Table 2 Correlation coefficients for each item (n = 123).

	Age	Sex	BMI	CCI	BI	Eichner	TP	JCF	OC	IDDSI
Age	1
Sex	0.233**	1
BMI	−0.129*	−0.051	1
CCI	0.020	−0.045	−0.060	1
BI	−0.185**	−0.170*	0.215**	−0.179*	1
Eichner	0.118	−0.042	−0.047	0.184*	−0.114	1
TP	−0.095	−0.097	0.215**	−0.159*	0.411**	−0.097	1
JCF	−0.260**	−0.187*	0.262**	−0.124	0.368**	−0.115	0.449**	1
OC	−0.120	−0.032	0.034	−0.045	0.165*	−0.300**	−0.030	0.146	1
IDDSI	−0.188**	−0.221**	0.262**	−0.210**	0.480**	−0.173*	0.457**	0.515**	0.088	1

We recorded whether the occlusal condition of the JCF measurement site was ridge-to-ridge or ridge-to-teeth. Based on the IDDSI, recommended dietary forms were classified from level 3 to level 7, with level 3 and level 4 in the same group: level 3, liquidized; no oral processing or chewing required—can be swallowed directly; level 4, pureed; no biting or chewing is required; level 5, minced and moist; minimal chewing is required; level 6, soft and bite-sized; chewing is required; level 7, regular; ability to bite hard or soft foods and chew them for a long time. Spearman rank correlation coefficient, *p < 0.05, **p < 0.001.
BMI body mass index, CCI Charlson Comorbidity Index, BI Barthel Index, Eichner Eichner classification, TP tongue pressure, JCF jaw-closing force, OC occlusal condition.

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