Title: 0376 - Food Consistency and Food Texture Influence on Mastication: A Systematic Review


Ingrid Tonni (Presenter)
University of Brescia

Giulia Ricciardi, University of Brescia
Chiara Stretti, University of Brescia
Maria Grazia Piancino, University of Turin
Corrado Paganelli, University of Brescia


Objectives: The aim of this systematic review was to summarize currently available data pertaining to the influence of food consistency and texture on mastication.

Methods: This review was conducted using PRISMA and CRD (Centre for Reviews and Dissemination, University of York) statement. A computerized search of studies published up to January 2018 was conducted using the following databases: Pubmed, Cochrane Library, Web of Science and Scopus. The included publications were analyzed for study design, main conclusions, and strength of evidence. To identify any other relevant publications, the references lists of the selected articles were searched. A comprehensive quality assessment of all the included studies was performed.

Results: In total, 1594 articles were identified through database searching. They were divided in studies on animal and studies on humans and reviewing the abstracts screened them. The studies that met all the eligibility criteria and were included for the final analysis were 42 and their methodological quality ranged from low to medium. Articles analysing the influence of food consistency on masticatory performance, masticatory pattern, masticatory kinematics, masticatory muscle activity and the biological evolution of the mastication were included, evaluated and described.

Conclusions: According to the findings from the review, masticatory function has been studied more in adults than in children, however the consistency and texture of food effect mastication in both groups. The type of food consumption changed in dramatic ways over the course of human evolution resulting in a softer diet and consequently different masticatory loads and forces. Human populations living in developing and developed settings today show decreased masticatory forces.

Disclosure Statement:
The submitter must disclose the names of the organizations with which any author have a relationship, the nature of the relationship, and the clinical or research area involved. The following is submitted: none