RESUMEN
STATEMENT OF PROBLEM: Masticatory performance is an important and complex multifactorial process in clinical practice. An exploration of the relationships and effects of the associated factors is lacking. PURPOSE: This clinical survey compared masticatory efficiency (mixing index) with perceived masticatory ability (masticatory index) among complete denture wearers and sought to clarify the relationship between these indices and other factors. MATERIAL AND METHODS: The study consisted of 58 complete denture wearers (37 men, 21 women) ranging between 37 and 80 years of age. Participants were interviewed and examined clinically. The perceived masticatory ability of participants regarding 15 types of Sudanese food was evaluated. The degree of mixing of a 2-colored chewing gum was used to measure masticatory efficiency. Multiple regression and structural equation modeling analyses were used to assess the association between both indices and other related factors. RESULTS: Most of the complete denture wearers could eat soft foods easily but found it difficult to eat hard foods and avoided them. No significant differences in masticatory efficiency could be observed regarding sex or age. Values of the mixing index ranged from 13 (well-mixed colors) to 34 (poorly mixed). Perceived masticatory ability was significantly associated with previous denture experience and the duration of denture wearing (P=.01). Masticatory efficiency was significantly associated with denture quality (P=.001) and with perceived masticatory ability (P=.004). CONCLUSIONS: A significant association was noted between denture quality and masticatory performance. A significant association was also observed between perceived masticatory ability and masticatory efficiency, and both can be used to evaluate masticatory performance among complete denture wearers.