Food-related oral discomfort: A cross-sectional survey assessing the sensory dimension of oral discomfort in French independently living adults.
eating
food
oral discomfort
oral health
senior
Journal
Journal of oral rehabilitation
ISSN: 1365-2842
Titre abrégé: J Oral Rehabil
Pays: England
ID NLM: 0433604
Informations de publication
Date de publication:
Aug 2021
Aug 2021
Historique:
revised:
03
03
2021
received:
01
12
2020
accepted:
04
04
2021
pubmed:
30
4
2021
medline:
10
7
2021
entrez:
29
4
2021
Statut:
ppublish
Résumé
Discomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people. In a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years. Statistical analyses were used to identify categorical variables associated with food-related oral discomfort, including age, oral health-related quality of life (OHQoL), saliva secretion, occluding support, oral diseases and denture use. Food-related oral discomfort concerned 28.5% of the participants. Within the sample study, the risk of experiencing food-related oral discomfort was increased for participants perceiving average (OR = 7.968, CI 95% = 2.603-24.381, p = .000) or poor OHQoL (OR = 17.109, CI 95% = 4.398-66.552, p = .000) and presenting strictly fewer than 7 occlusal functional units (OFUs) (OR = 3.396, CI 95% = 1.206-9.561, p = .020). Textured foods including fibrous (66.6%), heterogenous (60.6%) and grainy foods (42.4%) were mostly cited as food-related oral discomfort trigger factors. Within the 66-80 years group, participants having 0-6 OFUs were four times more likely to experience oral discomfort related to fibrous foods than participants having more than 7 OFUs (OR = 4.812, CI 95% = 1.192-19.415, p = .024). Within this group, participants having their teeth replaced by denture were also four times more likely to develop oral discomfort related to foods with heterogeneous textures (OR = 4.714, CI 95% = 1.030-21.562, p = .045) and grainy foods (OR = 7.285, CI 95% = 1.308-40.568, p = .023) than non-denture wearers. Poor oral health conditions may generate oral discomfort with foods in the elderly especially with fibrous, heterogenous and grainy textures, and thus affect mealtime experience.
Sections du résumé
BACKGROUND
BACKGROUND
Discomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people.
MATERIALS AND METHODS
METHODS
In a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years. Statistical analyses were used to identify categorical variables associated with food-related oral discomfort, including age, oral health-related quality of life (OHQoL), saliva secretion, occluding support, oral diseases and denture use.
RESULTS
RESULTS
Food-related oral discomfort concerned 28.5% of the participants. Within the sample study, the risk of experiencing food-related oral discomfort was increased for participants perceiving average (OR = 7.968, CI 95% = 2.603-24.381, p = .000) or poor OHQoL (OR = 17.109, CI 95% = 4.398-66.552, p = .000) and presenting strictly fewer than 7 occlusal functional units (OFUs) (OR = 3.396, CI 95% = 1.206-9.561, p = .020). Textured foods including fibrous (66.6%), heterogenous (60.6%) and grainy foods (42.4%) were mostly cited as food-related oral discomfort trigger factors. Within the 66-80 years group, participants having 0-6 OFUs were four times more likely to experience oral discomfort related to fibrous foods than participants having more than 7 OFUs (OR = 4.812, CI 95% = 1.192-19.415, p = .024). Within this group, participants having their teeth replaced by denture were also four times more likely to develop oral discomfort related to foods with heterogeneous textures (OR = 4.714, CI 95% = 1.030-21.562, p = .045) and grainy foods (OR = 7.285, CI 95% = 1.308-40.568, p = .023) than non-denture wearers.
CONCLUSION
CONCLUSIONS
Poor oral health conditions may generate oral discomfort with foods in the elderly especially with fibrous, heterogenous and grainy textures, and thus affect mealtime experience.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
916-926Subventions
Organisme : French National Research Agency
ID : ANR-13-ALID-0006
Informations de copyright
© 2021 John Wiley & Sons Ltd.
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