Mastication</term><term>Muscle masséter</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Masseter Muscle</term><term>Mastication</term></keywords><keywords scheme="MESH" qualifier="physiopathologie" xml:lang="fr"><term>Bouche édentée</term></keywords><keywords scheme="MESH" qualifier="physiopathology" xml:lang="en"><term>Mouth, Edentulous</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Aged</term><term>Aged, 80 and over</term><term>Analysis of Variance</term><term>Daucus carota</term><term>Denture, Complete</term><term>Electromyography</term><term>Female</term><term>Food</term><term>Hardness</term><term>Humans</term><term>Image Processing, Computer-Assisted</term><term>Male</term><term>Middle Aged</term><term>Muscle Contraction</term><term>Regression Analysis</term><term>Reproducibility of Results</term><term>Rosales</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Adulte d'âge moyen</term><term>Aliments</term><term>Analyse de régression</term><term>Analyse de variance</term><term>Contraction musculaire</term><term>Daucus carota</term><term>Dureté</term><term>Femelle</term><term>Humains</term><term>Mâle</term><term>Prothèse dentaire complète</term><term>Reproductibilité des résultats</term><term>Rosales</term><term>Sujet âgé</term><term>Sujet âgé de 80 ans ou plus</term><term>Traitement d'image par ordinateur</term><term>Électromyographie</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Previous studies mainly on dentate subjects, have clearly shown that food texture affects the various chewing parameters. The purpose of this investigation was to study the influence of food texture on the surface electromyographic (EMG) activity of the masseter muscle in a sample of denture wearers. Nine experienced denture wearers (mean age of 68.7 years) with clinically satisfactory dentures consented to participate in this study. Carrots and peeled apples cut into equally sized pieces were chosen as representing a hard and a soft food respectively. The parameters studied from the raw and integrated EMG recordings were: chewing rate, mean peak RMS activity, chewing cycle and chewing burst duration and relative contraction period. The findings were in line with those earlier reported on dentate subjects, in that harder foods require higher chewing rates, higher electrical activity of the masseter muscle and higher relative contraction periods, accompanied by shorter cycle durations. Most of these differences were statistically significant (P< 0.05) as tested by paired t-test. Moreover a strong inverse correlation was found between chewing rate and cycle duration (r = -0.92, P < 0.05). We concluded that the texture of food has an obvious effect on all the studied parameters of EMG activity, and that those adjustments to food consistency are probably due to a combined powerful peripheral input mediated through receptors, other than the periodontal ones.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">9502121</PMID><DateCompleted><Year>1998</Year><Month>04</Month><Day>09</Day></DateCompleted><DateRevised><Year>2006</Year><Month>11</Month><Day>15</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Print">0305-182X</ISSN><JournalIssue CitedMedium="Print"><Volume>25</Volume><Issue>1</Issue><PubDate><Year>1998</Year><Month>Jan</Month></PubDate></JournalIssue><Title>Journal of oral rehabilitation</Title><ISOAbbreviation>J Oral Rehabil</ISOAbbreviation></Journal><ArticleTitle>Surface EMG activity of the masseter muscle in denture wearers during chewing of hard and soft food.</ArticleTitle><Pagination><MedlinePgn>8-14</MedlinePgn></Pagination><Abstract><AbstractText>Previous studies mainly on dentate subjects, have clearly shown that food texture affects the various chewing parameters. The purpose of this investigation was to study the influence of food texture on the surface electromyographic (EMG) activity of the masseter muscle in a sample of denture wearers. Nine experienced denture wearers (mean age of 68.7 years) with clinically satisfactory dentures consented to participate in this study. Carrots and peeled apples cut into equally sized pieces were chosen as representing a hard and a soft food respectively. The parameters studied from the raw and integrated EMG recordings were: chewing rate, mean peak RMS activity, chewing cycle and chewing burst duration and relative contraction period. The findings were in line with those earlier reported on dentate subjects, in that harder foods require higher chewing rates, higher electrical activity of the masseter muscle and higher relative contraction periods, accompanied by shorter cycle durations. Most of these differences were statistically significant (P< 0.05) as tested by paired t-test. Moreover a strong inverse correlation was found between chewing rate and cycle duration (r = -0.92, P < 0.05). We concluded that the texture of food has an obvious effect on all the studied parameters of EMG activity, and that those adjustments to food consistency are probably due to a combined powerful peripheral input mediated through receptors, other than the periodontal ones.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Karkazis</LastName><ForeName>H C</ForeName><Initials>HC</Initials><AffiliationInfo><Affiliation>Department of Removable Prosthodontics, Dental School of Athens, Greece.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Kossioni</LastName><ForeName>A E</ForeName><Initials>AE</Initials></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Oral Rehabil</MedlineTA><NlmUniqueID>0433604</NlmUniqueID><ISSNLinking>0305-182X</ISSNLinking></MedlineJournalInfo><CitationSubset>D</CitationSubset><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000368" MajorTopicYN="N">Aged</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000369" MajorTopicYN="N">Aged, 80 and over</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D000704" MajorTopicYN="N">Analysis of Variance</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D018552" MajorTopicYN="N">Daucus carota</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D003824" MajorTopicYN="Y">Denture, Complete</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004576" MajorTopicYN="N">Electromyography</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005260" MajorTopicYN="N">Female</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005502" MajorTopicYN="N">Food</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006244" MajorTopicYN="N">Hardness</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006801" MajorTopicYN="N">Humans</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D007091" MajorTopicYN="N">Image Processing, Computer-Assisted</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008297" MajorTopicYN="N">Male</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D008406" MajorTopicYN="N">Masseter Muscle</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008409" MajorTopicYN="N">Mastication</DescriptorName><QualifierName UI="Q000502" MajorTopicYN="Y">physiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D008875" MajorTopicYN="N">Middle Aged</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D009066" MajorTopicYN="N">Mouth, Edentulous</DescriptorName><QualifierName UI="Q000503" MajorTopicYN="N">physiopathology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D009119" MajorTopicYN="N">Muscle Contraction</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D012044" MajorTopicYN="N">Regression Analysis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015203" MajorTopicYN="N">Reproducibility of Results</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D019685" MajorTopicYN="N">Rosales</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="pubmed"><Year>1998</Year><Month>3</Month><Day>21</Day></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>1998</Year><Month>3</Month><Day>21</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>1998</Year><Month>3</Month><Day>21</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">9502121</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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