Effects of dentition status and personality on masticatory performance and food acceptability

Abstract

Missing natural teeth have been associated with a reduced acceptability for the taste and texture of hard foods as well as with an increase in the perceived difficulty of chewing these foods. The present study examined the role of the personality variables extroversion and anxiety in modulating the relationship between dentition status, masticatory performance, taste preference, texture preference, and perceived ease of chewing of an easy-to-chew food (pot roast) and a more difficult-to-chew food (raw carrots). Healthy adult men, participants in the Veterans Administration Dental Longitudinal Study, were examined. Results indicated that with increased age there was a tendency for texture acceptability to increase for the easy-to-chew food. Masticatory and swallowing performance were diminished in persons with artificial dentition, and these individuals also perceived an increase in the difficulty of chewing raw carrots. There was a significant association of anxiety, but not extroversion, with masticatory and swallowing performance.