Comparison of the Occlusional Condition and Preference for the Firmness of Cooked Rice between the Elderly and Young

摘要

口腔内の状態および飯の硬さの好みを高齢者と若年者，各10名のパネルを用いて比較した．パネルの歯の状態は残存歯，アイヒナ一指数等を測定した．デンタルプレスケールを用いて咬合面積，咬合圧，最大咬合圧を測定した．これらの測定値の主成分分析により各パネルメンバーの値を求め，第1軸と第2軸にメンバーの値をプロットした．高齢者の場合，口腔内の状態は広い範囲に分布した．好ましい飯を重ねてプロットしたところ，若年者は狭い範囲に分布し，高齢者は広い範囲に分布した．高齢者の飯の好みは加水量平均1.8 倍で炊いた飯であり，若年者は平均1.5倍で炊いた飯であった．%The occlusional condition and preference for the degree of firmness of cooked rice were compared between ten persons each of the elderly and young. The dental condition of each subject was measured for the number of remaining teeth, Eichner classification and so on. The occlusal area, occlusal force and maximal occlusal force were evaluated by using Dental Prescale. The obtained measurements were summarized for each person by a principal component analysis. The first and the second principal components were set up as axes to provide a plot for all the subjects. The occlusional condition varied widely among the elderly panel members. Numerical values for the preferred cooked rice by each subject were overlaid on the plot. The young were distributed within a small range, while the elderly were distributed in a wider range. The preferred rice was cooked with an average of 1.8 times the amount of water for the elderly and 1.5 times the amount for the young.