Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior
Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior
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DOI：
10.1016/j.physbeh.2019.112766
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发表时间：
2020-03-01
影响因子：
2.9
通讯作者：
Stieger, Markus
中科院分区：
文献类型：
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作者：
Ketel, Eva C.;de Wijk, Rene A.;Stieger, Markus
本研究的目的是将描述不同年龄、性别和种族的消费者的口腔生理学和解剖学参数与食品口腔加工行为联系起来。比较了三组健康消费者：荷兰白人成年人（18-30岁，n = 32），中国亚洲成年人（18-30岁，n = 32）和荷兰白人老年人（65-85岁，n = 32）。咀嚼性能，唾液流量（刺激和未刺激）和牙齿状态进行量化，以表征口腔生理。口腔体积，舌头尺寸，面部人体测量，身高和体重进行量化，以表征解剖。通过视频记录量化了三种固体食物（胡萝卜、奶酪和香肠）的口腔加工行为，并确定了进食速度（g/s）、平均食用时间（s）、每口咀嚼次数（-）和平均咬合大小（g）。与荷兰白人成年人相比，荷兰白人老年人的口腔体积较小，牙齿数量较少，头部宽度较大。中国，亚洲成年人表现出显着更高的咀嚼性能和更大的头部宽度相比，荷兰，高加索消费者，而牙齿状态没有显着差异组之间。与雌性动物相比，雄性动物的口腔体积明显更大，头部高度和宽度也更大。与荷兰白人老年人相比，荷兰白人成年人的平均食用时间较短，每口咀嚼次数较少，并且以较高的进食率（g/s）食用三种食物。与荷兰白人成年人相比，中国亚洲成年人的平均进食时间显著更长，每次咀嚼次数更多，平均咬合大小（g）较小，进食速度（g/s）较低。21个显着的关系，口腔生理和解剖参数和口腔加工行为之间被发现。体重导致最大的β值，表明是对口腔加工行为影响最大的解剖学参数。因此，只有少数口腔生理和解剖参数与食物的口腔加工行为有关。我们认为，其他因素，包括文化因素有助于不同的消费群体之间的食物口腔加工行为的变化比唾液流量，口腔体积，咀嚼性能和牙齿状态。
The aim of this study was to link parameters describing oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior. Three groups of healthy consumers were compared: Dutch, Caucasian adults (18-30 yrs, n = 32), Chinese, Asian adults (18-30 yrs, n = 32) and Dutch, Caucasian older adults (65-85 yrs, n = 32). Mastication performance, salivary flow rate (stimulated and unstimulated) and dental status were quantified to characterize oral physiology. Volume of oral cavity, tongue dimensions, facial anthropometry, height and weight were quantified to characterize anatomy. Oral processing behavior of three solid foods (carrot, cheese and sausage) was quantified by video recordings and eating rate (g/s), average consumption time (s), chews per bite (-) and average bite size (g) were determined. Dutch, Caucasian older adults had smaller volume of oral cavity, lower number of teeth and larger head width compared to Dutch, Caucasian adults. Chinese, Asian adults showed significantly higher mastication performance and larger head width compared to Dutch, Caucasian consumers, while dental status did not significantly differ between groups. Males had significantly larger volumes of oral cavity and larger head height and width compared to females. Dutch, Caucasian adults had a shorter average consumption time (s), less chews per bite and consumed the three foods with higher eating rate (g/s) compared to Dutch, Caucasian older adults. Chinese, Asian adults had a significantly longer average consumption time (s), more chews per bite, smaller average bite size (g) and lower eating rate (g/s) compared to Dutch, Caucasian adults. Twenty-one significant relationships were found between oral physiological and anatomical parameters and oral processing behavior. Body weight resulted in the largest beta-values, indicating to be the anatomical parameter of largest influence on oral processing behavior. We conclude that only few oral physiological and anatomical parameters related with food oral processing behavior. We suggest that other factors, including cultural factors contribute to variation in food oral processing behavior between different consumer groups more than saliva flow, volume of oral cavity, mastication performance and dental status.