講演情報
[I-06]Impact of Oral Functions and Food textures on Perceived Swallowing Ability in Older Adults
○Pei-Chen Lin1,2、Ju-Hui Wu1,2 (1. Department of Oral Hygiene, Kaohsiung Medical University、2. Department of Dentistry, Kaohsiung Medical University Hospital)
Purpose
Having an adequate number of teeth, sufficient saliva, and strong muscle groups is essential for effectively chewing and forming a bolus for swallowing. Appropriate food textures can enhance the efficiency of chewing and swallowing. Therefore, the purpose of this study is to investigate the relationship between dentition, swallowing assessments, and perceived swallowing ability with different food textures among community-dwelling older adults.
Methods
This cross-sectional study utilized convenience sampling at a senior citizen activity center in Kaohsiung City to recruit independent senior adults. Each participant underwent a dental check-up. Saliva samples were collected, and participants consumed various textures of chicken breast in a blinded manner. The standard chicken breast samples were of the same weight and size, categorized as regular and soft-moist textures. The perceived swallowing ability was rated on a scale from 1 to 10 after testing. Statistical analyses were performed, and group comparisons were made using paired T-tests and Wilcoxon signed-rank tests.
Results and Discussion
A total of 65 participants were included in this study, with a mean age of 72.5 years (SD = 6.82). Among them, 35.4% lacked posterior occlusal contact, and 20% had a repetitive saliva swallowing test (RSST) result of fewer than 3 times within 30 seconds. No significant differences were found in perceived swallowing ability between participants with varying oral conditions, including posterior occlusal contact, hand grips (good vs. poor) and RSST (≥ 3 vs. < 3 times in 30 seconds), regardless of whether the chicken breast textures were regular or soft-moist. However, significant differences in perceived swallowing ability were observed between the two food texture tests, particularly among those with posterior occlusal contact and an RSST of at least 3 times within 30 seconds. Overall, older adults generally perceived soft-moist chicken breast as easier to swallow than boiled chicken breast, regardless of their oral functions.
(COI Disclosure: None)
(Ethics Review: Institutional Review Board of Kaohsiung Medical University Hospital, Approval number: KMUHIRB-SV(II)-20200035)
Having an adequate number of teeth, sufficient saliva, and strong muscle groups is essential for effectively chewing and forming a bolus for swallowing. Appropriate food textures can enhance the efficiency of chewing and swallowing. Therefore, the purpose of this study is to investigate the relationship between dentition, swallowing assessments, and perceived swallowing ability with different food textures among community-dwelling older adults.
Methods
This cross-sectional study utilized convenience sampling at a senior citizen activity center in Kaohsiung City to recruit independent senior adults. Each participant underwent a dental check-up. Saliva samples were collected, and participants consumed various textures of chicken breast in a blinded manner. The standard chicken breast samples were of the same weight and size, categorized as regular and soft-moist textures. The perceived swallowing ability was rated on a scale from 1 to 10 after testing. Statistical analyses were performed, and group comparisons were made using paired T-tests and Wilcoxon signed-rank tests.
Results and Discussion
A total of 65 participants were included in this study, with a mean age of 72.5 years (SD = 6.82). Among them, 35.4% lacked posterior occlusal contact, and 20% had a repetitive saliva swallowing test (RSST) result of fewer than 3 times within 30 seconds. No significant differences were found in perceived swallowing ability between participants with varying oral conditions, including posterior occlusal contact, hand grips (good vs. poor) and RSST (≥ 3 vs. < 3 times in 30 seconds), regardless of whether the chicken breast textures were regular or soft-moist. However, significant differences in perceived swallowing ability were observed between the two food texture tests, particularly among those with posterior occlusal contact and an RSST of at least 3 times within 30 seconds. Overall, older adults generally perceived soft-moist chicken breast as easier to swallow than boiled chicken breast, regardless of their oral functions.
(COI Disclosure: None)
(Ethics Review: Institutional Review Board of Kaohsiung Medical University Hospital, Approval number: KMUHIRB-SV(II)-20200035)