Percentile Curves for Food Acceptance Response Scores in Assessing Chewing Functions in Adults

Sakurai, Masaki; Tada, Akio; Suzuki, Keisuke; Yoshino, Koichi; Sugihara, Naoki; Mutoh, T.

doi:10.2209/tdcpublication.46.123

Cited by 17 publications

(13 citation statements)

References 24 publications

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“…The deterioration of masticatory performance and salivary flow may lead to changes in the diet, because some foods become troublesome to eat (93, 96, 98–100, 100, 101, 242). A review of the influence of impaired mastication on nutrition has been published some years ago (97).…”

Section: Masticatory Function In Various Groups Of Individualsmentioning

confidence: 99%

Assessment of mastication with implications for oral rehabilitation: a review

Bilt¹

2011

Journal of Oral Rehabilitation

399

324

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During chewing, food is reduced in size, while saliva moistens the food and binds the masticated food into a bolus that can be easily swallowed. Characteristics of the oral system, like number of teeth, bite force and salivary flow, will influence the masticatory process. Masticatory function of healthy persons has been studied extensively the last decades. These results were used as a comparison for outcomes of various patient groups. In this review, findings from literature on masticatory function for both healthy persons and patient groups are presented. Masticatory function of patients with compromised dentition appeared to be significantly reduced when compared with the function of healthy controls. The influence of oral rehabilitation, e.g. dental restorations, implant treatment and temporomandibular disorder treatment, on masticatory function will be discussed. For instance, implant treatment was shown to have a significant positive effect on both bite force and masticatory performance. Also, patient satisfaction with an implant-retained prosthesis was high in comparison with the situation before implant treatment. The article also reviews the neuromuscular control of chewing. The jaw muscle activity needed to break solid food is largely reflexly induced. Immediate muscle response is necessary to maintain a constant chewing rhythm under varying food resistance conditions. Finally, the influence of food characteristics on the masticatory process is discussed. Dry and hard products require more chewing cycles before swallowing than moist and soft foods. More time is needed to break the food and to add enough saliva to form a cohesive bolus suitable for swallowing.

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Section: Masticatory Function In Various Groups Of Individualsmentioning

confidence: 99%

Assessment of mastication with implications for oral rehabilitation: a review

Bilt¹

2011

Journal of Oral Rehabilitation

399

324

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“…A self-assessed questionnaire method was prepared using 30 food types to quantify the subjective chewing ability. Seventeen food items were adapted from a previous study (16) and the remaining 13 items were selected from a list of popular Korean foods including: dried filefish, cubed white radish kimchi, roast beef, rib of pork, steamed short ribs, hard boiled burdock, yellow melon, sweet jelly of red beans, mandarin, noodles, watermelon, steamed potato and soybean curd were chosen (19). The FIA questionnaire was formed using a five-point Likert scale: 'cannot chew at all (1 point)', 'difficult to chew (2 points)', 'cannot say either way (3 points)', 'can chew some (4 points)' and 'can chew well (5 points)'.…”

Section: Measurement Of Subjective Fia Scorementioning

confidence: 99%

“…Recently, Sakurai et al. (16) assessed chewing functions in adults using the FIA questionnaire with 31 Japanese foods and stated that this subjective method can be useful in oral health education and clinical settings.…”

Section: Introductionmentioning

confidence: 99%

“…Sugihara et al (15) reported that the food intake ability (FIA) questionnaire using 30 types of Japanese foods could be used as an effective tool for evaluating the masticatory function of Japanese adults. Recently, Sakurai et al (16) assessed chewing functions in adults using the FIA questionnaire with 31 Japanese foods and stated that this subjective method can be useful in oral health education and clinical settings.…”

Section: Introductionmentioning

confidence: 99%

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Subjective food intake ability in relation to maximal bite force among Korean adults

