Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan.
Adelaide Dental School, Faculty of Health and Medical Sciences, The University of Adelaide, South Australia 5005, Australia.
J Dent. 2024 Jun;145:104991. doi: 10.1016/j.jdent.2024.104991. Epub 2024 Apr 10.
This study aimed to investigate the association between the number of teeth, food intake, and cognitive function in Japanese community-dwelling older adults.
This 9-year longitudinal study included a total of 293 analyzable participants who participated in baseline and follow-up surveys. Dental status (number of teeth and periodontal pocket depth), dietary assessment using the brief-type self-administered diet history questionnaire, cognitive function, and the following confounding factors were evaluated: educational level, financial satisfaction, living situation, smoking and drinking habits, history of chronic diseases, apolipoprotein E-ε4 carrier, body mass index, handgrip strength, instrumental activities of daily living, and depressive symptomatology. The Japanese version of the Montreal Cognitive Assessment was used to evaluate cognitive function. A multinomial logistic regression analysis for the intake level of each food categorized into three groups (low, moderate, high), and a generalized estimating equation (GEE) for cognitive function over nine years were performed.
After controlling for confounding factors, the number of teeth was shown to be associated with the intake of green-yellow vegetables and meat. Furthermore, the GEE indicated that the lowest quartile of intake of green-yellow vegetables significantly associated with lower cognitive function (unstandardized regression coefficient [B] = -0.96, 95 % confidence interval [CI]: -1.72 to -0.20), and the lowest quartile of intake of meat significantly associated with lower cognitive function (B = -1.42, 95 % CI: -2.27 to -0.58).
The intake of green and yellow vegetables and meat, which is influenced by the number of teeth, was associated with cognitive function in Japanese community-dwelling older adults.
There are few studies that have examined the association between oral health, food intake, and cognitive function. This 9-year longitudinal study suggests that it is important to maintain natural teeth to enable the functional means to consume green-yellow vegetables and meat, and thereby help maintain cognitive function.
本研究旨在探讨日本社区居住的老年人中牙齿数量、食物摄入与认知功能之间的关系。
本 9 年纵向研究共纳入 293 名可分析参与者，他们参加了基线和随访调查。评估了牙齿状况（牙齿数量和牙周袋深度）、使用简短型自我管理饮食历史问卷进行的饮食评估、认知功能以及以下混杂因素：教育水平、经济满意度、生活状况、吸烟和饮酒习惯、慢性疾病史、载脂蛋白 E-ε4 携带者、体重指数、手握力、日常生活活动能力和抑郁症状。使用蒙特利尔认知评估的日语版本评估认知功能。对分为三组（低、中、高）的每种食物的摄入水平进行多项逻辑回归分析，并对 9 年内的认知功能进行广义估计方程（GEE）分析。
在控制混杂因素后，牙齿数量与绿色-黄色蔬菜和肉类的摄入有关。此外，GEE 表明，绿色-黄色蔬菜摄入量最低四分位数与认知功能较低显著相关（未标准化回归系数 [B] = -0.96，95%置信区间 [CI]：-1.72 至 -0.20），而肉类摄入量最低四分位数与认知功能较低显著相关（B = -1.42，95%CI：-2.27 至 -0.58）。
受牙齿数量影响的绿色和黄色蔬菜以及肉类的摄入与日本社区居住的老年人的认知功能有关。
很少有研究探讨口腔健康、食物摄入和认知功能之间的关系。这项 9 年的纵向研究表明，保持天然牙齿以实现食用绿色和黄色蔬菜和肉类的功能手段很重要，从而有助于维持认知功能。
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