Effects of textured food masticatory performance in older people with different dental conditions

Abstract

Background Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of older people with or without dentures, evaluate the textural and masticatory properties of texture-modified radish Kimchi, and investigate the correlation between dental status and tongue pressure. Additionally, differences in the subjective–objective concordance of texture-modified Kimchi were investigated using the preference test. Methods This study included 32 Korean women aged between 65 and 85 years. Masticatory behavior was recorded by electromyography, and tongue pressure was measured using the Iowa Oral Performance Instrument. A preference test, with hardness as the relevant textural property, determined the participants’ preferences among the test samples (food with a homogeneous structure—radish Kimchi). To assess preference differences, a questionnaire suitable for older people was designed. The preference for cooked radish Kimchi with various blanching times based on overall acceptability and self-reporting of preference was investigated to develop elderly-friendly food. The subjective scores indicated whether the sample (radish Kimchi) was hard or soft based on the chewing ability of the participants. Dental status, muscle activities, and tongue pressure were considered for the food design with optimized texture. The relationship between subject score and mastication properties were examined using multiple regression analysis. Results The number of chews and chewing time increased with hardness, significantly activating the masseter and temporalis muscles. The evaluation of masseter muscle activity, particularly for level-6 radish Kimchi, showed that older people with complete dentures chewed less actively than those with natural teeth (p < 0.05). The older people with natural teeth (18.94 ± 10.27 kPa) exhibited higher tongue pressure than those with complete dentures (10.81 ± 62.93 kPa), and the difference was statistically significant (p < 0.01). Older people preferred food with familiar tastes and textures. An association was found between the subjective hardness score and the objective hardness level. The perceived hardness intensity was linked to the chewing ability of the participant. Denture wearers exhibited a lower chewing ability, and at level 6, they perceived greater hardness of food than those with natural teeth. Conclusions Developing food with a modified texture can bridge the gap between physiological and psychological aspects of food texture; texture-modified radish Kimchi, with limited blanching time, may be favorable for older people.

Masticatory dysfunction in older adults: A scoping review

“…75 Electromyographic (EMG) recordings were also commonly preferred. 18,26,27,53,77 This test was performed by placing electrodes on masseter and temporalis muscles for which signals were recorded during chewing cycles or maximum contractions. 26 Other less common methods included the swallowing threshold test, tongue pressure and oral diadochokinesis.…”

“…82 Malnutrition, while being a risk factor, was primarily noted as a consequence of masticatory dysfunction. 11 Some studies revealed that the type of food consumed may be a risk factor to masticatory dysfunction in situations where subjects ate softer diets or consumed less folic acid and vitamin A 22,77,83 ; however, regarding the nutrition category, the scoping review predominantly showed that masticatory dysfunction lead to a nutrient-deficient diet and consequently caused disturbances in general health. 84 Therefore, this scoping review revealed the bidirectional risk factor connection between nutrition and masticatory performance.…”

“…Many more methods were identified including swallowing threshold tests, mandibular range of movements and electromyography of the masseter muscles. 4,18,21,26,27,42,53,56,65,77,91 However, it is crucial that the most preferred and most accurate objective methods are implemented and subsequently standardised.…”

Nutritional Status and Sarcopenia in Nursing Home Residents: A Cross-Sectional Study

“…Older people are more likely to consume insufficient amounts of food and dietary nutrients because of their reduced basal metabolic rates [ 3 ], chewing and swallowing impairment [ 4 ], swallowing [ 5 ], digestion and absorption capacities [ 6 ] and lower levels of physical activity [ 7 ]. Malnutrition in older adults can lead to several adverse clinical outcomes, such as increased disability, morbidities, mortality rate and deteriorated quality of life [ 8 , 9 , 10 , 11 ].…”

Oral conditions and other symptoms among older persons in long‐term care facilities during the end of life

“…On top of that, poor oral health makes chewing difficult, limits food choices, and diminishes the pleasures of eating. 22 Particularly, extensive tooth loss in older persons impairs chewing efficiency. 23,24 In consequence, oral health in older adults is interrelated to malnutrition, anorexia, food neophobia, and obesity.…”