背景:口腔功能被认为会影响个体的饮食。关于口面受损个体的食欲和饮食享受的知识很少。
目的:我们旨在探索口腔面部功能受损、也就是说,口面部疼痛,颌骨功能受限和口干症,分别,和饮食,食欲,味觉感知,还有吃饭的乐趣。
方法:在奥胡斯大学的牙科患者中通过社交媒体分享了一份在线调查问卷。351个人的便利样本做出了回应(97名男性,254名女性,18-86岁)。根据反应将参与者分为有和没有口面部疼痛或口干症的组。关于食物摄入的问题,食欲,包括与膳食相关的健康和口腔/一般健康。数据使用MannWhitneyU检验进行分析,斯皮尔曼的相关性,卡方检验,和t检验。
结果:有(n=123)和没有(n=228)口面部疼痛的参与者在年龄方面存在显着差异,感知口腔/一般健康,食用例如煮熟的蔬菜和生全水果的频率,对酸味的感知,耐嚼,进食时恶心/疼痛(p≤.031)。有(n=101)和没有(n=250)口干症的参与者在感知的口腔/一般健康方面存在显着差异,摄入准备好的水果,酒精,冰淇淋/慕斯/布丁,一般食欲,早餐和液体零食的摄入量,吃东西时恶心/疼痛,食物的味道和咀嚼性(p≤.038)。
结论:饮食,食欲,味觉和感官知觉,报告口面部疼痛和/或口干症的人的饮食享受与没有此类症状的人略有不同。然而,由于这项研究的探索性,在进一步研究对营养状况和健康的潜在长期影响之前,应谨慎解释结果。
BACKGROUND: Orofacial function is believed to influence an individual\'s diet. knowledge on appetite and enjoyment of eating in orofacially impaired individuals is scarce.
OBJECTIVE: We aimed to explore potential associations between impaired orofacial function, that is, orofacial pain, jaw function limitation and xerostomia, respectively, and diet, appetite, taste perception, as well as the enjoyment of eating.
METHODS: An online questionnaire was shared among Aarhus University\'s dental patients and through social media. A convenience sample of 351 individuals responded (97 men, 254 women, aged 18-86 years). Participants were divided into groups with and without orofacial pain or xerostomia based on responses. Questions about food intake, appetite, meal-related well-being and oral/general health were included. Data were analysed using Mann Whitney U tests, Spearman\'s correlation, Chi-square tests, and t-tests.
RESULTS: Participants with (n = 123) and without (n = 228) orofacial pain differed significantly regarding age, perceived oral/general health, frequency of consumption of for example cooked vegetables and raw whole fruit, perception of sourness, chewiness, and nausea/pain when eating (p ≤ .031). Participants with (n = 101) and without (n = 250) xerostomia differed significantly regarding perceived oral/general health, intake of prepared fruit, alcohol, ice cream/mousse/pudding, general appetite, intake of breakfast and liquid snacks, nausea/pain when eating, taste and chewiness of food (p ≤ .038).
CONCLUSIONS: Diet, appetite, taste and sensory perception, as well as enjoyment of eating of individuals reporting orofacial pain and/or xerostomia differed slightly to that of individuals free of such symptoms. However, due to the explorative nature of this
study, the results should be interpreted with caution pending further research on potential long-term effects on nutritional status and well-being.