Evaluation of the hardness of various foods

[摘要] Objective:evaluate the hardness of various food groups for mastication. Methods: an in vitro descriptive study was conducted to evaluatethe hardness of various tidbits, fried pork rinds and beef using the texturemeter EZ-S Shimadzu. Statistical analysis of the data obtained was conductedon an individual basis with Shapiro Wilk and Kruskal-Wallis statistical tests,and Mann Whitney comparison test. Results:of the food groups studied, the ones standing out for their hardness were thetidbit Coffee Delight® (hard coffee candy) with 268.25 N, followed by anothertidbit, Bon Bon Bum® (lollipop) with 179.5 N and mints (hard mint candy) with165.25 N. Beef and baked donuts exhibited lower values. Conclusions: due to the intense force that must be applied to fractureand grind very hard food, its consumption constitutes a risk factor for naturalteeth and dental restorations alike, since fractures may occur in restorativematerials and dental organs.

[学科分类] 基础医学

[关键词] food consumption;bite force;masticatory efficiency;occlusal force.