Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly
| Autor: | Chantal Septier, E. Hazart, Gilles Feron, Lucie Lorieau, L. Le Roux, Evelyne Vigneau, Didier Dupont, Hélène Labouré, M Hanafi, Juliane Floury, Aurélie Laguerre, A. Ligneul |
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| Přispěvatelé: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), LACTALIS RECHERCHE ET DEVELOPPEMENT (LACTALIS R&D), Groupe Lactalis, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), ANR-14-CE20-0003,AlimaSSenS,vers une offre Alimentaire Adaptée et Saine à destination des populations SeniorS(2014) |
| Rok vydání: | 2021 |
| Předmět: |
0301 basic medicine
Male Saliva Health Status chewing behaviour Dentistry Oral Health Oral health food bolus propertie 03 medical and health sciences Multifactorial analysis 0404 agricultural biotechnology Bolus (medicine) Elderly persons Cheese Surveys and Questionnaires Food bolus rheological propertie Medicine Dentition Humans model cheese Geriatric Assessment Aged Aged 80 and over 030109 nutrition & dietetics elderly person business.industry 04 agricultural and veterinary sciences General Medicine 040401 food science stomatognathic diseases nutrition multifactorial analysis Taste Mastication Female business Oral impairment [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition [SDV.MHEP]Life Sciences [q-bio]/Human health and pathology Food Science |
| Zdroj: | Food and Function Food and Function, Cambridge : Royal Society of Chemistry, 2021, 12 (16), pp.7379-7389. ⟨10.1039/d1fo00767j⟩ |
| ISSN: | 2042-650X 2042-6496 |
| Popis: | International audience; The aim of this study was to investigate the impact of oral impairment on chewing behaviour, food bolus properties and food comfortability during elderly consumption of model cheeses. Seventy-two elderly persons (aged 66 to 88) was recruited and classified into two groups according to dental status (poor vs. satisfactory). They showed a wide range of salivary flow rates whatever their dental status (stimulated: 0.2-3.8 mL min-1, resting: 0.1-0.8 mL min-1). Standardized bites of four model cheeses with an identical composition but different textures (soft, hard, processed and whipped) were tested. The time and number of chewing cycles required to form a bolus were measured. The rheological properties of the bolus were studied, as was saliva moistening. Food comfortability was assessed by means of a questionnaire composed of 5 sections (1-oral comfort, 2-bolus formation, 3-pain, 4-texture and 5-flavour perception). The chewing parameters measured were not modified by the oral health. However, elderly with poor dentition formed harder boluses than elderly with satisfactory dentition. Moreover, for elderly with poor dentition, the quantity of saliva incorporated into the bolus was correlated with the stimulated salivary flow rate, which was not the case for elderly with satisfactory dentition. General oral comfort and its different attributes were poorly associated with the oral health of the elderly. A multifactorial analysis performed on an average cheese showed that food comfortability is independent of changes in the hardness and moistening of the bolus, regardless of dental status. In particular, poor dental status increases the hardness of the bolus without modifying its comfortability. |
| Databáze: | OpenAIRE |
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