Dietary intakes of individuals with temporomandibular disorders: A comparative study


Journal of Oral Rehabilitation, vol.50, no.8, pp.655-663, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 50 Issue: 8
  • Publication Date: 2023
  • Doi Number: 10.1111/joor.13467
  • Journal Name: Journal of Oral Rehabilitation
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, CINAHL, EMBASE, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.655-663
  • Keywords: chewing, dietary intakes, food texture, mastication, temporomandibular disorders
  • Hacettepe University Affiliated: Yes


Objective: There are some studies regarding the potential effects of temporomandibular disorders (TMD) on food intake and eating habits, however the comparison of nutritional intakes and status of individuals with and without TMD have not been adequately reported. Thus, the study aimed to assess the dietary intakes of individuals with TMD, and investigate if there is a difference in nutritional intakes between healthy individuals with and without TMD. Methods: Individuals were grouped as ‘study group (with TMD)’ versus ‘control group (no TMD)’ according to Fonseca Anamnestic Index. The Oral Health Impact Profile-14 (OHIP-14) was used to assess oral health-related quality of life. Chewing function was evaluated with the Test of Masticating and Swallowing Solids (TOMASS). A 24-h dietary recall method was used to measure daily dietary intakes of the participants, and daily energy, macro- and micronutrient intakes were calculated. In addition, all drinks and foods in dietary records were classified under a specific modification level as ‘Liquid-blenderized’, ‘Minced-moist & soft’ and ‘Easy-to chew & regular solid foods’. Results: The participants in the study group (30 participants) had higher OHIP-14 score (p <.01) than control group (30 participants). According to TOMASS, number of bites (p =.003) and total time (p =.007) were both higher in the study group than control group. There was no difference in the number of chewing cycles (p =.100) and number of swallowing (p =.764) between groups. No difference was detected between groups in terms of energy, protein, carbohydrate and fat intake. There was no significant difference between groups in mean percentage of energy and macronutrient intakes from modified and regular food textures (p >.05). Conclusion: This study showed that there was no difference between individuals with and without TMD in terms of dietary intakes. The study results suggest that nutritional status of individuals with TMD is similar with healthy individuals without TMD.