Masticatory Performance Test Using a Gummy Jelly for Older People with Low Masticatory Ability

Murakami, K.; Yoshimoto, Tasuku; Hori, Kazuhiro; Sato, Ryo; Maria, Ma. Therese Sta.; Marito, Pinta; Takano, Hinako; Khaing, Aye Mya Mya; Nakamura, Takashi; Ono, Takahiro

doi:10.3390/jcm12020593

Cited by 5 publications

(6 citation statements)

References 21 publications

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“…Effective masticatory function is crucial not only for properly breaking down food to enable safe swallowing without the risk of choking but also for supporting optimal digestion and nutrition; impairments in mastication can adversely impact both 6,22 . The repercussions of this decline can extend beyond oral health and crucially affect the overall well‐being, especially in age‐advanced frail older adults 7,23 . Therefore, assessing and monitoring masticatory performance in older adults is quite pertinent.…”

Section: Discussionmentioning

confidence: 99%

“…6,22 The repercussions of this decline can extend beyond oral health and crucially affect the overall well-being, especially in age-advanced frail older adults. 7,23 Therefore, assessing and monitoring masticatory performance in older adults is quite pertinent.…”

Section: Gummy Jellymentioning

confidence: 99%

“…2 Recently, a shift towards simpler evaluation techniques for the assessing masticatory performance has occurred, and these techniques employ novel test materials including chewing gum, 3,4 paraffin wax, 5 or gummy jelly. 1,2,6,7 The chewing gum methods have been more frequently used in recent times and have gained popularity because of their ease of use, making them less cumbersome and less time-consuming. This method involves chewing either colour-changing chewing gums or two-colour chewing gum for a specified number of chewing cycles (depending on the method).…”

Section: Introductionmentioning

confidence: 99%

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Reliability between the two‐colour chewing gum and the gummy‐jelly tests used for the assessment of masticatory performance

Nrecaj,

Takeshita,

Moreira

et al. 2024

J of Oral Rehabilitation

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ObjectiveThis study aimed to evaluate the reliability of two methods used to assess masticatory performance and attempt to correlate them to achieve interchangeability between the methods.MethodsTwelve healthy dentate volunteers (men = 6, women = 6; mean age = 28.3 ± 4.1) with no known dental or medical pathologies were requested to participate in this study. Each participant completed three masticatory performance assessments, including two two‐colour mixing‐ability tests using chewing‐gums (CG: gum#1 and gum#2) and the gummy‐jelly (GJ) test. For each method, participants created five samples each (total = 15 measurements per participant, gum#1 = 5, gum#2 = 5, GJ = 5). For the gum#1 and gum#2 methods, the predetermined chewing cycles were fixed at 10, 15, 20, 25 and 30 cycles, and for the GJ method, the time duration was fixed at 10, 15, 20, 25 and 30 s. The parameter measures were submitted to Z‐score transformation, and Bland–Altman plots were generated to graphically compare the differences between two techniques against their means. Additionally, mountain plot was used to assess the cumulative distribution of measurement error between the methods.ResultsA total of 180 measurements were recorded. There were significant correlations between the number of chewing cycles/chewing time and masticatory performance using the gum#1 (r = −.753; p < .001), gum#2 (r = −.838; p < .001) and GJ (r = .730). When all tests were considered together for each method, significant correlations were found (p < .001). A descriptive range of mean values aiming to produce reference value ranges for predictive purposes was achieved considering the interchangeably among the methods [CG = GJ (VoH‐mg = dL): 10 cycle = 10 s: 0.329 = 110; 15 cycles = 15 s: 0.177 = 164; 20 cycles = 20 s: 0.130 = 205; 25 cycles = 25 s: 0.086 = 200; 30 cycles = 30 s: 0.077 = 267].ConclusionThe strong correlations and high consistency between the two masticatory performance methods found in this study conclude that the two assessment methods are reliable and interchangeable. Further evaluations are warranted to arrive at a conversion formula for translation of the results between the two methods.

