CHEWING: CLINICAL ASSESSMENT, FOOD TEXTURE AND TECHNOLOGICAL TRENDS

Abstract

Objective: To discuss the literature about the clinical assessment of chewing with regard to food features and technological trends. Material and Methods: This study included free complete articles, with humans, males and females, at any age, healthy or unhealthy. The searches were performed by three examiners in the period between September and December 2012, with no restriction of publication year, using the following DeCS descriptors: "Speech", "Speech Technology" and "Chew". Other descriptors not cataloged on the list were also used to expand the searches. Results: 25 articles were found in the SciELO database and 15 articles in the LILACS database, totaling 40 articles. Rolls have been the most commonly suggested food which can be used in small pieces (2 cm) or, alternatively, the patient can be asked to grasp them in order to be checked for chewing pattern. Bread and peanuts are commonly used to assess chewing in elderly patients with natural teeth, whereas cake and sausage are indicated for edentulous elderlies. Conclusion: There is no standardization in the chewing assessment as to the food type, size and weight, nor a scientific explanation for the items chosen and used in the clinics. As to the technological equipment, there still is a search for standardization of methods and protocols to manage and understand the results under a clinical perspective. DESCRIPTORS Chew. Evaluation. Food. Technology. Speech Therapy.