To investigate the treatment method and effect of the adjustment for the treatment of locomotor food impaction. Methods Thirty-six patients with food impaction who had normal contact relationship with adjacent surfaces were selected, and their occlusal surface morphology and occlusal relationship were analyzed, and the treatment was carried out by sequential adjustment method, eliminating the pestle and mortar type cusps, establishing the developmental sulcus of the joint surface, and adjusting and grinding the near-middle bevel of the distal and middle teeth, and food impaction was reviewed at 1 week, 2 weeks and 6 months after surgery. Results: 1 week after surgery, the symptoms of food impaction disappeared in 32 patients and improved in 4 cases; 2 weeks after surgery, the symptoms of food impaction disappeared completely in all patients; 6 months later, there was no food impaction in 1 case. Conclusion Sequential adjustment method is an effective method for the treatment of motor food impaction. Food impaction is a complication caused by a variety of oral diseases and is very common in clinical practice. Most food impaction is due to the absence of normal contact between adjacent teeth, and treatment is mainly through restorative dentistry to restore a close contact relationship between adjacent surfaces. However, the clinical results are not satisfactory because the mechanism of this type of food impaction is unclear and the clinician has difficulty in selecting the appropriate method of accommodation for the specific case. The authors analyzed the mechanism of this type of food impaction and chose three types of accommodation methods, called sequential accommodation, to treat patients with this type of food impaction with good results. Materials and methods 1.1 Study subjects Cases with food impaction as the main complaint were selected from outpatients. Inclusion criteria: (1) The duration of food embedding in the posterior region was more than 1 month, and the food embedding occurred every day after eating; the examination found that the patient had fibrous food in the interdental space of the posterior region after eating. (2) The adjacent surfaces of the embedded teeth are intact, and the adjacent surfaces are free of caries when probed with a sharp probe, and the contact relationship is determined visually after local blowing and drying. (3) The teeth on the side of the embedding are intact, there are no indications for extraction on both sides of the embedding gap, and there is no serious malocclusion at the affected area. (4) The patient has no serious systemic diseases and good compliance. 1.2 Occlusal examination of the embedded site Remove the food residue from the embedded site, and take the maxillary and mandibular models by the impression method; apply a small amount of silica gel on the joint surface of the teeth on both sides of the embedded gap after drying in the wet, and let the patient do the lateral joint movement 5 times and then bite tightly in the orthocentral joint position, and the silica gel hardened after 5 minutes; judge whether there is a pestle-type tooth tip, whether there is a lack of food discharge channel and the movement of the teeth in the far middle of the gap according to the thickness of the silica gel and the plaster model. movement. 1.3 Treatment procedure The decision of the adjustment is based on the occlusal examination results. If the silica gel is thin or penetrating in the area of the external space, the cusps or crests of the opposing teeth should be resharpened by 0.5-1 mm. After the procedure, food blockage was reviewed at 1 week, 2 weeks and 6 months after the surgery, and if there was still blockage, the examination and treatment process were repeated. If there is no blockage at all or occasional blockage but there is no difference with other gaps, it is considered to be cured; if the blockage is significantly reduced but there is still a difference with other areas, it is considered to be improved; if the blockage is not significantly reduced, it is considered to be ineffective. The concept of food impaction was first introduced in 1930 and refers to the wedging of food into the interdental space by strong occlusal forces. Hirschfeld classified food impaction into five categories according to its etiology: abrasive; no contact on adjacent surfaces; marginal ridge misalignment; congenital tooth anomaly; and poor filling. Domestic scholars classified food impaction into vertical and horizontal types according to the direction of food entry into the interdental space, which is intuitively easy to agree with and has been used as a classical typology for decades. 1994, Zheng Dize proposed a different classification method, which was divided into limited, partial and extensive types according to the scope of impaction, and proposed corresponding treatment measures. We believe that: from the literal meaning of embedment, it should refer to the inability to move the object into a certain position; from the consideration of patient’s reaction, the food in the process of embedment should produce pressure or damage to periodontal tissues. In contrast, it is not easy for the food to enter the gap from horizontal direction to produce damage and compression to the periodontal tissues below; it is also difficult for the horizontal force of buccolingual muscles to displace the teeth with relatively healthy periodontal tissues through food. It can be said that the concept of horizontal food impaction