dc.contributor.advisor |
Rodrigues, Sophia |
|
dc.contributor.advisor |
James, Bryony |
|
dc.contributor.advisor |
Miles, Anna |
|
dc.contributor.author |
Zhu, Ying |
|
dc.date.accessioned |
2022-05-22T21:00:27Z |
|
dc.date.available |
2022-05-22T21:00:27Z |
|
dc.date.issued |
2021 |
en |
dc.identifier.uri |
https://hdl.handle.net/2292/59408 |
|
dc.description.abstract |
Mastication is an essential oral function that influences daily food intake, particularly for those who suffer from decreased, disordered or malfunctioning masticatory function. Various studies evaluate masticatory function according to its two fundamental aspects: masticatory performance and masticatory ability. However, a weak correlation exists between the masticatory performance and masticatory ability.
This study aims to establish a straightforward, objective measurement of (subjective) maximum comfortable bite force, which can be applied in a large population by evaluating the textural intensity of model gel foods. This new measurement attempts to find the potential relationship between masticatory performance and masticatory ability by linking texture perception to bite force, and assessing the effect of ageing on masticatory function across the lifespan.
A series of gel-based model foods with different mechanical properties was developed for this measurement technique by optimising the shape, size, gel type, and gelatine concentration of samples. The gel-based measurement proved useful for assessing masticatory function, successfully linking subjective and objective masticatory function by reasonable correlations between sensory hardness and mechanical hardness. It has been effectively applied to 317 participants at a low cost to investigate the influence of ageing on masticatory function and maximum comfortable bite force. The correlation between masticatory function and ageing was further investigated by information collected on oral health, the quality of masticatory function, biting difficulty and hardness sensitivity. The maximum comfortable bite force of different age groups assessed by the rate test strongly relates to the mechanical property of model and real foods (from candies to nuts), and suggests decline from the hardness of hazelnut at 20 years to that of milk candy at 70 years. We find that the turning point in masticatory function appears to be at the age of 70yrs, after which there is a steep decline in maximum comfortable bite force. On the other hand, the starting point of reduced masticatory function is around 50yrs in the New Zealand population. A profile scale (0-10 pts) has been created to assess masticatory function based on the data collected by the new gel-based measurement technique, in which a higher score indicates poor masticatory function. |
|
dc.publisher |
ResearchSpace@Auckland |
en |
dc.relation.ispartof |
PhD Thesis - University of Auckland |
en |
dc.relation.isreferencedby |
UoA |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. |
|
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.rights.uri |
http://creativecommons.org/licenses/by-nc-sa/3.0/nz/ |
|
dc.title |
A New Measurement of Maximum Comfortable Bite Force across Lifespan |
|
dc.type |
Thesis |
en |
thesis.degree.discipline |
Chemical and Materials Engineering |
|
thesis.degree.grantor |
The University of Auckland |
en |
thesis.degree.level |
Doctoral |
en |
thesis.degree.name |
PhD |
en |
dc.date.updated |
2022-04-22T02:55:25Z |
|
dc.rights.holder |
Copyright: The author |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/OpenAccess |
en |