Oral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older Adults.

抄録

BACKGROUND: Oral frailty in older adults can affect their eating efficiency, prolonging meal times, which can compromise food flavour.

OBJECTIVE: This study explored the association between cooking methods and chewing-to-swallowing time on the basis of different oral functions in older adults.

METHODS: This cross-sectional study involved 65 community-dwelling individuals aged ≥ 65 years. Chewing-to-swallowing time was measured as participants tested the textures of two ingredients-chicken breast and baby Chinese cabbage-prepared using four cooking methods (boiling, sous vide, confit and high-pressure). Oral frailty was determined by the following items: tooth count, bite force, saliva secretion rate, swallowing, tongue-lip motor function and oral hygiene. Regression models analysed the correlation between cooking methods and chewing-to-swallowing time under various oral functions.

RESULTS: No differences in chewing-to-swallowing time were found for chicken prepared using the various cooking methods among older adults with oral frailty (all p > 0.05). However, for older adults without oral frailty had a shorter chewing-to-swallowing time for both sous vide (β = -1.06, p < 0.001) and confit chicken (β = -1.79, p = 0.003) than for boiled chicken. For older adults with oral frailty had a shorter chewing-to-swallowing time for sous vide (β = -0.06, p < 0.001) and high-pressure methods (β = -1.16, p < 0.001) than for boiled vegetable. For older adults without oral frailty had a shorter chewing-to-swallowing time for high-pressure methods (β = -0.83, p < 0.001) than for boiled vegetable.

CONCLUSION: Under different oral functional conditions, cooking methods are associated with the chewing and swallowing times of older adults.