Garcia R I, Perlmuter L C, Chauncey H H
Dysphagia. 1989;4(2):121-6. doi: 10.1007/BF02407157.
Missing natural teeth have been associated with a reduced acceptability for the taste and texture of hard foods as well as with an increase in the perceived difficulty of chewing these foods. The present study examined the role of the personality variables extroversion and anxiety in modulating the relationship between dentition status, masticatory performance, taste preference, texture preference, and perceived ease of chewing of an easy-to-chew food (pot roast) and a more difficult-to-chew food (raw carrots). Healthy adult men, participants in the Veterans Administration Dental Longitudinal Study, were examined. Results indicated that with increased age there was a tendency for texture acceptability to increase for the easy-to-chew food. Masticatory and swallowing performance were diminished in persons with artificial dentition, and these individuals also perceived an increase in the difficulty of chewing raw carrots. There was a significant association of anxiety, but not extroversion, with masticatory and swallowing performance.
天然牙缺失与对硬质食物的味道和质地接受度降低以及咀嚼这些食物时感知到的难度增加有关。本研究探讨了外向性和焦虑这两个人格变量在调节牙列状况、咀嚼性能、口味偏好、质地偏好以及对易于咀嚼的食物（炖牛肉）和较难咀嚼的食物（生胡萝卜）的咀嚼难易程度感知之间关系中的作用。研究对象为参与退伍军人事务部牙科纵向研究的健康成年男性。结果表明，随着年龄增长，易于咀嚼食物的质地接受度有增加趋势。佩戴假牙者的咀嚼和吞咽性能有所下降，这些人还感觉咀嚼生胡萝卜的难度增加。焦虑与咀嚼和吞咽性能之间存在显著关联，而外向性则不存在这种关联。
