Dietary Behavior, Maxillary Defect Reconstruction, Maxillary Obturators
Conditions
Keywords
Obturator, Dental Prescale II, EAT-10, Tongue pressure
Brief summary
This study investigates mouth cancer patients who use a special plate called an obturator to help them swallow. Tongue strength and biting force will be measured and compared to daily dietary intake. Results will provide a better understanding of how to improve eating ability and overall quality of life.
Detailed description
For oral cancer patients who have undergone maxillectomy, the use of an obturator can help restore partial swallowing function, thereby improving quality of life. Measuring tongue pressure provides insight into the extent of a patient's swallowing function, while occlusal pressure measurement assesses occlusal force, offering guidance for dietary modifications. This study will utilize a tongue pressure measurement device and occlusal pressure Prescale film to quantify tongue elevation pressure and occlusal force in post-maxillectomy oral cancer patients who wear obturators. This will be complemented by questionnaires to understand the participants' daily dietary habits and content. The aim is to establish the distribution of tongue and bite pressures within this patient population and to preliminarily determine the correlation between these pressures and daily diet
Interventions
None listed
Sponsors
National Taiwan University Hospital
Study design
Observational model
CASE_ONLY
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
ALL
Age
18 Years to 85 Years
Healthy volunteers
No
Inclusion criteria
* Primary treatment must include maxillectomy, with or without adjuvant chemotherapy or radiotherapy. * Age range: 18 to 85 years old (all genders). * Eastern Cooperative Oncology Group (ECOG) Performance Status of 0 or 1. * Ability to provide written informed consent.
Exclusion criteria
* Inability to understand the investigator's instructions (or indications). * Inability to hold the tongue pressure probe and occlusal pressure Prescale film in the proper position. * Inability to apply pressure to the tongue pressure probe and occlusal pressure Prescale film. * Dysphagia (difficulty swallowing) resulting from prior head and neck cancer treatment. * Severe dysphagia caused by a central nervous system disorder. * Presence of temporomandibular joint (TMJ) pain. * The investigator determines the patient is unsuitable for the study.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Maximum Tongue Pressure | Baseline | Tongue pressure is measured using the Iowa Oral Performance Instrument (IOPI). The pressure balloon is positioned on either the anterior tongue (behind the anterior alveolar ridge) or the posterior tongue (at the junction of the hard and soft palate). The subject is instructed to press the pressure balloon firmly with their tongue for a duration of 2 seconds. The procedure is repeated three times after a 30-60 second rest period. The maximum pressure value obtained will be recorded. Unit of Measure: kilopascals (kPa) |
| Maximum Occlusal Force | Baseline | Occlusal force is measured using the Prescale II film. An appropriate size of the film is placed into the mouth, ensuring occlusal surfaces are within the area. The subject is asked to bite down firmly for 3 seconds. The film is then scanned using a dedicated scanner, and specialized software performs image processing to quantify the occlusal force. Unit of Measure: Newtons (N) |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Eating Assessment Tool-10 (EAT-10) Score | Baseline | The traditional Chinese version of the EAT-10 is used to assess swallowing dysphagia symptom severity. It consist of 10 questions, each scored from 0 (no problem) to 4 (severe problem). The total score ranges from 0 to 40, with higher scores indicating higher self-perception of swallowing impairment. Unit of Measure: Score on a scale |
| Daily Meal Frequency | Baseline | Participants report the number of meals consumed on the previous day using a 5-category scale (1, 2, 3, 4, or 5 or more meals). Unit of Measure: Number of meals per day |
| Dietary Food Texture Consumption | Baseline | Participants identify the texture levels of the foods they currently consume based on the IDDSI (International Dysphagia Diet Standardisation Initiative) framework, ranging from Level 0 to Level 7. Multiple levels may be selected to reflect their dietary range. Unit of Measure: Percentage of participants reporting each texture level |
| Frequency of Dining Out | Baseline | Participants report their frequency of eating out (including food delivery) on a 5-point ordinal scale (Always, Mostly, Frequently, Occasionally, Never). Unit of Measure: Percentage of participants per frequency category |
| Self-Reported Pronunciation Difficulty | Baseline | Participants rate their ease of pronunciation using a 4-point ordinal scale: Normal (1), Slightly inconvenient (2), A bit difficult (3), and Very difficult (4). Unit of Measure: Score on a scale |
Countries
Taiwan
Contacts
CONTACTChia-Yuan Hu, MDS
Outcome results
None listed