Effects of dentition status and personality on masticatory performance and food acceptability

Development of the Food Acceptance Questionnaire for Thai Partial and Complete Edentulism

This study aimed to develop the Food Acceptance Questionnaire (FAQ) to assess the masticatory ability of Thai older adults (≥60 years). Fifty participants were interviewed using open-ended questions about food they regularly consumed and avoided due to difficulty chewing. From a list of 140 items, 100 were recruited for a trial version of the FAQ. A total of 154 participants responded to the 5-point Likert scale on their chewing perception of each food item (1, impossible to chew; 5, most easily eaten). The average response of each food item was used as the chewing index (CI). The 100 food items were ranked and divided into five grades based on their CIs. Masticatory performance (MP) was objectively assessed by a visual scoring method using gummy jelly (UHA Mikakuto). Two foods from each grade that demonstrated the highest correlation with MP were selected to form the final 10-item FAQ. The FAQ score was calculated by summarizing the responses of 10 items. MP correlated strongly with the FAQ score (r = 0.57, p < 0.001), indicating its predictive validity. Furthermore, the FAQ indicates strong internal consistency (Cronbach's alpha coefficient = 0.90), indicating high reliability. In conclusion, this newly developed 10-item FAQ is valid and reliable for assessing the masticatory ability of Thai older adults.

Masticatory Efficiency in Orthodontic Patients with Craniofacial Disorder

This study evaluates the masticatory efficiency in patients with craniofacial disorders (CD) compared to controls (C). A total of 119 participants (7-21 years), divided into CD group (n = 42, mean age 13.45 ± 5.2 years) and C group (n = 77, mean age 14.3 ± 3.27 years) under an orthodontic treatment were included. Masticatory efficiency was assessed using a standard food model test. The masticated food was examined according to its number of particles (n) and area (mm²), wherein a higher number of particles alongside a smaller area was an indication of better masticatory efficiency. Additionally, the influence of cleft formation, chewing side, dentition stage, age and sex were evaluated. Patients with CD chewed the standardized food in fewer particles (n_CD = 61.76 vs. n_C = 84.58), with a significantly higher amount of area than the controls (A_CD = 192.91 mm² vs. A_C = 146.84 mm²; p = 0.04). In conclusion, patients with CD showed a significantly decreased mastication efficiency compared to healthy patients. Factors such as stage of cleft formation, chewing side, dentition stage and age showed an influence on masticatory efficiency, whereas no gender effect on the masticatory efficiency of CD patients was found.

Can masticatory performance be predicted by using food acceptance questionnaire in elderly patients with removable dentures?

BACKGROUND

Although a food acceptance questionnaire is useful for subjective masticatory function assessments, its characteristics and limitations when applied to patients with removable dentures have been unclear. We therefore assessed the relationship between the subjective and objective masticatory function and explored whether or not a decreased masticatory function could be evaluated by food acceptance questionnaire.

METHODS

One hundred and nineteen patients >60 years old with removable partial and/or complete dentures participated. Food acceptance score (FAS) was calculated by using Sato's questionnaire with 20 food items. Masticatory performance (MP) was assessed by a visual scoring method using a test gummy jelly (UHA Mikakuto). Simple/multiple regression analyses were performed to explain the objective masticatory function. The cut-off value of FAS was determined to predict a decreased masticatory function by sensitivity, specificity and receiver operating characteristics curve.

RESULTS

No significant gender differences in MP or FAS were noted. Although both MP and FAS increased with the number of functional teeth, FAS was not significantly affected by age. The number of functional teeth, FAS and age had significant correlations with MP, with the number of functional teeth showing the strongest correlation. Multiple linear regression analyses identified the FAS as a significant explanatory variable for MP, and 70 was the optimal cut-off value for detecting a decreased masticatory function (MP score ≤ 2) in the diagnosis of 'oral hypofunction'.

CONCLUSIONS

Using FAS to assess the MP was deemed appropriate, and a score of 70 was the optimal cut-off value for detecting a decreased masticatory function.

