EP3448239A1 - Procédé pour évaluer un test de fonction de mastication - Google Patents

Procédé pour évaluer un test de fonction de mastication

Info

Publication number
EP3448239A1
EP3448239A1 EP17721080.4A EP17721080A EP3448239A1 EP 3448239 A1 EP3448239 A1 EP 3448239A1 EP 17721080 A EP17721080 A EP 17721080A EP 3448239 A1 EP3448239 A1 EP 3448239A1
Authority
EP
European Patent Office
Prior art keywords
particles
model food
chewed
chewing
food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP17721080.4A
Other languages
German (de)
English (en)
Inventor
PROF. DR. Gregor SLAVICEK
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Slavicek Gregor
Original Assignee
Bredent Medical GmbH and Co KG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bredent Medical GmbH and Co KG filed Critical Bredent Medical GmbH and Co KG
Publication of EP3448239A1 publication Critical patent/EP3448239A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/0059—Measuring for diagnostic purposes; Identification of persons using light, e.g. diagnosis by transillumination, diascopy, fluorescence
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/0059—Measuring for diagnostic purposes; Identification of persons using light, e.g. diagnosis by transillumination, diascopy, fluorescence
    • A61B5/0077—Devices for viewing the surface of the body, e.g. camera, magnifying lens
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/103—Measuring devices for testing the shape, pattern, colour, size or movement of the body or parts thereof, for diagnostic purposes
    • A61B5/11—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor or mobility of a limb
    • A61B5/1113—Local tracking of patients, e.g. in a hospital or private home
    • A61B5/1114—Tracking parts of the body
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/103—Measuring devices for testing the shape, pattern, colour, size or movement of the body or parts thereof, for diagnostic purposes
    • A61B5/11—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor or mobility of a limb
    • A61B5/1126—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor or mobility of a limb using a particular sensing technique
    • A61B5/1128—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor or mobility of a limb using a particular sensing technique using image analysis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/22—Ergometry; Measuring muscular strength or the force of a muscular blow
    • A61B5/224—Measuring muscular strength
    • A61B5/228—Measuring muscular strength of masticatory organs, e.g. detecting dental force
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
    • A61B5/00—Measuring for diagnostic purposes; Identification of persons
    • A61B5/45—For evaluating or diagnosing the musculoskeletal system or teeth
    • A61B5/4538—Evaluating a particular part of the muscoloskeletal system or a particular medical condition
    • A61B5/4542—Evaluating the mouth, e.g. the jaw
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F18/00—Pattern recognition
    • G06F18/20—Analysing
    • G06F18/24—Classification techniques
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
    • G06T7/00—Image analysis
    • G06T7/90—Determination of colour characteristics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
    • G06T2207/00—Indexing scheme for image analysis or image enhancement
    • G06T2207/10—Image acquisition modality
    • G06T2207/10024—Color image
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
    • G06T2207/00—Indexing scheme for image analysis or image enhancement
    • G06T2207/10—Image acquisition modality
    • G06T2207/10028—Range image; Depth image; 3D point clouds
    • G—PHYSICS
    • G06—COMPUTING OR CALCULATING; COUNTING
    • G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
    • G06T2207/00—Indexing scheme for image analysis or image enhancement
    • G06T2207/30—Subject of image; Context of image processing
    • G06T2207/30242—Counting objects in image

