# The Occlusal Contact Area Is Associated with the Magnitude but Not Peak Timing of Changes in Chewing-Induced Brain Blood Flow in Mandibular Prognathism

## TL;DR

This study shows that jaw deformities affect brain blood flow during chewing, but the timing of the response remains consistent.

## Contribution

The study reveals a dissociation between the magnitude and timing of brain blood flow changes in mandibular prognathism during chewing.

## Key findings

- MP patients showed significantly lower brain blood flow responses during hard food chewing compared to normal occlusion individuals.
- Occlusal contact area positively correlates with brain blood flow magnitude during chewing.
- Time-to-peak brain blood flow was similar between MP and normal occlusion groups, regardless of food hardness.

## Abstract

Background/Objectives: Jaw deformities affect not only facial aesthetics but also various oral functions. While previous studies have demonstrated that mandibular prognathism (MP) alters masticatory-induced brain blood flow (BBF), the temporal characteristics of these hemodynamic changes have remained unclear. In this cross-sectional observational study, we investigated the following two specific objectives: (1) whether food hardness affects not only the magnitude but also the temporal patterns of BBF changes during mastication and (2) how malocclusion is associated with these temporal hemodynamic responses. Methods: Twenty-six participants with normal occlusion (NORM) and twenty patients with MP participated in this study. BBF was measured using functional near-infrared spectroscopy, while participants chewed soft paraffin or hard gummy candy. Maximum oxygenated hemoglobin (oxy-Hb) values and time-to-peak BBF were analyzed. Results: While food hardness did not significantly affect maximum oxy-Hb within groups, the MP group showed significantly lower responses during hard gummy candy mastication compared to the NORM group. The occlusal contact area exhibited significant positive correlation with maximum oxy-Hb values, while the ANB angle, an indicator of intermaxillary skeletal relationship, showed no significant correlation with BBF parameters. The hard gummy candy/paraffin ratio of maximum oxy-Hb was significantly higher in the NORM group compared to the MP group. Time-to-peak BBF was approximately twice as long for hard gummy candy compared to paraffin in both groups, with no significant differences between groups. Conclusions: These findings reveal that while MP attenuates the magnitude of masticatory-induced BBF, particularly during hard food mastication, the temporal adaptation to increased food hardness is preserved. This dissociation between magnitude and timing effects suggests that intact basic neurovascular coupling mechanisms would be maintained even in the condition of altered masticatory function in a MP subject, which is providing new insights for rehabilitation strategies in orthognathic surgery cases.