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Trumbo PR, Bleiweiss-Sande R, Campbell JK, Decker E, Drewnowski A, Erdman JW, Ferruzzi MG, Forde CG, Gibney MJ, Hess JM, Klurfeld DM, Latulippe ME, O’Connor LE, Reimers KJ, Rolls BJ, Schulz J, Weaver C, Yu L. Toward a science-based classification of processed foods to support meaningful research and effective health policies. Front Nutr 2024; 11:1389601. [PMID: 39055388 PMCID: PMC11271201 DOI: 10.3389/fnut.2024.1389601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Accepted: 06/12/2024] [Indexed: 07/27/2024] Open
Abstract
Processed foods have been part of the American diet for decades, with key roles in providing a safe, available, affordable, and nutritious food supply. The USDA Food Guides beginning in 1916 and the US Dietary Guidelines for Americans (DGA) since 1980 have included various types of commonly consumed processed foods (e.g., heated, fermented, dried) as part of their recommendations. However, there are multiple classification systems based on "level" of food processing, and additional evidence is needed to establish the specific properties of foods classified as "highly" or "ultra"-processed (HPF/UPFs). Importantly, many foods are captured under HPF/UPF definitions, ranging from ready-to-eat fortified whole grain breakfast cereals to sugar-sweetened beverages and baked goods. The consequences of implementing dietary guidance to limit all intake of foods currently classified as HPF/UPF may require additional scrutiny to evaluate the impact on consumers' ability to meet daily nutrient recommendations and to access affordable food, and ultimately, on health outcomes. Based on a meeting held by the Institute for the Advancement of Food and Nutrition Sciences in May 2023, this paper provides perspectives on the broad array of foods classified as HPF/UPFs based on processing and formulation, including contributions to nutrient intake and dietary patterns, food acceptability, and cost. Characteristics of foods classified as UPF/HPFs are considered, including the roles and safety approval of food additives and the effect of food processing on the food matrix. Finally, this paper identifies information gaps and research needs to better understand how the processing of food affects nutrition and health outcomes.
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Affiliation(s)
- Paula R. Trumbo
- Paula R. Trumbo Consulting, Mount Pleasant, SC, United States
- School of Health Sciences, Liberty University, Lynchburg, VA, United States
| | | | - Jessica K. Campbell
- Bell Institute of Health and Nutrition, General Mills, Golden Valley, MN, United States
| | - Eric Decker
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Adam Drewnowski
- Department of Epidemiology, University of Washington, Seattle, WA, United States
| | - John W. Erdman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, United States
| | - Mario G. Ferruzzi
- Arkansas Children’s Nutrition Center, Department of Pediatrics, University of Arkansas for Medical Sciences, Little Rock, AR, United States
| | - Ciaran G. Forde
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - Michael J. Gibney
- Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Julie M. Hess
- USDA-ARS Grand Forks Human Nutrition Research Center, Grand Forks, ND, United States
| | - David M. Klurfeld
- Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, IN, United States
| | - Marie E. Latulippe
- Institute for the Advancement of Food and Nutrition Sciences, Washington, DC, United States
| | - Lauren E. O’Connor
- Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD, United States
| | | | - Barbara J. Rolls
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA, United States
| | | | - Connie Weaver
- College of Health and Human Services, School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States
| | - Lynn Yu
- The Kraft Heinz Company, Chicago, IL, United States
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Pearce AL, Neuwald NV, Evans JS, Romano O, Rolls BJ, Keller KL. Child eating behaviors are consistently linked to intake across meals that vary in portion size. Appetite 2024; 196:107258. [PMID: 38341036 PMCID: PMC10948290 DOI: 10.1016/j.appet.2024.107258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 02/05/2024] [Accepted: 02/06/2024] [Indexed: 02/12/2024]
Abstract
Prior studies evaluating a single meal in children characterized an "obesogenic" style of eating marked by larger bites and faster eating. It is unclear if this style is consistent across portion sizes within children so we examined eating behaviors in 91 children (7-8 years, 45 F) without obesity (BMI<90th percentile). Children consumed 4 ad libitum meals in the laboratory consisting of chicken nuggets, macaroni, grapes, and broccoli that varied in portion size (100%, 133%, 166%, 200%) with a maximum of 30 min allotted per meal. Anthropometrics were assessed using age and sex adjusted body mass index (BMI) percentile and dual energy x-ray absorptiometry. Bites, sips, active eating time, and meal duration were coded from meal videos; bite size (kcal and g/bite), proportion of active eating (active eating time/meal duration), and eating rate (kcal and g/meal duration) were computed. Intraclass correlation coefficients (ICC) showed that most eating behaviors were moderately consistent across portions (>0.50). The consistency of associations between eating behaviors and total meal intake and adiposity were assessed with general linear models adjusted for food liking, pre-meal fullness, age, and sex. Across all portions, more bites, faster eating rate, and longer meal duration were associated with greater intake. While higher BMI percentile was associated with faster eating rates across all meals, greater fat mass index was only associated with faster eating at meals with portions typical for children (i.e., 100% and 133%). In a primarily healthy weight sample, an 'obesogenic' style of eating was a consistent predictor of greater intake across meals that varied in portion size. The consistent relationship of these behaviors with intake makes them promising targets to reduce overconsumption.
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Affiliation(s)
- A L Pearce
- Department of Nutritional Science, The Pennsylvania State University, University Park, PA, USA.
| | - N V Neuwald
- Department of Nutritional Science, The Pennsylvania State University, University Park, PA, USA
| | - J S Evans
- Department of Nutritional Science, The Pennsylvania State University, University Park, PA, USA
| | - O Romano
- Department of Nutritional Science, The Pennsylvania State University, University Park, PA, USA
| | - B J Rolls
- Department of Nutritional Science, The Pennsylvania State University, University Park, PA, USA
| | - K L Keller
- Department of Nutritional Science, The Pennsylvania State University, University Park, PA, USA; Department of Food Science, The Pennsylvania State University, University Park, PA, USA
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3
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Martins FLPDSP, Inete MB, Souza YDDES, Costa RLV, Gabbay RD, Moraes TM, Costa VVL, Paracampo CCP, de Albuquerque LC, Gomes DL. Association between Self-Perception of Chewing, Chewing Behavior, and the Presence of Gastrointestinal Symptoms in Candidates for Bariatric Surgery. Nutrients 2024; 16:1096. [PMID: 38674787 PMCID: PMC11054139 DOI: 10.3390/nu16081096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/12/2024] [Accepted: 02/19/2024] [Indexed: 04/28/2024] Open
Abstract
Given the changes in the digestive tract post-bariatric surgery, adapting to a new pattern of eating behavior becomes crucial, with special attention to the specifics of chewing mechanics. This study aimed to investigate the association between self-perception of chewing, chewing behavior, and the presence of gastrointestinal symptoms in preoperative patients undergoing bariatric surgery. Sixty adult candidates for bariatric surgery at a public hospital in Belém (Brazil) were analyzed. Participants predominantly exhibited unilateral chewing patterns (91.6%), a fast chewing rhythm (73.3%), a large food bolus (80%), liquid intake during meals (36.7%), and 41.7% reported that chewing could cause some issue. Significant associations were found between the perception of causing problems and chewing scarcity (p = 0.006), diarrhea (p = 0.004), absence of slow chewing (p = 0.048), and frequent cutting of food with front teeth (p = 0.034). These findings reveal a relationship between the perception of chewing problems and chewing scarcity, presence of diarrhea, and fast chewing.
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Affiliation(s)
- Flávia Luciana Pinheiro de Souza Pinto Martins
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | - Millena Borges Inete
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | - Yasmym Dannielle do Espírito Santo Souza
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | - Rafaela Lorena Viana Costa
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | - Rafaelle Dias Gabbay
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | - Tainá Martins Moraes
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | | | - Carla Cristina Paiva Paracampo
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | - Luiz Carlos de Albuquerque
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
| | - Daniela Lopes Gomes
- Graduate Program in Neuroscience and Behavior, Behavior Theory and Research Center, Federal University of Pará, Belém 66075-110, Brazil; (F.L.P.d.S.P.M.); (M.B.I.); (Y.D.d.E.S.S.); (R.L.V.C.); (R.D.G.); (T.M.M.); (C.C.P.P.); (L.C.d.A.)
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Medeiros LH, de Barros SP, Fidelis da Silva LV, Bueno PM, Garcia-Usó M, Trindade-Suedam IK. Bite Force, Masticatory Performance, and Nutritional Status of Adult Individuals With Treacher Collins Syndrome. Cleft Palate Craniofac J 2024; 61:566-573. [PMID: 36544279 DOI: 10.1177/10556656221132376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2024] Open
Abstract
OBJECTIVE To characterize the stomatognathic system of individuals with Treacher Collins syndrome (TCS) by assessing bite force (BF) and masticatory performance (MP) and to evaluate the nutritional status (NS) of this population through anthropometric measurements. DESIGN Cross-sectional study. SETTING A public tertiary care hospital. PATIENTS Forty-one individuals were divided into 2 groups: (1) Control (CON): 20 control adults with class I skeletal pattern and (2) TCS: 21 adults with TCS. INTERVENTIONS BF measurement was assessed using a gnathodynamometer (IDDK Kratos). MP assessment was done using Image J-NIH software, by calculating the particles size of food submitted to standard chewing cycles ). NS was assessed based on body mass index (BMI). MAIN OUTCOME MEASURES Based on the craniofacial dysmorphology, it is our hypothesis that this population present a dysfunctional masticatory system, which can negatively impact NS. RESULTS Means BF values for the TCS were significantly reduced when compared with the CON group and corresponded to 170.9 ± 109.4N and 431.6 ± 134.1N (right molar [RM]) and 171.2 ± 93.9N and 427.4 ± 147.8N (left molar [LM]), respectively (P < .05). Although no significant differences were observed, the mean particle size of the TCS was greater when compared with the CON group and corresponded to 1.58 ± 1.93 mm2 and 0.66 ± 0.52 mm2, respectively. Although statistically similar mean values of BMIs were observed on both groups (CON = 23.4 ± 4.7/TCS = 23.4 ± 6.1), underweight and overweight individuals were found in 48% of the individuals with TCS and in 15% of the CON group participants. CONCLUSION Individuals with TCS showed a significant BF reduction, but no differences were observed in MP and NS when compared with the control individuals.