Definitions

  • the invention relates to a method for evaluating a purchase function test. From the general state of the art it is known to analyze the chewing process of humans through the use of elastic model food. In such examinations, a test person is given such model food as a chewing gown, which is to be chewed on one or both sides of the jaw for a certain time, without swallowing split-off particles of the model food. After completion of the chewing test, the subject is spat in a sieve by the subject and can subsequently be analyzed. However, the result of such a bump test depends on many different factors, such. As the condition of the occlusal surfaces, the presence of dentures or the like.
  • predetermined standard values which includes a distinction between unketched components of the model food, partially chewed ingredients with no cleaved model food particles and cleaved particles.
  • a method begins with the provision of spilled chewed model food with chewing functional parts. It can, as mentioned above, the actual chewing process for chewing the model food within specified time periods and in compliance with prescribed procedures, such. B. chewing on only one side of the jaw or the like.
  • the chewed model food is then rinsed to get depending on the chewing ability of the subject either the chewed chewing pieces or the chewed chewing pieces in the form of particles, which are freed by the flushing of the wetting with saliva.
  • the chewed model food can be spit into a sieve, which is then rinsed under cold water.
  • the classification can be made on the basis of a scale that follows, for example, the known school grading system. Accordingly, a simple but reproducible due to the standardized procedure method for evaluating the Kaufunktionstests that can be carried out on the basis of simple classification rules without much effort and therefore allows almost no fallacies in the interpretation of the test results.
  • the predetermined standard values relating to the patient are individualized for classification.
  • an optical measurement of the particles is additionally carried out.
  • the optical measurement can be performed two-dimensionally or three-dimensionally.
  • the size of the particles, their volume and number of data representing normal values becomes Database compared.
  • the authority data of the database can be customized to a subject, whereby preferably an age of the subject, a tooth status or a prosthetic status are taken into account.
  • An automated evaluation can be carried out in particular by comparing the size of the particles, their volume and number with standard values from a database.
  • the authority data of the database are individualized with respect to a subject, so that, for example, an age of the subject, a tooth status or a prosthetic status can be taken into account.
  • the individualized norm data thus indicate how a subject should be able to chew with the corresponding biological data. By comparing a single subject with such individualized standard data, a deviation of the purchase function can thus be reliably detected.
  • lower jaw movements are additionally detected when chewing the model food.
  • lower jaw movements can be detected with a camera or a device for joint track recording.
  • both the extent of the chewing motion and the location of the chewing movements can be analyzed in comparison to standard movements such as protrusion, retrusion or opening and closing or mediotrusion on both sides of the jaw.
  • every chewing movement from a reference position should be started in order to be able to assess the position of the chewing movement in relation to this reference position.
  • Such analyzes may be carried out on both sides of To judge position. Such analyzes can be done on both sides of the jaw.
  • the purchase function parts are produced as cylindrical bodies from a gelatin mass and the model food comprises purchase function parts of different hardness.
  • the model food with chewing functional parts of different hardness can be chewed by a patient in a chewing robe.
  • the step of providing the chewed model food may comprise different chewing positions in the mouth of a patient.
  • Model food is typically made in a cylindrical shape with a known degree of hardness and standardized exterior dimensions, wherein the model food to be used for chewing analysis is elastic and can be based on a conventional gelatin mass as used to make commercial fruit gums. It is a standard cylindrical shape, typically 1 cm in height and 2 cm in diameter, made in three different degrees of hardness (soft, medium, hard). The different degrees of hardness are achieved by adding different amounts of gelatine to the matrix (soft: 15.5 g per mass, medium: 23 g per mass, hard: 31 g per mass). The different degrees of hardness can be dyed with different natural colors (hard: red - elderberry, medium: yellow - turmeric, soft: green - chlorophyllin) and be provided with strawberry flavor of equal intensity. Advantageously, this facilitates the optical measurement and / or the classification.
  • a processor will be specified which receives instructions from a memory which are suitable for carrying out a method as described above.
  • the processor may be part of a mobile phone or flat computer (tablet computer), wherein the commands are provided in the form of application software for mobile devices, wherein a camera of the mobile phone or flat computer for the optical measurement of the particles is controllable.
  • the processor may be part of a data processing system which is coupled to a light sensor or a camera for optical measurement of the particles.
  • the camera can be equipped with two filters that can filter out reflections.
  • the filters are arranged, for example, at an angle of 90 ° to each other.
  • One filter is in front of a flash, the other filter in front of a lens of the camera.
  • a two-dimensional evaluation can thus be carried out more precisely.
  • the automatic evaluation of the particles can be carried out with a suitable camera, in a preferred embodiment, both the camera and the software required for evaluation part of a mobile phone, so that such an evaluation of a Kaufunktionstests according to the inventive method also carried out automatically without support from clinical staff can be.
  • the software is provided in the form of application software for mobile devices, wherein a user must enter his individual data required for evaluation once.
  • Fig. 2 shows schematically an example of model food in chewed form using the method according to the invention
  • Fig. 3 shows a structure for carrying out the method according to the invention according to one embodiment.
  • model food MN with purchase function parts KF is provided as cylindrical bodies of a gelatin mass, for example by means of a spoon LO to a subject PB.
  • the model food MN is produced in a cylindrical shape with different degrees of hardness and standardized outside dimensions.
  • the model food MN to be used to analyze the chewing is elastic and is based on a conventional gelatin mass used to make commercial fruit gums. It is a standard cylindrical shape, typically 1 cm in height and 2 cm in diameter, manufactured in three different degrees of hardness (soft, medium, hard).
  • the different degrees of hardness are achieved by adding different amounts of gelatine to the matrix (eg soft: 15.5 g per mass, medium: 23 g per mass, hard: 31 g per mass).
  • the different degrees of hardness dyed with different natural colors and be provided with aromas of equal intensity.
  • the subjects are asked to sit in the dentist's chair. It is explained to you on the right or left side, the following Kauprobe comprising the model food MN first salivate, then with maximum chewing intensity, for example, for 30 seconds to chew without swallowing a particle. At the end of the Kauphase sounds a signal to cancel. The subject spits out the chewing, as shown in Fig. 1 right.
