Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior
Autor: | Markus Stieger, René A. de Wijk, Eva C. Ketel, Cees de Graaf |
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Jazyk: | angličtina |
Rok vydání: | 2020 |
Předmět: |
Male
Aging Saliva Oral anatomy Ethnic group Physiology Oral cavity Behavioral Neuroscience 0302 clinical medicine Ethnicity Medicine Sensory Science and Eating Behaviour Sex Characteristics 05 social sciences Anatomy medicine.anatomical_structure Health & Consumer Research Bite size Female Salivation Dental anatomy Experimental and Cognitive Psychology White People Young Adult 03 medical and health sciences Age Asian People Tongue Humans 0501 psychology and cognitive sciences 050102 behavioral science & comparative psychology Mastication Aged Food Health & Consumer Research VLAG Mouth business.industry Body Weight Gender Feeding Behavior Oral physiology Anthropometry stomatognathic diseases Sensoriek en eetgedrag Food Face Oral processing behavior business Tooth 030217 neurology & neurosurgery |
Zdroj: | Physiology and Behavior 215 (2020) Physiology and Behavior, 215 |
ISSN: | 0031-9384 |
Popis: | 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 β-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. |
Databáze: | OpenAIRE |
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