Formulation development of paracetamol instant jelly for pediatric use

OBJECTIVE

Paracetamol is a common antipyretic and analgesic medicine used in childhood illness by parents and physicians worldwide. Paracetamol has a bitter taste that is considered as a significant barrier for drug administration. This study aimed to develop an oral dosage form that is palatable and easy to swallow by pediatric patients as well as to overcome the shortcomings of liquid formulations.

METHODS

The paracetamol was encapsulated in beads, which were prepared mainly from alginate and chitosan through electrospray technique. The paracetamol beads were sprinkled on the instant jelly prepared from glycine, ι-carrageenan and calcium lactate gluconate. The paracetamol instant jelly characteristics, in terms of physical appearance, texture, rheology, in vitro drug release and palatability were assessed on a human volunteer.

RESULTS

The paracetamol instant jelly was easily reconstituted in 20 mL of water within 2 min to form jelly with acceptable consistency and texture. The jelly must be ingested within 30 min after reconstitution to avoid the bitter taste. The palatability assessment carried out on 12 human subjects established the similar palatability and texture of the paracetamol instant jelly dosage comparable to the commercial paracetamol suspension and was found to be even better in overcoming the aftertaste of paracetamol.

CONCLUSION

Such findings indicate that paracetamol instant jelly will compensate for the use of sweetening and flavoring agents as well as develop pediatric dosage forms with limited undesired excipients.

Manifestation of hemispheric laterality in chewing side preference and handedness

Introduction: Humans manifest a behavioral inclination towards more utility of one side of the body, in relation with the dominant hemisphere of the brain. The current investigation assessed handedness together with chewing preference which have not been evaluated in various food textures before. Methods: Nineteen young and healthy volunteers chewed hard (walnut) and soft (cake) foods, during surface electromyography recording from masseter muscles. The side of the first and all chews in the two food types were determined and compared with the side of the dominant hand. Results: Results indicated the two lateralities in the same side considerably (60%-70%), implying the solidarity in the control of the dominant hemisphere of the brain. The unilaterality was more prominent in the assessment of all chews in hard food, with higher statistical agreement and correlation. Conclusion: Thereupon masticatory preference is found with probable origins in the dominant hemisphere of the brain.

Oral declines and mastication deficiencies cause alteration of food bolus properties

In the elderly, masticatory function often presents failure in certain oral tasks due to impairment such as decline in muscular force, jaw or tongue motility, neuro-muscular coordination, tooth damage, malocclusion and saliva production. Great disparity is observed in the various and potentially cumulative oral declines that occur with ageing. Such difficulties may have an impact on food consumption and nutritional status. To obtain better understanding of the consequences of several oral deficiencies, a series of swallowable boluses were prepared in vitro with the AM² masticator apparatus with normal and deficient programming. Physiological normal mastication (NM) was simulated using in vivo data from healthy subjects. Chewing deficiencies were reproduced by alteration of NM programming to perform different levels and combinations of force loss, lack of saliva and decrease in the motility of oral elements. Poultry meatballs were used as test-food. Particle size distribution in the food bolus was measured by sieving and rheological features (hardness, cohesiveness and elasticity) were assessed with a TPA test. Compared to the NM outcome, significant and gradual deterioration of the food bolus was observed and associated with alteration in force, saliva and motility. Combinations of several failures led to greater or cumulative deficiencies in swallowable bolus properties. For the elderly presenting a high prevalence of various oral injuries, tailoring textured food cannot be ignored as a solution for remedying deficiencies and favoring the formation of a safe-swallowable bolus, which is an essential vector of nutrients. Knowing the impacts of oral injuries on the food bolus is obviously a requisite for developing diet strategies, including nutritional items for specific populations.

Blood flow in denture-supporting maxillary mucosa in response to simulated mastication by loading

PURPOSE

The purpose of this study was to determine the effect of number of chewing strokes on change in blood flow in denture-supporting maxillary mucosa.

