What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum
Identifieur interne : 000005 ( Pmc/Checkpoint ); précédent : 000004; suivant : 000006What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum
Auteurs : Shinichi Wada [Japon] ; Nobuyuki Kawate [Japon] ; Masazumi Mizuma [Japon]Source :
- Dysphagia [ 0179-051X ] ; 2017.
Abstract
This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50;
Url:
DOI: 10.1007/s00455-017-9807-1
PubMed: 28474132
PubMed Central: 5608775
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum</title><author><name sortKey="Wada, Shinichi" sort="Wada, Shinichi" uniqKey="Wada S" first="Shinichi" last="Wada">Shinichi Wada</name><affiliation wicri:level="3"><nlm:aff id="Aff1">Department of Rehabilitation Medicine, Moriyama Rehabilitation Clinic, 1-11-17 Nishi-Nakanobu, Shinagawa-ku, Tokyo, 142-0054 Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>Department of Rehabilitation Medicine, Moriyama Rehabilitation Clinic, 1-11-17 Nishi-Nakanobu, Shinagawa-ku, Tokyo</wicri:regionArea><placeName><settlement type="city">Tokyo</settlement><region type="région">Région de Kantō</region></placeName></affiliation><affiliation wicri:level="3"><nlm:aff id="Aff2"><institution-wrap><institution-id institution-id-type="ISNI">0000 0000 8864 3422</institution-id><institution-id 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Medicine,</institution></institution-wrap>1-5-8 Hatanodai, Shinagawa-ku, Tokyo, Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>1-5-8 Hatanodai, Shinagawa-ku, Tokyo</wicri:regionArea><placeName><settlement type="city">Tokyo</settlement><region type="région">Région de Kantō</region></placeName></affiliation></author><author><name sortKey="Mizuma, Masazumi" sort="Mizuma, Masazumi" uniqKey="Mizuma M" first="Masazumi" last="Mizuma">Masazumi Mizuma</name><affiliation wicri:level="3"><nlm:aff id="Aff2"><institution-wrap><institution-id institution-id-type="ISNI">0000 0000 8864 3422</institution-id><institution-id institution-id-type="GRID">grid.410714.7</institution-id><institution>Department of Rehabilitation Medicine,</institution><institution>Showa University School of Medicine,</institution></institution-wrap>1-5-8 Hatanodai, Shinagawa-ku, Tokyo, Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>1-5-8 Hatanodai, Shinagawa-ku, 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of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum</title><author><name sortKey="Wada, Shinichi" sort="Wada, Shinichi" uniqKey="Wada S" first="Shinichi" last="Wada">Shinichi Wada</name><affiliation wicri:level="3"><nlm:aff id="Aff1">Department of Rehabilitation Medicine, Moriyama Rehabilitation Clinic, 1-11-17 Nishi-Nakanobu, Shinagawa-ku, Tokyo, 142-0054 Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>Department of Rehabilitation Medicine, Moriyama Rehabilitation Clinic, 1-11-17 Nishi-Nakanobu, Shinagawa-ku, Tokyo</wicri:regionArea><placeName><settlement type="city">Tokyo</settlement><region type="région">Région de Kantō</region></placeName></affiliation><affiliation wicri:level="3"><nlm:aff id="Aff2"><institution-wrap><institution-id institution-id-type="ISNI">0000 0000 8864 3422</institution-id><institution-id institution-id-type="GRID">grid.410714.7</institution-id><institution>Department of Rehabilitation Medicine,</institution><institution>Showa University School of Medicine,</institution></institution-wrap>1-5-8 Hatanodai, Shinagawa-ku, Tokyo, Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>1-5-8 Hatanodai, Shinagawa-ku, Tokyo</wicri:regionArea><placeName><settlement type="city">Tokyo</settlement><region type="région">Région de Kantō</region></placeName></affiliation></author><author><name sortKey="Kawate, Nobuyuki" sort="Kawate, Nobuyuki" uniqKey="Kawate N" first="Nobuyuki" last="Kawate">Nobuyuki Kawate</name><affiliation wicri:level="3"><nlm:aff id="Aff2"><institution-wrap><institution-id institution-id-type="ISNI">0000 0000 8864 3422</institution-id><institution-id institution-id-type="GRID">grid.410714.7</institution-id><institution>Department