Effects of food processing on masticatory craniofacial growth in a retrognathic strain and face
Effects of food processing on masticatory craniofacial growth in a retrognathic strain and face
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DOI：
10.1016/j.jhevol.2004.03.005
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发表时间：
2004-06-01
影响因子：
3.2
通讯作者：
Claire, MS
中科院分区：
文献类型：
--
作者：
Lieberman, DE;Krovitz, GE;Claire, MS
据推测，过去几千年来食物准备技术的变化(特别是烹饪、软化和研磨)导致了人类面部尺寸变小，因为咀嚼更软、更加工的食物产生的压力导致的生长减少。虽然有相当多的比较证据支持这一观点，但对这一假说的大多数实验测试都是在非人类灵长类动物或其他非常突出的哺乳动物(啮齿动物、猪)上进行的，这些哺乳动物以硬质和非常软(几乎是流质)的食物饲养。在这里，我们研究了面部生长和体内对生/干食物和熟食的反应产生的应变在颌后哺乳动物，岩石Hyrax(Procavia Capensis)。结果表明，与非人类灵长类头骨相似的是，从咬合到眼眶区域的应变梯度很大，但与大多数非类人猿不同的是，它主要是扭曲的；Hyrax的下颌骨是垂直和横向弯曲的。一般来说，咀嚼生的食物而不是熟的食物会产生更高的菌株，在某些部位高达两倍。用熟食饲养的Hyrasis在面部腹侧(下部)和后部的生长明显较少(约10%)，这些部位的应变最高，这与以加工程度较高的饮食饲养的人之间的许多明显差异相似。这些结果支持了这样的假设，即在现代人类中，食物加工技术导致了下颌弓和上颌弓面部生长的减少。(C)2004爱思唯尔有限公司。保留所有权利。
Changes in the technology of food preparation over the last few thousand years (especially cooking, softening, and grinding) are hypothesized to have contributed to smaller facial size in humans because of less growth in response to strains generated by chewing softer, more processed food. While there is considerable comparative evidence to support this idea, most experimental tests of this hypothesis have been on non-human Primates or other very prognathic mammals (rodents, swine) raised on hard versus very soft (nearly liquid) diets. Here, we examine facial growth and in vivo strains generated in response to raw/dried foods versus cooked foods in a retrognathic mammal, the rock hyrax (Procavia capensis). The results indicate that the hyrax cranium resembles the non-human primate cranium in having a steep gradient of strains from the occlusal to orbital regions, but differs from most non-anthropoids in being primarily twisted; the hyrax mandible is bent both vertically and laterally. In general, higher strains, as much as two-fold at some sites, are generated by masticating raw versus cooked food. Hyraxes raised on cooked food had significantly less growth (approximately 10%) in the ventral (inferior) and posterior portions of the face, where strains are highest, resembling many of the differences evident between humans raised on highly processed versus less processed diets. The results support the hypothesis that food processing techniques have led to decreased facial growth in the mandibular and maxillary arches in recent human populations. (C) 2004 Elsevier Ltd. All rights reserved.