METHOD TO INVESTIGATE DIFFERENCES IN CHEWING BEHAVIOR IN HUMANS .1. USE OF ELECTROMYOGRAPHY IN MEASURING CHEWING

被引:52
作者
BROWN, WE
机构
[1] Afrc Institute of Food Research Earley Gate, Reading, RG6 2EF, Whiteknights Road
关键词
D O I
10.1111/j.1745-4603.1994.tb00751.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study examines whether the patterns of muscle activity measured from the masticatory muscles during a chew are sufficiently reproducible to form the basis of a characterisation of chewing behaviour, and whether they express the degree of variation evident between individuals. Electromyograph (EMG) readings of the repetitive activity involved in chewing gum were analyzed for 10 subjects, each on three separate occasions. For each individual the temporal aspects of the chew cycle (duration of the activity burst, period between bursts of activity and duration of the complete cycle) were reproducible between EMG recording sessions. Consistency was also found for amplitude aspects of the EMG record. mean voltage within the activity burst, maximum voltage, and the area under the EMG trace. For all six parameters there was significant variation between subjects. The study showed that variations in the chewing pattern, as occur for chewing on opposite sides of the mouth, were reflected in the 6 EMG parameters examined, and that the changes elicited were different for each individual. Moreover, encouraging subjects to concentrate on the act of chewing caused them to modify their chewing pattern, highlighting the importance of avoiding such attention when assessing habitual chewing behaviour.
引用
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页码:1 / 16
页数:16
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