食物相关口腔不适：一项横断面调查，评估法国独立生活成年人口腔不适的感官维度。

Food-related oral discomfort: A cross-sectional survey assessing the sensory dimension of oral discomfort in French independently living adults.

机构信息

Laboratoire de Neurobiologie Oro-faciale, Université de Paris, Paris, France.

Service d'Odontologie, Hôpital Rothschild, APHP, Sorbonne Université, Paris, France.

出版信息

J Oral Rehabil. 2021 Aug;48(8):916-926. doi: 10.1111/joor.13177. Epub 2021 Jun 25.

DOI:10.1111/joor.13177

PMID:33914929

Abstract

BACKGROUND

Discomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people.

MATERIALS AND METHODS

In a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years. Statistical analyses were used to identify categorical variables associated with food-related oral discomfort, including age, oral health-related quality of life (OHQoL), saliva secretion, occluding support, oral diseases and denture use.

RESULTS

Food-related oral discomfort concerned 28.5% of the participants. Within the sample study, the risk of experiencing food-related oral discomfort was increased for participants perceiving average (OR = 7.968, CI 95% = 2.603-24.381, p = .000) or poor OHQoL (OR = 17.109, CI 95% = 4.398-66.552, p = .000) and presenting strictly fewer than 7 occlusal functional units (OFUs) (OR = 3.396, CI 95% = 1.206-9.561, p = .020). Textured foods including fibrous (66.6%), heterogenous (60.6%) and grainy foods (42.4%) were mostly cited as food-related oral discomfort trigger factors. Within the 66-80 years group, participants having 0-6 OFUs were four times more likely to experience oral discomfort related to fibrous foods than participants having more than 7 OFUs (OR = 4.812, CI 95% = 1.192-19.415, p = .024). Within this group, participants having their teeth replaced by denture were also four times more likely to develop oral discomfort related to foods with heterogeneous textures (OR = 4.714, CI 95% = 1.030-21.562, p = .045) and grainy foods (OR = 7.285, CI 95% = 1.308-40.568, p = .023) than non-denture wearers.

CONCLUSION

Poor oral health conditions may generate oral discomfort with foods in the elderly especially with fibrous, heterogenous and grainy textures, and thus affect mealtime experience.

摘要

背景

口腔处理过程中的不适可能导致老年人回避食物，增加营养不良的风险。本调查的目的是探讨老年人的口腔健康与进食时口腔不适之间的关系。

材料和方法

在一项横断面研究中，评估了 119 名独立生活的 35 至 81 岁参与者的口腔不适。使用统计分析来确定与食物相关的口腔不适相关的分类变量，包括年龄、口腔健康相关生活质量 (OHQoL)、唾液分泌、咬合支持、口腔疾病和义齿使用。

结果

28.5%的参与者存在与食物相关的口腔不适。在样本研究中，感知到平均（OR=7.968，95%CI=2.603-24.381，p=0.000）或较差（OR=17.109，95%CI=4.398-66.552，p=0.000）OHQoL 的参与者以及咬合功能单位（OFU）少于 7 个（OR=3.396，95%CI=1.206-9.561，p=0.020）的参与者，发生与食物相关的口腔不适的风险增加。纹理食物，包括纤维状（66.6%）、不均匀状（60.6%）和粒状食物（42.4%），被认为是引发与食物相关的口腔不适的主要因素。在 66-80 岁组中，咬合功能单位为 0-6 个的参与者与 7 个以上咬合功能单位的参与者相比，发生与纤维状食物相关的口腔不适的可能性高 4 倍（OR=4.812，95%CI=1.192-19.415，p=0.024）。在该组中，用义齿代替牙齿的参与者也有 4 倍的可能发生与不均匀质地食物（OR=4.714，95%CI=1.030-21.562，p=0.045）和粒状食物（OR=7.285，95%CI=1.308-40.568，p=0.023）相关的口腔不适，而不是非义齿佩戴者。