Masticatory ability in older individuals: A qualitative interview study

Aim To explore older individuals' experienced masticatory ability and the impact of masticatory ability in daily life. Material and methods This study applied an open-ended exploratory approach using inductive reasoning. The design was inspired by the qualitative method grounded theory. The final sample consisted of twelve older participants. Seven were men, and five were women. The interviews were audio-recorded and transcribed verbatim. The interviewer successively read the transcribed data and analysed the material in cooperation with the authors. Results Three categories developed from the data; Deteriorating oral health and functional loss, Eating habits, Prosthetic rehabilitation and function. A core category named Adaptation emerged. Adaptation describes how individuals successfully could adapt to a decreased function and in spite of this develop a positive view of their masticatory ability. Discussion The participants described an experience of gradually deteriorating oral function that had affected their masticatory ability. By adapting to this functional degradation, some of the participants overcame the functional deficiencies. Most participants perceived their masticatory ability to be good, even though their ability to process some food types was described as inadequate. Conclusion The participants had experienced deteriorating oral health and function throughout life, and they overcame this through adaptation by adjusting their eating habits. Even though prosthetic treatment might be considered successful by the participant, this does not necessarily improve dietary habits. Future research should therefore focus on how dental treatment can be combined with other interventions, such as dietary counselling and physiotherapy to recover physiological function.

Automated summary

This study explores how deteriorating oral health and function affect older individuals' masticatory ability, with some participants overcoming functional deficiencies through adaptation. Most participants perceived their masticatory ability to be good, despite inadequate ability to process certain types of food.