Impact of varying food hardness on mastication/swallowing

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2023-02-21 DOI:10.1007/s10068-022-01237-2

Hyun-Jung Lee, Young-Sook Park, Kui-Jeong Choi, Yoon-Ha Kim, Yun-Hye Choi, Eun-Bee Lee, Bo-Kyong Kang, Weon-Sun Shin

{"title":"Impact of varying food hardness on mastication/swallowing","authors":"Hyun-Jung Lee, Young-Sook Park, Kui-Jeong Choi, Yoon-Ha Kim, Yun-Hye Choi, Eun-Bee Lee, Bo-Kyong Kang, Weon-Sun Shin","doi":"10.1007/s10068-022-01237-2","DOIUrl":null,"url":null,"abstract":"<div><p>The purpose of this study was to analyze mastication and swallowing in the elderly and confirm the association with dysphagia characteristics. A questionnaire was developed to evaluate the masticating and swallowing functions of the elderly. Mastication was analyzed using electromyography, and tongue/lip pressures were measured using Iowa Oral Performance Instrument. The results of the questionnaire showed that statistical difference in the number of teeth between the group without and with, decreased ability to swallow, and there was a correlation with lip pressure. Additionally, the higher number of teeth, the higher muscle activity, and there is a positive correlation between the number of chews and the lip pressure. Consequently, our findings suggested oral health parameters are closely associated with mastication/swallowing ability. Finally, based on the results obtained for different foods tested, we suggested that texture-modified foods are necessary to enhance swallowing ability.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"32 7","pages":"959 - 967"},"PeriodicalIF":2.4000,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-022-01237-2.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-022-01237-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The purpose of this study was to analyze mastication and swallowing in the elderly and confirm the association with dysphagia characteristics. A questionnaire was developed to evaluate the masticating and swallowing functions of the elderly. Mastication was analyzed using electromyography, and tongue/lip pressures were measured using Iowa Oral Performance Instrument. The results of the questionnaire showed that statistical difference in the number of teeth between the group without and with, decreased ability to swallow, and there was a correlation with lip pressure. Additionally, the higher number of teeth, the higher muscle activity, and there is a positive correlation between the number of chews and the lip pressure. Consequently, our findings suggested oral health parameters are closely associated with mastication/swallowing ability. Finally, based on the results obtained for different foods tested, we suggested that texture-modified foods are necessary to enhance swallowing ability.

查看原文本刊更多论文

不同食物硬度对咀嚼/吞咽的影响

本研究的目的是分析老年人的咀嚼和吞咽，并确认其与吞咽困难的关系。采用问卷调查法对老年人的咀嚼和吞咽功能进行评估。用肌电图分析咀嚼情况，用爱荷华口腔表演仪测量舌/唇压力。问卷调查结果显示，无牙组和有牙组的牙数有统计学差异，吞咽能力下降，且与唇压相关。此外，牙齿越多，肌肉活动越活跃，咀嚼次数和唇压之间存在正相关关系。因此，我们的研究结果表明口腔健康参数与咀嚼/吞咽能力密切相关。最后，根据对不同食物的测试结果，我们建议有必要使用质地改良食品来增强吞咽能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.