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A thorough mouth assessment, including inspection and palpation of the lips, gums, tongue, tonsils, uvula, and pharynx, is crucial in detecting potential health issues. Diseases ranging from oral cancer to systemic conditions like diabetes could be identified early through careful oral examination. This article provides a detailed guide on conducting a comprehensive mouth assessment.
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Cognitive development continues throughout adulthood, undergoing significant shifts across early, middle, and late stages. Individual transition occurs from adolescent idealism to pragmatic and adaptable thinking in early adulthood. During this period, individuals learn to integrate personal beliefs with the recognition that other perspectives are equally valid. Exposure to the complexities of modern society, diverse experiences, and higher education contribute to this adaptive thought process,...
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The salivary glands, of which there are three pairs known as the parotid, submandibular, and sublingual glands, play a crucial role in maintaining oral health and initiating the digestive process. Positioned near the ears, beneath the masseter muscle, the parotid glands secrete saliva into the oral cavity through the parotid duct of Stensen. Meanwhile, the submandibular glands, located on the floor of the mouth, secrete saliva through channels named submandibular ducts. The sublingual glands,...
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The physiology of the gastrointestinal system begins with ingestion as food enters the mouth.
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Updated: May 30, 2025

Oral Health Assessment by Lay Personnel for Older Adults
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Oral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older

P C Lin1,2,3, C H Huang4, J H Wu1,2

  • 1Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.

Journal of Oral Rehabilitation
|January 25, 2025
PubMed
Summary

Cooking methods significantly impact chewing and swallowing times in older adults, especially those without oral frailty. Specific methods like sous vide and confit reduce eating duration, improving meal efficiency.

Keywords:
chewing‐to‐swallowing timecooking methodfood textureolder adultoral frailtyoral function

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Area of Science:

  • Gerontology
  • Nutrition Science
  • Food Science

Background:

  • Oral frailty in older adults can impair eating efficiency and prolong meal times.
  • This condition may negatively affect the sensory experience of food, such as flavor.

Purpose of the Study:

  • To investigate the relationship between various cooking methods and chewing-to-swallowing time.
  • To analyze these associations based on different oral function statuses in older adults.

Main Methods:

  • A cross-sectional study involving 65 community-dwelling older adults (≥65 years).
  • Chewing-to-swallowing time was measured for chicken and Chinese cabbage prepared via boiling, sous vide, confit, and high-pressure methods.
  • Oral frailty was assessed through tooth count, bite force, saliva secretion, swallowing function, tongue-lip motor function, and oral hygiene.

Main Results:

  • Among older adults without oral frailty, sous vide and confit chicken significantly reduced chewing-to-swallowing time compared to boiling.
  • For older adults with oral frailty, sous vide and high-pressure methods shortened chewing-to-swallowing time for vegetables compared to boiling.
  • No significant differences in chewing-to-swallowing time for chicken were observed among older adults with oral frailty across different cooking methods.

Conclusions:

  • Cooking methods are demonstrably associated with chewing and swallowing times in older adults.
  • These associations vary depending on the individual's oral functional status.