Eficácia dos métodos de avaliação da performance mastigatória de usuários de próteses totais convencionais
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Data
2022-03-31
Autores
Nogueira, Paula Fernanda
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A presente pesquisa teve como objetivo analisar, através de revisão de literatura, as especificidades dos métodos de avaliação da performance mastigatória mais comuns e recorrentes na produção científica, a fim de apontar o procedimento mais eficaz e eficiente no desenvolvimento da avaliação da performance mastigatória em usuários de próteses totais. Para alcançar o resultado pretendido, foi realizado o levantamento bibliográfico das pesquisas na área, verificando os principais métodos de avaliação empregados nos estudos da matéria bem como os principais alimentos utilizados nesses processos. Posteriormente, foram apresentadas condições e características dos métodos apontados, sendo possível perceber a performance da aplicação de cada método na análise da mastigação dos usuários das próteses em questão. Como resultado, foi possível observar que a eficiência dos métodos está diretamente ligada ao grau de dureza dos alimentos-testes. Considerando os problemas que os usuários de próteses totais enfrentam quanto à força mastigatória, incluindo o receio na mastigação, o método de colorimetria torna-se mais adequado frente ao sistema de tamises tornando a goma de mascar de duas cores a mais indicada para a aplicação do método.
The present research aimed to analyze, through a literature review, the specificities of the most recurrent masticatory performance evaluation methods in scientific production, in order to point out the most effective and efficient procedure in the development of masticatory performance evaluation in patients using complete dentures. In order to achieve the intended result, a bibliographic survey of research in the area was carried out, verifying the main evaluation methods used in the studies of the matter as well as the main foods used in these processes. Subsequently, conditions and characteristics of the methods mentioned were presented, making it possible to perceive the performance of the application of each method in the analysis of mastication of users of the prostheses in question. As a result, it was possible to observe that the efficiency of the methods is directly linked to the degree of hardness of the test foods. Considering the problems that users of complete dentures face in terms of masticatory strength, including fear of mastication, the colorimetry method becomes more appropriate in the face of the sieve system, making the two-color chewing gum the most suitable for the application of the sieve method.
The present research aimed to analyze, through a literature review, the specificities of the most recurrent masticatory performance evaluation methods in scientific production, in order to point out the most effective and efficient procedure in the development of masticatory performance evaluation in patients using complete dentures. In order to achieve the intended result, a bibliographic survey of research in the area was carried out, verifying the main evaluation methods used in the studies of the matter as well as the main foods used in these processes. Subsequently, conditions and characteristics of the methods mentioned were presented, making it possible to perceive the performance of the application of each method in the analysis of mastication of users of the prostheses in question. As a result, it was possible to observe that the efficiency of the methods is directly linked to the degree of hardness of the test foods. Considering the problems that users of complete dentures face in terms of masticatory strength, including fear of mastication, the colorimetry method becomes more appropriate in the face of the sieve system, making the two-color chewing gum the most suitable for the application of the sieve method.
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Palavras-chave
Mastigação, Eficiência, Desempenho físico funcional, Mastication, Efficiency, Physical functional performance