摘要
The purpose of the present study was to examine the effect of the frequency of mastication on cerebral activation and task scores for computational tasks. Eleven healthy subjects participated in the present study (nine women, two men). Subjects carried out the Uchida-Kraepelin Test for 15 min before and after chewing tasteless gum for five minutes. The oxygenation of the left prefrontal cortex was monitored by near-infrared spectroscopy during the computational tasks. Task scores did not differ significantly according to chewing frequency (p > 0.05). Conversely, the oxygenation value measured after mastication at a chewing frequency of 110 times/minute (Hz) was significantly higher than that observed before mastication (p < 0.05). Meanwhile, before and after levels of oxygenation did not differ significantly for chewing frequencies of 30 Hz and 70 Hz (p > 0.05 for both). The results of the present study suggest that tasteless mastication does not enhance calculation performance, while a high mastication frequency demonstrates an influence on oxygenation. However, our study indicates that chewing tasteless gum per se does not increase cognitive performance.
The purpose of the present study was to examine the effect of the frequency of mastication on cerebral activation and task scores for computational tasks. Eleven healthy subjects participated in the present study (nine women, two men). Subjects carried out the Uchida-Kraepelin Test for 15 min before and after chewing tasteless gum for five minutes. The oxygenation of the left prefrontal cortex was monitored by near-infrared spectroscopy during the computational tasks. Task scores did not differ significantly according to chewing frequency (p > 0.05). Conversely, the oxygenation value measured after mastication at a chewing frequency of 110 times/minute (Hz) was significantly higher than that observed before mastication (p < 0.05). Meanwhile, before and after levels of oxygenation did not differ significantly for chewing frequencies of 30 Hz and 70 Hz (p > 0.05 for both). The results of the present study suggest that tasteless mastication does not enhance calculation performance, while a high mastication frequency demonstrates an influence on oxygenation. However, our study indicates that chewing tasteless gum per se does not increase cognitive performance.
作者
Saya Natsui
Megumi Sato
Tomomi Yokoyama
Hiromi Inaba
Naomi Kuboyama
Kenichi Shibuya
Saya Natsui;Megumi Sato;Tomomi Yokoyama;Hiromi Inaba;Naomi Kuboyama;Kenichi Shibuya(Graduate School of Health and Welfare, Niigata University of Health and Welfare Graduate School, Niigata, Japan;RESCO Corporation, Tokyo, Japan;WELCIA YAKKYOKU CO., LTD., Niigata, Japan;Department of Health and Nutrition, Niigata University of Health and Welfare, Niigata, Japan;Osaka University of Commerce, Osaka, Japan)
