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Regulation of bite force increase during splitting of food
Author(s) -
Svensson Krister G.,
Trulsson Mats
Publication year - 2009
Publication title -
european journal of oral sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.802
H-Index - 93
eISSN - 1600-0722
pISSN - 0909-8836
DOI - 10.1111/j.1600-0722.2009.00691.x
Subject(s) - bite force quotient , dentistry , medicine
The purpose of the study was to analyze how increases in the bite force, during the splitting of food morsels of different hardness, are modulated, and to evaluate the role of periodontal mechanoreceptors in this control. Fifteen subjects were instructed to hold and split food morsels of different hardness (peanuts and biscuits) between a pair of opposing central incisors before and during anesthesia of the teeth. The split occurred at an average bite force of 9 N for biscuits and at an average bite force of 18 N for peanuts. The duration of the split phase was longer, and the split force rate higher, for peanuts compared with biscuits. Furthermore, a steeper force trajectory was observed for the peanut. During anesthesia of the teeth, the duration of the split phase increased and the mean split force rate decreased for peanuts. Force trajectories for peanuts and biscuits were indistinguishable during anesthesia. The present results show that when higher bite forces are needed to split a morsel, both the duration and the rate of the bite force produced is increased. Furthermore, adaptation of the bite force rate to the hardness of the food is dependent on information from periodontal mechanoreceptors.