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Affiliation(s)
- Laís Hollara Medeiros
- Laboratory of Physiology, Hospital for Rehabilitation of Craniofacial Anomalies, University of São Paulo, Bauru, São Paulo, Brazil
| | - Suely Prieto de Barros
- Department of Clinical Nutrition, Hospital for Rehabilitation of Craniofacial Anomalies, University of São Paulo, Bauru, São Paulo, Brazil
| | - Leide Vilma Fidelis da Silva
- Laboratory of Physiology, Hospital for Rehabilitation of Craniofacial Anomalies, University of São Paulo, Bauru, São Paulo, Brazil
| | - Patricia Martins Bueno
- Laboratory of Physiology, Hospital for Rehabilitation of Craniofacial Anomalies, University of São Paulo, Bauru, São Paulo, Brazil
| | - Michele Garcia-Usó
- Department of Biological Sciences, Dental School of Ourinhos, UNIFIO, Ourinhos, São Paulo, Brazil
| | - Ivy Kiemle Trindade-Suedam
- Laboratory of Physiology, Hospital for Rehabilitation of Craniofacial Anomalies, University of São Paulo, Bauru, São Paulo, Brazil
- Department of Biological Sciences, Bauru School of Dentistry, University of São Paulo, Bauru, São Paulo, Brazil
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5
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McClements DJ. Designing healthier and more sustainable ultraprocessed foods. Compr Rev Food Sci Food Saf 2024; 23:e13331. [PMID: 38517032 DOI: 10.1111/1541-4337.13331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/20/2024] [Accepted: 03/09/2024] [Indexed: 03/23/2024]
Abstract
The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.
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Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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Fiegler-Rudol J, Niemczyk W, Netkowska M, Demel K, Talaska J, Klimczak T, Hochuł D, Zawilska A. The influence of parenteral nutrition on the condition of the oral cavity: literature review. WIADOMOSCI LEKARSKIE (WARSAW, POLAND : 1960) 2024; 77:1069-1073. [PMID: 39008599 DOI: 10.36740/wlek202405129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Oral health plays a pivotal role in the overall well-being of patients. This article delves into the intricate interplay between oral health and systemic health outcomes in various patient populations, including those undergoing parenteral nutrition in childhood, individuals with impaired swallowing function, and those reliant on long-term enteral or parenteral nutrition. Through a comprehensive review of existing literature, the multifaceted role of oral health maintenance in optimizing nutritional therapy outcomes and enhancing overall quality of life is explored. Alternative forms of nutrition have a profound impact on Oral microbiota, which in turn is reflected in general health and wellbeing. Despite its significance, the importance of systematic oral health assessments and nurse involvement in providing holistic care to patients with complex medical needs has been underestimated. By elucidating critical connections between oral health and systemic health outcomes, this article aims to underscore the significance of oral health in comprehensive patient care and stimulate further research to advance our understanding of this crucial aspect of healthcare management.
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Affiliation(s)
- Jakub Fiegler-Rudol
- STUDENT SCIENTIFIC SOCIETY AT THE DEPARTMENT OF CONSERVATIVE DENTISTRY WITH ENDODONTICS, MEDICAL UNIVERSITY OF SILESIA, KATOWICE, POLAND
| | - Wojciech Niemczyk
- STUDENT SCIENTIFIC SOCIETY AT THE DEPARTMENT OF CONSERVATIVE DENTISTRY WITH ENDODONTICS, MEDICAL UNIVERSITY OF SILESIA, KATOWICE, POLAND
| | | | - Karol Demel
- FACULTY OF MEDICAL SCIENCES, MEDICAL UNIVERSITY OF SILESIA, KATOWICE, POLAND
| | - Justyna Talaska
- FACULTY OF MEDICAL SCIENCES, MEDICAL UNIVERSITY OF SILESIA, KATOWICE, POLAND
| | - Tytus Klimczak
- FACULTY OF MEDICAL SCIENCES, MEDICAL UNIVERSITY OF SILESIA, KATOWICE, POLAND
| | - Dawid Hochuł
- FACULTY OF MEDICAL SCIENCES, MEDICAL UNIVERSITY OF SILESIA, KATOWICE, POLAND
| | - Anna Zawilska
- DEPARTMENT OF CONSERVATIVE DENTISTRY WITH ENDODONTICS, MEDICAL UNIVERSITY OF SILESIA, KATOWICE, POLAND
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Fanesi B, Ismaiel L, Nartea A, Orhotohwo OL, Kuhalskaya A, Pacetti D, Lucci P, Falcone PM. Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products. Antioxidants (Basel) 2023; 12:2115. [PMID: 38136234 PMCID: PMC10740713 DOI: 10.3390/antiox12122115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/06/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Broccoli by-products are an important source of health-promoting bioactive compounds, although they are generally underutilized. This study aimed to valorize non-compliant broccoli florets by transforming them into functional ingredients for biscuit formulation. A broccoli flour and three water/ethanol extracts (100:0, 75:25, 50:50; v/v) were obtained. The rheological properties and the content of bioactive compounds of the functional ingredients and biscuits were evaluated. The 50:50 hydroalcoholic extract was the richest in glucosinolates (9749 µg·g-1 DW); however, the addition of a small amount strongly affected dough workability. The enrichment with 10% broccoli flour resulted the best formulation in terms of workability and color compared to the other enriched biscuits. The food matrix also contributed to protecting bioactive compounds from thermal degradation, leading to the highest total glucosinolate (33 µg·g-1 DW), carotenoid (46 µg·g-1 DW), and phenol (1.9 mg GAE·g-1 DW) contents being present in the final biscuit. Therefore, broccoli flour is a promising ingredient for innovative healthy bakery goods. Hydroalcoholic extracts could be valuable ingredients for liquid or semi-solid food formulation.
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Affiliation(s)
| | | | | | | | | | | | - Paolo Lucci
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, 60131 Ancona, Italy; (B.F.); (L.I.); (A.N.); (O.L.O.); (A.K.); (D.P.); (P.M.F.)
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8
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Higashi K, Hatta K, Mameno T, Takahashi T, Gondo Y, Kamide K, Masui Y, Ishizaki T, Arai Y, Kabayama M, Nishimura Y, Murotani Y, Hagino H, Tsujioka Y, Akema S, Maeda E, Seto E, Okada Y, Mihara Y, Wada M, Maeda Y, Ikebe K. The relationship between changes in occlusal support and masticatory performance using 6-year longitudinal data from the SONIC study. J Dent 2023; 139:104763. [PMID: 37879558 DOI: 10.1016/j.jdent.2023.104763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 10/06/2023] [Accepted: 10/22/2023] [Indexed: 10/27/2023] Open
Abstract
OBJECTIVES Reduced occlusal support is thought to be related to a decline in masticatory performance. However, previous research in this field was based on cross-sectional studies. In this study, we conducted a 6-year longitudinal observation of older adults living in the community and examined the associations of changes in occlusal support with masticatory performance. METHODS Of the 864 participants aged 72-74 years in the SONIC study, 488 who were followed up (median follow-up period 5.92 years) and had no missing data were included in this study. Participants were divided into three groups according to the number of occlusal support zones in the posterior area: Complete occlusion (four zones), Reduced occlusion (one to three zones), and Collapsed occlusion (no occlusal support zone). Longitudinal analysis of the relationship between occlusal support and masticatory performance was undertaken with linear mixed-effects models. RESULTS Sex, occlusal force, number of unreplaced missing teeth, aging, and occlusal support change were significantly related to masticatory performance. Furthermore, the interaction term between change in occlusal support and aging was a significant explanatory variable for the decline in masticatory performance. The interaction was strongest in the group that changed from Complete or Reduced occlusion to Collapsed occlusion. This result indicates that the loss of occlusal support is a major factor contributing to declining masticatory performance. CONCLUSIONS The decline of occlusal support was greatly associated with the deterioration of masticatory performance. Our results suggest that older adults need to prevent the collapse of posterior occlusal support to maintain their masticatory performance. CLINICAL SIGNIFICANCE Occlusal support is important for preserving masticatory performance in older adults. Preventing the loss of molars and retaining occlusal support may contribute to maintaining food intake diversity and nutritional status, thereby improving quality of life. Dental professionals need to carefully examine dental status to assess the risk of occlusal collapse.
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Affiliation(s)
- Kotaro Higashi
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan.
| | - Kodai Hatta
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Tomoaki Mameno
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Toshihito Takahashi
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yasuyuki Gondo
- Department of Clinical Thanatology and Geriatric Behavioral Science, Osaka University Graduate School of Human Sciences, 1-2 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Kei Kamide
- Division of Health Sciences, Osaka University Graduate School of Medicine, 1-7 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yukie Masui
- Tokyo Metropolitan Geriatric Hospital and Institute of Gerontology, 35-2 Sakae-cho, Itabashi-ku, Tokyo 173-0015, Japan
| | - Tatsuro Ishizaki
- Tokyo Metropolitan Geriatric Hospital and Institute of Gerontology, 35-2 Sakae-cho, Itabashi-ku, Tokyo 173-0015, Japan
| | - Yasumichi Arai
- Center for Super Centenarian Medical Research, Keio University School of Medicine, 35 Shinanomachi, Shinjuku-ku, Tokyo 160-8582, Japan
| | - Mai Kabayama
- Division of Health Sciences, Osaka University Graduate School of Medicine, 1-7 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yuichi Nishimura
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yuki Murotani
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Hiromasa Hagino
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yoshitaka Tsujioka
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Suzuna Akema
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Erisa Maeda
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Eri Seto
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yoshie Okada
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yusuke Mihara
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Masahiro Wada
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Yoshinobu Maeda
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Kazunori Ikebe
- Department of Removable Prosthodontics and Gerodontology, Osaka University Graduate School of Dentistry, 1-8 Yamadaoka, Suita, Osaka 565-0871, Japan
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Tay W, Quek R, Lim J, Kaur B, Ponnalagu S, Henry CJ. Plant-based alternative proteins-are they nutritionally more advantageous? Eur J Clin Nutr 2023; 77:1051-1060. [PMID: 37580584 DOI: 10.1038/s41430-023-01328-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/16/2023]
Abstract
BACKGROUND The transition towards sustainable nutrition as well as the exploration of alternative sources of protein have been at the forefront of thinking in the 21st century. However, further research is required to ascertain if a diet composed of alternative plant-based proteins has similar nutritional advantages to a plant-based diet. This study aims to model the replacement of a diet consisting of animal-based proteins with plant-based alternatives (PBA), in a group of Asians. METHODS A 4-day food record was collected from 50 individuals residing in Singapore and nutrient profiles were generated for each individual. Food records were analysed, and meat, dairy, and seafood ingredients were substituted gram-for-gram with their PBA. The original and replaced nutrient profiles were compared against each other and the differences in macro and micronutrients were analysed. RESULTS A significant increase in carbohydrates, dietary fibre, as well as in micronutrients such as sodium and calcium was observed. Conversely, there was a significant decreased intake in overall energy, protein and fat (p < 0.005). CONCLUSIONS The significant nutritional impact of substituting animal-based proteins for PBA may present benefits for bone health and individuals on a caloric restriction diet. However, higher sodium levels may be undesirable for individuals with cardiovascular conditions and hypertension, and the low bioavailability of iron in plant-based sources may present issues for iron deficient populations. Bearing some of these key findings in mind, researchers and manufacturers need to consider these when developing alternative protein products to meet consumer demands for palatable and nutritious plant-based products.
