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The relation of biting force and attrition of the tooth germ to food intake in adolescents and people of middle age was examined in this study. Sixty-seven males who work in goverment offices particip...ated as the subjects. In the dental inspection, a bite pressure meter was used and the biting force of the left and right second molars was measured in kg units. Also, the degree of tooth attrition was evaluated by a dentist for each tooth of each subject in five grades from minor attrition of tooth mineral to loss of the tooth. The sum of the value for the degree of tooth germ attrition was given by TAI,the tooth attrition index. In addition, subjects were asked to evaluate 15 foods according to the degree of palatability on a four point scale from 1, "like very much" to 4, "hate. " Through Principal Component Analysis (PCA), 65. 9% of whole variance was explained by the five components from the 1st component to the 5th component. Each principal component was interpreted as follows. The 1st component was related to beans, seaweed (sea vegetable), and vegetables. The 2nd component concerned a liking for sweet foods. The 3rd component concerned meat and marketed juice. The 4th component concerned salty or spicy foods. The 5th component concerned light-colored vegetables. Concerning the product moment correlation coefficients for dental function and the food preference components, a significant coefficient of correlation of 0.270 was found between TAI and the 5th principal component. However, the correlation is only at the "weak" level.
本研究では歯牙の咬耗状態や咬合力が食物摂取状況とどのように関連しているかを青年期・壮年期にある者を対象に検討した。1)官庁に勤務先を有する就労者の男子65名が被験者として参加した、2)歯科学検査では咬合力計を利用し，左右それぞれの第2大臼歯の咬合力を測定した(単位kg)。また各歯の咬耗度を歯科医師が「エナメル質の摩耗局面が狭い範囲で独立している」場合から「欠如している」場合の5段階で評定した。各歯牙の評定値の単純総和を歯牙の咬耗度(Teeth Attrition Index，TAI)とした。3)食物嗜好性: 15の食物について，「大好き」=1から「大嫌い」 =4の水準でその嗜好性を検討した。4)主成分分析の結果，第5主成分までの主成分で全分散の65.9%を説明することになった。第1主成分は「豆，海藻や野菜に関する主成分」と解釈され，第2主成分は「甘い嗜好品類に関する主成分」，第3主成分は「肉や即席ジュースに関する主成分」，第4主成分は「塩辛いものに関する主成分」，第5主成分は「淡色野菜と蛋白質を区分する主成分」とそれぞれ解釈された。5)TAIや咬合力など歯科機能と食物嗜好主成分得点の積率相関係数のうち，有意(p<.05)であるものはTAIと第5主成分の-0.270があげられるが，程度にすれば-0.271の「弱い」レベルの相関にしか過ぎない。続きを見る
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