The pertinence of oral health indicators in nutritional studies in the elderly

Osta, Nada El; Hennequin, Martine; Tubert‐Jeannin, Stéphanie; Naaman, Nada; Osta, Lana El; Geahchan, Negib

doi:10.1016/j.clnu.2013.05.012

Cited by 72 publications

(60 citation statements)

References 20 publications

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“…However, the causal relationship between sarcopenia and poor OHRQoL and oral health status could not be clarified in either the present or previous studies. Poor OHRQoL and oral health status can lead to malnutrition, and decreased protein and vitamin intake are risk factors of sarcopenia . Therefore, there is a possibility that poor OHRQoL and oral health can cause sarcopenia.…”

Section: Discussionmentioning

confidence: 99%

Prevalence of sarcopenia and association with oral health‐related quality of life and oral health status in older dental clinic outpatients

Takahashi¹,

Maeda

Wakabayashi

2018

Geriatrics Gerontology Int

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Section: Discussionmentioning

confidence: 99%

Prevalence of sarcopenia and association with oral health‐related quality of life and oral health status in older dental clinic outpatients

Takahashi¹,

Maeda

Wakabayashi

2018

Geriatrics Gerontology Int

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“…Subjective evaluations could also be used in surveys (Thomson, Chalmers, Spencer, & Williams, ). It was reported that xerostomia self‐perception was the main oral health related variable explaining the variations of mini nutritional assessment in elderlies (El Osta et al, ). Different questionnaires are available, such as the xerostomia questionnaire (XQ) (Meirovitz, Murdoch‐Kinch, Schipper, Pan, & Eisbruch, ), the xerostomia inventory (XI) (Thomson et al, ), the Summated Xerostomia Inventory‐Dutch which is a shortened XI questionnaire (van der Putten, Brand, Schols, & de Baat, ), a dry mouth severity questionnaire (Fox, Busch, & Baum, ), and xerostomia grading validated scales (Eisbruch et al, ; Pai, Ghezzi, & Ship, ).…”

Section: Discussionmentioning

confidence: 99%

Which variables should be controlled when measuring the granulometry of a chewed bolus? A systematic review

Bonnet

Batisse

Peyron

et al. 2018

Journal of Texture Studies

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The distribution of food particles in a chewed bolus characterizes the food destruction after food oral processing (FOP). Previous reviews report that it could be affected by a lot of parameters as the number of chewing strokes, the dental status, but the conditions for producing reproducible data allowing inter‐studies comparison have not been clearly described yet. This systematic review aims to identify the variables that can affect bolus granulometry determination, and to calculate their relative weights in the median particle size (D50) variations. The systematic review focuses on granulometry expressed as D50 of the most used foods (peanuts, carrots, and almonds) and materials (Optosil and Optocal). Based on 58 studies, 5 variables among 60 being extracted could explain the D50 variations. Conceptual differences between the conditions for FOP should be considered. After Chewing‐test, the bolus is collected after a predefined number of strokes and its granulometry characterizes the effects of the dental and muscular apparatus on food destruction, while after Mastication‐test the bolus is collected at the swallowing threshold, and its granulometry reflects the outcome of the abilities of the subject to adapt his/her mastication behavior to food texture. Experimental conditions related either to physical sieving or image analysis used to analyze the collected boluses impact the D50 values. Finally, when type of test, sieving conditions, type of food or material, number of chewing strokes, and the oral status of the subjects are controlled, mean D50 values are reproducible and could be used for inter‐studies comparisons. Practical applications This review provides tables that could be useful to control mean D50 variations in further research.

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“…Clinical oral examinations were then performed with a headlight with the participant seated in an ordinary chair. They were conducted according to the methods recommended by the World Health Organization (World Health Organization, ) and pointed out the number of teeth ranging from 0 to 32, the number of OFU ranging from 0 to 10 (i.e., an OFU was considered as a pair of antagonist premolars and molars that had at least one contact area during maximum intercuspal position evaluated by asking the participants to clench on a 200 μm‐thick articulating paper [Kohyama, Mioche, & Bourdiol, ; El Osta et al, ]), the presence of dental erosion, the use of denture during meals (El Osta et al, ), the plaque index (O'Leary, Drake, & Naylor, ), the DMFT index (decayed, missing, filled teeth number based on 28 teeth), the periodontal index (i.e., Russell's periodontal index which was preferred to the Community Periodontal Index of Treatment Needs, namely CPITN, because it takes tooth mobility into account [Russell, ]), and the presence of mucosal disease. For unstimulated/resting saliva (RS), participants sat at rest for at least 5 min and then swallowed all oral fluids; then they were asked to incline the head and to spit out the saliva into a polyethylene tube every time they felt like swallowing over a period of 5 min.…”

Section: Methodsmentioning

confidence: 99%

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults

Symoneaux

Patron

Brasse

et al. 2019

Journal of Texture Studies

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Difficulties encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The present survey aimed at comparing oral comfort experienced during consumption of apples in elderly and younger people. To do this, 122 participants divided into a senior group (65–83 years) and a control group (35–64 years) rated three varieties of apples (Gala, Granny Smith, Honey Crunch) using a “food comfortability” questionnaire related to general comfort, bolus formation, pain, texture, and taste sensations, and were assessed for their oral conditions. Each score of the “food comfortability” questionnaire was then submitted to a global principal component analysis and an analysis of variance. Apple variety was a significant factor for all items of the questionnaire. Age significantly affected dental pain, crunchiness, and melting sensation, with increased scores for pain and melting perception, and decreased scores for crunchiness when aging. Global comfort experienced while eating apple was also impacted by dental status and resting saliva flow rate. Bolus moistening was related to stimulated saliva flow rate, and its fragmentation was dependant on denture use. Painful sensations depended on self‐reported oral quality of life and sweet taste perception was influenced by the presence of oral mucosal disease. Apple variety is a good predictor of oral comfort experienced while eating. Altough age has a little effect on pain and texture perception, oral conditions such as missing teeth or denture use also contribute to oral comfort when consuming apples.

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The pertinence of oral health indicators in nutritional studies in the elderly

Cited by 72 publications

References 20 publications

Prevalence of sarcopenia and association with oral health‐related quality of life and oral health status in older dental clinic outpatients

Prevalence of sarcopenia and association with oral health‐related quality of life and oral health status in older dental clinic outpatients

Which variables should be controlled when measuring the granulometry of a chewed bolus? A systematic review

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults

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