METHODS

Subjects consisted of 11 healthy dentate men. Mastication was simulated by intermittent loading (10 N, 1/0.75 Hz) on a lateral area of the hard palate using a 2-cm(2) test plate. Loading duration was set at 1, 4, 8 or 12 min (80, 320, 640 or 960 chewing strokes). A non-contact laser Doppler blood flow meter was used to determine change in blood flow and time taken for recovery to 110% of the pre-loading value. Mean blood flow at pre-loading and at each duration of intermittent loading were compared using a repeated measures ANOVA (α=0.05) and the Dunnett test. Recovery times for each loading duration were compared using a one-way ANOVA (α=0.05) and the Bonferroni-test.

RESULTS

Three subjects showed no increase in mean blood flow with loading. Eight subjects consistently showed an increase in mean blood flow during intermittent loading relative to at pre-loading. Duration of loading yielded no significant difference in mean blood flow. Significant differences were observed in recovery time between at after 8 min loading and at after the other 3 loading (1, 4, and 12 min loading) durations.

CONCLUSION

Number of simulated chewing strokes showed no influence on mean blood flow during intermittent loading in denture-supporting mucosa. It did, however, affect recovery time taken for blood flow to return to its pre-loading level.

Influence of age on mastication: effects on eating behaviour

The present review covers current knowledge about the ageing of oral physiology related to mastication and its effects on eating behaviour. Mastication is the first process undergone by a food during feeding. It has a key role in the maintenance of nutritional status in two respects. First, the perceptions of food's sensory properties elicited during chewing and swallowing are one of the major determinants of the pleasure which drives us to eat; second, the properties of the swallowed bolus are affected by oral conditions and this may modulate the subsequent phases of digestion. Ageing in healthy dentate subjects induces moderate changes in oral physiology. Changes in neuromuscular activity are partly compensated by changes in chewing behaviour. No clear age effect is seen in texture perception, although this does impact on food bolus properties. In contrast, great alterations in both chewing behaviour and food bolus properties are observed when ageing is associated with a compromised dentition, general health alterations and drug intake. Eating behaviour is far more complex than just chewing behaviour and the concerns of the elderly about food cannot be explained solely by oral physiology. Discrepancies are often noticed with older subjects between various objective measurements of oral performance and corresponding measures of self-perception. In addition, although more foods are recognised as hard to chew with increasing age, there is no clear shift in preference towards food that is easy to chew. Food choices and food consumption are also driven by memory, psychology and economic factors. Advances in the understanding of food choice in the elderly need a sustained collaborative research effort between sensory physiologists, nutritionists, and food scientists.

Is the goal of mastication reached in young dentates, aged dentates and aged denture wearers?

The objective of the present study was to assess the impact of age and dentition status on masticatory function. A three-arm case-control study was performed. Group 1 (n 14) was composed of young fully dentate subjects (age 35.6 +/- 10.6 years), group 2 (n 14) of aged fully dentate subjects (age 68.8 +/- 7.0 years) and group 3 (n 14) of aged full denture wearers (age 68.1 +/- 7.2 years). Mastication adaptation was assessed in the course of chewing groundnuts and carrots to swallowing threshold. Particle size distribution of the chewed food, electromyographic (EMG) activity of the masseter and temporalis muscles during chewing, and resting and stimulated whole saliva rates were measured. Aged dentate subjects used significantly more chewing strokes to reach swallowing threshold than younger dentate subjects (P < 0.05), with increased particle size reduction, longer chewing sequence duration (P < 0.05) and greater total EMG activity (P < 0.05) for both groundnuts and carrots. In addition, aged denture wearers made significantly more chewing strokes than aged dentate subjects (P < 0.001) to reach swallowing threshold for groundnuts. Particle size reduction at time of swallowing was significantly poorer for denture wearers than for their aged dentate counterparts, despite an increase in chewing strokes, sequence duration and EMG activity per sequence. Masticatory function was thus adapted to ageing, but was impaired in denture wearers, who failed to adapt fully to their deficient masticatory apparatus.

