OBJECTIVES: This study aimed to determine the relationship between objective chewing ability and the nutritional status of Japanese community-dwelling elders. DESIGN: A cross-sectional study. PARTICIPANTS: A total of 509 community-dwelling elders living in the Tokyo metropolitan area participated in a comprehensive survey conducted in October 2013. MEASUREMENTS: The basic characteristics were sex, age, and body mass index. Undernutrition was examined through serum albumin levels. Chewing ability was examined through color-changeable xylitol gum by evaluating the color changes in chewing gum. Nutritional intake was examined using the semi-quantitative food frequency questionnaire. RESULTS: In the poor chewing ability group, all nutrient intake levels were significantly low, except for carbohydrates, and intake levels for all food groups were significantly low, except for cereals, confectionery, sugars, seasonings, and spices. Additionally, after adjusting for covariates for sex, age, Tokyo Metropolitan Institute of Gerontology-Index of Competence (TMIG-IC) score, Mini-Mental State Examination (MMSE) score, body mass index (BMI), stroke, number of functional teeth, energy intake, and protein intake, chewing ability was found to be significantly associated with undernutrition. CONCLUSION: We concluded that chewing ability was closely associated with nutrient and different food groups' intake, as well as undernutrition, among Japanese community-dwelling elders. Thus, to ensure comprehensive nutritional management, nutritionists and dentists should collaborate when treating the same patients.
OBJECTIVES: This study aimed to determine the relationship between objective chewing ability and the nutritional status of Japanese community-dwelling elders. DESIGN: A cross-sectional study. PARTICIPANTS: A total of 509 community-dwelling elders living in the Tokyo metropolitan area participated in a comprehensive survey conducted in October 2013. MEASUREMENTS: The basic characteristics were sex, age, and body mass index. Undernutrition was examined through serum albumin levels. Chewing ability was examined through color-changeable xylitol gum by evaluating the color changes in chewing gum. Nutritional intake was examined using the semi-quantitative food frequency questionnaire. RESULTS: In the poor chewing ability group, all nutrient intake levels were significantly low, except for carbohydrates, and intake levels for all food groups were significantly low, except for cereals, confectionery, sugars, seasonings, and spices. Additionally, after adjusting for covariates for sex, age, Tokyo Metropolitan Institute of Gerontology-Index of Competence (TMIG-IC) score, Mini-Mental State Examination (MMSE) score, body mass index (BMI), stroke, number of functional teeth, energy intake, and protein intake, chewing ability was found to be significantly associated with undernutrition. CONCLUSION: We concluded that chewing ability was closely associated with nutrient and different food groups' intake, as well as undernutrition, among Japanese community-dwelling elders. Thus, to ensure comprehensive nutritional management, nutritionists and dentists should collaborate when treating the same patients.
Authors: Trinh B Pifer; Keith P McCullough; Friedrich K Port; David A Goodkin; Bradley J Maroni; Philip J Held; Eric W Young Journal: Kidney Int Date: 2002-12 Impact factor: 10.612
Authors: T Cederholm; R Barazzoni; P Austin; P Ballmer; G Biolo; S C Bischoff; C Compher; I Correia; T Higashiguchi; M Holst; G L Jensen; A Malone; M Muscaritoli; I Nyulasi; M Pirlich; E Rothenberg; K Schindler; S M Schneider; M A E de van der Schueren; C Sieber; L Valentini; J C Yu; A Van Gossum; P Singer Journal: Clin Nutr Date: 2016-09-14 Impact factor: 7.324
Authors: R Antonelli Incalzi; F Landi; L Cipriani; E Bruno; F Pagano; A Gemma; O Capparella; P U Carbonin Journal: J Am Geriatr Soc Date: 1996-02 Impact factor: 5.562