Forces required by complete dentures for penetrating food in simulated function

Abstract

Forces required by complete dentures for penetrating some commonly used food items were measured experimentally. These forces were compared with the maximal bite forces of twenty-seven complete denture wearers. Food items that required the greatest forces in direct closure were rye bread (167 N), raw carrot (118 N), boiled meat (80 N), and raw cabbage (74 N). Raw carrot and raw cabbage required the greatest force in straight incision (39 N and 33 N, respectively). Simulated laterotrusion aided most in the penetration of rye bread and boiled meat. The penetration forces in simulated conditions were high compared with the maximal bite forces of the complete denture wearers.