ArticleEuropean geriatric medicine2024
The use of color-changeable chewing gum in evaluating food masticability.
Article in European geriatric medicine, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Assessment of Masticatory Performance: A Systematic Review of Current Assessment Methods and Measurement Properties.International dental journal · 2026Pooled it
- Masticatory performance in aging populations: A scoping review of research landscapes in Japan, Sweden, and India.The Japanese dental science review · 2026Review
- Association Between Swallowing Dysfunction and Multidimensional Quality of Life Among Community-Dwelling Healthy Korean Older Adults: A Pilot Cross-Sectional Study.Healthcare (Basel, Switzerland) · 2025Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeWe assess masticatory performance using color-changeable chewing gum, which shifts from yellow-green to red upon chewing. Previous studies used a colorimeter to reveal the cut-off a* values of the gum's color (a* represents the degree of color between red and green) to determine which foods are masticable (masticable meat, masticable soft side dish, and inadequate masticatory performance). Since a more convenient method is required, we examined the validity and reliability of visual measurement using a color scale to indicate masticable foods by observing the chewing gum's color.
methodsFifty patients (male, 48%), aged ≥ 65 (mean, 82.6) years were enrolled. Using color-changeable chewing gum, three groups were formed according to the cut-off a* values: masticable meat, masticable soft side dish, and inadequate masticatory performance. For the color scale classification, one physiatrist and one dietitian simultaneously, individually, and visually determined the chewing gum color and classified it into one of the three groups. Criterion-related validity was evaluated using the kappa coefficient of agreement between the results from the two methods. Inter-rater reliability was examined using the kappa coefficient of agreement between the three groups judged by the two raters on a color scale.
resultsThe kappa coefficients of the agreement for the classifications were 0.908 and 0.909 for the physiatrist and dietitian, respectively. The inter-rater agreement between two raters on the color scale was 0.938 for the kappa coefficient.
conclusionThe color scale indicated masticable foods without a colorimeter. This method can be useful in older adult facilities and homes.
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