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Affiliation(s)
- Wesley Tay
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Rina Quek
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Joseph Lim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Bhupinder Kaur
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Shalini Ponnalagu
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), #07-02, 14 Medical Drive, Singapore, 117599, Singapore.
- Department of Biochemistry, National University of Singapore, 8 Medical Drive, Singapore, 117596, Singapore.
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10
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Ribes S, Arnal M, Talens P. Influence of food oral processing, bolus characteristics, and digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. Food Res Int 2023; 173:113297. [PMID: 37803618 DOI: 10.1016/j.foodres.2023.113297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/12/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
During mastication, foods are progressively transformed to achieve swallowable boluses and their characteristics are crucial for the subsequent digestion events. The main goal of this work was to evaluate the impact of food oral processing, bolus properties, and different digestive conditions on the protein digestibility of turkey cold meat and fresh cheese. In vivo normal and deficient masticated food boluses were prepared by a young volunteer. Besides, three digestion models were used to simulate the different physiological conditions frequently observed in adults and the elderly, presenting good or poor oral health: i) Normal Masticated-Normal Digested model; ii) Deficient Masticated-Normal Digested model; and iii) Deficient Masticated-Elderly Digested model. The oral processing behaviour (number of chews, chewing time, chewing rate, and saliva uptake), bolus particle size, textural and viscoelastic properties of boluses, and protein digestibility of samples were determined. Results showed that deficient masticated boluses exhibited lower amounts of saliva uptake and greater particle sizes, hardness, stiffness, and rigidity, notably in deficient masticated turkey cold meat boluses. Moreover, the worst digestive scenario (Deficient Masticated-Elderly Digested model) negatively impacted on the proteolysis extend of samples, especially for total soluble proteins and soluble peptides contents. The current study demonstrates that the oral processing behaviour and degree of food fragmentation impacted on the granulometric, texture, and viscoelastic properties of both food boluses, whereas the worst digestive scenario commonly observed in the elderly reduced the proteolysis extend of the products evaluated.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Milagros Arnal
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Pau Talens
- Departamento Tecnología de Alimentos, Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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11
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Flores-Orozco EI, Ignatova-Mishutina T, Hernandez-Zamora MO, De-Haro-López C, Osuna-Hernández MG, Escobedo-Jiménez XP, Flores-Hernández FL, Rodríguez-Correa L, Rovira-Lastra B, Martinez-Gomis J. Side switch frequency while masticating different chewing materials, and its relationship with other masticatory behaviors and sensory perceptions. Arch Oral Biol 2023; 155:105804. [PMID: 37722154 DOI: 10.1016/j.archoralbio.2023.105804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/26/2023] [Accepted: 09/10/2023] [Indexed: 09/20/2023]
Abstract
OBJECTIVE This cross-sectional study aimed to establish normative values for masticatory side switch (MSS) frequency in young Mexican adults and to assess the relationship between various indices and MSS frequency when masticating different chewing materials. DESIGN We enrolled 101 dentate adults and performed four masticatory assays that involved masticating different chewing materials (i.e., two-colored chewing gum, sweet cracker, salty cracker, and bread). Participants were asked to eat and swallow these foods and to chew the gum for 40 cycles and the following indices were determined: MSS index (MSSI), unilateral chewing index, chewing cycle duration, and number of cycles before terminal swallowing. The participants then rated perceived flavor intensity, salivary flow, and muscle fatigue during each trial. RESULTS The MSSI ranged from 0.03-0.06 (10th percentile) to 0.48-0.54 (90th percentile). A repeated-measures general linear model revealed a mean MSSI value of 0.28 (95 %CI, 0.25-0.30) adjusted by several factors. Male sex, soft food, and the last chewing period were associated with lower MSS frequency. Spearman's test showed a high correlation for the MSSI among the different foods. MSSI correlated negatively with the unilateral chewing index for each chewing material and with number of cycles for the sweet cracker. However, no significant correlation was detected between MSSI and sensory perception. CONCLUSIONS In healthy dentate individuals, the mean MSS relative frequency is 25-30 % with an 80-central percentile of 5-50 % of the maximum possible side changes. Lower MSS frequencies were detected in men, when chewing soft food, and during the final chewing period.
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Affiliation(s)
- Elan Ignacio Flores-Orozco
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Edificio de la Unidad Académica de Odontología, Ciudad de la Cultura Amado Nervo, Tepic, C.P. 63155, Nayarit, Mexico
| | - Tatiana Ignatova-Mishutina
- Department of Odontostomatology, Faculty of Medicine and Health Sciences, University of Barcelona, Campus de Bellvitge, Pavelló de govern, C/Feixa llarga, s/n 08907 L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain
| | - Miranda Oryana Hernandez-Zamora
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Edificio de la Unidad Académica de Odontología, Ciudad de la Cultura Amado Nervo, Tepic, C.P. 63155, Nayarit, Mexico
| | - Cristina De-Haro-López
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Edificio de la Unidad Académica de Odontología, Ciudad de la Cultura Amado Nervo, Tepic, C.P. 63155, Nayarit, Mexico
| | - Mireya Guadalupe Osuna-Hernández
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Edificio de la Unidad Académica de Odontología, Ciudad de la Cultura Amado Nervo, Tepic, C.P. 63155, Nayarit, Mexico
| | - Ximena Paola Escobedo-Jiménez
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Edificio de la Unidad Académica de Odontología, Ciudad de la Cultura Amado Nervo, Tepic, C.P. 63155, Nayarit, Mexico
| | - Frida Livier Flores-Hernández
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Edificio de la Unidad Académica de Odontología, Ciudad de la Cultura Amado Nervo, Tepic, C.P. 63155, Nayarit, Mexico
| | - Lizbeth Rodríguez-Correa
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Edificio de la Unidad Académica de Odontología, Ciudad de la Cultura Amado Nervo, Tepic, C.P. 63155, Nayarit, Mexico
| | - Bernat Rovira-Lastra
- Department of Odontostomatology, Faculty of Medicine and Health Sciences, University of Barcelona, Campus de Bellvitge, Pavelló de govern, C/Feixa llarga, s/n 08907 L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain; Oral Health and Masticatory System Group (Bellvitge Biomedical Research Institute) IDIBELL, Campus de Bellvitge, C/Feixa llarga, s/n 08907 L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain
| | - Jordi Martinez-Gomis
- Department of Odontostomatology, Faculty of Medicine and Health Sciences, University of Barcelona, Campus de Bellvitge, Pavelló de govern, C/Feixa llarga, s/n 08907 L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain; Oral Health and Masticatory System Group (Bellvitge Biomedical Research Institute) IDIBELL, Campus de Bellvitge, C/Feixa llarga, s/n 08907 L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain.
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12
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Lasschuijt M, Camps G, Mars M, Siebelink E, de Graaf K, Bolhuis D. Speed limits: the effects of industrial food processing and food texture on daily energy intake and eating behaviour in healthy adults. Eur J Nutr 2023; 62:2949-2962. [PMID: 37452167 PMCID: PMC10469122 DOI: 10.1007/s00394-023-03202-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 06/30/2023] [Indexed: 07/18/2023]
Abstract
PURPOSE Frequent consumption of industrially processed foods has been associated with obesity. However, it is unknown what drives this association. Food textures of industrially processed foods that stimulate energy overconsumption may be an important driver of this association. Therefore, this study aimed to determine the independent and combined effects of food texture and level of industrial food processing (based on the NOVA classification) on daily energy intake and eating behaviour. METHODS Eighteen healthy adults (F/M: 11/7, 23 ± 3 y, 22.1 ± 2.0 kg/m2) participated in a 2 × 2 randomized crossover dietary intervention with four conditions (total of 288 meals): hard unprocessed, hard (ultra-)processed, soft unprocessed and soft (ultra-)processed. Daily diets were offered ad libitum and were equal in energy density (1 kcal/g). Food Intake (g) was measured by pre- and post-consumption weighing of the plates. Eating behaviour parameters were derived from video annotations. RESULTS Daily energy intake and food intake were, respectively, 33% (571 ± 135 kcal) and 14% (247 ± 146 g) lower in the hard compared to the soft conditions (main texture p < 0.001). Energy intake was lower in both hard conditions compared to the (ultra)processed soft condition (Tukey p < 0.04). Eating rate (g/min) was on average 85% slower (P < 0.001) in the hard compared to the soft conditions (p < 0.001). Level of processing did not affect food intake. CONCLUSION Consumption of hard-textured foods reduces daily energy intake of (ultra-) processed foods. This preliminary investigation shows that there is great variability in food properties that affect energy and food intake beyond industrial food processing. However, findings should be interpreted with precaution considering the limited sample size of this trial. Future classification systems for public health messaging should include energy intake rate to help reduce overconsumption. CLINICAL TRIAL REGISTRY NCT04280146, https://www. CLINICALTRIALS gov , February 21st 2020.