The regulation of masticatory function and food bolus formation

This review emphasizes the following points: 1. The values of the physiological parameters of mastication (number of cycles and total electromyographic activity in the sequence, sequence duration, cycle frequency in the sequence, kinetic characteristics of the cycles) are characteristic of each individual and vary widely from one individual to another. In a given individual their modification reflects an adaptation of mastication to the size of the food bolus, and the hardness and rheological characteristics of the food. 2. The ready-to-swallow food boluses produced by different individuals nevertheless display similar particle size distributions. 3. Ageing entails adaptation of the masticatory function and does not impair swallowing. 4. Observed increase in total electromyographic activity shows that more energy is expended in mastication by full denture wearers. Despite this increased muscle activity, loss of teeth, even if compensated for by complete dentures, hinders the formation of a normal bolus. The food boluses made by denture wearers thus contain many large-size particles. The impaired mastication observed in denture wearers approaches the masticatory disabilities found in persons with neuromotor deficiencies.

The Challenge of Mastication: Preparing a Bolus Suitable for Deglutition

The main function of mastication is to transform a solid food into a bolus that can be swallowed safely. The bolus characteristics such as particles size or cohesiveness, are continuously sensed during mastication and they are important in initiating deglutition. This study examined the following question: What is the condition of the bolus just before swallowing? Ten subjects with normal dentition aged 37.5 +/- 3.7 years were asked to chew without swallowing six different foods (three nuts and three vegetables) while the number of cycles and the duration of the sequence were recorded. The particle size distribution shown by the expectorated food bolus just before swallowing was examined by image analysis. The results showed that, for a given food, the sizes of the bolus particles just before swallowing were comparable in all subjects. However, the number of cycles and duration of the sequence varied between subjects. Taken together these data strongly suggest that the granularity of the bolus before swallowing has to reach a predetermined state which is obtained by using an individual chewing strategy. This suggests that the bolus structure reflects a key factor for homeostasis and explains the large interindividual variability of the mastication physiologic parameters.

Adaptation of healthy mastication to factors pertaining to the individual or to the food

Mastication is a physiological process controlled by the central nervous system and modulated by inputs from the mouth. Both the intrinsic characteristics of the subject and the extrinsic characteristics of the chewed food are responsible for variations of the masticatory function. Age, gender and dental state constitute the most studied intrinsic factors whereas hardness, rheological characteristics such as plasticity or elasticity, and food size are the better known extrinsic factors. These factors cause physiological adaptations which can occur during individual cycles or the whole sequence of mastication. Electromyographic and jaw movements (kinematic) recordings are commonly used to study mastication, from which, several variables can be measured. Vertical and lateral amplitudes and, velocities of jaw movements, are only given by kinematic recordings. Bioelectrical activities per cycle or per sequence are closely linked to masticatory forces and are measured from electromyographic recordings. Number of cycles, sequence duration and masticatory frequency can be measured from both types of recordings. The objective of this review is to provide an overview of the variations of the measured masticatory variables that occur when mastication adapts to changes in characteristics of the individual or the food.

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

The purpose of this study was to evaluate whether percentile curves for food acceptance response scores were useful in assessing oral and occlusal conditions. We used data obtained from Chiba City Patient Surveys (males: 1,276, females: 1,381, aged 20 to 64), which were conducted in 1998 and 1999. Subjects were assigned scores of between 1 and 4 for 31 different kinds of food based on their food acceptance responses. Occlusal conditions were measured with pressure-sensitive sheets. We calculated the percentile values from 5 to 95 at intervals of five years. We divided the subjects into two groups at the twenty-fifth percentile and statistically analyzed various oral conditions in the two groups. Significant differences were found between them in the mean numbers of present, sound, and missing teeth for almost all age groups. Moreover, there were significant differences in tooth-contact area and occlusal force between the two groups. The results of multiple regression analysis revealed that the scores had a stronger correlation with occlusal conditions than number of teeth in 55-year-olds, although the effect teeth-factors had on scores was more significant in 45- to 50-year-old males. Females' scores had a stronger correlation with occlusal conditions than number of teeth in all age groups. These results indicate that the questionnaire on the acceptance of 31 different kinds of food is useful in providing a basis for oral health instruction and dental treatment aimed at improving chewing ability in adults.

Tooth loss and dentures: Patients’ perspectives

OBJECTIVE

Despite dramatic improvements in tooth retention around the world, a substantial proportion of older adults have lost natural teeth and many wear removable partial and complete dentures. Problems associated with tooth loss and denture wearing remain important in the context of global ageing. The purpose of this paper is to examine the effects of tooth loss and denture wearing on their day-to-day lives from the patient perspective.

