Chewing efficiency, defined as the ability to grind a certain portion of a test food during a given time, was tested in 139 Skolt Lapps, ages 14-65. 94 persons had natural teeth and the remaining 45 wore dentures (partial and/or complete). The test food was almonds. Number of chewing strokes, swallowings and chewing time was denoted. The chewing efficiency was classified after a scale from 1 to 5 where 1 meant very good and 5 very poor ability to reduce the particle size of the test food. Clear associations were found between chewing efficiency and dental state. Number of occluding pairs of teeth was closely correlated with chewing efficiency and individuals with less than 20 teeth had a higher index score than those with more than 20 teeth. The values noted for number of chewing strokes, swallowings and chewing time were smaller for those with a good chewing efficiency, but the variation was not linear and not always significant. Denture wearers had statistically significantly higher chewing efficiency score than those with natural teeth, without dentures, and needed more chewing time before swallowing.