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Affiliation(s)
- Marlou Lasschuijt
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands.
| | - Guido Camps
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Monica Mars
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Els Siebelink
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, The Netherlands
| | - Dieuwerke Bolhuis
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands
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13
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Santos REA, Silva HJD, da Silva MG, Barbosa DAM, Silva CMM, Azevêdo NC, Pinheiro IL, Lopes PEDS, da Silva Aragão R, Ferraz Pereira KN. Food consumption and masticatory performance of normal weight, overweight and obese children aged 7 to 12 years old. Physiol Behav 2023; 264:114141. [PMID: 36870382 DOI: 10.1016/j.physbeh.2023.114141] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
Childhood obesity is a significant public health problem. Studies show that obese children are more likely to become obese adults. In an attempt to ascertain the factors associated with childhood obesity, research has shown that this condition is associated with changes in food consumption and masticatory performance. The aim of this study was thus to evaluate food consumption and masticatory performance in normal weight, overweight and obese children aged 7 - 12 years. A cross-sectional study was carried out with 92 children aged 7 - 12 years, of both sexes, from a public school in a Brazilian municipality. The children were divided into the following groups: normal weight (n = 48), overweight (n = 26) and obese (n = 18). Anthropometric parameters, food consumption, food consistency preference, and masticatory performance were evaluated. Pearson's chi-square test was used to compare categorical variables. To compare numerical variables, the one-way ANOVA test was applied. For variables not conforming to a normal distribution, the Kruskal-Wallis test was used. The level of statistical significance was set at p ≤ 0.05. Our results show that the children with obesity consumed fewer fresh foods (median = 3, IQI = 4.00-2.00, p = 0.026), consumed more ultra-processed foods (median = 4, IQI = 4.00-2.00, p = 0.011), performed fewer mastication sequences (median = 2, IQI = 3.00-2.00, p = 0.007), and ate faster (median = 58.50, IQI = 69.00-48.00, p = 0.026) compared to children of normal weight. We conclude that children with obesity exhibit differences in food consumption and masticatory performance compared to children of normal weight.
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Affiliation(s)
| | - Hilton Justino da Silva
- Postgraduate Program in Health of Human Communication, Federal University of Pernambuco, Recife, PE, Brazil
| | - Maria Giselda da Silva
- Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Academic Center of Vitória, Vitória de Santo Antão, PE, Brazil
| | - Danielly Alves Mendes Barbosa
- Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Academic Center of Vitória, Vitória de Santo Antão, PE, Brazil
| | - Cynthya Myllena Martins Silva
- Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Academic Center of Vitória, Vitória de Santo Antão, PE, Brazil
| | - Nilian Cerqueira Azevêdo
- Postgraduate Program in Health of Human Communication, Federal University of Pernambuco, Recife, PE, Brazil
| | - Isabeli Lins Pinheiro
- Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Academic Center of Vitória, Vitória de Santo Antão, PE, Brazil
| | - Pablo Erick da Silva Lopes
- Postgraduate program in child and adolescent health. Federal University of Pernambuco, Recife, PE, Brazil
| | - Raquel da Silva Aragão
- Postgraduate Program in Nutrition, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Academic Center of Vitória, Vitória de Santo Antão, PE, Brazil
| | - Kelli Nogueira Ferraz Pereira
- Postgraduate Program in Health of Human Communication, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Academic Center of Vitória, Vitória de Santo Antão, PE, Brazil.
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Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. J Texture Stud 2023. [PMID: 37114586 DOI: 10.1111/jtxs.12763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/13/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023]
Abstract
Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
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Kitaoka Y, Seki S, Kawata S, Nishiura A, Kawamura K, Hiraoka SI, Kogo M, Tanaka S. Analysis of Feeding Behavior Characteristics in the Cu/Zn Superoxide Dismutase 1 (SOD1) SOD1G93A Mice Model for Amyotrophic Lateral Sclerosis (ALS). Nutrients 2023; 15:nu15071651. [PMID: 37049492 PMCID: PMC10097127 DOI: 10.3390/nu15071651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 03/24/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
Amyotrophic lateral sclerosis (ALS) is a progressive disease affecting upper and lower motor neurons. Feeding disorders are observed in patients with ALS. The mastication movements and their systemic effects in patients with ALS with feeding disorders remain unclear. Currently, there is no effective treatment for ALS. However, it has been suggested that treating feeding disorders and improving nutritional status may prolong the lives of patients with ALS. Therefore, this study elucidates feeding disorders observed in patients with ALS and future therapeutic agents. We conducted a temporal observation of feeding behavior and mastication movements using an open-closed mouth evaluation artificial intelligence (AI) model in an ALS mouse model. Furthermore, to determine the cause of masticatory rhythm modulation, we conducted electrophysiological analyses of mesencephalic trigeminal neurons (MesV). Here, we observed the modulation of masticatory rhythm with a prolonged open phase in the ALS mouse model from the age of 12 weeks. A decreased body weight was observed simultaneously, indicating a correlation between the prolongation of the open phase and the decrease observed. We found that the percentage of firing MesV was markedly decreased. This study partially clarifies the role of feeding disorders in ALS.
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Santos REA, Leandro CG, de França KEX, Barbosa DAM, Aragão RDS, Pinheiro IL, Ferraz-Pereira KN. Mastication in overweight and obese children: A comparative cross-sectional study. J Pediatr (Rio J) 2023; 99:154-160. [PMID: 36113564 PMCID: PMC10031329 DOI: 10.1016/j.jped.2022.07.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/26/2022] Open
Abstract
OBJECTIVE The objective of this study was to analyze masticatory characteristics in children from 7 to 10 years, and to compare these characteristics among normal weight, overweight and obese children. METHODS This is a cross-sectional study, conducted in northeast Brazil, with a sample of 160 children, aged 7 to 10 years. The authors evaluated: nutritional and dental status; food intake; masticatory parameters and orofacial myofunctional characteristics. The children were divided according to nutritional status into normal weight (n = 101), overweight (n = 33) and obesity (n = 26) groups. RESULTS The results showed that Obese children had a larger bite size (g) (median = 6.0, Q1-Q3 = 4.0-9.0, p = 0.049) and performed fewer masticatory sequences (median = 3.0, Q1-Q3 = 2.0-3.2, p = 0.024) than children with normal weight (median = 5.0, Q1-Q3 = 4.0-7.0; median = 4.0, Q1-Q3 = 3.0-5.0). Furthermore, obese children finished feeding in a shorter time (s) (median = 62.5, Q1-Q3 = 50.5-70.0, p = 0.039) than normal weight children (median = 66.0, Q1-Q3 = 56.5-78.0) and overweight children (median = 66.0, Q1-Q3 = 58.0-81.5). CONCLUSIONS The present results suggest that obese children present changes in mastication, evidenced by larger bite-size, performing fewer masticatory sequences and rapid mastication, which may contribute to increased food consumption and the development of excess weight.
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Affiliation(s)
| | - Carol Góis Leandro
- Postgraduate Program in Nutrition, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Vitória de Santo Antão, PE, Brazil
| | | | - Danielly Alves Mendes Barbosa
- Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Vitória de Santo Antão, PE, Brazil
| | - Raquel da Silva Aragão
- Postgraduate Program in Nutrition, Federal University of Pernambuco, Recife, PE, Brazil; Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Vitória de Santo Antão, PE, Brazil
| | - Isabeli Lins Pinheiro
- Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Vitória de Santo Antão, PE, Brazil
| | - Kelli Nogueira Ferraz-Pereira
- Postgraduate Program in Nutrition, Physical Activity and Phenotypic Plasticity, Federal University of Pernambuco, Vitória de Santo Antão, PE, Brazil.
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17
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Terech-Skóra S, Kasprzyk-Mazur J, Leyk-Kolańczak M, Kruk A, Piotrkowska R, Mędrzycka-Dąbrowska W, Książek J. Assessment of Oral Health in Long-Term Enteral and Parenteral Nutrition Patients: Significant Aspects of Nursing Care. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:3381. [PMID: 36834077 PMCID: PMC9967838 DOI: 10.3390/ijerph20043381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 02/10/2023] [Accepted: 02/13/2023] [Indexed: 06/18/2023]
Abstract
Oral health is an underestimated factor affecting overall human health and quality of life. Long-term enteral or parenteral nutritional treatment requires not only regular assessment of access routes, the patient's nutritional status, and tolerance to the selected method of nutrition but also of oral health. This article discusses the connections between the influence of chewing function, salivation, and xerostomia on the health of the oral cavity of patients on long-term enteral and parenteral nutrition. In addition, the role of nurses in assessing oral health is presented as well as crucial elements of a comprehensive oral assessment in a nursing care plan. Patients receiving long-term enteral and parenteral nutrition have an increased risk of developing oral diseases. Increasing knowledge about the factors affecting oral health among nurses is crucial to provide appropriate care for patients requiring long-term nutritional treatment with omission of the natural route of food intake. Regular assessment of oral health by nurses should be an important aspect in long-term nutritional treatment recommendations.
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Affiliation(s)
- Sylwia Terech-Skóra
- Department of Surgical Nursing, Medical University of Gdańsk, 80-211 Gdańsk, Poland
| | - Joanna Kasprzyk-Mazur
- Laboratory of Microbiology, Medical Diagnostic Laboratories Invicta, 81-740 Sopot, Poland
| | - Magdalena Leyk-Kolańczak
- Department of Oncology, Transplantation and General Surgery, University Clinical Centre of Gdańsk, 80-952 Gdańsk, Poland
| | - Agnieszka Kruk
- Department of Surgical Nursing, Medical University of Gdańsk, 80-211 Gdańsk, Poland
| | - Renata Piotrkowska
- Department of Surgical Nursing, Medical University of Gdańsk, 80-211 Gdańsk, Poland
| | | | - Janina Książek
- Department of Surgical Nursing, Medical University of Gdańsk, 80-211 Gdańsk, Poland
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18
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Effects of neuromodulation on executive functions and food desires in individuals with obesity: a systematic review. NUTR HOSP 2023; 40:177-185. [PMID: 36537330 DOI: 10.20960/nh.04100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Introduction Objective: to describe the effects of neuromodulation on the performance of executive functions in overweight and/or individuals with obesity. Methods: articles published in PubMed, ScienceDirect, BIREME, and Web of Science databases were selected using the following combination of descriptors: ("problem solving" OR "executive function" OR memory) AND (tDCS OR TMS) AND obesity. After applying the selection criteria, 08 articles were included for analysis. Results: the articles included had an average of 30.1 participants per study, with a minimum of 12 and a maximum of 76. The overall nutritional status ranged from underweight to grade 3 obesity, and the general mean body mass index was 28,1 kg/m2. Regarding the instruments used to assess executive functions, the most frequent were: the flanker paradigm; binocular rivalry for Continuous Flash Suppression (bCFS/NoCFS); Stroop task; Go/No-Go task; and N-back task. The primary outcomes were dependent on the neuromodulation target site. Reduced food craving and improved performance in the active group were observed from decreased response time and increased precision in cognitive tasks. Conclusion: neuromodulation can generate changes in executive functions, reducing food cravings in overweight and individuals with obesity.