DESIGN

Cross-sectional study.

SETTING

Greater Boston area, USA.

PARTICIPANTS

Community-dwelling older men.

METHODS

Brief examination and survey.

MAIN OUTCOME MEASURES

Self-reported oral health measures including the single-item self-rating of oral health, the Oral Health Impact Profile (OHIP), the Geriatric Oral Health Assessment Index (GOHAI), Oral-Health-related Quality of Life (OHQOL) and a newly-developed short-form instrument (the DELTA).

RESULTS

Men with > or = 25 teeth had better self-rated oral health by all measures. The new, brief DELTA differentiates between dentition/denture groupings as well as or better than existing instruments. Over 80% of men with > or = 25 teeth rated their oral health as excellent, very good or good, compared with 70% of men with no teeth (and dentures) and 54% of men with 1-24 teeth. Avoidance of certain foods discriminates well between dentition groups. To a lesser extent, difficulty with relaxation, pain and distress, and avoidance of going out are associated with tooth loss and/or denture wearing.

Factors influencing eating ability of old in-patients in a rehabilitation hospital in Japan

OBJECTIVES

This study was designed to determine the factors influencing eating ability of old in-patients in a rehabilitation hospital.

DESIGN

Cross-sectional investigation.

SETTING

Forty-six in-patients in the rehabilitation ward of Hashimoto Hospital in Kagawa Prefecture in Japan were investigated using a multidisciplinary approach.

MAIN OUTCOME MEASURES

Age, gender, state of dentition, muscle activity of lip, cheek and tongue, biting force, salivary flow rate per a minute (SFR), masticatory ability for gummy jelly, swallowing ability, texture of meal, independency of walking (Functional Independence Measure = FIM) and ability to communicate.

RESULTS

Bivariate analysis for the relationship between surveyed items and masticatory ability (chi-square test) identified that better masticatory ability for gummy jelly was associated with age (< 85years), gender (male),state of dentition (dentate), SFR (high), activity of lip (good), biting force (high), swallowing ability (good) and activity of communication (high). Among these items, SFR (p = 0.001), gender (p = 0.004), ability to communicate (p = 0.005) and age (p = 0.012) were found having an influence on the masticatory ability (logistic regression analysis). On the other hand, age (< 85years), gender (male), SFR (high), activity of lip (good), activity of cheek (good), biting force (high), masticatory ability (good) and swallowing ability (good) had a relationship with normal texture of meal. In regression analysis, only two items, activity of lip (p = 0.003) and swallowing ability (p = 0.024) emerged as factors on texture of meal.

CONCLUSIONS

Masticatory ability for gummy jelly was influenced by cognitive function and was excluded from the factors on the state of meal. These results suggested the limitation of evaluation using test food, so dentists should observe eating behaviour of in-patients. In addition, dentists should pay attention to the activity of the lip and swallowing ability as well as dentition and prostheses in the rehabilitation of eating ability. As SFR was the most significant factor on masticatory ability, this emphasizes the necessity of care for dry mouth caused by side effects of multi-medication.

Food choices and eating difficulty among elderly edentate patients in Greece

AIMS

To evaluate food choice and eating difficulty experienced by older Greek edentate patients.

SUBJECTS

Three samples of patients seeking provision of replacement dentures were studied. A primary study of urban mainland U1 (n=54) and island rural R1 samples (n=84) was followed by a mainland urban U2 sample (n= 19) in the Secondary study.

SETTING

Greek dental clinics.

INTERVENTION

Semi-structured interviews (SSI) were employed, using both open and closed questions.

DESIGN

The primary study used SSI to identify eating difficulty experienced by two culturally different Greek groups. The secondary study established patterns of difficulty for comparisons between an urban Greek population and northern European urban studies.

MAIN OUTCOME MEASURES

The prevalence of eating difficulty, the degree of difficulty eating specified foods and the exclusion of foods because difficult.