of Rehabilitation Medicine,</institution><institution>Showa University School of Medicine,</institution></institution-wrap>1-5-8 Hatanodai, Shinagawa-ku, Tokyo, Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>1-5-8 Hatanodai, Shinagawa-ku, Tokyo</wicri:regionArea><placeName><settlement type="city">Tokyo</settlement><region type="région">Région de Kantō</region></placeName></affiliation></author><author><name sortKey="Mizuma, Masazumi" sort="Mizuma, Masazumi" uniqKey="Mizuma M" first="Masazumi" last="Mizuma">Masazumi Mizuma</name><affiliation wicri:level="3"><nlm:aff id="Aff2"><institution-wrap><institution-id institution-id-type="ISNI">0000 0000 8864 3422</institution-id><institution-id institution-id-type="GRID">grid.410714.7</institution-id><institution>Department of Rehabilitation Medicine,</institution><institution>Showa University School of Medicine,</institution></institution-wrap>1-5-8 Hatanodai, Shinagawa-ku, Tokyo, Japan</nlm:aff><country xml:lang="fr">Japon</country><wicri:regionArea>1-5-8 Hatanodai, Shinagawa-ku, Tokyo</wicri:regionArea><placeName><settlement type="city">Tokyo</settlement><region type="région">Région de Kantō</region></placeName></affiliation></author></analytic><series><title level="j">Dysphagia</title><idno type="ISSN">0179-051X</idno><idno type="eISSN">1432-0460</idno><imprint><date when="2017">2017</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><p id="Par4">This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; <italic>P</italic> < 0.001, = 0.026, <0.001, and <0.001, respectively). The cut-off a* values had markedly high specificities (1.0) for boiled rice and boiled fish-paste and high sensitivities (0.86–0.94) for three foods, except boiled rice. We believe that mastication evaluation using the color-changeable chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual’s home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.</p></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Barczi, Sr" uniqKey="Barczi S">SR Barczi</name></author><author><name sortKey="Sullivan, Pa" uniqKey="Sullivan P">PA Sullivan</name></author><author><name sortKey="Robbins, J" uniqKey="Robbins J">J Robbins</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Kayser Jones, J" uniqKey="Kayser Jones J">J Kayser-Jones</name></author><author><name sortKey="Pengilly, K" uniqKey="Pengilly K">K Pengilly</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Cichero, Ja" uniqKey="Cichero J">JA Cichero</name></author><author><name sortKey="Steele, C" uniqKey="Steele C">C Steele</name></author><author><name sortKey="Duivestein, J" uniqKey="Duivestein J">J 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<front><journal-meta><journal-id journal-id-type="nlm-ta">Dysphagia</journal-id><journal-id journal-id-type="iso-abbrev">Dysphagia</journal-id><journal-title-group><journal-title>Dysphagia</journal-title></journal-title-group><issn pub-type="ppub">0179-051X</issn><issn pub-type="epub">1432-0460</issn><publisher><publisher-name>Springer US</publisher-name><publisher-loc>New York</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">28474132</article-id><article-id pub-id-type="pmc">5608775</article-id><article-id pub-id-type="publisher-id">9807</article-id><article-id pub-id-type="doi">10.1007/s00455-017-9807-1</article-id><article-categories><subj-group subj-group-type="heading"><subject>Original Article</subject></subj-group></article-categories><title-group><article-title>What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum</article-title></title-group><contrib-group><contrib contrib-type="author" corresp="yes"><contrib-id contrib-id-type="orcid">http://orcid.org/0000-0001-5529-7591</contrib-id><name><surname>Wada</surname><given-names>Shinichi</given-names></name><address><phone>+81-3-6426-7318</phone><email>wada@aoi-med.org</email></address><xref ref-type="aff" rid="Aff1">1</xref><xref ref-type="aff" rid="Aff2">2</xref><bio><sec id="FPar1"><title>Shinichi Wada</title><p id="Par1">MD, MPH</p></sec></bio></contrib><contrib