The effect of early childhood caries on chewing function and tolerated food texture levels in preschool children

Abstract

AbstractBackgroundThe early form of caries can affect solid food consumption.ObjectiveThe aim of the study was to evaluate the effect of oral health status on chewing performance, and tolerated food texture among preschool children suffering from early childhood caries (ECC).MethodsA cross‐sectional study was conducted with a sample of 109 children aged between 3 and 6 years, who were allocated to three groups (severe‐ECC (s‐ECC), ECC and control) on the basis of their caries. Chewing function was evaluated by using the ‘Karaduman Chewing Performance Scale (KCPS)’ and the Turkish version of the ‘Mastication Observation and Evaluation instrument (T‐MOE)’, and the tolerated food texture was determined by the ‘International Dysphagia Diet Standardization Initiative (IDDSI)’. Carious lesions, oral hygiene and gingival health status were evaluated by using the ‘decayed, missing, filled tooth/surface indices (dmft/s)’, ‘plaque and gingival indices’; respectively.ResultsA total of 56 children (51.4%) had s‐ECC, 39 (35.8%) had ECC and 14 (12.8%) had no caries (control group). KCPS showed that 26 (86.7%) children suffering from s‐ECC were at level 1, and 11 (100%) children were at level 2. Seven (100%) children with s‐ECC had IDDSI level‐5. All children with healthy oral status had IDSSI level‐7. Compared to the ECC and control groups, the s‐ECC group had significantly lower scores from the T‐MOE total and subscale scores (p < .001).ConclusionThe evaluation of chewing performance during routine dental examinations of children with ECC (especially s‐ECC) may considerably contribute to the early diagnosis of chewing problems and the provision of necessary oral rehabilitation.