Food breakdown patterns produced by human subjects possessing artificial and natural teeth

Abstract

The abilities of thirty-two complete denture wearers and thirty-two dentate subjects to break down raw carrot particles were compared. The particle size distributions produced were broader in those subjects that broke down food rapidly per chew and, conversely, narrower in those that were slower. This did not appear to depend on dental status. An analysis of mastication as composed of two separable processes, one describing the means by which particles come to be broken (selection) and the other, the size distributions of a particle upon fracturing (breakage), indicated that both processes were variable. It is concluded that no qualitative differences in the manner by which the two groups reduce food is apparent. To support this, a small study on dentate subjects suggests the covering of the palatal mucosa with an acrylic plate does not affect masticatory performance.