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首页> 外文期刊>The Journal of Prosthetic Dentistry >Dietary intake in edentulous subjects with good and poor quality complete dentures.
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Dietary intake in edentulous subjects with good and poor quality complete dentures.

机译：假牙质量良好和不良的无牙受试者的膳食摄入量。

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Statement of Problem. Previous studies in complete denture wearers evaluated the relationship between diet and measures of chewing, yet only isolated nutrient intake was considered. This limited information makes the assessment of overall diet quality and the planning of interventions difficult. Purpose. This study investigated the relationship of complete denture quality to masticatory performance, perceived ability to chew, and diet quality as measured by the Healthy Eating Index (HEI), an overall diet quality index. Material and Methods. The study population comprised 54 complete denture wearers. Data were obtained from clinical examinations, masticatory performance measurements, and 2 non-consecutive 24-hour dietary recalls. (Masticatory performance data were not collected for 9 subjects because of time constraints, patient fatigue, or patient refusal. Statistical analysis showed no significant effect of their absence on the reported findings.) Based on a composite rating scale, subjects were divided into 3 denture quality groups described as good, medium, and poor. The outcome variables were the HEI and its components, plus selected nutrient and non-nutrient intake. Explanatory variables were quality of complete dentures, masticatory performance, and reported chewing ability. Data were analyzed with Kruskal-Wallis tests, Mann-Whitney U-tests, and Fisher exact tests. Because a large number of dietary components were examined, results were considered significant at alpha=.01. Results. Masticatory performance and perceived ability to chew were unrelated to diet quality. The good quality denture group had significantly better masticatory performance than the medium and poor quality groups, but the median HEI scores and dietary intakes were not significantly different among these 3 groups. Milk, vegetable, fruit, and grain intake scores were mainly responsible for the low overall HEI scores. Conclusion. In the population evaluated, complete denture quality, food comminution capacity, and perceived chewing ability were not related to diet quality. The majority of subjects had deficient diets regardless of the technical quality of their dentures.
机译：问题陈述。先前对全口义齿佩戴者的研究评估了饮食与咀嚼措施之间的关系，但仅考虑了单独的营养摄入。有限的信息使整体饮食质量的评估和干预计划的制定变得困难。目的。这项研究调查了整体义齿质量与咀嚼性能，感知咀嚼能力和饮食质量之间的关系，该关系通过整体饮食质量指数“健康饮食指数”（HEI）进行衡量。材料与方法。研究人群包括54名完全义齿佩戴者。数据来自临床检查，咀嚼性能测量和2次非连续的24小时饮食召回。 （由于时间限制，患者疲劳或患者拒绝而未收集9位受试者的听觉表现数据。统计分析表明，他们的缺失对报告的发现无明显影响。）基于综合评分量表，将受试者分为3个假牙质量组被描述为好，中和差。结果变量是HEI及其组成部分，加上选择的营养素和非营养素摄入量。解释变量为完整假牙的质量，咀嚼性能和报告的咀嚼能力。使用Kruskal-Wallis检验，Mann-Whitney U检验和Fisher精确检验对数据进行分析。因为检查了许多饮食成分，所以结果被认为在alpha = .01时很显着。结果。咀嚼性能和感知的咀嚼能力与饮食质量无关。优质假牙组的咀嚼性能明显好于中等质量和劣质假牙组，但在这三组中，HEI得分中位数和饮食摄入量没有显着差异。牛奶，蔬菜，水果和谷物的摄入量得分主要是导致总体HEI得分较低的原因。结论。在评估的人群中，完整的假牙质量，食物粉碎能力和感知的咀嚼能力与饮食质量无关。不论受试者的义齿技术质量如何，大多数受试者饮食均不足。

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