Association of chewing ability with cardiovascular disease mortality in the 80-year-old Japanese population.

Research paper by Toshihiro T Ansai, Yutaka Y Takata, Inho I Soh, Akihiro A Yoshida, Tomoko T Hamasaki, Shuji S Awano, Kazuo K Sonoki, Sumio S Akifusa, Masayo M Fukuhara, Akira A Sogame, Naoko N Shimada, Tadamichi T Takehara

Indexed on: 16 Feb '08Published on: 16 Feb '08Published in: European journal of cardiovascular prevention and rehabilitation : official journal of the European Society of Cardiology, Working Groups on Epidemiology & Prevention and Cardiac Rehabilitation and Exercise Physiology


Few have studied the association between chewing ability and longevity.In this prospective study, we analyzed 697 80-year-old participants residing in Fukuoka Prefecture, Japan. Chewing ability was assessed on the basis of the types of food that each participant reported being able to chew.During follow-up, 108 participants died. Patients reporting the lowest numbers of chewable foods were associated with higher risks of cardiovascular mortality than those who were able to chew all the types of food surveyed (multivariate hazard ratio: 4.60; 95% confidence interval: 1.01-21.1).Impaired dentition status with poor masticatory ability was an independent risk factor for cardiovascular mortality in active elderly individuals.

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