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Section: Discussionmentioning

confidence: 99%

Section: Gummy Jellymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Reliability between the two‐colour chewing gum and the gummy‐jelly tests used for the assessment of masticatory performance

Nrecaj,

Takeshita,

Moreira

et al. 2024

J of Oral Rehabilitation

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“…While previous studies have explored the sound during tapping occlusion (15) and pseudomastication sound (16 -18) , few have concentrated on evaluating the process from mastication to swallowing. Considering the swallowing assessment, test foods like gum and gummy jelly may not be suitable for evaluating the normality of swallowing functions for very older person (19) . Hence, it is essential to explore methods using widely consumed foods.…”

Section: Introductionmentioning

confidence: 99%

Reproducibility and Validity of Masticatory Sounds in Assessing Consecutive Masticatory and Deglutition Functions

Tarukawa,

Miura,

Suzuki

et al. 2024

Int J Oral-Med Sci

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This study investigates the reliability and interday reproducibility of consecutive sounds from chewing to swallowing under standardized conditions, aiming to establish convergent validity with occluding force and the glucose elution method. Seven males and four females, aged 28.3±2.4 years, participated. Baseline measurements included occlusal force and masticatory performance. In a soundproof room, participants chewed almonds at a set rhythm, with sounds recorded continuously from chewing onset to swallowing. Recordings were processed using time series analysis software, extracting the first 10 seconds for frequency analysis and dB sum of squares calculation. The process was replicated three times, and the average was used. Interday reliability was assessed by replicating the entire procedure on day -1 and day -2. Intraday reliability for the dB sum of squares was evaluated using the intraclass correlation coefficient (ICC: 1, 3) separately for each day, with a paired ttest. Simple regression analysis explored associations between dB sum of squares, occlusal force, and glucose elution. Results demonstrated excellent agreement and high reliability across data sets within and between days (day -1: 0.97, day -2: 0.91) . A significant negative linear association was observed between the dB sum of squares and occlusal force two, thus, convergent validity was confirmed with occlusal force but not with masticatory performance. These findings suggest potential targets for therapeutic interventions in patients with impaired masticatory function. Future studies will extend examinations across age groups and oral health levels, following the established protocol.

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“…A successful prosthetic intervention arises from optimal treatment planning based on appropriate diagnosis (7) and prognosis assessment to secure the intervention's quality by evaluating the masticatory function. However, test foods for masticatory performance, such as peanuts (8,9) , chewing gum (10,11) , and gummy jelly (12,13) are not commonly consumed.…”

Section: Introductionmentioning

confidence: 99%

Physical Properties and Reproducibility of Marketed Foods for Assessing Consecutive Masticatory and Deglutition Functions

Tarukawa,

Miura,

Suzuki

et al. 2024

Int J Oral-Med Sci

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This study aimed to measure the physical properties of 13 marketed foods and gummy jelly (as a control) to comprehend their physical properties and reproducibility, with the goal of using marketed foods in a new testing method to assess consecutive masticatory and swallowing ability. Gummy jelly (UHA Mikakuto, Japan, Nara) and 13 frequently consumed marketed foods were used to assess the food texture and reproducibility of maximum compressive force. The compressing load and speed were set to 500N at 9.88 mm/s to simulate adults' occlusal force and jaw closing speed during chewing. The pushrod jig pressed the test food 1 mm above the compression plate, and the maximum compressive force was recorded. The means of maximum compressive force were compared between the test foods using a oneway analysis of variance followed by Bonferroniadjusted multiple comparisons. Hierarchical clustering analysis was conducted with 14 foods using maximum compressive force to interpret relationships between the foods. The reproducibility of foods was assessed by the coefficient of variation (CV) . The results suggested that traditional test foods used for assessing masticatory ability, such as gummy jelly and peanuts, exhibited significantly higher maximum compressive force than commonly marketed foods. Hierarchical clustering analysis further indicated dissimilar physical properties between traditional test foods and marketed foods. The foods' reproducibility revealed that gummy jelly exhibited better reproducibility than peanuts. Almonds, kamaboko, and chocolate were identified to have acceptable reproducibility for the new testing method.

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Masticatory Performance Test Using a Gummy Jelly for Older People with Low Masticatory Ability

Cited by 5 publications

References 21 publications

Reliability between the two‐colour chewing gum and the gummy‐jelly tests used for the assessment of masticatory performance

Reliability between the two‐colour chewing gum and the gummy‐jelly tests used for the assessment of masticatory performance

Reproducibility and Validity of Masticatory Sounds in Assessing Consecutive Masticatory and Deglutition Functions

Physical Properties and Reproducibility of Marketed Foods for Assessing Consecutive Masticatory and Deglutition Functions

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