RESULTS

Most patients expressed difficulty eating at least one type of food, a high percentage of these patients were willing to eat foods found difficult, while others use particular methods of food preparation that make food easier to eat. Chicken illustrated the importance of specifying the method of cooking when questioning eating difficulties. Roast meats provided insight into the more difficult end of the food range. Raw vegetables were rated difficult. Apples and oranges were also food of particular interest.

CONCLUSIONS

The semi-structured interview method provides a successful method to identify eating difficulty and food choices by older Greek complete denture wearers. Differences, probably largely cultural, were identified between Greek island rural and mainland urban communities. Greek food choices differed favourably from an English sample, strikingly in that Greek patients report continuing to eat difficult foods despite difficulty eating them. This may be relevant to health data on Greek populations that show better mortality statistics despite adverse factors such as high prevalence of smoking.

Influence of impaired mastication on nutrition

It has been suggested that people who suffer from impaired masticatory function may adapt food consistency to their oral status (which may lead to deficient nutrient intake) or rely on the digestive system to compensate for the lack of oral preparation of food (which may increase the likelihood of digestive diseases and decrease gut absorption). Masticatory deficiency thus may be detrimental to health. This article reviews evidence of the effects of masticatory deficiency on nutrition. The selection of relevant literature was based on Medline queries using the following key words: mastication, nutrition, digestion, diet, and disease risk. Earlier work not listed in Medline but related to the subject also was reviewed. Only publications available in English were selected for inclusion. It is difficult to draw conclusions from many of the reviewed studies due to issues related to study design, confounding variables, and the subjective nature of the measurements. In particular, data supporting a link between masticatory function and deficient dietary intake often are based on relatively weak correlations and cannot confer a causal relationship.

Need for dental care in older veterans: assessment of patient-based measures

OBJECTIVES

There is a need for brief and accurate identification of older patients in need of dental care. This study examines the sensitivity and specificity of two screening instruments.

DESIGN

Cross-sectional study conducted in older community-dwelling male veterans.

SETTING

Four Department of Veterans Affairs (VA) clinics in greater Boston and the VA Dental Longitudinal Study (DLS).

PARTICIPANTS

Two hundred thirty-two participants from the Veterans Health Study (VHS) who were outpatients in one of four Department of Veterans Affairs clinics in greater Boston and 206 participants from the VA DLS, community-dwelling veterans who do not use VA for their health care.

MEASUREMENTS

Self-report measures included a single-item global self-report of oral health (OH-1) and a six-item dental screening measure called the D-E-N-T-A-L. The D-E-N-T-A-L queries whether participants have Dry mouth, Eating or swallowing problems, Not had a dental examination in the last 2 years, Tooth or mouth problems, Altered eating habits because of teeth or mouth, or Lesions or sores in the mouth. The criterion standard for need for treatment was determined by a clinical examination. Sensitivities and specificities were calculated and receiver operating characteristic curves plotted to identify the best cutpoints for each measure.

RESULTS

Need for care was nearly universal (97%) in the VHS and present in 64% of the DLS participants. The single-item self-report of oral health performed as well as the D-E-N-T-A-L in identifying persons in need of care. Compared with the clinical criterion, the OH-1 had a sensitivity of 0.75 and a specificity of 0.67 in identifying persons with severe need for denture care, whereas the D-E-N-T-A-L had a sensitivity of 0.80 and a specificity of 0.62 in identifying persons with severe periodontal need.

CONCLUSION

Self-reports of fair or poor oral health are useful in identifying veterans in need of dental care, especially in populations with a large number of persons who do not usually use dental care. The D-E-N-T-A-L may also be useful as a self-screening measure and community education device to encourage older persons to seek regular dental care.

Food choice by older people: the use of semi-structured interviews with open and closed questions

OBJECTIVE

To evaluate difficulty chewing, consequent food choice and impacts using both open and closed questions within a semi-structured interview format.

DESIGN

A cross-sectional study using a semi-structured interview (SSI) with open and closed questions.

SETTING

Independently living people in South-West London interviewed in their own homes.

SUBJECTS

A group of 54, edentate people (mean age 82, R = 60-93 years) were studied.

