相关实验视频
Updated: May 30, 2025

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Oral Health Assessment by Lay Personnel for Older Adults
Published on: February 2, 2020
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口腔功能和各种方法与社区居住的老年人至吞时间相关
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
概括
方法显著影响老年人的和吞时间,特别是那些没有口腔脆弱的人. 特殊的方法,如suis vide和confit,可以减少进食时间,提高餐的效率.
科学领域:
- 老年学是一门学科.
- 营养科学 营养科学
- 食品科学 食品科学 食品科学
背景情况:
- 老年人的口腔虚弱会损害饮食效率,延长饮食时间.
- 这种情况可能会对食物的感官体验产生负面影响,例如味道.
研究的目的:
- 研究各种方法与至吞时间之间的关系.
- 根据老年人不同口腔功能状态分析这些关联.
主要方法:
- 一项涉及65名社区居住的老年人 (≥65岁) 的横截面研究.
- 到吞的时间测量了肉和菜,这些肉和菜是通过沸,水下,混和高压方法准备的.
- 口腔脆弱性通过牙数量,咬伤力,唾液分泌,吞功能,舌唇运动功能和口腔卫生来评估.
主要成果:
- 在没有口腔虚弱的老年人中,sous vide和confit显著减少了与沸相比到吞的时间.
- 对于口腔脆弱的老年人来说,sous vide和高压方法缩短了蔬菜的至吞时间,而不是沸.
- 在不同方法中,在口腔脆弱的老年人中没有观察到的至吞时间的显著差异.
结论:
- 方法显然与老年人的和吞时间有关.
- 这些关联因个人的口腔功能状态而异.
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