Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010

Park, Ji Eun; An, Hee Jung; Jung, Sung Ug; Lee, Yoonna; Kim, Cho Il; Jang, Young Ai

doi:10.4163/jnh.2013.46.3.285

Cited by 33 publications

(22 citation statements)

References 11 publications

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“…Interestingly enough, the consumption frequency of baksulki•sirutteok•injeolmi•jeolpyeon (various steamed white rice cake) was expected to be lower in the DC than the NDC due to the unique stickiness and chewiness, but obtained no statistical significance because their consumption frequency itself was very low to begin with. Park et al [7] reported that the chewing difficulty group showed a significantly low consumption of bread, confectioneries, noodles, and dumplings whereas Kwon et al [6] reported no significant difference in the consumption of grains and potatoes between groups. Both these studies [6,7] analyzed one-day meals by the 24-h recall method to test the relationship between chewing difficulty of the elderly and food consumption in terms of food group.…”

Section: Discussionmentioning

confidence: 99%

“…In addition, female subjects showed an especially higher correlation between energy/nutrition intake and adjusted variables such as age and subjective health status than male subjects (data not shown). According to Park et al's study [7], compared to the elderly with no chewing difficulty, Korean elderly with chewing difficulty showed relatively lower energy consumption/nutrient (except vitamin A) intake to KDRI standard ratio. These were somewhat different results compared to this research conducted on adults.…”

Section: Food Intake Of Korean Adults With Chewing Difficultymentioning

confidence: 99%

“…Missing teeth, periodontal diseases, and deterioration of tongue function lead to the reduction in masticatory force, oral sensations, and taste loss, affecting the quality of life negatively. Moreover, reduced food intake caused by chewing difficulty results in the loss of eating pleasure and nutritional imbalance [ 3 6 7 ]. Furthermore, chewing difficulty has been related to brain-related diseases such as cognitive impairment, cerebrovascular disorder and Parkinson's disease, increase in the occurrence of diseases such as muscular dystrophy, aging acceleration, stomach and kidney dysfunction due to reduced digestive enzyme secretion, and depression [ 8 9 ].…”

Section: Introductionmentioning

confidence: 99%

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Food consumption frequency of Korean adults based on whether or not having chewing difficulty using 2013–2016 KNHANES by sex-stratified comparative analysis

Kim

2020

Nutr Res Pract

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BACKGROUND/OBJECTIVES: This study examined the associations between food consumption frequency of Korean adults and self-perceived chewing difficulty, using the food frequency questionnaire (FFQ, 112 items) from 2013-2016 of the Korea National Health and Nutrition Examination Survey (KNHANES). SUBJECTS/METHODS: Subjects were divided into not difficult in chewing (NDC) and difficult in chewing (DC) groups, with 24.17% being classified into DC. Males and females consumed 35 and 37 items less frequently than the other sex, respectively. Due to the remarkable gender difference in food consumption, gender-stratified one-sided survey regression analysis was performed after adjusted for the effect of age, household income, and self-rated health status. RESULTS: Thirty-four items of FFQ were significantly less consumed by the DC group. Females exclusively consumed less beverages and alcohol while males showed the same for fruits and milk•dairy products. Consumption frequency of 8 items such as steamed potatoes•grilled potatoes, stir fried beef, other kimchi•fresh vegetable kimchi, orange, sour pork•pork cutlet, tteokbokki and green tea were significant only in males. In contrast, 17 items including cooked rice with other grains and legumes, boiled egg•steamed egg, Korean cabbage kimchi, banana, and tofu stew•soft tofu stew were significant only for females. Finally, items that showed significance for both were 9 items including loaf bread, readyto-eat cereal, steamed sweet potatoes•grilled sweet potatoes, stir-fried lotus roots•stir-fried burdock, green laver salad•brown seaweed salads, apples, tomato•cherry tomatoes, squid (raw, dried shredded, boiled, stir-fried), and curd type yogurt. CONCLUSIONS: Findings in this study suggest chewing difficulty may be an important nutritional issue that has to be dealt with for healthful food consumption, with distinct interest of gender.

