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Factors Affecting Mandibular Movement During Mastication in Nursing Home Residents: A Two-Year Follow-Up Study
Enri Nakayama1, Haruka Tohara2, Masanori Kimura1
1Department of Dysphagia Rehabilitation, Nihon University School of Dentistry, Tokyo 101-8310, Japan.
Nutrients
|July 15, 2026
Summary
Masticatory movement changes in older adults are linked to skeletal muscle mass and cognitive function. Maintaining these factors is crucial for nutrition and oral health in long-term care settings.
Area of Science:
- Gerontology
- Oral Health
- Neurology
Background:
- Declining masticatory function impacts diet, nutrition, and cognition in older adults.
- Limited longitudinal data hinders understanding of temporal changes in masticatory kinematics.
- This study addresses the need for prospective data on masticatory changes in long-term care residents.
Purpose of the Study:
- To investigate factors associated with changes in masticatory movement over two years.
- To identify predictors of altered chewing kinematics in older adults in long-term care.
- To explore the relationship between masticatory changes, skeletal muscle mass, and cognitive function.
Main Methods:
- A two-year follow-up study involving 42 older adults in long-term care facilities.
- Assessment of mandibular kinematic data during rice cracker chewing.
- Analysis using a linear mixed model (LMM) to identify associated factors.
Main Results:
- Changes in chewing cycle count correlated with appendicular skeletal muscle mass index (ASMI) changes.
- Altered linear motion and circular motion frequency were linked to changes in the ABC Dementia Scale (ABC-DS).
- LMM confirmed associations between cycle frequency and ASMI, and between circular motion and ABC-DS.
Conclusions:
- Masticatory movement in institutionalized older adults is influenced by skeletal muscle mass and cognitive status.
- Interventions targeting muscle mass and cognitive function are vital in care facilities.
- Maintaining masticatory function supports nutrition, oral health, and overall well-being, potentially reducing dietary modifications.