limits the ultimate solution to the problem of food impaction, which occurs in the vertical direction and does not exist in the horizontal direction. Although one study reported that the percentage of horizontal food impaction was 9.7%. However, the epidemiological approach is not suitable for differentiating the type of food impaction, and those cases that are considered to be horizontal food impaction are only those where the examiner did not find a problem in the vertical direction. The entry of food into the interdental space in a horizontal direction should be called food retention. Food impaction is essentially due to the creation of gaps in the contact area of adjacent teeth, which can arise during resting or chewing movements. We classify food impaction as static or motor based on the spatial and temporal characteristics of the gap. Locomotor food impaction refers to the contact relationship between adjacent teeth in the open position, and the food impaction is caused by the transient separation of the contact area during the occlusal movement. Motor food impaction has different names in different studies, such as close contact between adjacent surfaces and no anatomical disruption. There is no obvious gap at the site of embolism during the examination of patients with this type of food embolism, and the gap is created during biting or chewing movements, so the term motor food embolism better reflects its characteristics. We analyze this type of food impaction exists in 2 cases: one is the lateral coaptation movement process, the teeth in the far middle of the gap directly under the action of the teeth in the far middle of the gap to produce a gap so that the food wedged in, in this case, the contact area with dental floss test resistance is small, the natural wear of the adjacent surface is also small, the tooth axis is vertical or tilted to the far middle; treatment is mainly to solve the force that makes the teeth in the far middle of the shift. The other type is due to the effect of tooth separation by squeezing the food that fails to spill out in time during the process of shredding. This type of food embedment usually has a tight contact area, with obvious wear on the adjacent surfaces, the tooth axis is tilted proximally and centrally, the food drainage channels on both sides of the gap disappear, and a small amount of fibrous food is stuck in the contact area; the treatment focuses on establishing the food drainage channels. In some patients, both conditions may exist, and treatment must be tailored to the findings of the examination, as the process of accommodation is irreversible and extremely difficult to correct, and improper accommodation can aggravate food impaction. Our clinical study and analysis concluded that single-component modifications cannot resolve all motor food impaction, and the use of all modifications is not conducive to clinician control. In this study, we chose three types of modifications, called serial modifications, and gave the corresponding methods and indications, and obtained good results in clinical treatment. The idea of modifying the proximal mesial bevel of the tooth in the distal part of the gap so that the occlusal force pushes the tooth to the proximal mesial part was first proposed by Wright in 1993, and the thickness of the modulation was calculated by Weng, Qiu-Wei et al. in 1997 based on the width of the gap. In 1998, Xu Jun and Yu Riyue found that the ratio of force on the distal mesial bevel to that on the proximal mesial bevel was small in the distal mesial tooth at the site of embedding, which was thought to be the intrinsic cause of food impaction. We also believe that there is an imbalance in the force on the near- and far-medial bevels of the cusps during occlusion, especially in the case of the distal-medial tilt of the tooth axis or the edged distal-medial marginal ridge, which is most likely to occur, and the uneven marginal ridge also belongs to this situation. The removal of the pestle and mortar cusp is the most common method used by clinicians for treating food impaction. Removing the pestle and mortar cusp can shift the food drainage tract to the opposing one without increasing the food retention environment, which is very effective. Observation, so as to achieve accurate adjustment. In the authors’ experience, enlargement of the gap can increase the chance of retention while promoting food discharge at the gap, and is not an effective way to prevent food impaction. In this study, the method of deepening the sulcus was chosen, which facilitates food crushing and reduces the local tooth force burden, and the grinding is less likely to cause sensitivity, does not damage the marginal ridge structure, and is easy for the operator to master. In this study, the efficacy of sequential adjustment of sports food impaction was remarkable: after one adjustment, 88.9% of patients’ food impaction symptoms disappeared completely; after two adjustments, all patients’ food impaction symptoms disappeared; after six months of review, no one had food impaction. However, if the movement type food impaction is not treated in time, it will cause permanent displacement of teeth and loss of contact relationship, which will evolve into stationary food impaction; then it will be more difficult to be treated by simple accommodation, and sometimes filling treatment has to be used; clinically, if the type of food impaction is not distinguished, the effect of accommodation treatment will be affected.