Relationship between maximal isometric tongue pressure and limit of fracture force of gels in tongue squeezing.
ageing
food texture
gels
oral function
squeezing
tongue pressure
Journal
Journal of oral rehabilitation
ISSN: 1365-2842
Titre abrégé: J Oral Rehabil
Pays: England
ID NLM: 0433604
Informations de publication
Date de publication:
14 Nov 2023
14 Nov 2023
Historique:
revised:
27
09
2023
received:
18
04
2023
accepted:
06
11
2023
medline:
15
11
2023
pubmed:
15
11
2023
entrez:
15
11
2023
Statut:
aheadofprint
Résumé
There is no clear objective indicator for selecting soft foods that are required for food bolus formation in older people with impaired oral function. This study aimed to investigate the relationship between maximal isometric tongue pressure (MITP) and the mechanical properties of gels that can be crushed by the tongue. This study included 65 healthy participants aged 22-96 (young group; 15 males, 15 females; older dentate group; 7 males, 8 females; older edentulous group; 10 males, 10 females). MITP was measured by the balloon-probe device. Agar gel with 10 different kinds of fracture force from 10N to 100N was used. The limit of fracture force of gels (LFFG) that were crushed by the tongue was measured by the up-and-down method. In the older edentulous group, two items were measured with and without dentures. Spearman's rank correlation coefficient was used to evaluate the relationship between MITP and LFFG in each group (p < .05). There were positive correlations between MITP and LFFG in all groups (overall groups: r MITP and LFFG were positively correlated in young, older dentate and older edentulous groups, suggesting that MITP has the potential to be an objective indicator of the range of mechanical properties of soft food that can be crushed by the tongue.
Sections du résumé
BACKGROUND
BACKGROUND
There is no clear objective indicator for selecting soft foods that are required for food bolus formation in older people with impaired oral function.
OBJECTIVE
OBJECTIVE
This study aimed to investigate the relationship between maximal isometric tongue pressure (MITP) and the mechanical properties of gels that can be crushed by the tongue.
METHODS
METHODS
This study included 65 healthy participants aged 22-96 (young group; 15 males, 15 females; older dentate group; 7 males, 8 females; older edentulous group; 10 males, 10 females). MITP was measured by the balloon-probe device. Agar gel with 10 different kinds of fracture force from 10N to 100N was used. The limit of fracture force of gels (LFFG) that were crushed by the tongue was measured by the up-and-down method. In the older edentulous group, two items were measured with and without dentures. Spearman's rank correlation coefficient was used to evaluate the relationship between MITP and LFFG in each group (p < .05).
RESULTS
RESULTS
There were positive correlations between MITP and LFFG in all groups (overall groups: r
CONCLUSION
CONCLUSIONS
MITP and LFFG were positively correlated in young, older dentate and older edentulous groups, suggesting that MITP has the potential to be an objective indicator of the range of mechanical properties of soft food that can be crushed by the tongue.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Japan Society for the Promotion of Science
ID : 20K18631
Informations de copyright
© 2023 John Wiley & Sons Ltd.
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