Erratum to: What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum

Wada, Shinichi; Kawate, Nobuyuki; Mizuma, Masazumi

doi:10.1007/s00455-017-9823-1

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“…The association between the ability to masticate test foods until fit for swallowing and the outcome of a chewing gum mixing ability test has been studied before and cut-off values with sensitivity/ specificity values were described for different food consistencies. 29 In another study, a correlation with ageing is seen for both masticatory performance using a sieving method and masticatory ability using a questionnaire mastication in full denture wearers. 30 One study found a correlation between a chewing gum type mixing ability test and Japanese 35-item questionnaire regarding food types in patients with glossectomy and marginal mandibulectomy.…”

Section: Comparison To Existing Literaturementioning

confidence: 93%

The association between a mixing ability test and patient reported chewing ability in patients treated for oral malignancies

Groot

Rosenberg

Bilt

et al. 2018

J of Oral Rehabilitation

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Introduction: Mastication has been assessed in several ways in the past. Both patients reported and objective assessment methods have been developed. The University Medical Center (UMC) Utrecht has developed a mixing ability test (MAT) using a two-coloured wax tablet. The present study investigates the association between the mixing ability test and a chewing related questionnaire in patients treated for oral malignancies. Patients and methods:In a cohort study, patients treated for oral malignancies were assessed 4-6 weeks before and 4-6 weeks after treatment, as well as 6 months, 1 year and 5 years after treatment. The mixing ability test was assessed using 10 and 20 chewing strokes and was compared to seven questions about several aspects of mastication. Regression analysis was performed and density plots were drawn for statistical analysis. Results:One hundred and twenty-three patients were included in this study. The questionnaire was less predictive for the 10-chewing stroke test and the test was less discriminatory for different food types than the 20-chewing stroke mixing ability test. Three questions about the ability to chew solid, soft and thickened liquid food types were found to be significantly predictive for the 20-chewing stroke test.Threshold values on the mixing ability index were around 20 for the ability to chew solid food types and 24 for soft food types. Conclusion:The 10-chewing stroke mixing ability test is less suitable than 20-chewing strokes for patients with and treated for oral cancer. The 20-chewing stroke mixing ability test has a fair association with self-reported outcomes. K E Y W O R D Shead and neck cancer, masticatory performance, mixing ability, objective assessment, oral function, oral oncology, patient-reported outcome | 141 de GROOT eT al.

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Section: Comparison To Existing Literaturementioning

confidence: 93%