Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Relationship Between Chewing Ability and Nutritional Status in Japanese Older Adults: A Cross-Sectional Study

Keiko Motokawa
* ,
Yurie Mikami
,
Maki Shirobe
ORCID logo ,
Ayako Edahiro
,
Yuki Ohara
ORCID logo ,
Masanori Iwasaki
ORCID logo ,
Yutaka Watanabe
ORCID logo ,
Hisashi Kawai
ORCID logo ,
Takeshi Kera
,
Shuichi P Obuchi
ORCID logo ,
Yoshinori Fujiwara
,
Kazushige Ihara
,
Hirohiko Hirano
Version 1 : Received: 4 December 2020 / Approved: 7 December 2020 / Online: 7 December 2020 (13:14:25 CET)

A peer-reviewed article of this Preprint also exists.

Motokawa, K.; Mikami, Y.; Shirobe, M.; Edahiro, A.; Ohara, Y.; Iwasaki, M.; Watanabe, Y.; Kawai, H.; Kera, T.; Obuchi, S.; Fujiwara, Y.; Ihara, K.; Hirano, H. Relationship between Chewing Ability and Nutritional Status in Japanese Older Adults: A Cross-Sectional Study. Int. J. Environ. Res. Public Health 2021, 18, 1216. Motokawa, K.; Mikami, Y.; Shirobe, M.; Edahiro, A.; Ohara, Y.; Iwasaki, M.; Watanabe, Y.; Kawai, H.; Kera, T.; Obuchi, S.; Fujiwara, Y.; Ihara, K.; Hirano, H. Relationship between Chewing Ability and Nutritional Status in Japanese Older Adults: A Cross-Sectional Study. Int. J. Environ. Res. Public Health 2021, 18, 1216.

Abstract

Objectives: This study aimed to determine the relationship between objective chewing ability and nutritional status of Japanese community-dwelling elders. Design: Cross sectional study. Participants: In total, 509 community-dwelling elders living in the Tokyo metropolitan area participated in a comprehensive survey occurring in October 2013. Measurements: Basic characteristics referred to sex, age, and body mass index. Undernutrition was examined through serum albumin levels. Chewing ability was examined through a color-changeable xylitol gum. By evaluating color changes in the chewing gum. Nutritional intake was examined through the semi-quantitative Food Frequency Questionnaire. Results: In the poor chewing ability group, all nutrient intake levels were significantly low, except for carbohydrates and all food groups intake levels were significantly low, except for cereals, confectionery, sugars, seasonings, and spices. Additionally, after adjusting for covariates, chewing ability showed a significant association with undernutrition. Conclusion: We concluded that chewing ability was closely associated with nutrient and different food groups intake as well as undernutrition among Japanese community-dwelling elders. Thus, in order to ensure a comprehensive nutritional management, nutritionists and dentists should collaborate when treating the same patients.

Keywords

nutrient intake; food groups; chewing ability

Subject

Physical Sciences, Acoustics

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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