New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength

Journal of Texture Studies

Volumn 47, Issue 5, 2016, Pages 413-422

  Laguna, Laura ^a   Barrowclough, Richard Asensio ^a   Chen, Jianshe ^b   Sarkar, Anwesha ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Difficulty at eating; food structure; hand grip force; oral forces; oral residence

Indexed keywords

FOOD PRODUCTS; FRACTURE MECHANICS; FRUITS; MASTICATION; VIDEO RECORDING;

DIFFICULTY AT EATING; FOOD STRUCTURES; HAND GRIP FORCES; ORAL FORCES; ORAL RESIDENCE;

PROCESSED FOODS;

EID: 84964596011     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12190     Document Type: Article

References (51)

1. Alsanei, W.A. and Chen, J. 2014. Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow. J Texture Stud 45, 1–12.
2. Alsanei, W.A., Chen, J. and Ding, R. 2015. Food oral breaking and the determining role of tongue muscle strength. Food Res Int 67, 331–337.
3. Boehm, M.W., Baier, S.K. and Stokes, J.R. 2013. Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing. Food Res Int 54, 544–551.
4. Bohannon, R.W. 2008. Hand-grip dynamometry predicts future outcomes in aging adults. J Geriatr Phys Ther 31, 3–10.
5. Brown, W.E. and Braxton, D. 2000. Dynamics of food breakdown during eating in relation to perceptions of texture and preference: A study on biscuits. Food Qual Prefer 11, 259–267.
6. Brown, W.E., Langley, K.R., Martin, A. and Macfie, H.J. 1994. Characterisation of patterns of chewing behaviour in human subjects and their influence on texture perception. J Texture Stud 25, 455–468.
7. Budziareck, M.B., Pureza Duarte, R.R., and Barbosa-Silva, M.C.G. 2008. Reference values and determinants for handgrip strength in healthy subjects. Clin Nutr 27, 357–362.
8. Burstone, C.J. 1967. Lip posture and its significance in treatment planning. Am J Orthod 53, 262–284.
9. Chen, J. and Engelen, L. 2012. Food oral processing: fundamentals of eating and sensory perception. Wiley.
10. Chen, L., Pröschel, P.A. and Morneburg, T.R. 2010. Influence of bite force on jaw muscle activity ratios in subject-controlled unilateral isometric biting. J Electromyogr Kinesiol 20, 961–966.
11. Dan, H., Okuhara, K. and Kohyama, K. 2003. Discrimination of cucumber cultivars using a multiple-point sheet sensor to measure biting force. J Sci Food Agri 83, 1320–1326.
12. Delahunty, C. and Drake, M. 2004. Sensory character of cheese and its evaluation. Cheese: Chemistry, Physics and Microbiology 1, 455–487.
13. Desai, M.M., Lentzner, H.R. and Weeks, J.D. 2001. Unmet need for personal assistance with activities of daily living among older adults. Gerontologist 41, 82–88.
14. Engelen, L. and DE Wijk, R.A. 2012. Oral processing and texture perception. Food oral processing: Fundamentals of eating and sensory perception, 8, 157–176.
15. Engelen, L., Fontijn-Tekamp, A. and Bilt, A.V.D. 2005. The influence of product and oral characteristics on swallowing. Arch Oral Biol 50, 739–746.
16. Fernandes, C.P., Glantz, P.-O.J., Svensson, S.A. and Bergmark, A. 2003. A novel sensor for bite force determinations. Dent Mater 19, 118–126.
17. Ferrario, V., Sforza, C., Serrao, G., Dellavia, C. and Tartaglia, G. 2004. Single tooth bite forces in healthy young adults. Journal Oral Rehabil 31, 18–22.
18. Foegeding, E.A., Vinyard, C.J., Essick, G., Guest, S. and Campbell, C. 2015. Transforming Structural Breakdown into Sensory Perception of Texture. Journal of Texture Studies, 46, 152–170.
19. Fontijn-Tekamp, F., Slagter, A., VAN DER Bilt, A., Hof, M.V.T., Witter, D., Kalk, W. and Jansen, J. 2000. Biting and chewing in overdentures, full dentures, and natural dentitions. J Dent Res 79, 1519–1524.
20. Gibbs, C.H., Anusavice, K.J., Young, H.M., Jones, J.S. and Esquivel-Upshaw, J.F. 2002. Maximum clenching force of patients with moderate loss of posterior tooth support: A pilot study. J Prosthet Dent 88, 498–502.
21. Hayakawa, F., Kazami, Y., Ishihara, S., Nakao, S., Nakauma, M., Funami, T., Nishinari, K. and Kohyama, K. 2014. Characterization of eating difficulty by sensory evaluation of hydrocolloid gels. Food Hydrocoll 38, 95–103.
22. Heath, M.R. 2002. The oral management of food: The bases of oral success and for understanding the sensations that drive us to eat. Food Qual Prefer 13, 453–461.
23. Hiiemae, K., Heath, M.R., Heath, G., Kazazoglu, E., Murray, J., Sapper, D. and Hamblett, K. 1996. Natural bites, food consistency and feeding behaviour in man. Arch Oral Biol 41, 175–189.
