Manifestation of preferred chewing side for hard food on TMJ disc displacement side

A. Ratnasari, K. Hasegawa, Kazuhiro Oki, Shigehisa Kawakami, Y. Yanagi, J. I. Asaumi, S. Minagi

Research output: Contribution to journalArticlepeer-review

18 Citations (Scopus)


The purpose of this study was to reveal the relationship between chewing-side preference and anterior disc displacement (ADD) of the TMJ. Thirty-two healthy subjects with ages ranging from 26 to 34-years were selected from volunteer students at the Okayama University Dental School. Subjects were asked to chew freely with two kinds of test foods, beef jerky (hard food) and chiffon cake (soft food), thus expecting different amounts of mechanical loading on the TMJ. One, 4, and 7 s after starting the mastication, subjects were asked to open their mouth momentarily to have a digital image of their mouth taken. The bolus placement area was measured by processing the digital images, calculated as the number of pixel of bolus area. Area asymmetry index was used for the determination of preferred chewing side (PCS). Oblique sagittal MRI scanning in the closed mouth position was taken to evaluate the articular disc position. In asymptomatic subjects with ADD, a significant predominance of the PCS on the ipsilateral side of ADD was observed during the mastication of hard food. On the contrary, no correlation was found between unilateral ADD and PCS for the soft food. From the results of this study, it is suggested that ADD is the associating factor of PCS for hard food. Therefore, it would be necessary to break down the concept of PCS into at least two categories, one for hard food and one for soft food, considering the mechanical loading on the TMJ.

Original languageEnglish
Pages (from-to)12-17
Number of pages6
JournalJournal of oral rehabilitation
Issue number1
Publication statusPublished - Jan 2011


  • Hard food
  • MRI
  • Mastication
  • Preferred chewing side
  • TMJ

ASJC Scopus subject areas

  • Dentistry(all)


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