Oral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older Adults

Background

Oral frailty in older adults can affect their eating efficiency, prolonging meal times, which can compromise food flavour.

Objective

This study explored the association between cooking methods and chewing-to-swallowing time on the basis of different oral functions in older adults.

Methods

This cross-sectional study involved 65 community-dwelling individuals aged ≥ 65 years. Chewing-to-swallowing time was measured as participants tested the textures of two ingredients—chicken breast and baby Chinese cabbage—prepared using four cooking methods (boiling, sous vide, confit and high-pressure). Oral frailty was determined by the following items: tooth count, bite force, saliva secretion rate, swallowing, tongue-lip motor function and oral hygiene. Regression models analysed the correlation between cooking methods and chewing-to-swallowing time under various oral functions.

Results

No differences in chewing-to-swallowing time were found for chicken prepared using the various cooking methods among older adults with oral frailty (all p > 0.05). However, for older adults without oral frailty had a shorter chewing-to-swallowing time for both sous vide (β = −1.06, p < 0.001) and confit chicken (β = −1.79, p = 0.003) than for boiled chicken. For older adults with oral frailty had a shorter chewing-to-swallowing time for sous vide (β = −0.06, p < 0.001) and high-pressure methods (β = −1.16, p < 0.001) than for boiled vegetable. For older adults without oral frailty had a shorter chewing-to-swallowing time for high-pressure methods (β = −0.83, p < 0.001) than for boiled vegetable.

Conclusion

Under different oral functional conditions, cooking methods are associated with the chewing and swallowing times of older adults.