| Co-Investigator(Kenkyū-buntansha) |
ANSAI Toshihiro Kyushu Dental College, Dentistry, Associate Professor, 歯学部, 助教授 (80244789)
AWANO Shuji Kyushu Dental College, Dentistry, Lecturer, 歯学部, 講師 (20301442)
AKIFUSA Sumio Kyushu Dental College, Dentistry, Adjunct Researcher, 歯学部, 特別研修員 (40295861)
FUKUHARA Masayo Kyushu Dental College, Dentistry, Adjunct Researcher, 歯学部, 特別研修員 (90360057)
SONOKI Kazuo Kyushu Dental College, Dentistry, Assistant, 歯学部, 助手 (50316155)
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| Budget Amount *help |
¥6,900,000 (Direct Cost : ¥6,900,000)
Fiscal Year 2005 : ¥2,300,000 (Direct Cost : ¥2,300,000)
Fiscal Year 2004 : ¥2,100,000 (Direct Cost : ¥2,100,000)
Fiscal Year 2003 : ¥2,500,000 (Direct Cost : ¥2,500,000)
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| Research Abstract |
In 1998, 823 (309 males and 514 females) 80-year-old individuals, each residing in one of three cities, four towns, one village, or one ward in Fukuoka Prefecture, Japan, participated in the present study. 697 of 823 underwent a laboratory blood examination. During the four-year follow-up, 140 individuals (66 males and 74 females) died. Of these, 43 deaths were due to respiratory system including pneumonia, 36 to cancer, and 34 to cardiovascular diseases with strokes.
Four-year total mortality was related significantly with chewing ability (P=0.01). Compared with individuals capable of chewing 5-15 foods, a shorter survival period was found among individuals of chewing only 0-4 foods. Multivariate Cox proportional analysis adjusted with gender and ADL also showed a poor survival in individuals chewing only 0-4 foods than in those chewable all 15 foods.
Next, only 697 subjects (277 males and 420 females) who underwent blood examination at 80-year were analyzed. During 4-year follow-up, 108 individuals (58 males and 50 females) died. Cox analysis with adjustment for not only gender and ADL but also smoking, BMI, BP, and serum concentrations of cholesterol, glucose, and albumin also demonstrated 2.38 times (P=0.03) higher mortality in individual chewable only 0-4 foods than in those chewing all 15 foods. Similarly, in 5.5-year follow study, subjects who were able to chew 0-4 foods had 2.8 times (P=0.005) higher mortality than those capable to chew all 15 foods, using Logistic regression analysis.
Additionally, by logistic regression analysis, functional dependency was 7.532 times more prevalent in individuals capable of chewing 4 foods or fewer, and 3.333 times more prevalent in those chewing 5-9, than in those chewing all 15 items.
Chewing ability may be independently related with survival and functional status in 80-year olds.
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