Language：Japanese   Publisher：(公社)日本障害者歯科学会  

被虐待児童はう蝕が多いとされているが,これまでの報告の多くは,う蝕有病者率やう蝕経験歯数に限られていた.本研究では,被虐待児童におけるう蝕罹患状況の特徴を探索するため,歯種別に解析を行った.歯種別解析の対象は,2～19歳の一時保護所への入所理由が「虐待」の児童(虐待群)323名とした.年齢に応じて,乳歯の解析では2区分(2～5歳,6～9歳),永久歯では3区分(5～9歳,10～14歳,15～19歳)とし,歯科疾患実態調査(対照群)と比較を行った.乳歯,永久歯ともに一人平均未処置歯数は虐待群において有意に高く,永久歯においては一人平均う歯数がすべての年齢区分で虐待群が有意に高かった.歯種別に解析した結果,乳歯では上顎左側乳中切歯と上顎右側乳犬歯,永久歯では第一大臼歯と第二大臼歯において,虐待群が有意にう歯保有者率が高かったが,虐待群の歯種別う蝕罹患状況として明確な特徴と判断できるものはなく,一般にう蝕が発生しやすい部位において虐待群ではさらに高い割合でう蝕を有し,永久歯萠出直後早い段階で罹患していると考えられた.一人平均う歯数のパーセンタイル値では,いずれの年齢区分においても虐待群の25%は対照群と同様にう歯を有していなかった一方で,虐待群の一部の者のう歯数が非常に多く,虐待群の全体的なう蝕歯数の数値を引き上げていると推察された.(著者抄録)

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Other Link： https://search.jamas.or.jp/default/link?pub_year=2023&ichushi_jid=J02489&link_issn=&doc_id=20230403180002&doc_link_id=10.14958%2Fjjsdh.44.10&url=https%3A%2F%2Fdoi.org%2F10.14958%2Fjjsdh.44.10&type=J-STAGE&icon=https%3A%2F%2Fjk04.jamas.or.jp%2Ficon%2F00007_3.gif

Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：(公社)日本障害者歯科学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：English   Publishing type：Research paper (scientific journal)  

BACKGROUND: Understanding the refinement of self-feeding skills is useful for the assessment of oral functional development in children. OBJECTIVES: To determine normative data on lip closing during food intake in the development of independent spoon-feeding in normal children, we tested the hypothesis that lip-closing pressure and spoon operation differ depending on food type. METHODS: Fifteen normal children (eight boys, seven girls; mean age: 6.5 years) were asked to eat test foods (2, 3 and 5 g of yogurt and cream cheese) freely with a spoon. Lip-closing pressures and kinematic data on spoon operation were recorded simultaneously with a strain gauge transducer embedded in the spoon and Vicon motion analysis, respectively. RESULTS: In the most common lip-pressure pattern, only positive pressure was generated. In the second most common pattern, negative pressure occurred first, followed by positive pressure; this pattern was seen infrequently. Positive pressure (P < .001), pressure duration (P < .001) and spoon intra-oral time (P < .05) during intake of cream cheese (an adhesive food) were significantly greater than those during intake of yogurt (a non-adhesive food). Pressure onset occurred at the beginning of the spoon withdrawal period or at the turning point from spoon insertion to withdrawal, depending on the food. CONCLUSIONS: Lip-closing force and spoon operation varied depending on food type in preschool and early elementary school children. Our findings suggest the need to consider the importance of food diversity and to pay attention to the spoon withdrawal period when assessing the development and maturation of lip function.

DOI： 10.1111/joor.13155

PubMed

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Language：Japanese   Publisher：新潟歯学会  

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Language：English   Publishing type：Research paper (scientific journal)  

Lip closing is an important motor act in food acquisition. Appropriate food capture in anticipatory and early oral stages of feeding is essential for mastication and swallowing. The aim of this study was to investigate the effect of food type and quantity on lip closing pressure during food capture with a spoon, and to identify normal lip function during food acquisition in healthy young adults. Twenty young healthy males (age range: 22-30 years) participated in this study. They were asked to eat the test food freely with a spoon. Test foods were yogurt and cream cheese, which were given in quantities of 3, 5 and 10 g in weight; 3 ml water was included as a reference. A strain gauge transducer was embedded in the spoon in advance, and lip closing pressures during food capture were measured and recorded. The Vicon motion analysis system was used to collect three-dimensional kinematic data of spoon operation. Positive pressure with lip closing during capture of adhesive food, such as cream cheese, significantly increased (P < 0.001). Moreover, positive pressure significantly decreased when food quantity increased (P < 0.01), irrespective of food type. Negative pressure that preceded positive pressure appeared more frequently during cream cheese intake and increased when food quantity on the spoon increased (P < 0.001). These findings indicated that participants sucked or squeezed the spoon further during capture of adhesive food. Maximum mouth opening occurred predominantly during the spoon insertion period, while mouth closing occurred predominantly during the spoon withdrawal period. After mouth closing, all subsequent lip pressure events appeared in the withdrawal period. Our results may be useful for comprehending normal lip function during food acquisition in healthy young adults. They may also aid in the diagnosis and management of abnormal lip function in oral hypofunction and dysfunction, which can be examined in future studies.

DOI： 10.1016/j.physbeh.2019.112743

PubMed

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Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.15761/DOCR.1000242

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Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.15761/DOCR.1000232

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(一社)電子情報通信学会  

捕食動作とは摂食動作の一部であり、その機能には「食具操作」と「口唇による食物の取り込み」の2つがある。しかし、両者の協調動作であるにもかかわらず、同時測定データに基づいて包括的に調査されることが少なかった。そこで本研究では、身体運動とスプーンボウル部上の口唇圧を同時計測するシステムを構築し、予備実験として、成人がスプーンに入れた食品を自然に摂食する動作を分析した。食品には付着性と流動性の異なるチーズとヨーグルトを用いた。一口量は3g、5g、10gの3種類とした。成人男性8名を用いた実験から、一口量はスプーン挿入量に、食品の性状は捕食時口唇圧に有意に影響するが、両者は捕食中のスプーン姿勢には影響しないことが判明した。(著者抄録)

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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