Volitional Control of Chewing Frequency Affects Food Oral Processing and Texture Perception
Journal of Oral Rehabilitation,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 27, 2025
ABSTRACT
Background
Although
varieties
in
chewing
patterns
are
essential
for
the
transformation
of
food
mouth
and
thereby
its
sensorial
perception,
there
few
reports
that
show
effect
frequency
on
oral
processing
properties.
Objective
The
current
study
tested
whether
consciously
controlled
influences
habitually
consumed
foods
their
sensory
analysis.
Method
Chewing
behaviour
was
analysed
during
mastication
mushed
potato
samples
by
20
participants
two
separate
test
sessions,
which
they
were
instructed
to
chew
sample
habitual
manner
(free
test)
or
follow
a
preprogrammed
video
animation
displayed
screen,
wich
guided
them
maintain
constant
(
F
‐const
test).
Electromyography
recording,
tests
rheological
analysis
bolus
properties
performed.
Results
Oral
required
longer
time
due
elongation
cycle
time,
rather
than
an
increased
number
chews.
contribution
jaw
muscle
activity
effort
changed
resulting
greater
temporalis
test.
During
volitional
control
frequency,
texture
perception
with
respect
cohesiveness,
adhesiveness
moisture
scoring
differed
from
observed
chewing,
despite
similar
physical
bolus.
These
variabilities
resulted
higher
acceptability
sample.
Conclusion
Since
this
clearly
shows
how
led
changes
properties,
nutritionists
can
employ
findings
optimise
dietary
recommendations
decreasing
eating
rate
increasing
palatability
target
products.
Язык: Английский
Texture characterization of semi-solid foods for older adults: sensory analysis and instrumental approaches
LWT,
Год журнала:
2025,
Номер
unknown, С. 117582 - 117582
Опубликована: Март 1, 2025
Язык: Английский
Task-Based Eating and Drinking Interventions in Animal Models: A Narrative Review of Functional Improvements and Neuromuscular Adaptations in Age-Related Dysphagia
Geriatrics,
Год журнала:
2024,
Номер
9(6), С. 138 - 138
Опубликована: Окт. 22, 2024
Age-related
dysphagia
involves
sarcopenia
and
nervous
system
changes
affecting
ingestion.
The
ACT-ING
program,
a
novel
task-based
occupational
therapy
intervention,
has
been
developed
to
improve
strength,
endurance,
ingestive
skills
using
real-world
eating
drinking
tasks
for
older
adults
with
age-related
dysphagia.
This
narrative
review
evaluates
the
outcomes
neuromuscular
adaptations
of
interventions
in
aging
animal
models
inform
potential
refinements
program
interpret
results
from
an
ongoing
proof-of-concept
study.
Язык: Английский