Journal: Drug Invention Today

Article Id: JPRS-Pcol-00002809
Title: Determination of the preference of chewing side for different textured foods
Category: Pharmacology
Section: Research Article
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    Introduction: Adult willingness to take new foods and accept specific foods has strong-to-moderate heritability. Inherited willingness to food is moderated by cultural differences in early exposure to both the taste and texture of foods giving rise to different patterns of food acceptance. Breastfeeding not only confers an advantage in food and taste acceptance but also may give rise to a preference for high palatable “junk food.” Modeling and flavor conditioning may also contribute to a preference for junk foods. This may indicate another area where food acceptance is genetically determined. Different food textures affect chewing movement, but it is not known whether it also affects the preference for choosing the chewing side. This study determines the chewing side preference (CSP) of three foods with different textures during habitual chewing. Materials and Methods: A total of 100 healthy dental students of both the sexes aged 18–20 years were asked to chew pieces of three foods with different textures such as peanut chikki, banana, and almond on two separate sessions (2 days apart). In each session, the subjects are asked to chew the three food materials, and a video was recorded using mobile phone camera until swallowing. The displacement of the chin with respect to the other two reference points is marked vertically along the facial midline. A slow-speed video playback was used to identify the chewing side of each cycle. The total number of preferred sides for chewing was recorded, tabulated, and analyzed. Results: The chewing side pattern (right preference, left preference, and bilateral preference) in each individual was determined from the recording. Participants were grouped by their sex, and there were 65 females and 35 males. The results showed that, of overall 65%, 25% of subjects did not have any side preference, 35% preferred to chew on the right side, 20% on the left side, and 45% bilateral chewing. Almost the chewing on the right side is more when compared to the left and bilateral side. The chewing side pattern remained unchanged between three food types in about half of the subjects. Conclusion: It is concluded that CSP is not a fixed characteristic. Food texture seemed to influence the side preference and also the occurrence of bilateral usage on the mouth.

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    Author(s) Name:

    Debarun David Das Adhikari 1 , K. Yuvaraj Babu2 *, Karthik Ganesh Mohanraj 2

    Affiliation(s) Name:

    1 Graduate Student Department of  Anatomy, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, Tamil Nadu, India,

    2 Department of Anatomy, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, Tamil Nadu, India

    *Corresponding author: K. Yuvaraj Babu, Department of Anatomy, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, 162, Poonamallee High Road, Chennai - 600 077, Tamil Nadu, India.

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    Author:

    Debarun David Das Adhikari 1 , K. Yuvaraj Babu2 *, Karthik Ganesh Mohanraj 2

    Title:Determination of the preference of chewing side for different textured foods
    Journal:Drug Invention Today
    Vol(issue):10 (October [ Special Issue 2 ])
    Year:2018
    Page No: (3050-3052)
  • Experimental Methods Keywords

    Methodology:Bilateral, Chewing pattern, Food texture, Jaw movement, Preferred chewing side
    Research Materials:Different textured foods

Keywords

Bilateral Chewing pattern Food texture Jaw movement Preferred chewing side

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