Negative Emotional Eating Behaviour Is Associated With Decreased Masticatory Function.

IF 4 3区医学 Q1 DENTISTRY, ORAL SURGERY & MEDICINE

Journal of oral rehabilitation Pub Date : 2025-08-15 DOI:10.1111/joor.70038

Vasily Smirnov, Sergey Popov, Daria Khramova, Elizaveta Chistiakova, Natalya Zueva, Inga Velskaya, Fedor Vityazev, Bronislav Dernovoj

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引用次数: 0

Abstract

Objective: The aim of the study was to measure electromyographic (EMG) parameters of masticatory muscle activity and evaluate bolus properties using an agar chewing test in emotional eaters.

Methods: Untrained participants (83 women and 46 men, mean age 32.4 ± 8.1 years) were categorised as control and emotional eaters using scores on the emotional scale of the Dutch Eating Behaviour Questionnaire (DEBQ_Emo). EMG parameters of chewing rhythm, salivation and bolus fragmentation parameters and sensory perception were determined in chewing tests with agar gel.

Results: Emotional eaters chewed agar gel with 13% fewer chewing cycles in comparison to controls. Amplitude characteristics of the masseter and suprahyoid muscles did not differ between the groups. However, the EMG signals of the temporal muscle of emotional eaters had lower mean and area amplitudes than those in controls. The bolus saliva content was 12% lower in the emotional eating group compared to the control group, whilst the saliva incorporation rate did not differ. The fraction of bolus particles less than 1.6 mm after chewing agar gel was lower by 11% in emotional eaters than in controls. Sensory analysis demonstrated that participants in both groups similarly rated overall liking and intensity of aroma, taste and texture properties of agar gel. According to sensory analysis, participants in both groups rated overall liking and intensity of aroma, taste and texture properties of agar gel similarly.

Conclusion: People with negative emotional eating showed decreased masticatory activity and masticatory efficiency whilst chewing agar gel.

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消极的情绪化进食行为与咀嚼功能下降有关。

目的：采用琼脂咀嚼试验测定情绪化进食者咀嚼肌活动的肌电图参数，并评价咀嚼丸的特性。方法：未经训练的参与者（83名女性和46名男性，平均年龄32.4±8.1岁）根据荷兰饮食行为问卷（DEBQEmo）的情绪量表得分分为控制型和情绪性进食者。用琼脂凝胶进行咀嚼试验，测定咀嚼节律、唾液分泌、丸粒破碎参数和感觉知觉的肌电参数。结果：与对照组相比，情绪化进食者咀嚼琼脂的咀嚼周期减少了13%。咬肌和舌骨上肌的振幅特征在两组之间没有差异。然而，情绪化进食者颞肌肌电图信号的平均振幅和面积振幅均低于对照组。与对照组相比，情绪化进食组的口服唾液含量低12%，而唾液掺入率没有差异。情绪化进食者咀嚼琼脂凝胶后颗粒小于1.6 mm的比例比对照组低11%。感官分析表明，两组参与者对琼脂凝胶的香气、味道和质地的总体喜好程度和强度的评价相似。根据感官分析，两组参与者对琼脂凝胶的总体喜欢程度和香气强度、味道和质地特性的评价相似。结论：消极情绪进食者咀嚼琼脂时，咀嚼活动减弱，咀嚼效率下降。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of oral rehabilitation 医学-牙科与口腔外科

CiteScore

5.60

自引率

10.30%

发文量

116

审稿时长

4-8 weeks

期刊介绍： Journal of Oral Rehabilitation aims to be the most prestigious journal of dental research within all aspects of oral rehabilitation and applied oral physiology. It covers all diagnostic and clinical management aspects necessary to re-establish a subjective and objective harmonious oral function. Oral rehabilitation may become necessary as a result of developmental or acquired disturbances in the orofacial region, orofacial traumas, or a variety of dental and oral diseases (primarily dental caries and periodontal diseases) and orofacial pain conditions. As such, oral rehabilitation in the twenty-first century is a matter of skilful diagnosis and minimal, appropriate intervention, the nature of which is intimately linked to a profound knowledge of oral physiology, oral biology, and dental and oral pathology. The scientific content of the journal therefore strives to reflect the best of evidence-based clinical dentistry. Modern clinical management should be based on solid scientific evidence gathered about diagnostic procedures and the properties and efficacy of the chosen intervention (e.g. material science, biological, toxicological, pharmacological or psychological aspects). The content of the journal also reflects documentation of the possible side-effects of rehabilitation, and includes prognostic perspectives of the treatment modalities chosen.