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Sella‐Weiss O. The Test of Mastication and Swallowing Solids and the Timed Water Swallow Test: Reliability, associations, age and gender effects, and normative data. INTERNATIONAL JOURNAL OF LANGUAGE & COMMUNICATION DISORDERS 2023; 58:67-81. [PMID: 36036753 PMCID: PMC10087873 DOI: 10.1111/1460-6984.12768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Accepted: 07/11/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Quantitative measures can increase precision in describing swallowing function, improve interrater and test-retest reliability, and advance clinical decision-making. The Test of Mastication and Swallowing Solids (TOMASS) and the Timed Water Swallow Test (TWST) are functional tests for swallowing that provide quantitative results. AIMS To explore the relationship between TOMASS and TWST; evaluate test-retest and interrater reliability; explore age and gender effects; and gather normative data. METHODS & PROCEDURES Healthy community dwelling participants (n = 298, ≥ 20 years old) were recruited. Of those, 126 were included in the reliability study. Participants completed the TWST and TOMASS. OUTCOMES & RESULTS Associations between TWST and TOMASS measures were found using Pearson's correlation coefficient. Age was positively associated with an increase in the number of bites (n = 292, r = 0.15, p = 0.009), masticatory cycles (n = 291, r = 0.33, p < 0.0001) and duration (n = 292, r = 0.32, p < 0.0001) for the TOMASS. For the TWST, age was positively associated with an increase in duration (n = 296, r = 0.23, p < 0.0001), and negatively associated with volume (n = 296, r = -0.205, p < 0.0001), and swallowing capacity (n = 296, r = -0.24, p < 0.0001). Females required more bites, masticatory cycles, swallows and longer time than males in TOMASS. In TWST, females required more swallows, longer time, and had lower volume per swallow and reduced swallowing capacity than males. Intraclass correlation coefficient (ICC) revealed good test-retest reliability and moderate to excellent interrater reliability. CONCLUSIONS & IMPLICATIONS This study provides support for the validity of the TOMASS and TWST. Reduced efficiency in one of the tests might indicate a need to evaluate performance in the other. Extended chewing time and increased number of masticatory cycles might be compensatory behaviours for reduced oral processing abilities that are motor, sensory and/or mechanical. WHAT THIS PAPER ADDS The TOMASS and TWST are functional tests of swallowing that provide quantitative results. They are easy to incorporate as part of the clinical evaluation of swallowing due to low cost and quick administration. Age and gender effects were found for the TWST and TOMASS, but they were only tested on relative measures rather than absolute measures. Different types of crackers used for TOMASS led to differences in performance and in normative values. What is already known on the subject Associations between performance during TWST and TOMASS were found: time, number of swallows and time per swallow were correlated, meaning that need for more time and more swallows is reflected in both drinking and chewing. The study provides further support for age and gender effects in TWST and TOMASS, on both relative and also on absolute measures, which were not investigated previously. Longer durations in TOMASS and TWST with an increase in age, are likely to be the result of compensatory behaviours to allow safe swallowing. Normative data for a country-specific cracker are presented (Israel). What are the potential or actual clinical implications of this work? Reduced efficiency in one of the tests might indicate a need to evaluate performance in the other. Establishing country specific norms for commonly available crackers is necessary, since crackers size and ingredients, such as fat content and moisture, influence chewing and swallowing. There is a balancing act between safety and efficiency in older adults' swallowing behaviour. Reducing pace in eating and drinking probably supports safer swallowing.
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Affiliation(s)
- Oshrat Sella‐Weiss
- Department of Communication Sciences and DisordersUniversity of HaifaHaifaIsrael
- Department of Communication DisordersOno Academic CollageKiryat OnoIsrael
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20
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Murillo S, Mallol A, Adot A, Juárez F, Coll A, Gastaldo I, Roura E. Culinary strategies to manage glycemic response in people with type 2 diabetes: A narrative review. Front Nutr 2022; 9:1025993. [PMID: 36438742 PMCID: PMC9684673 DOI: 10.3389/fnut.2022.1025993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 10/10/2022] [Indexed: 12/02/2022] Open
Abstract
Diet plays a critical role in the management of many chronic diseases. It is well known that individuals with type 2 diabetes (T2D) need to pay close attention to foods rich in carbohydrates to better manage their blood sugar. Usually, individuals are told to increase their dietary fiber intake which is associated with better glycemic control and limit their overall carbohydrate consumption. However, there are many other cooking strategies available to reduce the glycemic response to meals rich in carbohydrates and with a high glycemic index, such as adding fats, proteins, or vinegar, modifying the cooking or preparation processes, and even the selection and storage of foods consumed. The aim of the present narrative review is to summarize some of these existing strategies applied to the cooking process and their ability to modulate glycemic response to meals in individuals with T2D.
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Affiliation(s)
- Serafin Murillo
- Health and Food Habits Department, Fundació Alicia, Sant Fruitós de Bages, Spain
- Endocrinology and Nutrition Department, Universitat de Barcelona, Barcelona, Spain
- Endocrinology and Nutrition Department, Hospital Sant Joan de Déu, Esplugues de Llobregat, Spain
| | - Ariadna Mallol
- Health and Food Habits Department, Fundació Alicia, Sant Fruitós de Bages, Spain
| | - Alba Adot
- Health and Food Habits Department, Fundació Alicia, Sant Fruitós de Bages, Spain
| | - Fabiola Juárez
- Health and Food Habits Department, Fundació Alicia, Sant Fruitós de Bages, Spain
| | - Alba Coll
- Health and Food Habits Department, Fundació Alicia, Sant Fruitós de Bages, Spain
| | - Isabella Gastaldo
- Endocrinology and Nutrition Department, Universitat de Barcelona, Barcelona, Spain
| | - Elena Roura
- Health and Food Habits Department, Fundació Alicia, Sant Fruitós de Bages, Spain
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21
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Rakha A, Mehak F, Shabbir MA, Arslan M, Ranjha MMAN, Ahmed W, Socol CT, Rusu AV, Hassoun A, Aadil RM. Insights into the constellating drivers of satiety impacting dietary patterns and lifestyle. Front Nutr 2022; 9:1002619. [PMID: 36225863 PMCID: PMC9549911 DOI: 10.3389/fnut.2022.1002619] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 08/30/2022] [Indexed: 11/13/2022] Open
Abstract
Food intake and body weight regulation are of special interest for meeting today's lifestyle essential requirements. Since balanced energy intake and expenditure are crucial for healthy living, high levels of energy intake are associated with obesity. Hence, regulation of energy intake occurs through short- and long-term signals as complex central and peripheral physiological signals control food intake. This work aims to explore and compile the main factors influencing satiating efficiency of foods by updating recent knowledge to point out new perspectives on the potential drivers of satiety interfering with food intake regulation. Human internal factors such as genetics, gender, age, nutritional status, gastrointestinal satiety signals, gut enzymes, gastric emptying rate, gut microbiota, individual behavioral response to foods, sleep and circadian rhythms are likely to be important in determining satiety. Besides, the external factors (environmental and behavioral) impacting satiety efficiency are highlighted. Based on mechanisms related to food consumption and dietary patterns several physical, physiological, and psychological factors affect satiety or satiation. A complex network of endocrine and neuroendocrine mechanisms controls the satiety pathways. In response to food intake and other behavioral cues, gut signals enable endocrine systems to target the brain. Intestinal and gastric signals interact with neural pathways in the central nervous system to halt eating or induce satiety. Moreover, complex food composition and structures result in considerable variation in satiety responses for different food groups. A better understanding of foods and factors impacting the efficiency of satiety could be helpful in making smart food choices and dietary recommendations for a healthy lifestyle based on updated scientific evidence.
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Affiliation(s)
- Allah Rakha
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Fakiha Mehak
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Asim Shabbir
| | - Muhammad Arslan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Waqar Ahmed
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Faculty of Animal Science and Biotechnology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Vasile Rusu
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège, Junia, F-62200, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Rana Muhammad Aadil
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22
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Forde CG, Decker EA. The Importance of Food Processing and Eating Behavior in Promoting Healthy and Sustainable Diets. Annu Rev Nutr 2022; 42:377-399. [PMID: 35671530 DOI: 10.1146/annurev-nutr-062220-030123] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Numerous association studies and findings from a controlled feeding trial have led to the suggestion that "processed" foods are bad for health. Processing technologies and food formulation are essential for food preservation and provide access to safe, nutritious, affordable, appealing and sustainable foods for millions globally. However, food processing at any level can also cause negative health consequences that result from thermal destruction of vitamins; formation of toxins such as acrylamide; or excessive intakes of salt, sugar, and fat. Research on ultraprocessed foods centers on food composition and formulation. In addition, many modern food formulations can have poor nutritional quality and higher energy density. We outline the role of processing in the provision of a safe and secure food supply and explore the characteristics of processed foods that promote greater energy intake. Despite the potential for negative health effects, food processing and formulation represent an opportunity to apply the latest developments in technology and ingredient innovation to improve the food supply by creating foods that decrease the risk of overeating. Expected final online publication date for the Annual Review of Nutrition, Volume 42 is August 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Ciarán G Forde
- Sensory Science and Eating Behavior Group, Division of Human Nutrition, Wageningen University and Research, Wageningen, The Netherlands;
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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23
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Masri D, Masri-Iraqi H, Nissan J, Nemcovsky C, Gillman L, Naishlos S, Chaushu L. On the Association between Implant-Supported Prosthesis and Glycemic Control (HbA1c Values). INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116923. [PMID: 35682506 PMCID: PMC9180096 DOI: 10.3390/ijerph19116923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 06/04/2022] [Accepted: 06/05/2022] [Indexed: 12/10/2022]
Abstract
Background: Dietary habits, food intake and oral health are important factors for general health. The aim of these present study was to assess the association between implant-supported fixed oral rehabilitation and glycemia, by monitoring HbA1c values before and after implant-supported prostheses (ISP) delivery to diabetic individuals. Methods: Retrospective, cohort study based on dental records. All treatments were performed by experienced oral and maxillofacial surgeons and experienced prosthodontists. Inclusion criteria: ISP delivery, diagnosis of diabetes in the medical files, consecutive individuals. Variables included—primary outcome—differences (delta) in HbA1c values prior to implant placement and one year after ISP delivery, early implant failure (EIF). Confounding factors included age, gender, physical status, smoking, implant jaw location, implant length, implant width, total implant count per individual. Results: Statistically significant (p < 0.01) decrease in HbA1c from 7.10 ± 1.09% to 6.66 ± 1.02% following ISP delivery was recorded. The mean HbA1c delta was 0.44 ± 0.73%, where 39.0% of the patients had a significant improvement (delta decrease > 0.5%). Univariate and multivariate model using logistic regression at individual level showed that initial high HbA1c levels was the only factor positively predicting improvement (OR = 1.96, CI [1.22, 3.14], p < 0.01). Univariate model at implant level demonstrated that implants placed in the anterior maxilla also contributed to significant improvement in HbA1c values. Multivariate analysis at implant level was similar to individual level. Number of missing teeth did not affect the results significantly. Conclusion: ISP delivery to partially or completely edentulous diabetic individuals may improve HbA1c balance. The mechanism awaits future elucidation.
