Relationship between food texture and masticatory pain in patients with craniomandibular disorders.

This study was made to measure the food texture, caused the masticatory pain inpatients with craniomandibular disorders.The questionnaire was conducted on 40 patients about 33 kinds of food, whether these foods caused masticatory pain or not. The food texture was measured by Texturometer.The results obtained were as follows:1. The food which caused the masticatory pain in more than half patients were French bread (24 patients) and grilled dried squid (22 patients). On the other hand, foods which caused no masticatory pain were bean curd, jelly and marshmallow.2. Food texture mostly related to the masticatory pain was not only hardness but also gumminess, expressed the required force which grind food to the extent of one's swallowable condition.