Subjective food intake ability in relation to the Mixing Ability Index in Korean adults

Abstract

This study examined the association between the subjective food intake ability (FIA) using a questionnaire with 30 types of foods and the objective Mixing Ability Index (MAI) using a two-coloured wax cube. A total of 147 subjects (32 males, 115 females, mean age: 54.9 +/- 20.7) were enrolled in this study. The FIA for 30 food types and the key food intake ability (KFIA) for five key food types were obtained using a self-assessed questionnaire to evaluate the subjective chewing ability. The objective chewing ability was evaluated by asking the subjects to chew a wax cube for 10 strokes. The MAI was calculated by image analysis of the chewed wax cube. The Pearson's correlation between the subjective FIA and objective MAI was analysed according to age and number of post-canine teeth lost. The FIA for the 30 foods and five key food types showed a moderate correlation with the MAI (r = 0.51, 0.55, respectively, P < 0.01). The KFIA of the denture wearing group (r = 0.44, P < 0.01) and over 60-year-old group (r = 0.49, P < 0.01) showed a significantly higher correlation with the MAI than the other groups. In conclusion, there was a moderate correlation between the subjective FIA and objective MAI in Korean adults