EMG Activity of Masseter Muscles in the Elderly According to Rheological Properties of Solid Food.
EMG Activity of Masseter Muscles in the Elderly According to Rheological Properties of Solid Food.
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DOI：
10.5535/arm.2016.40.3.447
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发表时间：
2016-06
期刊：
影响因子：
--
通讯作者：
Park KH
中科院分区：
文献类型：
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作者：
Kang AJ;Kim DK;Kang SH;Seo KM;Park HS;Park KH
根据固体食物硬度的变化评价增龄对咀嚼肌功能的影响。选择15名健康的老年人和年轻人。要求受试者食用煮熟的米饭，米饭是使用通用设计食品概念的老年人指南（日本护理食品会议2012）加工的。每种米饭的特性分别被分类为1、2、3和4级（5×103、2×104、5×104和5×105 N/m2）。表面肌电图（sEMG）被用来测量咬肌活动从食物摄取到吞咽测试食物。原始数据通过sEMG活动与最大随意收缩的比率进行标准化，并在受试者之间进行比较。将数据按咀嚼顺序进行划分，然后计算肌电活动参数。口内舌压青年组明显高于老年组（P<0.05）。青年组和老年组咀嚼全过程中各序列平均振幅的最大值与食物硬度呈显著正相关（P<0.05）。组间比较，咀嚼运动序列的平均振幅和峰值振幅的最大值表明，老年人咀嚼运动所需的最大肌肉活动百分比高于年轻人，即使是软食物也是如此（p<0.05）。咬肌的表面肌电数据可以提供有价值的信息，以帮助老年人根据硬度选择食物。研究结果还支持为老年人专门准备食物或产品的必要性。
To assess the impact of aging on masticatory muscle function according to changes in hardness of solid food. Each of fifteen healthy elderly and young people were selected. Subjects were asked to consume cooked rice, which was processed using the guidelines of the Universal Design Foods concept for elderly people (Japan Care Food Conference 2012). The properties of each cooked rice were categorized as grade 1, 2, 3 and 4 (5×103, 2×104, 5×104, and 5×105 N/m2) respectively. Surface electromyography (sEMG) was used to measure masseter activity from food ingestion to swallowing of test foods. The raw data was normalized by the ratio of sEMG activity to maximal voluntary contraction and compared among subjects. The data was divided according to each sequence of mastication and then calculated within the parameters of EMG activities. Intraoral tongue pressure was significantly higher in the young than in the elderly (p<0.05). Maximal value of average amplitude of the sequence in whole mastication showed significant positive correlation with hardness of food in both young and elderly groups (p<0.05). In a comparisons between groups, the maximal value of average amplitude of the sequence in whole mastication and peak amplitude in whole mastication showed that mastication in the elderly requires a higher percentage of maximal muscle activity than in the young, even with soft foods (p<0.05). sEMG data of the masseter can provide valuable information to aid in the selection of foods according to hardness for the elderly. The results also support the necessity of specialized food preparation or products for the elderly.