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Section: Discussionmentioning

confidence: 99%

Section: Food Intake Of Korean Adults With Chewing Difficultymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food consumption frequency of Korean adults based on whether or not having chewing difficulty using 2013–2016 KNHANES by sex-stratified comparative analysis

Kim

2020

Nutr Res Pract

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“…Individuals with masticatory discomfort are unable to eat a well-balanced meal [5] and present with an especially low intake of fruits and vegetables. Therefore, maintaining good oral health is vital for a well-balanced nutritional intake [6]. An increase in the number of missing teeth results in lower intake levels of all nutrients including proteins, phosphorus, iron, thiamine, and niacin [7].…”

Section: Introductionmentioning

confidence: 99%

Association between Dental Treatment, Quality of Life, and Activity Limitation According to Masticatory Discomfort: Evidence from the Korean National Health and Nutrition Examination Survey (2013–2015)

Kang

Kim

2020

IJERPH

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People with masticatory discomfort are unable to consume a balanced diet, which impacts their general health. We studied the relationship between quality of life and dental care associated with masticatory discomfort. Data from Korea’s representative 6th Korea National Health and Nutrition Examination Survey (KNHANES) were used. Complex sampling analysis with the stratification variable, clustering variable, and weight was applied. Demographic and dental treatment characteristics and activity limitations were compared through chi-square tests. The comparison of quality of life according to masticatory discomfort was performed using linear regression. The risk of masticatory discomfort was high in people who did not undergo regular oral examinations and preventive and definitive caries treatment and in those who received periodontal, surgical, endodontic, or prosthetic treatments. Generally, people with masticatory discomfort engaged in less activity owing to other disorders like arthritis, rheumatism, and back, neck, and oral disease. People with masticatory discomfort scored low on quality of life. People who received regular oral examinations and preventive care had a low level of masticatory discomfort, and the treated persons had high masticatory discomfort. Therefore, in order to reduce masticatory discomfort, more diverse and active care should be provided for prevention, specifically regular oral examinations.

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“…Ensuring the health, well‐being, physical activity, and quality of life of the elderly has become important. Above all, a balanced diet is essential for maintaining a healthy lifestyle (Park et al, ). Based on data from the Korean National Nutrition Survey conducted in 2009, older adults (>65 years old) often consume less than any other age group (Kim, Bae, & Sin, ).…”

Section: Introductionmentioning

confidence: 99%

Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

Eom

Chun

Park

et al. 2018

Journal of Texture Studies

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The aims of this study were to determine the viability of using freeze-thaw infusion (FI) technology to produce a range of root vegetables using enzyme treatments with improved texture characteristics for elderly consumers with swallowing difficulties. We applied enzyme impregnation as a technology to soften the textures of root vegetables commonly consumed in Korea; balloon flower root (Platycodon grandiflorus), burdock root (Arctium lappa L.), carrot (Daucus carota L.), and lotus root (Nelumbo nucifera Gaertn) through the use of a texture analyzer after the FI of a commercial enzyme. Out of 15 commercial enzymes that were analyzed, three enzymes exhibited a marked softening effect on the tested carrots, burdock roots, balloon flower roots, and lotus roots. The hardness of the enzymes-treated food materials reached 1.4 × 10 N/m for carrots, 3.0 × 10 N/m for burdock roots, of 3.0 × 10 N/m for balloon flower roots, and 3.2 × 10 N/m for lotus roots without changing the original shapes of the samples. These findings confirmed the potential benefits of softening carrots, lotus roots burdock roots, and balloon flower roots and will contribute to the development of foods that can be easily eaten as part of a balanced diet by elderly adults with eating difficulties.

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Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010

Cited by 33 publications

References 11 publications

Food consumption frequency of Korean adults based on whether or not having chewing difficulty using 2013–2016 KNHANES by sex-stratified comparative analysis

Food consumption frequency of Korean adults based on whether or not having chewing difficulty using 2013–2016 KNHANES by sex-stratified comparative analysis

Association between Dental Treatment, Quality of Life, and Activity Limitation According to Masticatory Discomfort: Evidence from the Korean National Health and Nutrition Examination Survey (2013–2015)

Application of freeze–thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers

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