Lip closing pressure and spoon management in passive spoon feeding

Effect of Lip-seal Resistance Training on Lip-seal Strength in Young Adults

Lip-seal strength is important for articulating bilabials, capturing food during eating, maintaining fluid within the oral cavity before swallowing, and achieving swallowing pressure. The objective of this study was to investigate the effect of lip-seal resistance training on lip-seal strength in young adults. The participants comprised 15 young healthy adults aged 26-34 years, all with complete dentition. Each was required to perform lip-seal resistance training 5 weekdays a week for 4 weeks with a commercially available instrument for that purpose. The instrument was placed on the midline, left corner, and right corner of the mouth, and pulled forward, leftward, and rightward, respectively. The participants were required to pull the training instrument forcefully while resisting by closing the lips together as strongly as possible until the instrument exited the lips. Lip-seal strength was measured at before and after training using a measurement device. Change in lip-seal strength between before and after training was analyzed using the Wilcoxon signed rank test. The mean lip-seal strength was 8.9±1.5 N before training and 10.4±1.8 N after. A significant difference was observed in lip-seal strength between before and after training (p=0.003), and the mean increase during the training period was 18.1±17.6%. The results showed that lip-seal resistance training for 4 weeks increased lip-seal strength in young adults. These findings suggest that training that involves pulling not only in a forward direction, but also in bilateral directions strongly stimulates the orbicularis oris muscle, resulting in an increase in lip-seal strength.

Lip-closing pressure during food intake from a spoon in normal children

BACKGROUND

Understanding the refinement of self-feeding skills is useful for the assessment of oral functional development in children.

OBJECTIVES

To determine normative data on lip closing during food intake in the development of independent spoon-feeding in normal children, we tested the hypothesis that lip-closing pressure and spoon operation differ depending on food type.

METHODS

Fifteen normal children (eight boys, seven girls; mean age: 6.5 years) were asked to eat test foods (2, 3 and 5 g of yogurt and cream cheese) freely with a spoon. Lip-closing pressures and kinematic data on spoon operation were recorded simultaneously with a strain gauge transducer embedded in the spoon and Vicon motion analysis, respectively.

RESULTS

In the most common lip-pressure pattern, only positive pressure was generated. In the second most common pattern, negative pressure occurred first, followed by positive pressure; this pattern was seen infrequently. Positive pressure (P < .001), pressure duration (P < .001) and spoon intra-oral time (P < .05) during intake of cream cheese (an adhesive food) were significantly greater than those during intake of yogurt (a non-adhesive food). Pressure onset occurred at the beginning of the spoon withdrawal period or at the turning point from spoon insertion to withdrawal, depending on the food.

CONCLUSIONS

Lip-closing force and spoon operation varied depending on food type in preschool and early elementary school children. Our findings suggest the need to consider the importance of food diversity and to pay attention to the spoon withdrawal period when assessing the development and maturation of lip function.