2025 Volume 59 Issue 1 Pages 93-101
We investigated oral and systemic factors related to the onomatopoeia of food texture. The subjects were randomly selected from 114 patients between 53 and 89 years of age who visited Osaka Dental University Hospital for routine treatment. Based on a general examination and oral cavity survey, 5 subjects with swallowing problems were excluded. In addition, 79 denture wearers were included in the limited analysis. Patients answered a questionnaire after eating a strained type of soft azuki bean jelly. We examined factors related to food texture using logistic regression analysis, in which the outcome variable was the onomatopoeia "chunky", on a binary scale of "not applicable" and "applicable", and the explanatory variables included age, oral wetness and denture status. When the maxillary palate was covered by the palatal plate and the oral wetness was low, the onomatopoeia "chunky" was perceived to describe the texture of azuki bean jelly. (J Osaka Dent Univ 2025; 59: 93-101)
