Effects of textured food masticatory performance in older people with different dental conditions

BMC Geriatrics

Table 1 Number of chews and chewing time according to the hardness of the test foods

Level	Hardness	Natural teeth		Full denture
Level	Hardness	Number of chews	Chewing time (s)	Number of chews	Chewing time (s)
Radish Kimchi Level 1	3.19 N	13.63 ± 5.83 ^a	10.44 ± 3.31 ^a	18.00 ± 10.31 ns	14.53 ± 8.09 ns^1,2
Radish Kimchi Level 2	6.67 N	17.83 ± 7.13 ^ab	13.67 ± 4.94 ^ab	20.38 ± 12.24 ns	16.05 ± 7.00 ns
Radish Kimchi Level 3	9.01 N	20.17 ± 7.12 ^abc	14.27 ± 4.57 ^ab	25.38 ± 14.19 ns	17.06 ± 6.08 ns
Radish Kimchi Level 4	12.62 N	24.08 ± 8.08 ^bc	16.65 ± 4.56 ^ab	30.75 ± 16.72 ns	19.61 ± 7.42 ns
Radish Kimchi Level 5	24.48 N	27.75 ± 7.92 cd	19.40 ± 5.75 ^bc	34.63 ± 15.70 ns	22.01 ± 7.70 ns
Radish Kimchi Level 6	38.66 N	34.67 ± 8.77 ^d	24.40 ± 8.82 ^c	42.25 ± 18.75 ns	27.05 ± 8.42 ns
F		23.88	18.48	3.00	3.02
P		< .001	< .001	0.021	0.021

One-way ANOVA results and multiple comparisons performed using the Bonferroni correction of the differences
One-way ANOVA p < 0.05, Bonferroni correction p < 0.003
¹Values are presented as mean ± standard deviation
²A value in a column with different letters (a–d) differs significantly. Means in the same column with the same letter do not differ significantly

ISSN: 1471-2318