TY - JOUR
T1 - Relationship between Food Crushing and Oral Function in Older Adults Requiring Nursing Home Care
T2 - A Pilot Study
AU - Yamawaki, Kanako
AU - Mori, Takahiro
AU - Itaki, Sakiko
AU - Haruta, Azusa
AU - Takeda, Chiho
AU - Hiraoka, Aya
AU - Maruyama, Mariko
AU - Yoshikawa, Mineka
AU - Yoshida, Mitsuyoshi
AU - Tsuga, Kazuhiro
N1 - Funding Information:
Funding: This research was supported by a Grant-in-Aid for Young Scientists (B) (Grant No. 17K17171) from the Japan Society for the Promotion of Science.
Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/3/1
Y1 - 2022/3/1
N2 - We investigated how jelly is crushed and examined the relationship between tongue pressure and tongue food crushing ability among older adults requiring nursing home care. Seventy-two participants were instructed to freely crush the test foods soft jelly (SJ) and hard jelly (HJ). We visually evaluated the crushability of the test food and identified the intraoral tissues (active sites) used to crush the test food. The active sites were consistent for all participants for both SJ and HJ, and they included the maxillary and mandibular teeth in 41 participants, teeth and residual ridges in 15 participants, maxillary and mandibular residual ridges in 10 participants, and tongue and palate in six participants. Two participants failed to crush the SJ; the active sites in both participants were the tongue and palate. No participant using the tongue and palate as active sites could crush the HJ. Furthermore, 64 participants could crush the SJ and 23 could crush the HJ using the tongue and palate. The cutoff value of the tongue pressure for crushability of the HJ was 22.0 kPa. Assessing tongue pressure and intraoral active sites involved in food crushing could help determine an appropriate diet for older adults requiring nursing home care.
AB - We investigated how jelly is crushed and examined the relationship between tongue pressure and tongue food crushing ability among older adults requiring nursing home care. Seventy-two participants were instructed to freely crush the test foods soft jelly (SJ) and hard jelly (HJ). We visually evaluated the crushability of the test food and identified the intraoral tissues (active sites) used to crush the test food. The active sites were consistent for all participants for both SJ and HJ, and they included the maxillary and mandibular teeth in 41 participants, teeth and residual ridges in 15 participants, maxillary and mandibular residual ridges in 10 participants, and tongue and palate in six participants. Two participants failed to crush the SJ; the active sites in both participants were the tongue and palate. No participant using the tongue and palate as active sites could crush the HJ. Furthermore, 64 participants could crush the SJ and 23 could crush the HJ using the tongue and palate. The cutoff value of the tongue pressure for crushability of the HJ was 22.0 kPa. Assessing tongue pressure and intraoral active sites involved in food crushing could help determine an appropriate diet for older adults requiring nursing home care.
UR - http://www.scopus.com/inward/record.url?scp=85126275348&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85126275348&partnerID=8YFLogxK
U2 - 10.3390/ijerph19063419
DO - 10.3390/ijerph19063419
M3 - Article
C2 - 35329105
AN - SCOPUS:85126275348
SN - 1661-7827
VL - 19
JO - International Journal of Environmental Research and Public Health
JF - International Journal of Environmental Research and Public Health
IS - 6
M1 - 3419
ER -