Temporomandibular disorders and dietary changes: A cross‐sectional survey

Background Advice about a ‘soft diet’ may be useful in the short-term alleviation of temporomandibular disorders (TMD) but contradict long-term aims multi-dimensional approaches if poor nutritional state is caused or exacerbated. The changes patients with TMD make to their diet, because condition its management, have not previously been explored. Objectives To explore relationship and trends between TMD, interventions diet using self-report measures. Methods Registrants Temporomandibular Joint Association (TMJA) were invited participate. After completing screening questionnaire check for eligibility, participants completed exploring demographics, dietary habits, as well jaw functional limitation scale (JFLS) score, graded chronic pain self-assessed opening patient health 4 (PHQ-4). This was followed by validated 3-day electronic diary. Descriptive inferential statistics used data differences intake those participating according various strata including demographic variables; experience surgery; other TMD; duration mouth opening. Results Eighty-five registrants TMJA questionnaire, which 42 (49%) Most (66/85 [77.6%]) reported modifying due TMD. most common modification cut food into smaller pieces (61/85 [71.8%]) boiling until soft (36/85 [42.4%]) mashing (34/85 [40%]). Higher JFLS scores associated reduced enjoyment (t(83) = 2.78, p .007), limitations foods they can eat 2.99, .004), necessity modified preparation 3.38, .001) self-reported weight change (F(2, 82) 9.31, .0002). Conclusion study suggests significant proportion alterations impact value diet. However, symptoms made little difference measured Patients reporting limited had more tools, suggesting patients’ self-reporting proxy clinical measurement monitoring