How Food Texture Affects Swallowing
Author Information
Author(s): Peyron Marie-Agnès, Gierczynski Isabelle, Hartmann Christoph, Loret Chrystel, Dardevet Dominique, Martin Nathalie, Woda Alain
Primary Institution: Unité de Nutrition Humaine-UMR 1019, INRA, Université d'Auvergne, CRNH Auvergne, Clermont-Ferrand, France
Hypothesis
Measuring bolus physical changes during the masticatory sequence to deglutition would reveal the bolus properties potentially involved in swallowing initiation.
Conclusion
Physical and sensory changes in the bolus during mastication are likely crucial for triggering swallowing.
Supporting Evidence
- Bolus hardness decreased while adhesiveness, springiness, and cohesiveness increased during mastication.
- Median particle size of the bolus decreased significantly during the first third of mastication.
- Sensory stickiness was perceived as dominant just before swallowing.
Takeaway
When you chew food, it changes in texture, and these changes help your body know when to swallow.
Methodology
Twenty normo-dentate young adults chewed cereal and their boluses were analyzed for mechanical properties and sensory perception.
Potential Biases
Potential bias from the selection of healthy subjects and the controlled environment of the study.
Limitations
The study was limited to young adults with healthy dentition, which may not represent all populations.
Participant Demographics
Twenty normo-dentate young adults (10 females, 10 males, age 23±2 years) and twenty-five other subjects (13 females, 12 males, age 27±4 years).
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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