Effects of age and removable artificial dentition on taste.

Sodium chloride and sucrose gustatory recognition thresholds, suprathreshold taste intensity function, and sucrose suprathreshold taste preference in healthy adult males with removable artificial dentition were compared with persons having natural dentition. In addition, several inorganic salivary constituents were evaluated for their possible relationship with these modalities. The 75 participants studied were divided into two age and two dentition groups: less than 65 years versus 65 years and older; and natural dentition only versus either removable partial dentures or complete artificial dentition. Recognition threshold and suprathreshold psychophysical functions were assessed using aqueous solutions of sodium chloride and sucrose. Suprathreshold hedonic judgments were also determined for sucrose. Samples of stimulated parotid saliva were analyzed for sodium, potassium, and bicarbonate. As age increased, a statistically significant decrease was noted in the exponent of the psychophysical function for sodium chloride. A similar, but nonsignificant, trend was observed for sucrose, which was complicated by an interaction between age and dentition status. For sodium chloride, recognition thresholds tended to be higher for older persons with removable partial and complete dentures. However, no statistically significant effect was observed on the sucrose threshold or hedonic response as a result of dentition status. Analysis of several parotid saliva constituents showed no statistically significant effect caused by age or dentition status and correlations noted among the psychophysical measures appeared to be fortuitous.

The effect of the loss of teeth on diet and nutrition.

Human food selection is dependent on a complex interaction of biological, environmental, cultural and behavioural influences. Numerous studies have provided evidence that food choice is guided neither by physiologic need nor item availability. The widespread prevalence of tooth loss seen in the elderly and the impact of impaired masticatory ability on food selection patterns is often overlooked. Available information suggests that declining masticatory function is, in a large part, responsible for the elderly consuming predominantly soft, easy to chew foods, which, in turn, can induce poor dietary practices and marginal nutritional intakes. It appears that with appreciable tooth loss there is a related decline in masticatory function; significant alterations also take place in certain perceptual and sensory measures. Generally, these perceptual changes reflect alterations in taste and texture preferences; phenomena which persist even after appropriate restorative dental therapy for missing teeth, with either removable partial or complete dentures. It has long been known that full denture wearers experience a reduction in flavour perception after the insertion of their prostheses. In the elderly the generalized decrease in ability to enjoy food has, in part, been attributed to flavour disturbances associated with their dentures. Whether the sensory loss is, to a large degree, due to the prostheses, or primarily reflects age-associated changes in the gustatory and olfactory receptors, is still being explored. The information presented suggests that persons with impaired dentitions , both with and without a dental prosthesis, may impose upon themselves certain dietary restrictions which, in time, can compromise their nutritional status and ultimately place them at health risk.

Masticatory performance and food acceptability in persons with removable partial dentures, full dentures and intact natural dentition.

This investigation indicated that measurable declines in masticatory function due to missing teeth, with and without prosthetic replacements, alter perceptual estimates of food acceptability. Using 1,133 male participants from the Veterans Administration Dental Longitudinal Study, individuals were classified into nine dentition categories to evaluate the effect of impaired masticatory ability. The data demonstrated that when limited declines in perceived masticatory function occur, perceptual estimates of Taste Acceptability, Texture Acceptability, and Ingestion Frequency for the 13 test foods utilized are not significantly modified. In contrast, when more severe dentition losses occur, the rheological properties of each food determine the degree to which these perceptual measures, especially Perceived Ease of Chewing, will be altered. Although restorative therapy can lead to concomitant improvements in masticatory function, low perceptual responses may still be observed. These appear to be largely a function of the physical attributes of the foods ingested.

Nitrogen balance response in young men given one of two isolated soy proteins or milk proteins.

The protein nutritional value of two isolated soy proteins was compared with that of dried skim milk proteins in healthy young men. Eight subjects received one of the isolated soy proteins and six subjects received the dried skim milk as the test protein source. Each protein was tested at intakes of 0.35, 0.45, 0.55 and 0.65 g protein (N X 6.25) per kilogram per day during 10-day diet periods separated by break periods of 3 days and a 1-day protein-free period. Nitrogen balances were determined for the final 5 days of each experimental diet period. From regression analysis of nitrogen intake minus nitrogen output data, intakes of each protein source to meet mean nitrogen requirements were 124, 146 and 144 mg N/kg per day for the two isolated soy proteins and skim milk protein, respectively. It is concluded that well-processed isolated soy proteins are indistinguishable from milk as a protein source for maintenance of short-term N balance in adult human nutrition.

Oral aspects of aging.

The physician who is aware of oral problems can play an essential role in providing comprehensive care for the elderly. The average person 65 years or older visits the physician at least six times a year, but is seen by the dentist about once a year. Because of more frequent contact, the physician has a greater opportunity to identify important dental problems of the geriatric patient.

Impact of complete dentures and impaired natural dentition on masticatory performance and food choice in healthy aging men.

Shifts in food selection patterns result from impairments in masticatory ability, and the extent to which any dietary alterations occur appears to be influenced by the degree of impairment. Moreover, these shifts can be modified by a variety of physiologic, social, economic, and psychologic factors. The preference for softer, easier-to-chew foods in persons with complete dentures requires that the foods selected meet daily nutritional requirements. In view of the large proportion of individuals in the United States with complete dentures, an understanding of how these multiple factors affect the nutritional status of edentulous elderly persons may lead to more rational dietary approaches to the maintenance of health.

Effects of age and dentition status on measures of food acceptability.

The current cross-sectional investigation was undertaken to determine whether observed losses in masticatory function due to missing teeth impair perceptual estimates of food acceptability. To quantify the effect of impaired masticatory ability, 566 male participants from the Veterans Administration Dental Longitudinal Study were subdivided into three age groups (less than 40 years, 40 to 49 years, and 50 or more years) and three dentition categories (intact, partially compromised, and compromised). Bivariate analysis revealed that dentition status significantly influenced the acceptance modalities of taste, texture, perceived ease of chewing, and frequency of ingestion. Age, per se, had little effect. Significant changes in the acceptance variables were noted only in persons with compromised dentition. These findings suggested that a moderate degree of unreplaced tooth loss had no significant effect on perceptual estimates of food acceptability, and unilateral intact dentition can provide sufficient masticatory performance for maintaining food acceptance.