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Journal of Dental Research
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Food Properties that Influence Neuromuscular Activity During Human Mastication

K.R. Agrawal

Department of Anatomy

P.W. Lucas

Department of Anatomy

I.C. Bruce

Department of Physiology, University of Hong Kong, 5 Sassoon Road, Hong Kong SAR, PR China

J.F. Prinz

Department of Anatomy

The rate of breakdown of food in mastication depends on the ratio of two mechanical properties of the food-the toughness and modulus of elasticity (Agrawal et al., 1997)-a result which can be predicted by an analysis of the energetics of fracture. The work input to produce food fragmentation is provided by the masticatory muscles, the activity levels of which depend on sensory feedback from the mouth. Here, we test the hypothesis that the activity of a representative of this musculature is modulated by the above combination of food properties. The surface electrical activity (EMG) of the anterior temporalis muscles of ten human subjects was recorded while subjects chewed standardized volumes of 15 food types. The integrated EMG in these muscles was highly significantly related to the square root of the ratio of the above two food properties. Significant correlations were found between this food property index and integrated EMG, both when data for all chews and all subjects were lumped together (r = -0.86; p < 0.0001) and when correlation coefficients between the index and EMG were plotted for each chew made by each subject. Except for two subjects in the first chew, these coefficients reached and maintained highly significant levels throughout the masticatory sequence. Thus, a clear relationship between the electrical activity of a jaw-closing muscle and the mechanical properties of food has been found for the first time.

Key Words: mastication • food breakdown • mechanical properties of foods • surface electromyography • temporalis muscle

Journal of Dental Research, Vol. 77, No. 11, 1931-1938 (1998)
DOI: 10.1177/00220345980770111101
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