Influence of the Food Intake Ability and the Number of Remaining Teeth on Oral Health Related Quality of Life in Some Elderly People

Kim, Da‐Hye; Hwang, SooJeong

doi:10.17135/jdhs.2016.16.1.53

Cited by 4 publications

(2 citation statements)

References 16 publications

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“…All participants in our study had an average of >26 of 32 permanent teeth. This number is relatively high for older adults aged 65–85 years, considering that a recent cross-sectional survey [ 35 ] reported that the average number of teeth required to eat all kinds of food was at least 20. Additionally, a US survey conducted among individuals aged 65–69 years found that the participants had only 18 teeth remaining on average [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food

et al. 2022

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BACKGROUND/OBJECTIVES Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults. SUBJECTS/METHODS In total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness. RESULTS The average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly ( P < 0.05) increased muscle force with more chewing cycles ( P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly ( P < 0.05) longer in older adults than in young adults, regardless of food hardness. CONCLUSIONS There were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.

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Section: Discussionmentioning

confidence: 99%

Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food

et al. 2022

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“…In Korea, the senior population is growing quickly as a result of declining birth rates and rising life expectancy; in 2020, it was 15.8%, and by 2060, it is expected to rise to 43.9% [ 1 ]. Physical changes due to aging include loss of natural teeth, weakening of coordination of body movements, and weakening of mastication muscles [ 2 ]. As a result, symptoms, such as poor appetite, decreased chewing, and swallowing function lead to nutritional imbalance.…”

Section: Introductionmentioning

confidence: 99%

Development of an Abalone 3D Food Printing Ink for the Personalized Senior-Friendly Foods

Yun

Han

et al. 2022

Foods

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Notably for seniors, 3D food printing is an appropriate processing method for creating customized meals that meet their unique nutritional requirements and textural preferences. This study attempted to develop an ink for food 3D printers containing abalone powder and several nutrition properties that meet the criteria for senior-friendly foods. The texture of the products was adjusted using gelatin. The ink consisted of abalone powder (10%), soybean protein (4.5%), polydextrose (2.5%), vitamin C (0.0098%), and gellan gum (1%). To examine the physicochemical properties of the ink, texture, water holding capacity, and rheological properties were measured. In addition, the suitability of the 3D printing was examined. As a result, 3% gelatin 3D food printing ink demonstrated optimal printability and could be converted into foods that could be consumed in one step (teeth intake), depending on the types of food for seniors.

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Key Food Selection for Assessement of Oral Health Related Quality of Life among Some Korean Elderly

Hwang¹

2016

Journal of dental hygiene science

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Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.

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Influence of the Food Intake Ability and the Number of Remaining Teeth on Oral Health Related Quality of Life in Some Elderly People

Cited by 4 publications

References 16 publications

Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food

Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food

Development of an Abalone 3D Food Printing Ink for the Personalized Senior-Friendly Foods

Key Food Selection for Assessement of Oral Health Related Quality of Life among Some Korean Elderly

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