RESULTS

Most subjects (69%) expressed difficulty eating at least one type of food, half were unwilling to eat the foods they found difficult, others were conscious of cooking longer or cutting smaller in order to manage these foods, although no one accepted that they overcooked food. There were dramatic differences in the number of subjects expressing difficulty to chew various foods when responding to open and closed questions. Roast beef proved a good discriminator in this group of predominantly English subjects. The importance of the questioning process was also shown by the discrepancy of responses between variously prepared apples and the inability of any subjects to bite an unpeeled apple.

CONCLUSIONS

For sensitive appraisal of food choice it is obviously essential to assess relevant foods, for the culture of the group being studied. Open questions provide a way of exploring which are the appropriate foods and food preparation as criteria to assess perceived chewing ability and treatment benefit. The semi-structured interview method is particularly valuable for the study of older people. Closed questions provide different information which is also necessary to secure recall by older people.

Physical and chemical transformations of cereal food during oral digestion in human subjects

Chemical and physical transformations of solid food begin in the mouth, but the oral phase of digestion has rarely been studied. In the present study, twelve healthy volunteers masticated mouthfuls of either bread or spaghetti for a physiologically-determined time, and the levels of particle degradation and starch digestion before swallowing were compared for each food. The amounts of saliva moistening bread and spaghetti before swallowing were, respectively, 220 (SEM 12) v. 39 (SEM 6) g/kg fresh matter. Particle size reduction also differed since bread particles were highly degraded, showing a loss of structure, whereas spaghetti retained its physical structure, with rough and incomplete reduction of particle size. Starch hydrolysis was twice as high for bread as for spaghetti, mainly because of the release of high-molecular-mass alpha-glucans. The production of oligosaccharides was similar after mastication of the two foods, respectively 125 (SEM 8) and 92 (SEM 7) g/kg total starch. Starch hydrolysis, which clearly began in the mouth, depended on the initial structure of the food, as in the breakdown of solid food. These significant physical and chemical degradations of solid foods during oral digestion may influence the entire digestive process.

How dentition status and masticatory function affect nutrient intake

The authors examined nutrient intake in relation to the number of teeth, denture type and masticatory function among 638 men in the U.S. Department of Veterans Affairs Dental Longitudinal Study. They found that calorie-adjusted nutrient intakes decreased with progressively impaired dentition status, independently of age, smoking status and alcohol use. Intakes of fiber and most vitamins and minerals were inversely correlated with masticatory function. The findings suggest that prevention of tooth loss and prosthodontic replacement of missing teeth could improve diets of older adults.

The effects of denture status on nutrition

In Part I of this study, the Human Nutrition Research Center of the United States Department of Agriculture's Nutritional Status Study (NSS) of 691 independently living elderly people aged 60-98 found that poor dietary quality was associated with low educational attainment, low median family income, and self-report of partial or full dentures. In Part II, further analysis was conducted on a random subsample of 181 subjects who were examined and divided into four groups according to dentate status: two dentures, one denture, partial dentures, and teeth. In this subgroup, significant correlations were found between the quality of nutrient intake and the degree of edentulousness. Analysis of 53 nutrients plus calories from three-day food records showed a significantly higher nutritional quality of the diet in dentate volunteers than in the other groups. This difference was approximately 20% for 19 nutrients, bringing some nutrients (such as calcium) below the RDA for this age group. Although direct correlations cannot be made with actual nutritional status, the introduction of dentures could further compromise the precarious nutritional intake of the elderly population. With this in mind, dentists need to consider carefully the importance of their elderly patients maintaining at least some natural dentition and should provide adequate information on nutritional adaptations to dentures.

The impact of edentulousness on food and nutrient intake

The authors collected dietary intake data about the food and nutrient intake of 49,501 male health professionals. Edentulous participants consumed fewer vegetables, less fiber and carotene, and more cholesterol, saturated fat and calories than participants with 25 or more teeth. These factors could increase the risks of cancer and cardiovascular disease. Mean differences in intake ranged from 2 to 13 percent, independent of age, smoking, exercise and profession. Longitudinal analyses suggest that tooth loss may lead to detrimental changes in diet.