  • Theuckedsparichelten parts are rinsed under running cold water and thus freed from saliva.
  • the method according to the invention begins with the provision of spit-out chewed model food MN with purchase function parts KF. It can, as mentioned, the actual chewing process for chewing the model food MN within specified periods of time and in compliance with prescribed procedures, such. B. chewing on only one side of the jaw or the like. All particles in the mouth are collected. The chewed model food MN is then rinsed to get depending on the chewing ability of the subject either the chewed chewing pieces or the chewed chewing parts in the form of particles PA, which are freed by the rinsing of the wetting with saliva.
  • the chewed model food MN can be spit into a sieve (not shown in Fig.
  • the particles are separated so that they are insulated from one another, for which purpose the prefabricated paper sheet can preferably be used as the carrier TR.
  • the particles are sorted out within the respective area with two spatulas and isolated from each other.
  • FIG. 1 An example of chewed model food is shown in FIG.
  • the model food MN is now present with the chewed components of the model food MN as in area I, partially chewed components without split off particles of the model food MN as in area II or with cleaved particles PA of the model food MN as in area III.
  • the total number of particles PA is determined, wherein the total number of particles PA is finally classified, in which the total number obtained with previously determined norm values, which can also take into account the individual condition of the subject.
  • the classification can be made on the basis of a scale that follows, for example, the known school grading system. Accordingly, a simple but reproducible due to the standardized procedure method for evaluating the Kaufunktionstests that can be carried out on the basis of simple classification rules without much effort and therefore allows almost no fallacies in the interpretation of the test results.
  • the particles can be dried until dry and firm on the paper sheet.
  • the sheet of the paper sheet can be placed in a display case and archived in a file folder.
  • a complete bump test consists of a total of nine cycle sequences: the respective hardness of the model food is chewed once on the right, then on the left and finally on both sides. This happens in a given order:
  • Step 1 right / soft model food
  • Step 2 left / soft model food
  • Step 4 right / medium hard model food
  • Step 5 left / medium hard model food
  • Step 6 both-sided / medium-hard model food
  • Step 7 right / hard model food
  • Step 8 left / hard model food, and step 9 both sides / hard model food.
  • lower jaw movements can be detected when chewing the model food MN.
  • both the extent of the Analyze movement as well as the location of the chewing movements in comparison to standard movements such as protrusion, retrusion or opening and closing or medi- otrusion on both sides of the patient's jaw For this purpose, every chewing movement from a reference position should be started in order to be able to assess the location of the chewing movement in relation to this reference position. Such analyzes can be done on both sides of the jaw.
  • test specimens which the subject comminutes as a MN model in a standardized cycle sequence, are standardized in size and shape, have elastic properties (no nuts or carrots that can be crushed by forces, but the elastic properties make high demands the tooth surfaces of the occlusion with bumps that have disruptive functions) and become increasingly smaller (other than chewing gum-based assays).
  • elastic properties no nuts or carrots that can be crushed by forces, but the elastic properties make high demands the tooth surfaces of the occlusion with bumps that have disruptive functions
  • the entire test procedure does not only consist of a causal sequence, but takes into account the great adaptability of the chewing organ: if there are no teeth on one side, then a one-off purchase function test can certainly represent a very good but only one-sided chewing efficiency. Thus, a false negative result of a one-sided chewing test could be derived.
  • the chewing organ is not so heavily loaded by a single chewing test in the period of 30 seconds or even 60 seconds that already recognized latent problems can be. Therefore, the bump test is based on several degrees of hardness (soft, medium and hard) and a total of 9 tests.
  • an optical measurement of the particles is additionally carried out by means of a light sensor LS1.
  • the optical measurement can be carried out two-dimensionally.
  • at least one further light sensor LS2 is provided.
  • a light sensor for example, a CCD sensor can be used. It is also possible to provide additional light sensors to further increase the processing accuracy. Furthermore, it is also conceivable to use a laser scanner for two- or three-dimensional optical measurement.
  • two filters can be provided which can filter out reflections.
  • the filters are arranged, for example, at an angle of 90 ° to each other.
  • One filter is located in front of a flash, the other filter in front of a lens of the CCD sensor.
  • a two-dimensional evaluation can thus be carried out more precisely.
  • not only is the total number of particles PA or the distinction between the chewed components of the model food, partially chewed components without cleaved particles of the model food and cleaved particles made but additionally also a geometric dimension such as size or volume of the particles.
  • the classification can be made on the basis of a scale that takes into account the size distribution of the chewed parts of the model food.
  • Such an optical measurement by means of the light sensors LS1 and LS2 thus increases the meaningfulness of the purchase function test, wherein the images obtained for determining the geometric dimensions can be further processed by means of a processor PR.
  • the processor can be connected to a database DB in order to compare the size of the particles, their volume and the number of data representing the database DB.
  • the authority data of the database DB may be individualized with respect to a subject, preferably taking into account a subject's alf, a dental status or a prosthetic status.
  • the individualized norm data thus indicate how a subject should be able to chew with the corresponding biological data.
  • the processor PR may be part of a mobile phone or flat computer (not shown in FIG. 3), the method being provided by instructions in the form of mobile application software.
  • a light sensor LS1 a camera of the mobile phone or flat computer (tablet computer) for optical measurement of the particles PA can be controlled.
  • the processor PR is part of a data processing system that is coupled to a camera as a light sensor LS1 for the optical measurement of the particles.
  • the optical automated evaluation provides a comparison to an individualized standard by taking into account the demographic data such as age, sex, dental status, prosthetic status, and health status.
  • the dentist thus has the opportunity to assess the chewing efficiency of the individual patient individually based on his representative age group and taking into account his status.
  • the (optimal) target state is displayed, which represents the chewing efficiency, when the intraoral situation is improved and prosthetically rehabilitated.
  • optical automated evaluation takes into account the following intra-individual comparison options:

