A Survey of the Chewing Ability of Denture Wearers

Abstract

A survey of masticatory function was conducted with 100 denture patients in an effort to disclose which factors are the most important for determining a patient''s ability in mastication. The measurements included the maximum biting force, food platform area, and masticatory performance, with both peanuts and coconut as test foods. The patient was asked to name his food preference and those giving special difficulty in mastication. The statements were combined in a single score and designated as tough-food tolerance. The avg. force and performance for denture wearers was much lower than for patients with natural dentition, and it varied widely from person to person. The most important influence was possessed by the rating of clinical excellence of the denture. It was correlated moderately with the maximum biting force, the masticatory performance of peanuts, and the tough-food tolerance. The younger persons tended to have better performance and biting strength than older persons. The masticatory performance with peanuts was the best measure of a subject''s tough-food tolerance but was not well enough correlated to have much predictive value. When comparisons were made only on those dentures rated as clinically adequate, no correlation could be demonstrated between any of the factors studied.