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Affiliation(s)
- Daya Masri
- Department of Oral and Maxillofacial Surgery, Rabin Medical Center, Petach-Tikva 4941492, Israel; (D.M.); (L.G.)
| | - Hiba Masri-Iraqi
- Department of Endocrinology, Rabin Medical Center, Petach-Tikva 4941492, Israel;
| | - Joseph Nissan
- Department of Oral-Rehabilitation, Rabin Medical Center, Petach-Tikva 4941492, Israel;
- The Maurice and Gabriela Goldschleger School of Dental Medicine, Tel Aviv University, Tel Aviv 6997801, Israel
| | - Carlos Nemcovsky
- Department of Periodontology and Oral Implantology, The Maurice and Gabriela Goldschleger School of Dental Medicine, Tel Aviv University, Tel Aviv 6997801, Israel;
| | - Leon Gillman
- Department of Oral and Maxillofacial Surgery, Rabin Medical Center, Petach-Tikva 4941492, Israel; (D.M.); (L.G.)
| | - Sarit Naishlos
- Department of Pedodontics, The Maurice and Gabriela Goldschleger School of Dental Medicine, Tel Aviv University, Tel Aviv 6997801, Israel;
| | - Liat Chaushu
- Department of Periodontology and Oral Implantology, The Maurice and Gabriela Goldschleger School of Dental Medicine, Tel Aviv University, Tel Aviv 6997801, Israel;
- Correspondence:
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24
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Forde CG, Bolhuis D. Interrelations Between Food Form, Texture, and Matrix Influence Energy Intake and Metabolic Responses. Curr Nutr Rep 2022; 11:124-132. [PMID: 35325399 PMCID: PMC9174310 DOI: 10.1007/s13668-022-00413-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/10/2022] [Indexed: 12/11/2022]
Abstract
PURPOSE OF REVIEW Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these attributes of food impact oral processing, energy intake, and metabolism. RECENT FINDINGS Food form has a well-established impact on intake, where liquids are consumed more than solids and semi-solids. For solids, texture properties like thickness, hardness, and lubrication, and geometrical properties like size and shape influence oral processing, eating rate, and intake. Food matrix integrity can influence nutrient and energy absorption and is strongly influenced by food processing. Food texture and matrix play important roles in modulating energy intake and absorption. Future research needs to consider the often overlooked role of texture and matrix effects on energy and metabolic responses to composite foods and meals. Research is needed to understand how processing impacts macro- and micro-structure of food and its long-term impact on energy balance and health.
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Affiliation(s)
- Ciarán G Forde
- Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands.
| | - Dieuwerke Bolhuis
- Food Quality and Design, Division of Food Technology, Wageningen University and Research, Wageningen, the Netherlands
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25
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Salle L, Millotte C, Vergonjeanne M, Druet-Cabanac M, Perrier M, Gravelat M, Dupont-Cuisinier M, Le Flahec C, Desport JC, Philippe F, Jésus P. Prevalence of tachyphagia at lunch and associated factors in a population of workers. Eat Weight Disord 2022; 27:1569-1574. [PMID: 34487332 DOI: 10.1007/s40519-021-01295-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 08/23/2021] [Indexed: 11/26/2022] Open
Abstract
PURPOSE Obesity is a public health problem worldwide. The eating habits of French workers need to be clarified. In particular, tachyphagia (meal lasting < 15 min) promotes weight gain. The present study aimed to investigate the presence of tachyphagia at lunchtime, the factors associated with tachyphagia, and the relationship between tachyphagia and obesity among workers. METHODS This cross-sectional study was conducted between January and May 2016 in five departments of occupational medicine. An anonymous self-administered questionnaire was used to gather general declarative data, such as weight and height (to calculate body mass index [BMI]) and information about lunchtime habits, including the time spent eating. RESULTS A total of 415 workers with a mean age of 41.1 ± 12.6 years were included. The mean BMI was 23.8 ± 4.6 kg/m2, and the prevalence of obesity was 15.9%. Tachyphagia occurred in 20.3% of the cases and was more frequent in younger workers. Multivariate analysis revealed that skipping meals, eating standing up, and eating fast food were positively associated with tachyphagia (p = 0.015, p = 0.028, and p = 0.027, respectively). Older age and eating with colleagues/friends were negatively associated with tachyphagia (p = 0.003 and p < 0.0001, respectively). No significant association was observed between tachyphagia and obesity. CONCLUSION Our study provides important information about the lunchtime habits of workers. Maintaining commensality is crucial, particularly in young workers. Companies should play a role in organising their employees' lunch breaks. Level III Evidence obtained from well-designed cohort or case-control analytic studies.
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Affiliation(s)
- Laurence Salle
- Endocrinology and Diabetes Department, University Hospital of Limoges, Limoges, France.
- INSERM, Univ. Limoges, CHU Limoges, IRD, U1094 Tropical Neuroepidemiology, Institute of Epidemiology and Tropical Neurology, GEIST, Limoges, France.
- Service d'endocrinologie-Diabétologie, CHU Limoges, 2 avenue Martin Luther King, 87042, Limoges Cedex, France.
| | - Claire Millotte
- General Practitioner Department, School of Medicine, Limoges, France
| | - Marion Vergonjeanne
- INSERM, U1094, Tropical Neuroepidemiology, Limoges, France
- Univ. Limoges, UMR_S 1094, Tropical Neuroepidemiology, Institute of Neuroepidemiology and Tropical Neurology, CNRS FR 3503 GEIST, 87000, Limoges, France
| | - Michel Druet-Cabanac
- INSERM, U1094, Tropical Neuroepidemiology, Limoges, France
- Univ. Limoges, UMR_S 1094, Tropical Neuroepidemiology, Institute of Neuroepidemiology and Tropical Neurology, CNRS FR 3503 GEIST, 87000, Limoges, France
- Department of Occupational Medicine, University Hospital of Limoges, Limoges, France
| | - Marie Perrier
- Interprofessional Association for Occupational Health 87 (AIST87), Limoges, France
| | - Martine Gravelat
- Inter-Company Medical Service, Health Insurance of the Haute-Vienne, Limoges, France
| | - Monique Dupont-Cuisinier
- Department of Occupational Health, Mutual Social Agricultural (MSA) of Haute Vienne, Limoges, France
| | | | - Jean- Claude Desport
- INSERM, U1094, Tropical Neuroepidemiology, Limoges, France
- Univ. Limoges, UMR_S 1094, Tropical Neuroepidemiology, Institute of Neuroepidemiology and Tropical Neurology, CNRS FR 3503 GEIST, 87000, Limoges, France
- Nutrition Unit, University Hospital of Limoges, Limoges, France
- Specialized Center of Obesity of Limousin, University Hospital of Limoges, Limoges, France
| | - Fayemendy Philippe
- INSERM, U1094, Tropical Neuroepidemiology, Limoges, France
- Univ. Limoges, UMR_S 1094, Tropical Neuroepidemiology, Institute of Neuroepidemiology and Tropical Neurology, CNRS FR 3503 GEIST, 87000, Limoges, France
- Nutrition Unit, University Hospital of Limoges, Limoges, France
| | - Pierre Jésus
- INSERM, U1094, Tropical Neuroepidemiology, Limoges, France
- Univ. Limoges, UMR_S 1094, Tropical Neuroepidemiology, Institute of Neuroepidemiology and Tropical Neurology, CNRS FR 3503 GEIST, 87000, Limoges, France
- Nutrition Unit, University Hospital of Limoges, Limoges, France
- Specialized Center of Obesity of Limousin, University Hospital of Limoges, Limoges, France
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Yoshimura S, Hori K, Uehara F, Hori S, Yamaga Y, Hasegawa Y, Akazawa K, Ono T. Relationship between body mass index and masticatory factors evaluated with a wearable device. Sci Rep 2022; 12:4117. [PMID: 35260734 PMCID: PMC8904537 DOI: 10.1038/s41598-022-08084-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 03/01/2022] [Indexed: 01/07/2023] Open
Abstract
Numerous studies have evaluated the relationship between eating behavior and obesity, however few studies have objectively assessed eating behavior. Additionally, the association of masticatory behaviors with masticatory performance remains unclear. This study aimed to verify the relationship between masticatory performance and behavior measured by a wearable masticatory counter, and BMI. 365 healthy adults participated. Mastication behaviors, i.e. number of chews and bites, chewing rate, and chewing time, were measured using wearable masticatory counter while consuming one rice ball (100 g). Masticatory performance was evaluated using testing gummy jelly. Lifestyle habits including exercise, walking, and breakfast, were surveyed by questionnaire. The correlation coefficients between masticatory behaviors and performance and BMI were analyzed. Furthermore, multiple regression analysis was performed. The number of chews showed positive correlation with chewing rate, number of bites and chewing time, but no correlation with masticatory performance. BMI had weak but significant negative correlation with number of chews, bites, chewing time, and masticatory performance, but had no correlation with chewing rate. Multiple regression analysis revealed that BMI was associated with sex, age, number of chews, bites, masticatory performance, and walking speed. In conclusion, masticatory behavior and performance were not interrelated, but both were independently associated with BMI weakly.
