Image analysis of food particles can discriminate deficient mastication of mixed foodstuffs simulating daily meal.

Image analysis of food particles can discriminate deficient mastication of mixed foodstuffs simulating daily meal.
复制标题

食物颗粒的图像分析可以区分模拟日常膳食的混合食品的咀嚼缺陷。

DOI:
10.1111/joor.12133
复制
发表时间:
2014
影响因子:
2.9
通讯作者:
Minagi S.
Minagi S.
中科院分区:
医学2区
文献类型:
--
作者:
Sugimoto K;Hashimoto Y;Fukuike C;Kodama N;Minagi S.

文献摘要

相似文献

由于食物质地被认为是顺利吞咽的一个重要因素,识别的客观参数,可以提供一个依据,为老年人或吞咽困难的患者的食物质地选择是非常重要的。我们的目的是开发一种客观的咀嚼评价方法,使用混合测试食品,包括食品,模拟日常饮食生活。在暗场照明下使用数字图像分析团中的粒度分布(直径>2 mm)。10名女性参与者(平均年龄± s.d.,27·6 ± 2·6岁)以其咀嚼次数的100%、75%、50%和25%咀嚼混合测试食物,该食物包括规定量的米饭、香肠、硬煎蛋、生卷心菜和生黄瓜。均匀性指数的系数阈值为0·10,粒度指数的系数阈值为1·62,显示了对咀嚼不足状况的良好区分,具有高灵敏度(0·90)和特异性(0·77)。根据本研究的结果,使用混合食物的大颗粒分析区分正常咀嚼和咀嚼不足,从而显示了未来应用该方法对吞咽困难患者膳食性质进行客观决策的可能性。
Because food texture is regarded as an important factor for smooth deglutition, identification of objective parameters that could provide a basis for food texture selection for elderly or dysphagic patients is of great importance. We aimed to develop an objective evaluation method of mastication using a mixed test food comprising foodstuffs, simulating daily dietary life. The particle size distribution (>2 mm in diameter) in a bolus was analysed using a digital image under dark‐field illumination. Ten female participants (mean age ± s.d., 27·6 ± 2·6 years) masticated a mixed test food comprising prescribed amounts of rice, sausage, hard omelette, raw cabbage and raw cucumber with 100%, 75%, 50% and 25% of the number of their masticatory strokes. A single set of coefficient thresholds of 0·10 for the homogeneity index and 1·62 for the particle size index showed excellent discrimination of deficient masticatory conditions with high sensitivity (0·90) and specificity (0·77). Based on the results of this study, normal mastication was discriminated from deficient masticatory conditions using a large particle analysis of mixed foodstuffs, thus showing the possibility of future application of this method for objective decision‐making regarding the properties of meals served to dysphagic patients.