Food Avoidance and Food Modification Practices due to Oral Health Problems Linked to the Dietary Quality of Older Adults
Identifieur interne : 002E75 ( Ncbi/Curation ); précédent : 002E74; suivant : 002E76Food Avoidance and Food Modification Practices due to Oral Health Problems Linked to the Dietary Quality of Older Adults
Auteurs : Margaret R. Savoca [États-Unis] ; Thomas A. Arcury [États-Unis] ; Xiaoyan Leng [États-Unis] ; Haiying Chen [États-Unis] ; Ronny A. Bell [États-Unis] ; Andrea M. Anderson [États-Unis] ; Teresa Kohrman [États-Unis] ; Gregg H. Gilbert [États-Unis] ; Sara A. Quandt [États-Unis]Source :
- Journal of the American Geriatrics Society [ 0002-8614 ] ; 2010.
Abstract
1) quantify the association between food avoidance and modification due to oral health problems; 2) quantify the relationship between these nutritional self-management strategies and dietary quality; and 3) determine foods associated with these self-management strategies.
Cross-sectional
Rural North Carolina
Six hundred thirty-five community-dwelling adults aged 60 years and older.
Demographic and food frequency data and oral health assessments were obtained during home visits. Avoidance (none, 1–2 foods, 3–14 foods) and modification (0–3 foods, 4–5 foods) was assessed for foods representing oral health challenges. Food frequency data were converted into Healthy Eating Index-2005 (HEI-2005) scores. Linear regression models tested the significance of associations between HEI-2005 measures and food avoidance and modification.
Thirty-five percent of the sample avoided 3–14 foods and 28% modified 4–5 foods. After adjusting for age, sex, ethnicity, poverty, education, and tooth loss, the total HEI-2005 score was lower (
Food avoidance and modification due to oral health problems are associated with significant differences in dietary quality. Approaches to minimize food avoidance and promote food modification by persons having eating difficulties due to oral health conditions are needed.
Url:
DOI: 10.1111/j.1532-5415.2010.02909.x
PubMed: 20533966
PubMed Central: 3098620
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<wicri:cityArea> Department of Nutrition, University of North Carolina at Greensboro, Greensboro</wicri:cityArea>
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<author><name sortKey="Savoca, Margaret R" sort="Savoca, Margaret R" uniqKey="Savoca M" first="Margaret R." last="Savoca">Margaret R. Savoca</name>
<affiliation wicri:level="2"><nlm:aff id="A1"> Department of Nutrition, University of North Carolina at Greensboro, Greensboro, NC</nlm:aff>
<country xml:lang="fr">États-Unis</country>
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<wicri:cityArea> Department of Nutrition, University of North Carolina at Greensboro, Greensboro</wicri:cityArea>
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<author><name sortKey="Arcury, Thomas A" sort="Arcury, Thomas A" uniqKey="Arcury T" first="Thomas A." last="Arcury">Thomas A. Arcury</name>
<affiliation wicri:level="2"><nlm:aff id="A2"> Department of Family and Community Medicine, Wake Forest School of Medicine, Winston Salem, NC</nlm:aff>
<country xml:lang="fr">États-Unis</country>
<placeName><region type="state">Caroline du Nord</region>
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<wicri:cityArea> Department of Family and Community Medicine, Wake Forest School of Medicine, Winston Salem</wicri:cityArea>
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<author><name sortKey="Leng, Xiaoyan" sort="Leng, Xiaoyan" uniqKey="Leng X" first="Xiaoyan" last="Leng">Xiaoyan Leng</name>
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<author><name sortKey="Chen, Haiying" sort="Chen, Haiying" uniqKey="Chen H" first="Haiying" last="Chen">Haiying Chen</name>
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<country xml:lang="fr">États-Unis</country>
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<country xml:lang="fr">États-Unis</country>
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<author><name sortKey="Gilbert, Gregg H" sort="Gilbert, Gregg H" uniqKey="Gilbert G" first="Gregg H." last="Gilbert">Gregg H. Gilbert</name>
<affiliation wicri:level="2"><nlm:aff id="A4"> School of Dentistry, University of Alabama at Birmingham, Birmingham, AL</nlm:aff>
<country xml:lang="fr">États-Unis</country>
<placeName><region type="state">Alabama</region>
</placeName>
<wicri:cityArea> School of Dentistry, University of Alabama at Birmingham, Birmingham</wicri:cityArea>
</affiliation>
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<author><name sortKey="Quandt, Sara A" sort="Quandt, Sara A" uniqKey="Quandt S" first="Sara A." last="Quandt">Sara A. Quandt</name>
<affiliation wicri:level="2"><nlm:aff id="A3"> Division of Public Health Sciences, Wake Forest School of Medicine, Winston Salem, NC</nlm:aff>
<country xml:lang="fr">États-Unis</country>
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<series><title level="j">Journal of the American Geriatrics Society</title>
<idno type="ISSN">0002-8614</idno>
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<imprint><date when="2010">2010</date>
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<front><div type="abstract" xml:lang="en"><sec id="S1"><title>OBJECTIVES</title>
<p id="P1">1) quantify the association between food avoidance and modification due to oral health problems; 2) quantify the relationship between these nutritional self-management strategies and dietary quality; and 3) determine foods associated with these self-management strategies.</p>
</sec>
<sec id="S2"><title>DESIGN</title>
<p id="P2">Cross-sectional</p>
</sec>
<sec id="S3"><title>SETTING</title>
<p id="P3">Rural North Carolina</p>
</sec>
<sec id="S4"><title>PARTICIPANTS</title>
<p id="P4">Six hundred thirty-five community-dwelling adults aged 60 years and older.</p>
</sec>
<sec id="S5"><title>MEASUREMENTS</title>
<p id="P5">Demographic and food frequency data and oral health assessments were obtained during home visits. Avoidance (none, 1–2 foods, 3–14 foods) and modification (0–3 foods, 4–5 foods) was assessed for foods representing oral health challenges. Food frequency data were converted into Healthy Eating Index-2005 (HEI-2005) scores. Linear regression models tested the significance of associations between HEI-2005 measures and food avoidance and modification.</p>
</sec>
<sec id="S6"><title>RESULTS</title>
<p id="P6">Thirty-five percent of the sample avoided 3–14 foods and 28% modified 4–5 foods. After adjusting for age, sex, ethnicity, poverty, education, and tooth loss, the total HEI-2005 score was lower (<italic>P</italic>
<0.001) for persons avoiding more foods and higher for persons modifying more foods (<italic>P</italic>
<0.001). Those avoiding 3–14 foods consumed more saturated fat and energy from solid fat and added sugar and lower intake of non-hydrogenated fats than those avoiding <3 foods. Those who modified 4–5 foods consumed less saturated fat and solid fat and added sugar but more total grains than those modifying <4 foods.</p>
</sec>
<sec id="S7"><title>CONCLUSION</title>
<p id="P7">Food avoidance and modification due to oral health problems are associated with significant differences in dietary quality. Approaches to minimize food avoidance and promote food modification by persons having eating difficulties due to oral health conditions are needed.</p>
</sec>
</div>
</front>
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