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Affiliation(s)
- Shogo Yoshimura
- Division of Comprehensive Prosthodontics, Faculty of Dentistry and Graduate School of Medical and Dental Sciences, Niigata University, 2-5274 Gakkocho-dori, Niigata, 951-8514, Japan
| | - Kazuhiro Hori
- Division of Comprehensive Prosthodontics, Faculty of Dentistry and Graduate School of Medical and Dental Sciences, Niigata University, 2-5274 Gakkocho-dori, Niigata, 951-8514, Japan.
| | - Fumiko Uehara
- Division of Comprehensive Prosthodontics, Faculty of Dentistry and Graduate School of Medical and Dental Sciences, Niigata University, 2-5274 Gakkocho-dori, Niigata, 951-8514, Japan
| | - Shoko Hori
- Division of Comprehensive Prosthodontics, Faculty of Dentistry and Graduate School of Medical and Dental Sciences, Niigata University, 2-5274 Gakkocho-dori, Niigata, 951-8514, Japan
| | - Yoshio Yamaga
- Division of Comprehensive Prosthodontics, Faculty of Dentistry and Graduate School of Medical and Dental Sciences, Niigata University, 2-5274 Gakkocho-dori, Niigata, 951-8514, Japan
| | - Yoko Hasegawa
- Division of Comprehensive Prosthodontics, Faculty of Dentistry and Graduate School of Medical and Dental Sciences, Niigata University, 2-5274 Gakkocho-dori, Niigata, 951-8514, Japan
| | - Kohei Akazawa
- Department of Medical Informatics, Niigata University Medical and Dental Hospital, Niigata, 951-8520, Japan
| | - Takahiro Ono
- Division of Comprehensive Prosthodontics, Faculty of Dentistry and Graduate School of Medical and Dental Sciences, Niigata University, 2-5274 Gakkocho-dori, Niigata, 951-8514, Japan
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Relationship between Oral Hypofunction, and Protein Intake: A Cross-Sectional Study in Local Community-Dwelling Adults. Nutrients 2021; 13:nu13124377. [PMID: 34959928 PMCID: PMC8705970 DOI: 10.3390/nu13124377] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/03/2021] [Accepted: 12/03/2021] [Indexed: 01/09/2023] Open
Abstract
Few studies have investigated the relationship between nutritional status and comprehensive assessment of oral hypofunction, especially protein intake-related sarcopenia. Thus, we explored these relationships in a large-scale cross-sectional cohort study using the seven-item evaluation for oral hypofunction and Diet History Questionnaire for nutritional assessment. We used the data from 1004 individuals who participated in the 2019 health survey of the residents of Tarumizu City, Kagoshima Prefecture, Japan for analysis. We found that individuals with oral hypofunction were significantly older with a lower skeletal muscle index. Although there were few foods that had a significant difference between the groups with and without oral hypofunction, the consumption of beans and meats was significantly lower in women and men in the oral hypofunction group, respectively. According to the lower limit of the tentative dietary goal defined in Japan, comprehensive evaluation of oral hypofunction was significantly and independently associated with protein intake in both men and women (odds ratio, 1.70; 95% confidence interval, 1.21-2.35). In conclusion, we found that oral hypofunction was associated with targeted protein intake for sarcopenia and frailty prevention in middle-aged and older community-dwelling adults. Comprehensive evaluation of oral function with intervention in cases of hypofunction could inform clinicians to better prevent sarcopenia.
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Kolay E, Bykowska-Derda A, Abdulsamad S, Kaluzna M, Samarzewska K, Ruchala M, Czlapka-Matyasik M. Self-Reported Eating Speed Is Associated with Indicators of Obesity in Adults: A Systematic Review and Meta-Analysis. Healthcare (Basel) 2021; 9:healthcare9111559. [PMID: 34828605 PMCID: PMC8619990 DOI: 10.3390/healthcare9111559] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 10/23/2021] [Accepted: 10/29/2021] [Indexed: 02/07/2023] Open
Abstract
Eating speed (ES) as a dietary behaviour has become a widely discussed factor for weight management and obesity. This study analysed the relationship between ES and anthropometric indicators of obesity, including BMI and waist circumference (WC) in adults. A search conducted of PubMed, Web of Science, Science Direct and Scopus found six longitudinal studies and fifteen cross-sectional studies published for further analysis. A quality assessment was performed with the MINORS checklist. Eight studies were included in the meta-analysis and almost all reviewed studies showed that ES was associated with BMI, and non-fast eaters had significantly lower BMI than fast eaters. Therefore, it was assumed that slowing down the ES may be an effective strategy for weight management and lowering obesity risk. There was also an association between WC and ES. Assessment of eating speed can be included in nutrition surveys to analyse obesity risk. More broadly, research is also needed to establish a validated and standardised methodology to determine eating speed. Further research needs to examine the links between eating speed, obesity, ethnicity, sex, food culture and chronic diseases.
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Affiliation(s)
- Ezgi Kolay
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland; (E.K.); (A.B.-D.); (S.A.)
| | - Aleksandra Bykowska-Derda
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland; (E.K.); (A.B.-D.); (S.A.)
| | - Safa Abdulsamad
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland; (E.K.); (A.B.-D.); (S.A.)
| | - Malgorzata Kaluzna
- Department of Endocrinology, Metabolism and Internal Medicine, Poznan University of Medical Sciences, 49 Przybyszewskiego St., 60-355 Poznan, Poland; (M.K.); (M.R.)
| | - Karolina Samarzewska
- Department of Clinical Auxiology and Pediatric Nursing, Poznan University of Medical Sciences, 27/33 Szpitalna, 60-572 Poznan, Poland;
| | - Marek Ruchala
- Department of Endocrinology, Metabolism and Internal Medicine, Poznan University of Medical Sciences, 49 Przybyszewskiego St., 60-355 Poznan, Poland; (M.K.); (M.R.)
| | - Magdalena Czlapka-Matyasik
- Department of Human Nutrition and Dietetics, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznan, Poland; (E.K.); (A.B.-D.); (S.A.)
- Correspondence: ; Tel.: +48-61-846-62-04
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Hsieh YW, Tsai YW, Lai HH, Lai CY, Lin CY, Her GM. Depletion of Alpha-Melanocyte-Stimulating Hormone Induces Insatiable Appetite and Gains in Energy Reserves and Body Weight in Zebrafish. Biomedicines 2021; 9:941. [PMID: 34440144 PMCID: PMC8392443 DOI: 10.3390/biomedicines9080941] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/24/2021] [Accepted: 07/27/2021] [Indexed: 12/23/2022] Open
Abstract
The functions of anorexigenic neurons secreting proopiomelanocortin (POMC)/alpha-melanocyte-stimulating hormone (α-MSH) of the melanocortin system in the hypothalamus in vertebrates are energy homeostasis, food intake, and body weight regulation. However, the mechanisms remain elusive. This article reports on zebrafish that have been genetically engineered to produce α-MSH mutants, α-MSH-7aa and α-MSH-8aa, selectively lacking 7 and 8 amino acids within the α-MSH region, but retaining most of the other normal melanocortin-signaling (Pomc-derived) peptides. The α-MSH mutants exhibited hyperphagic phenotypes leading to body weight gain, as observed in human patients and mammalian models. The actions of several genes regulating appetite in zebrafish are similar to those in mammals when analyzed using gene expression analysis. These include four selected orexigenic genes: Promelanin-concentrating hormone (pmch), agouti-related protein 2 (agrp2), neuropeptide Y (npy), and hypothalamic hypocretin/orexin (hcrt). We also study five selected anorexigenic genes: Brain-derived neurotrophic factor (bdnf), single-minded homolog 1-a (sim1a), corticotropin-releasing hormone b (crhb), thyrotropin-releasing hormone (trh), and prohormone convertase 2 (pcsk2). The orexigenic actions of α-MSH mutants are rescued completely after hindbrain ventricle injection with a synthetic analog of α-MSH and a melanocortin receptor agonist, Melanotan II. We evaluate the adverse effects of MSH depletion on energy balance using the Alamar Blue metabolic rate assay. Our results show that α-MSH is a key regulator of POMC signaling in appetite regulation and energy expenditure, suggesting that it might be a potential therapeutic target for treating human obesity.
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Affiliation(s)
- Yang-Wen Hsieh
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202, Taiwan; (Y.-W.H.); (C.-Y.L.); (C.-Y.L.)
- Institute of Biopharmaceutical Sciences, National Yang Ming Chiao Tung University, Taipei 112, Taiwan;
| | - Yi-Wen Tsai
- Department of Family Medicine, Chang Gung Memorial Hospital, Keelung 204, Taiwan;
- College of Medicine, Chang Gung University, Taoyuan 333, Taiwan
| | - Hsin-Hung Lai
- Institute of Biopharmaceutical Sciences, National Yang Ming Chiao Tung University, Taipei 112, Taiwan;
| | - Chi-Yu Lai
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202, Taiwan; (Y.-W.H.); (C.-Y.L.); (C.-Y.L.)
- Institute of Biopharmaceutical Sciences, National Yang Ming Chiao Tung University, Taipei 112, Taiwan;
| | - Chiu-Ya Lin
- Department of Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 202, Taiwan; (Y.-W.H.); (C.-Y.L.); (C.-Y.L.)
- Institute of Biopharmaceutical Sciences, National Yang Ming Chiao Tung University, Taipei 112, Taiwan;
| | - Guor Mour Her
- Institute of Biopharmaceutical Sciences, National Yang Ming Chiao Tung University, Taipei 112, Taiwan;
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Ilic J, Tomasevic I, Djekic I. Ease of mastication index-Quantification of mastication effort using quality function deployment. J Texture Stud 2021; 52:447-460. [PMID: 34231885 DOI: 10.1111/jtxs.12621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/03/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022]
Abstract
An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.
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Affiliation(s)
- Jovan Ilic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Animal Origin Products Technology, University of Belgrade, Belgrade, Republic of Serbia
| | - Ilija Djekic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
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Poli O, Manzon L, Niglio T, Ettorre E, Vozza I. Masticatory Force in Relation with Age in Subjects with Full Permanent Dentition: A Cross-Sectional Study. Healthcare (Basel) 2021; 9:healthcare9060700. [PMID: 34207805 PMCID: PMC8228061 DOI: 10.3390/healthcare9060700] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 01/16/2023] Open
Abstract
Masticatory performance is directly correlated with masticatory muscle work to grind and cut the food. Chewing efficacy is decisive to eating a variety of foods needed maintain general health status at all ages. Older people have oral problems that get worse with age. Elders have more pathologies such as periodontal diseases, caries, tooth loss and inadequate dental prostheses than younger subjects. Objectives: to investigate the correlation between masticatory bite force (MBF) and body mass index (BMI) vs. aging and sex. Methods: This study was performed on 426 subjects (213 females plus 213 male) assigned into five different groups by age. Group “A” aged from 20 to 35 years; group “B” aged 45–59 years; group “C” aged 60–69 years; group “D” aged 70–79 years; and group “E” aged more than 79 years. Results: There were not statistically significant differences in right-side MBF versus left-side MBF. The differences between sex were statistically significant with a stronger bite in males than females (p < 0.05). At the same time, younger subjects had a stronger bite than elders (p < 0.05). In group “E”, more corpulent subjects (BMI > 25) had an MBF higher than less corpulent subjects (BMI < 25, p < 0.05). The analysis of mean MBF showed a statistically significant difference within all groups stratified by BMI with mean values inversely proportional with age (p < 0.001). Conclusion: The results in our study confirm data from many scientific papers. The importance of the present paper was to correlate data between and within a large sample with a wide range of ages. Our sample subjects had a 31%–33% decrease in MBF from group “A” to group “E” group, but they all had full permanent dentation and they preserved a valid MBF.