24. Ickenstein, G.W., HöHlig, C., Prosiegel, M., Koch, H., Dziewas, R., Bodechtel, U., Müller, R., Reichmann, H. and Riecker, A. 2012. Prediction of outcome in neurogenic oropharyngeal dysphagia within 72 hours of acute stroke. J Stroke Cerebrovasc Dis 21, 569–576.
25. Jeltema, M., Beckley, J. and Vahalik, J. 2015. Model for understanding consumer textural food choice. Food Sci Nutr 3, 202–212.
26. Keller, H.H. 1993. Malnutrition in institutionalized elderly: How and why? J Am Geriatr Soc 41, 1212–1218.
27. Kohyama, K., Sasaki, T., Hayakawa, F. and Hatakeyama, E. 2004. Effects of cross-sectional area on human bite studied with raw carrot and surimi gel. Biosci Biotechnol Biochem 68, 2104–2110.
28. Kohyama, K., Hatakeyama, E., Dan, H. and Sasaki, T. 2005. Effects of sample thickness on bite force for raw carrots and fish gels. J Texture Stud 36, 157–173.
29. Laguna, L. and Chen, J. 2016. The eating capability: Constituents and assessments. Food Qual Prefer 48, 345–358.
30. Laguna, L., Sarkar, A., Artigas, G. and Chen, J. 2015a. A quantitative assessment of the eating capability in the elderly individuals. Physiol Behav 147, 274–281.
31. Laguna, L., Sarkar, A. and Chen, J. 2015b. Assessment of eating capability of elderly subjects in UK: A quantitative evaluation. Proc Nutr Soc 74, E167–E167.
32. Lillford, P.J. 2011. The importance of food microstructure in fracture physics and texture perception. J Texture Stud 42, 130–136.
33. Logemann, J.A. 2007. Swallowing disorders. Best Pract Res Clin Gastroenterol 21, 563–573.
34. Luna-Heredia, E., Martín-Peña, G. and Ruiz-Galiana, J. 2005. Handgrip dynamometry in healthy adults. Clin Nutr 24, 250–258.
35. Martino, R., Foley, N., Bhogal, S., Diamant, N., Speechley, M. and Teasell, R. 2005. Dysphagia after stroke incidence, diagnosis, and pulmonary complications. Stroke 36, 2756–2763.
36. Miyaura, K., Morita, M., Matsuka, Y., Yamashita, A. and Watanabe, T. 2000. Rehabilitation of biting abilities in patients with different types of dental prostheses. Journal Oral Rehab 27, 1073–1076.
37. Ong, L., Dagastine, R.R., Kentish, S.E. and Gras, S.L. 2011. Microstructure of milk gel and cheese curd observed using cryo scanning electron microscopy and confocal microscopy. LWT Food Sci Technol 44, 1291–1302.
38. Palastanga, N. and Soames, R. 2012. Anatomy and Human Movement: Structure and Function. Churchill Livingstone, Edinburgh, UK.
39. Pereira, L.J. 2012. Oral cavity. In Food Oral Processing. Wiley-Blackwell, Oxford, UK.
40. Peyron, M.A., Gierczynski, I., Hartmann, C., Loret, C., Dardevet, D., Martin, N. and Woda, A. 2011. Role of physical bolus properties as sensory inputs in the trigger of swallowing. PLoS ONE 6, e21167.
41. Prescott, J. 2012. Chemosensory learning and flavour: Perception, preference and intake. Physiol Behav 107, 553–559.
42. Ranta, K., Tuominen, R., Paunio, I. and Seppänen, R. 1988. Dental status and intake of food items among an adult Finnish population. Gerodontics 4, 32–35.
43. Rantanen, T., Era, P., Kauppinen, M. and Heikkinen, E. 1994. Maximal isometric muscle strength and socioeconomic status, health, and physical activity in 75-year-old persons. J Aging Phys Activity 2, 206–220.
44. Tortopidis, D., Lyons, M., Baxendale, R. and Gilmour, W. 1998. The variability of bite force measurement between sessions, in different positions within the dental arch. J Oral Rehabil 25, 681–686.
45. Varela, P., Salvador, A. and Fiszman, S. 2009. On the assessment of fracture in brittle foods II. Biting or chewing? Food Res Int 42, 1468–1474.
46. Waldron, K. 2004. Plant structure and fruit and vegetable texture. Texture Food Solid Foods 2, 241–255.
47. Walls, A.W.G. and Steele, J.G. 2004. The relationship between oral health and nutrition in older people. Mech Ageing Dev 125, 853–857.
48. Wilkinson, C., Dijksterhuis, G. and Minekus, M. 2000. From food structure to texture. Trends Food Sci Technol 11, 442–450.
49. Witt, T. and Stokes, J.R. 2015. Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids. Curr Opin Food Sci 3, 110–117.
50. Yamada, M., Kasagi, F., Mimori, Y., Miyachi, T., Ohshita, T. and Sasaki, H. 2010. Grip strength as a predictor of mortality and dementia: Radiation effects research foundation adult health study. Alzheimer's Dementia 6, S463.
51. Yeomans, M.R. 2012. Flavour–nutrient learning in humans: An elusive phenomenon? Physiol Behav 106, 345–355.