Kim

Jeong

Chung

et al. 2009

J of Oral Rehabilitation

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This study examined the relationship between the subjective food intake of 30 food types and their objective bite force to identify the key food items within the 30 food types to achieve a greater depth of masticatory function in Korean adults. A sample of 308 (112 males and 196 females) adults over the age of 20 (average age, 48.6) was selected among patients who visited four dental hospitals in Seoul, Korea. The subjective masticatory ability was evaluated through an interview with food intake ability questionnaires consisting of 30 food types ranging from hard to soft using a five-step Likert scale. The objective maximal bite force was measured using pressure-sensitive films. The relationship between the food intake ability and bite force was analysed and stratified according to age, gender, number of post-canine teeth lost and several clinical oral health indicators. The key foods were selected using correlation and factor analysis. The subjective food intake ability between the 30 foods and key foods were tested by cluster and one-way anova analysis. The Pearson's correlation coefficient between food intake ability and bite force was 0.45 (P < 0.01). The five key food items selected were dried cuttlefish, raw carrot, dried peanut, cubed white radish kimchi and caramel. The correlation coefficient between the food intake ability and bite force of these items was 0.51 (P < 0.01). These results suggest that the subjective food intake ability using the 30 and five key foods can be used to evaluate the masticatory function in Korean adults.

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“…Many studies have clearly shown that maintaining the number of present teeth (PT) plays a significant role in health-related quality of life in elderly and younger adults 1,2,13,34,40,44,49,50,53,54,62) . More recently, a number of studies have focused on tooth loss as a risk This paper was originally presented as a thesis by T. Kurahashi at the Graduate School of Tokyo Dental College. factor in general health conditions, such as cardiovascular disease and stroke 1,6,8,15,16,19,20,27,29,30,[35][36][37]51,59) , dementia 52) , diabetes mellitus 11,31,41,42,45,56,57) , hypertension 55) , and gastrointestinal cancer 1) .…”

Section: Introductionmentioning

confidence: 99%

Factors Associated with Number of Present Teeth in Adults in Japanese Urban City

Kurahashi

Kitagawa

Mutoh

2017

Bull. Tokyo Dent. Coll.

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The purpose of this study was to identify which factors were associated with number of present teeth (PT) in older adults as their clarification might contribute to maintaining the number of PT in this population. These factors were investigated by means of a questionnaire on oral health condition, general health behavior, and anamnesis of diabetes mellitus together with a dental examination. Data were obtained from a total of 7,741 Japanese subjects (2,623 males and 5,118 females), all of whom were aged 40, 50, or 60 years. Significant differences were observed in the mean number of PT between a positive or negative response to questions on anamnesis of diabetes mellitus, current smoking, and having loose teeth in all age groups in males; significant differences were also observed for current smoking, lower intake of dairy milk products, having loose teeth, no experience of tooth brushing instruction, and poor oral hygiene status in all age groups in females. Stepwise logistic regression analysis revealed having loose teeth (odds ratio [OR], 1.82), gingival swelling (OR, 1.40), an anamnesis of diabetes mellitus (OR, 1.72), current smoking (OR, 1.86), lower intake of dairy milk products (OR, 1.22), preference for salty seasonings (OR, 1.23), frequent sweet intake (OR, 1.29), no experience of tooth brushing instruction (OR, 1.38), and poor oral hygiene (OR, 2.04) as significant risk factors for the number of PT being <24 after adjusting for age and sex. These results indicate that an anamnesis of diabetes mellitus, a history of smoking, the presence of loose teeth, and poor oral hygiene status in a self-reported evaluation of oral health might correlate with <24 PT in older adults.

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Percentile Curves for Food Acceptance Response Scores in Assessing Chewing Functions in Adults

Cited by 17 publications

References 24 publications

Assessment of mastication with implications for oral rehabilitation: a review

Assessment of mastication with implications for oral rehabilitation: a review

Subjective food intake ability in relation to maximal bite force among Korean adults

Factors Associated with Number of Present Teeth in Adults in Japanese Urban City

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