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Affiliation(s)
- Ottavia Poli
- Dental School, “Sapienza” University, 00185 Rome, Italy; (O.P.); (L.M.)
| | - Licia Manzon
- Dental School, “Sapienza” University, 00185 Rome, Italy; (O.P.); (L.M.)
| | | | - Evaristo Ettorre
- Department of Cardiovascular, Respiratory, Nephrological, Anesthetic and Geriatric Sciences, “Sapienza” University, 00185 Rome, Italy;
| | - Iole Vozza
- Dental School, “Sapienza” University, 00185 Rome, Italy; (O.P.); (L.M.)
- Correspondence:
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Impact of Individual Differences in Eating Rate on Oral Processing, Bolus Properties and Post-Meal Glucose Responses. Physiol Behav 2021; 238:113495. [PMID: 34116051 DOI: 10.1016/j.physbeh.2021.113495] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 06/03/2021] [Accepted: 06/04/2021] [Indexed: 11/21/2022]
Abstract
PURPOSE Modifying food texture has been shown to influence oral processing behaviour. We explored the impact of food texture on oral processing, bolus formation and post-prandial glucose responses (PPG) among fast and slow eaters. METHODS Male participants (N=39) were split into fast or slow eaters based on natural differences in eating rate when consuming two carbohydrate-equivalent test-meals differing in texture (white rice and rice cake). PPG and satiety responses were compared for fast and slow eaters over 120-min for each test-meal. Each groups test-meal PPG was compared for bolus and saliva properties at the point of swallow. RESULTS White rice displayed lower instrumental hardness, chewiness and Young's modulus and was perceived less chewy, springy and sticky than rice cake. Slow eaters (n=24, white rice: 13.3 g/min; rice cake: 15.1 g/min) required an average 42% more chews per bite (p < 0.001), had 60% longer oral exposure time (OET), and consumed both test-meals (p < 0.001) at half the eating rate of fast eaters (n=15). Slow eaters had higher PPG following the rice cake meal at 15 (p = 0.046) and 45 min (p = 0.034) than fast eaters. A longer OET was a positive predictor of early PPG at 30-min after the white rice meal (β = 0.178, p = 0.041) and saliva uptake was a significant predictor (β = 0.458, p = 0.045) of PPG for slow eaters when consuming rice cake. Increasing food hardness and stiffness (Young's modulus) had a greater impact on eating rate for slow eaters than fast eaters. CONCLUSIONS Eating rate, oral exposure time and bolus saliva uptake were the predictors of an individual's post-prandial glycaemic response amongst slow eaters. Increasing the number of chews per bite with a longer oral exposure time increased saliva uptake in the bolus at the moment of swallowing and enhanced temporal changes in PPG, leading to greater glycaemic peaks in rice cake meal. Differences in eating rate between slow and fast eaters when consuming rice cake meal influenced temporal changes in PPG but not total PPG, and bolus properties did not differ between eating rate groups.
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Gonçalves TMSV, Schimmel M, van der Bilt A, Chen J, van der Glas HW, Kohyama K, Hennequin M, Peyron MA, Woda A, Leles CR, José Pereira L. Consensus on the terminologies and methodologies for masticatory assessment. J Oral Rehabil 2021; 48:745-761. [PMID: 33638156 PMCID: PMC8252777 DOI: 10.1111/joor.13161] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Accepted: 02/21/2021] [Indexed: 02/06/2023]
Abstract
A large number of methodological procedures and experimental conditions are reported to describe the masticatory process. However, similar terms are sometimes employed to describe different methodologies. Standardisation of terms is essential to allow comparisons among different studies. This article was aimed to provide a consensus concerning the terms, definitions and technical methods generally reported when evaluating masticatory function objectively and subjectively. The consensus is based on the results from discussions and consultations among world‐leading researchers in the related research areas. Advantages, limitations and relevance of each method are also discussed. The present consensus provides a revised framework of standardised terms to improve the consistent use of masticatory terminology and facilitate further investigations on masticatory function analysis. In addition, this article also outlines various methods used to evaluate the masticatory process and their advantages and disadvantages in order to help researchers to design their experiments.
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Affiliation(s)
| | - Martin Schimmel
- Department of Reconstructive Dentistry and Gerodontology / School of Dental Medicine, University of Bern, Bern, Switzerland.,Division of Gerodontology and Removable Prosthodontics, University Clinics of Dental Medicine, University of Geneva, Geneva, Switzerland
| | - Andries van der Bilt
- Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Jianshe Chen
- Laboratory of Food Oral Processing, Zhejiang Gongshang University, Hangzhou, China
| | | | - Kaoru Kohyama
- Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan
| | | | - Marie-Agnès Peyron
- University of Clermont Auvergne, Clermont-Ferrand, France.,INRAE Centre, Human Nutrition Unit, Université of Clermont Auvergne, Clermont-Ferrand, France
| | - Alain Woda
- University of Clermont Auvergne, Clermont-Ferrand, France
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Abstract
A low-glycaemic diet is crucial for those with diabetes and cardiovascular diseases. Information on the glycaemic index (GI) of different ingredients can help in designing novel food products for such target groups. This is because of the intricate dependency of material source, composition, food structure and processing conditions, among other factors, on the glycaemic responses. Different approaches have been used to predict the GI of foods, and certain discrepancies exist because of factors such as inter-individual variation among human subjects. Besides other aspects, it is important to understand the mechanism of food digestion because an approach to predict GI must essentially mimic the complex processes in the human gastrointestinal tract. The focus of this work is to review the advances in various approaches for predicting the glycaemic responses to foods. This has been carried out by detailing conventional approaches, their merits and limitations, and the need to focus on emerging approaches. Given that no single approach can be generalised to all applications, the review emphasises the scope of deriving insights for improvements in methodologies. Reviewing the conventional and emerging approaches for the determination of GI in foods, this detailed work is intended to serve as a state-of-the-art resource for nutritionists who work on developing low-GI foods.
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Virtual Reality as a Tool to Study the Influence of the Eating Environment on Eating Behavior: A Feasibility Study. Foods 2021; 10:foods10010089. [PMID: 33466255 PMCID: PMC7824759 DOI: 10.3390/foods10010089] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 12/24/2020] [Accepted: 12/25/2020] [Indexed: 12/17/2022] Open
Abstract
In this manuscript, we describe a new approach to study the effect of the eating environment on food intake and eating behavior using virtual reality technology. Fifteen adults consumed pizza rolls in two virtual reality (VR) environments: a restaurant and a table in an empty room. The participants' food intake, eating parameters (e.g., masticatory parameters and eating rate), and their sensory evaluation of the test food was measured. The participants' sense of presence (the feeling of being in the virtual environment) and markers of arousal were also measured. There was no statistical significant difference in food intake or the sensory evaluation of the test food. In the restaurant condition, participants used fewer masticatory cycles before swallowing but there was no effect on eating rate or maximum bite force. Participants experienced a greater sense of presence when they were in the pizza restaurant scene. Moreover, their heart rate and skin temperature were higher in the restaurant condition. This study suggests that VR could be developed as a new tool to study the effect of the eating environment on food intake and eating behavior.
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SANTOS REA, LACERDA DC, SILVA MGD, BARBOSA DAM, PINHEIRO IL, FERRAZ PEREIRA KN. Mastication in children and adolescents with overweight or obesity: a systematic review. REV NUTR 2021. [DOI: 10.1590/1678-9865202134e190201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
ABSTRACT Studies have shown that changes in mastication are related to overweight in children and adolescents as these changes influence the increase in food consumption. The objective of this article was to characterize, through a systematic review, the mastication in children and adolescents with overweight or obesity. For this, two independent authors performed a systematic review of the electronic databases: Medical Literature Analysis and Retrieval System Online, Scopus, Cumulative Index to Nursing and Allied Health, Web of Science and Latin American and Caribbean Literature in Health Sciences. Masticatory characteristics were considered as primary outcomes; the methods of analyzing mastication, the physical characteristics of the foods/materials used in the analyses and the fasting time were considered as secondary outcomes. This review was prepared in accordance with the items of the preferential reports for systematic analysis and meta-analysis. The systematic review protocol was submitted to the International Prospective Registry of Systematic Reviews. Nine articles were included in this review. The reviewed articles suggest that children and/or adolescents with overweight or obese present masticatory damages because they have worse masticatory performance and altered orofacial myofunctional characteristics.
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Application of food texture to moderate oral processing behaviors and energy intake. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.021] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Pematilleke N, Kaur M, Adhikari B, Torley P. Influence of meat texture on oral processing and bolus formation. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110038] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Nutritional Status and Oral Frailty: A Community Based Study. Nutrients 2020; 12:nu12092886. [PMID: 32967313 PMCID: PMC7551233 DOI: 10.3390/nu12092886] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/16/2020] [Accepted: 09/17/2020] [Indexed: 12/15/2022] Open
Abstract
Compromised oral health can alter food choices. Poor masticatory function leads to imbalanced food intake and undesirable nutritional status. The associations among nutritional status, oral health behavior, and self-assessed oral functions status were investigated using a community-based survey. In total, 701 subjects more than 50 years old living Ebina city located southwest of the capital Tokyo were investigated. The number of remaining teeth was counted by dental hygienists. Oral health behavior and self-assessed oral functions were evaluated by oral frailty checklist. Nutritional status was evaluated by the brief-type self-administered diet history questionnaire using Dietary Reference Intakes for Japanese as reference. More than 80% of subjects’ intakes of vitamin B12, pantothenic acid, copper, and proteins were sufficient. In contrast, only 19% of subjects’ intake of vitamin A was sufficient and 35.5% for vitamin B1. More than 90% of subjects’ intakes of vitamin D and vitamin K were sufficient. Only 35.5% of subjects’ intakes of dietary fiber were sufficient. Overall, 88.9% of subjects had excess salt. The number of remaining teeth was not correlated with nutritional intakes. Oral health behavior significantly correlated with nutritional intakes. Oral functions are important for food choice; however, oral functions were not directly correlated with nutritional intakes. Comprehensive health instructions including nutrition and oral health education is necessary for health promotion.
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The effects of mindful eating on food consumption over a half-day period. Appetite 2020; 145:104495. [DOI: 10.1016/j.appet.2019.104495] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 09/11/2019] [Accepted: 10/15/2019] [Indexed: 01/01/2023]
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