Food Bolus Properties in Relation to Dentate and Prosthetic Status.

Abstract

The objective of this study is to evaluate food bolus properties (mass, moisture content and food comminution) in patients wearing fixed or removable dental prostheses. Methods: A cross-sectional study was conducted on a convenience sample of patients aged at least 55 years old. Patients chewed a 10 g sample of fresh raw carrot until they felt ready to swallow. The mass of the food bolus was determined as collected and after drying. Food comminution was assessed by the multiple sieve method. Results: Patients with fixed prostheses compared to those with removable prostheses registered a similar mass of food bolus as collected (4.40 g vs. 4.60 g; p = 0.856); a higher mass of dried food bolus (3.46 g vs. 0.86 g; p < 0.001); lower moister of food bolus (24.65% vs. 82.35%; p < 0.001); and better food comminution (mass of smaller particles, of size below 2 mm, represented 65.93% vs. 20% of dried food bolus). In removable denture wearers, food comminution was slightly better in partially than in completely edentulous patients, and rather similar in completely edentulous patients with either implant overdenture or complete denture in the mandible, and complete denture in the maxilla. Conclusions: The current results suggest that food bolus properties are dependent on the dentate and prosthetic status.