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Table 3 Hazard ratios of self-assessed chewing ability and self-assessed number of chewable foods categorized as hard, moderately hard, slightly hard or easy

From: Effects of self-assessed chewing ability, tooth loss and serum albumin on mortality in 80-year-old individuals: a 20-year follow-up study

 

Men

Women

Total

Strata model (Strata by sex)

Hazard Ratio (95% CI)

P-value

Model fit

Hazard Ratio (95% CI)

P-value

Model fit

Hazard Ratio (95% CI)

P-value

Model fit

Hazard Ratio (95% CI)

P-value

Model fit

Self-assessed chewing ability by item response theory

1.17 (1.07–1.27)

< 0.001

< 0.001

1.01 (0.92–1.09)

0.937

0.791

1.03 (0.98–1.08)

0.298

0.298

1.07 (1.02–1.14)

0.013

0.013

Self-assessed inability to chew at least one food among the 15 different types of food

1.72 (1.20–2.46)

0.028

0.003

0.85(0.59–1.21)

0.361

0.360

1.10 (0.83–1.35)

0.652

0.625

1.25(0.97–1.62)

0.088

0.088

Self-assessed number of very hard-to-chew foods

 3

Reference

0.001

Reference

0.307

Reference

0.011

Reference

0.002

 2

1.04 (0.72–1.50)

0.830

1.17 (0.82–1.66)

0.401

1.10 (0.86–1.43)

0.445

1.10(0.85–1.42)

0.460

 1

0.89 (0.45–1.75)

0.730

0.93 (0.59–1.46)

0.745

0.82 (0.57–1.20)

0.308

0.93(0.64–1.35)

0.686

 0

2.43 (1.56–3.79)

< 0.001

1.40 (0.95–2.06)

0.093

1.55 (1.16–2.07)

0.003

1.72(1.28–2.31)

< 0.001

Self-assessed number of moderately hard-to-chew foods

 6

Reference

0.002

Reference

0.444

Reference

0.645

Reference

0.240

 5

1.50 (0.92–2.44)

0.102

0.66 (0.39–1.10)

0.101

0.90 (0.64–1.28)

0.548

1.02(0.71–1.45)

0.921

 4

1.42 (0.85–2.39)

0.184

1.00 (0.62–1.61)

0.994

1.10 (0.77–1.55)

0.594

1.23(0.87–1.76)

0.950

 3

1.34 (0.84–2.12)

0.217

0.72 (0.45–1.16)

0.177

0.89 (0.64–1.23)

0.464

1.01(0.73–1.41)

0.950

 2

1.39 (0.87–2.22)

0.166

1.09 (0.70–1.70)

0.706

1.15 (0.84–1.59)

0.375

1.27(0.92–1.76)

0.140

 1

1.95 (1.10–3.47)

0.023

0.96 (0.60–1.51)

0.845

1.07 (0.76–1.52)

0.697

1.34(0.93–1.92)

0.115

 0

3.82 (2.03–7.18)

< 0.001

0.90 (0.52–1.54)

0.690

1.21 (0.81–1.80)

0.365

1.55(1.02–2.36)

0.038

Self-assessed number of slightly hard-to-chew foods

 3

Reference

< 0.001

Reference

0.532

Reference

0.098

Reference

0.006

 2

1.76(1.16–2.65)

0.007

0.97(0.69–1.36)

0.853

1.06(0.82–1.38)

0.645

1.22(0.93–1.59)

0.149

 1–0

6.31(3.09–12.87)

< 0.001

1.27(0.76–2.14)

0.360

1.53(1.01–2.30)

0.042

1.89(1.24–2.88)

0.003

Self-assessed number of easy-to-chew foods

3

Reference

0.003

Reference

0.116

Reference

0.194

Reference

0.798

0–2

1.72(1.05–2.62)

0.030

0.752(0.53–1.07)

0.117

0.83(0.63–1.10)

0.194

0.96(0.72–1.28)

0.798

 
  1. The fifteen foods investigated in this study were classified as hard, moderately hard, slightly hard and easy. Several statistically significant hazard ratios were observed. However, only slightly hard food had a dose-response relationship. When combining the results for 0 and 1, the hazard ratio was 1.757 (1.164–2.652) (p = 0.007). Model fit indicates the p-values calculated by the Wald test