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Abstract

L'invention concerne un procédé permettant d'évaluer un test de fonction de mastication, ledit procédé comprenant les étapes qui suivent. Fournir de la nourriture modèle mâchée recrachée présentant des parties à fonction de mastication. La nourriture modèle mâchée est recueillie dans un tamis, puis un rinçage de la nourriture modèle mâchée est effectué, de manière à obtenir des parties à fonction de mastication non mâchées exemptes de salive ou des particules exemptes de salive des parties à fonction de mastication, qui contiennent des parties à fonction de mastication mâchées. Les particules sont ensuite séparées. Une fois que le nombre total de particules a été déterminé, le nombre total de particules est classifié sur la base de valeurs standard déterminées au préalable, ladite classification comprenant une différenciation concernant des éléments non mâchés de la nourriture modèle, des éléments mâchés en partie sans particules séparées de la nourriture modèle et des particules séparées.
EP17721080.4A 2016-04-26 2017-04-24 Procédé pour évaluer un test de fonction de mastication Withdrawn EP3448239A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102016107689.9A DE102016107689A1 (de) 2016-04-26 2016-04-26 Verfahren zur Auswertung eines Kaufunktionstests
PCT/EP2017/059662 WO2017186643A1 (fr) 2016-04-26 2017-04-24 Procédé pour évaluer un test de fonction de mastication

Publications (1)

Publication Number Publication Date
EP3448239A1 true EP3448239A1 (fr) 2019-03-06

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EP17721080.4A Withdrawn EP3448239A1 (fr) 2016-04-26 2017-04-24 Procédé pour évaluer un test de fonction de mastication

Country Status (6)

Country Link
US (1) US20190065909A1 (fr)
EP (1) EP3448239A1 (fr)
JP (1) JP2019514525A (fr)
CN (1) CN109475292A (fr)
DE (1) DE102016107689A1 (fr)
WO (1) WO2017186643A1 (fr)

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JP2022074671A (ja) * 2020-11-05 2022-05-18 サンスター株式会社 咀嚼指導システム、咀嚼指導プログラム、及び咀嚼指導方法
JP7680733B2 (ja) * 2021-04-12 2025-05-21 株式会社エグザマスティカ 人工食塊圧延キット及びこれを用いた人工食塊圧延方法並びに咀嚼機能評価システム
CN113729714A (zh) * 2021-09-30 2021-12-03 华北电力大学 一种牙齿咬合力测试方法及康复训练仪
TWI797803B (zh) * 2021-11-01 2023-04-01 臺北醫學大學 非侵入式咀嚼功能檢測的食品套組及方法
JP2023094218A (ja) * 2021-12-23 2023-07-05 サンスター株式会社 情報処理装置、咀嚼トレーニングシステム、咀嚼評価方法、咀嚼トレーニングプログラム、および、記録媒体
IT202300011277A1 (it) * 2023-06-01 2024-12-01 Innovative Medical Applications & Res S R L Dispositivo di analisi di un bolo e relativo metodo di analisi
CN117310109A (zh) * 2023-09-15 2023-12-29 江南大学 一种适用于谷物米饭咀嚼感知的体外质地评价方法

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WO2017186643A1 (fr) 2017-11-02
JP2019514525A (ja) 2019-06-06
CN109475292A (zh) 2019-03-15
US20190065909A1 (en) 2019-02-28

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