Issues associated with the use of modified texture foods
Issues associated with the use of modified texture foods
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DOI：
10.1007/s12603-011-0160-z
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发表时间：
2012-03-01
影响因子：
5.8
通讯作者：
Duizer, L.
中科院分区：
文献类型：
--
作者：
Keller, H.;Chambers, L.;Duizer, L.
使用改良质地食品（MTF）在老年人群中很常见。MTF的使用率可能会增加，部分原因是痴呆症患者、中风患者以及其他影响咀嚼和吞咽的退行性疾病患者的生存时间更长。不幸的是，很少有临床，营养和感官研究已进行MTF通知实践。本文综述了迄今为止文献中发现的影响这些食品的营养和感官质量及可接受性的问题。使用MTF与营养不良高度相关，但由于需要喂养援助等混杂因素，因果关系难以证明。确定了开展研究时需要考虑的知识差距和考虑因素。
Use of modified texture foods (MTF) is common in the geriatric population. There is a potential for increased prevalence of use of MTF due in part to longer survival of persons with dementia, those who have suffered from a stroke, as well as other degenerative diseases that affect chewing and swallowing. Unfortunately, little clinical, nutritional and sensory research has been conducted on MTF to inform practice. This review highlights issues identified in the literature to date that influence nutritional and sensory quality and acceptability of these foods. Use of MTF is highly associated with undernutrition, however causality is difficult to demonstrate due to confounding factors such as the requirement for feeding assistance. Knowledge gaps and considerations that need to be taken into account when conducting research are identified.