Document Detail

Abrasives in foods and their effect on intra-oral processing: a two-colour chewing gum study.
MedLine Citation:
PMID:  15387836     Owner:  NLM     Status:  MEDLINE    
In this study we suggest that the presence of abrasives in food items lead to physiologic responses that reduce the amount of tooth loss because of abrasion. Subjects were presented with two pairs of two-colour chewing gum, one sample had 0.5 g of an abrasive powder added. Subjects were instructed to chew for 10 or 20 chewing strokes and then remove the gum. After removal the chewing gum was placed in a plastic bag and flattened. Each pair of gums was compared on the basis of the amount of mixing observed. In all cases the addition of the abrasive powder resulted in slower chewing and less mixing. Salivary flow rate increased from a resting value of 0.6 to 0.9 mL min(-1) when stimulated by the non-abrasive gum to 1.1 mL min(-1) with the abrasive gum. This difference was significant (P < 0.05). We conclude that when abrasive particles are detected in the mouth, less bolus manipulation is performed and more saliva is secreted. These responses would have the effect of reducing loss of tooth substance at the expense of reduced cominution of the food.
J F Prinz
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of oral rehabilitation     Volume:  31     ISSN:  0305-182X     ISO Abbreviation:  J Oral Rehabil     Publication Date:  2004 Oct 
Date Detail:
Created Date:  2004-09-24     Completed Date:  2005-03-10     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0433604     Medline TA:  J Oral Rehabil     Country:  England    
Other Details:
Languages:  eng     Pagination:  968-71     Citation Subset:  D; IM    
Wageningen Centre for Food Sciences, Wageningen, The Netherlands.
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MeSH Terms
Chewing Gum
Mastication / physiology*
Salivation / physiology*
Tooth Abrasion / prevention & control*
Reg. No./Substance:
0/Chewing Gum

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