Lamy M, Mojon P, Kalykakis G, Legrand R, Butz-Jorgensen E
Division of Oral Surgery and Oral Implantology, CHU, University of Liège, Sart-Tilman, Belgium.
J Dent. 1999 Aug;27(6):443-8. doi: 10.1016/s0300-5712(99)00002-0.
To evaluate, in an elderly population, whether poor oral status might be a contributing factor to the development of undernutrition and might be associated with less eating pleasure, more subjective eating difficulty and increased mashed food consumption.
An oral examination and an evaluation of masticatory capacity were performed on 120 institutionalized elderly subjects. The nutritional assessment included serum albumin concentration, the Mini Nutritional Assessment and a questionnaire on eating habits.
Edentulous subjects without dentures or with only one complete denture had significantly lower MNA scores than edentulous subjects with two complete dentures (p < 0.05). Edentulous subjects with two complete dentures more frequently reported taking pleasure from eating (p = 0.05), and had less frequent difficulties with hard foods (p = 0.01) than edentulous subjects without dentures or with only one complete denture. Mashed food consumption (p < 0.01) was also reported more frequently in edentulous subjects without dentures or with only one complete denture. Subjects with two complete dentures had similar or better MNA scores as dentate subjects with relatively few remaining teeth (10.4 +/- 7.8 teeth). About half of the subjects (53%) could not perform the masticatory test. These subjects had lower MNA scores (p = 0.001) and a larger proportion ate mashed food (p < 0.001) compared to those who were able to perform the test.
Poor oral status (edentulous without dentures or with only one complete denture) increased difficulty in eating hard foods, increased mashed food consumption and decreased eating pleasure. It seemed also to put institutionalized subjects at higher risk of undernutrition.
在老年人群中评估口腔状况不佳是否可能是导致营养不良的一个因素，以及是否与进食乐趣减少、主观进食困难增加和糊状食物摄入量增加有关。
对120名入住养老院的老年受试者进行了口腔检查和咀嚼能力评估。营养评估包括血清白蛋白浓度、微型营养评定法以及饮食习惯问卷。
无假牙或仅有一副全口假牙的无牙受试者的微型营养评定法得分显著低于有两副全口假牙的无牙受试者（p < 0.05）。与无假牙或仅有一副全口假牙的无牙受试者相比，有两副全口假牙的无牙受试者更频繁地报告从进食中获得乐趣（p = 0.05），并且食用硬质食物时遇到的困难更少（p = 0.01）。无假牙或仅有一副全口假牙的无牙受试者糊状食物摄入量也更高（p < 0.01）。有两副全口假牙的受试者的微型营养评定法得分与剩余牙齿相对较少（10.4 ± 7.8颗牙齿）的有牙受试者相似或更好。约一半的受试者（53%）无法进行咀嚼测试。与能够进行测试的受试者相比，这些受试者的微型营养评定法得分更低（p = 0.001），并且食用糊状食物的比例更高（p < 0.001）。
口腔状况不佳（无假牙或仅有一副全口假牙的无牙状态）增加了食用硬质食物的难度，增加了糊状食物的摄入量，并降低了进食乐趣。这似乎也使入住养老院的受试者面临更高的营养不良风险。
