A weak but statistically significant relationship was also found between self-assessed impairment of masticatory ability and lower levels of serum albumin in community-dwelling older adults [12]. Concentrations of serum albumin were well-correlated with chewing Akt inhibitor ability (evaluated by colour-changing gum) after

adjusting for age, gender, and muscle strength [13]. Significantly positive relationships were identified between dental occlusal conditions and nutritional status in older adults as evaluated by the Mini Nutritional Assessment (MNA) [14]. Six months after prosthodontic treatment, changes in body weight were significantly different between users and non-users regardless of denture type, and serum albumin levels were significantly increased among individuals using partial dentures in either or both jaws [15]. It is also suggested that prosthodontic treatment may improve the nutritional status of institutionalized older adults. No general improvement in nutritional status was observed since albumin and zinc levels and MNA values remained unchanged; pre-albumin levels even decreased, despite the highly significant improvement in masticatory ability after the optimization of the dentures [16]. Masticatory ability and efficiency are not the only factors affecting nutritional click here intake and status.

Moreover, nutrition is not only a matter of masticatory function – it also depends on other influencing factors such as habits, taste, cultural customs, and financial and organizational considerations [16]. Overall associations between oral conditions and nutrition are shown in Fig. 1. Several epidemiological studies have identified relationships between oral conditions and physical performance parameters in community-dwelling older adults. Dental occlusal condition is positively associated with leg extensor power, stepping rate, and one-leg standing time with eyes open, indicators

that evaluate lower extremity dynamic strength, agility, and balance function, respectively [17]. Perceived chewing ability (the number of foods considered chewable) is positively related to physical fitness measurements ADP ribosylation factor of leg extensor strength, one-leg standing time, or isokinetic leg extensors after adjustment for various confounding variables [18]. Self-assessed masticatory ability is significantly related to muscle strength and static balance functions, and the pattern of occluding pairs is significantly related to static balance function, particularly in older adults aged 65–74 [19]. Although handgrip strength was significantly lower in individuals who could chew only soft or pureed food than in those who could chew all textures of food, no significant difference was found in skeletal muscle mass between the three groups of masticatory ability [20].