Mandibular condyle movement during mastication of foods
summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Komiyama, O. [verfasserIn] Asano, T. [verfasserIn] Suzuki, H. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Science Ltd ; 2003 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2003 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of oral rehabilitation - Oxford [u.a.] : Wiley-Blackwell, 1974, 30(2003), 6, Seite 0 |
| Übergeordnetes Werk: |
volume:30 ; year:2003 ; number:6 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1046/j.1365-2842.2003.01042.x |
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NLEJ243045379 |
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| 520 | |a summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. | ||
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| 700 | 1 | |a Ohtake, S. |4 oth | |
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10.1046/j.1365-2842.2003.01042.x doi (DE-627)NLEJ243045379 DE-627 ger DE-627 rakwb Komiyama, O. verfasserin aut Mandibular condyle movement during mastication of foods Oxford, UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| mandibular condyle movement Asano, T. verfasserin aut Suzuki, H. verfasserin aut Kawara, M. oth Wada, M. oth Kobayashi, K. oth Ohtake, S. oth In Journal of oral rehabilitation Oxford [u.a.] : Wiley-Blackwell, 1974 30(2003), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927177 (DE-600)2007587-X 1365-2842 nnns volume:30 year:2003 number:6 pages:0 http://dx.doi.org/10.1046/j.1365-2842.2003.01042.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 2003 6 0 |
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10.1046/j.1365-2842.2003.01042.x doi (DE-627)NLEJ243045379 DE-627 ger DE-627 rakwb Komiyama, O. verfasserin aut Mandibular condyle movement during mastication of foods Oxford, UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| mandibular condyle movement Asano, T. verfasserin aut Suzuki, H. verfasserin aut Kawara, M. oth Wada, M. oth Kobayashi, K. oth Ohtake, S. oth In Journal of oral rehabilitation Oxford [u.a.] : Wiley-Blackwell, 1974 30(2003), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927177 (DE-600)2007587-X 1365-2842 nnns volume:30 year:2003 number:6 pages:0 http://dx.doi.org/10.1046/j.1365-2842.2003.01042.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 2003 6 0 |
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10.1046/j.1365-2842.2003.01042.x doi (DE-627)NLEJ243045379 DE-627 ger DE-627 rakwb Komiyama, O. verfasserin aut Mandibular condyle movement during mastication of foods Oxford, UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| mandibular condyle movement Asano, T. verfasserin aut Suzuki, H. verfasserin aut Kawara, M. oth Wada, M. oth Kobayashi, K. oth Ohtake, S. oth In Journal of oral rehabilitation Oxford [u.a.] : Wiley-Blackwell, 1974 30(2003), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927177 (DE-600)2007587-X 1365-2842 nnns volume:30 year:2003 number:6 pages:0 http://dx.doi.org/10.1046/j.1365-2842.2003.01042.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 2003 6 0 |
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10.1046/j.1365-2842.2003.01042.x doi (DE-627)NLEJ243045379 DE-627 ger DE-627 rakwb Komiyama, O. verfasserin aut Mandibular condyle movement during mastication of foods Oxford, UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| mandibular condyle movement Asano, T. verfasserin aut Suzuki, H. verfasserin aut Kawara, M. oth Wada, M. oth Kobayashi, K. oth Ohtake, S. oth In Journal of oral rehabilitation Oxford [u.a.] : Wiley-Blackwell, 1974 30(2003), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927177 (DE-600)2007587-X 1365-2842 nnns volume:30 year:2003 number:6 pages:0 http://dx.doi.org/10.1046/j.1365-2842.2003.01042.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 2003 6 0 |
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10.1046/j.1365-2842.2003.01042.x doi (DE-627)NLEJ243045379 DE-627 ger DE-627 rakwb Komiyama, O. verfasserin aut Mandibular condyle movement during mastication of foods Oxford, UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| mandibular condyle movement Asano, T. verfasserin aut Suzuki, H. verfasserin aut Kawara, M. oth Wada, M. oth Kobayashi, K. oth Ohtake, S. oth In Journal of oral rehabilitation Oxford [u.a.] : Wiley-Blackwell, 1974 30(2003), 6, Seite 0 Online-Ressource (DE-627)NLEJ243927177 (DE-600)2007587-X 1365-2842 nnns volume:30 year:2003 number:6 pages:0 http://dx.doi.org/10.1046/j.1365-2842.2003.01042.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 30 2003 6 0 |
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summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. |
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summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. |
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summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ243045379</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707171736.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s2003 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1046/j.1365-2842.2003.01042.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ243045379</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Komiyama, O.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Mandibular condyle movement during mastication of foods</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Science Ltd</subfield><subfield code="c">2003</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">summary This study evaluated the mandibular condyle displacement on the working side while masticating certain foods with different textures. For referencing the mandibular condyle movement, the range of voluntary border movement of the mandibular condyle was determined based on the analysis of the sagittal, left lateral and right lateral border motion using Posselt's figure. The test foods consisted of cheese, peanuts, and beef jerky. During mastication of cheese and peanuts, the amount of displacement of the mandibular condyle in all directions was within the range of border movement. Significant posterior and superior shifts of the mandibular condyle were observed during mastication of beef jerky, compared with the findings obtained during border movement. Accordingly, it is suggested that prolonged mastication of hard fibrous foods, may stimulate the temporomandibular joint structure and mandibular dysfunction patients should limit their intake of such foods.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2003</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2003||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">mandibular condyle movement</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Asano, T.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Suzuki, H.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kawara, M.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wada, M.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Kobayashi, K.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ohtake, S.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of oral rehabilitation</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1974</subfield><subfield code="g">30(2003), 6, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243927177</subfield><subfield code="w">(DE-600)2007587-X</subfield><subfield code="x">1365-2842</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:30</subfield><subfield code="g">year:2003</subfield><subfield code="g">number:6</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1046/j.1365-2842.2003.01042.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">30</subfield><subfield code="j">2003</subfield><subfield code="e">6</subfield><subfield code="h">0</subfield></datafield></record></collection>
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