contrib-type="author"><name><surname>Kawate</surname><given-names>Nobuyuki</given-names></name><xref ref-type="aff" rid="Aff2">2</xref><bio><sec id="FPar2"><title>Nobuyuki Kawate</title><p id="Par2">MD, PhD</p></sec></bio></contrib><contrib contrib-type="author"><name><surname>Mizuma</surname><given-names>Masazumi</given-names></name><xref ref-type="aff" rid="Aff2">2</xref><bio><sec id="FPar3"><title>Masazumi Mizuma</title><p id="Par3">MD, PhD</p></sec></bio></contrib><aff id="Aff1"><label>1</label>Department of Rehabilitation Medicine, Moriyama Rehabilitation Clinic, 1-11-17 Nishi-Nakanobu, Shinagawa-ku, Tokyo, 142-0054 Japan</aff><aff id="Aff2"><label>2</label><institution-wrap><institution-id institution-id-type="ISNI">0000 0000 8864 3422</institution-id><institution-id institution-id-type="GRID">grid.410714.7</institution-id><institution>Department of Rehabilitation Medicine,</institution><institution>Showa University School of Medicine,</institution></institution-wrap>1-5-8 Hatanodai, Shinagawa-ku, Tokyo, Japan</aff></contrib-group><pub-date pub-type="epub"><day>4</day><month>5</month><year>2017</year></pub-date><pub-date pub-type="pmc-release"><day>4</day><month>5</month><year>2017</year></pub-date><pub-date pub-type="ppub"><year>2017</year></pub-date><volume>32</volume><issue>5</issue><fpage>636</fpage><lpage>643</lpage><history><date date-type="received"><day>12</day><month>1</month><year>2017</year></date><date date-type="accepted"><day>22</day><month>4</month><year>2017</year></date></history><permissions><copyright-statement>© The Author(s) 2017</copyright-statement><license license-type="OpenAccess"><license-p><bold>Open Access</bold>This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/4.0/">http://creativecommons.org/licenses/by/4.0/</ext-link>), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.</license-p></license></permissions><abstract id="Abs1"><p id="Par4">This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; <italic>P</italic> < 0.001, = 0.026, <0.001, and <0.001, respectively). The cut-off a* values had markedly high specificities (1.0) for boiled rice and boiled fish-paste and high sensitivities (0.86–0.94) for three foods, except boiled rice. We believe that mastication evaluation using the color-changeable chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual’s home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.</p></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Deglutition</kwd><kwd>Masticatory performance</kwd><kwd>Food bolus</kwd><kwd>Color-changeable chewing gum</kwd></kwd-group><funding-group><award-group><funding-source><institution-wrap><institution-id institution-id-type="FundRef">http://dx.doi.org/10.13039/501100001691</institution-id><institution>Japan Society for the Promotion of Science</institution></institution-wrap></funding-source><award-id>KAKENHI Grant Number 24700559</award-id><principal-award-recipient><name><surname>Wada</surname><given-names>Shinichi</given-names></name></principal-award-recipient></award-group></funding-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© Springer Science+Business Media, LLC 2017</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc><affiliations><list><country><li>Japon</li></country><region><li>Région de Kantō</li></region><settlement><li>Tokyo</li></settlement></list><tree><country name="Japon"><region name="Région de Kantō"><name sortKey="Wada, Shinichi" sort="Wada, Shinichi" uniqKey="Wada S" first="Shinichi" last="Wada">Shinichi Wada</name></region><name sortKey="Kawate, Nobuyuki" sort="Kawate, Nobuyuki" uniqKey="Kawate N" first="Nobuyuki" last="Kawate">Nobuyuki Kawate</name><name sortKey="Mizuma, Masazumi" sort="Mizuma, Masazumi" uniqKey="Mizuma M" first="Masazumi" last="Mizuma">Masazumi Mizuma</name><name sortKey="Wada, Shinichi" sort="Wada, Shinichi" uniqKey="Wada S" first="Shinichi" last="Wada">Shinichi Wada</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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