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Huang G, McClements DJ, He K, Zhang Z, Lin Z, Xu Z, Zou Y, Jin Z, Chen L. Review of formation mechanisms and quality regulation of chewiness in staple foods: Rice, noodles, potatoes and bread. Food Res Int 2024; 187:114459. [PMID: 38763692 DOI: 10.1016/j.foodres.2024.114459] [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: 02/28/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 05/21/2024]
Abstract
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, MO 65211, USA
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhenlin Xu
- School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China
| | - Yidong Zou
- Skystone Feed Co., Ltd., Wuxi 214258, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, South China Agricultural University, Guangzhou 510642, China.
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2
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Nambo R, Karashima S, Mizoguchi R, Konishi S, Hashimoto A, Aono D, Kometani M, Furukawa K, Yoneda T, Imamura K, Nambo H. Prediction and causal inference of cardiovascular and cerebrovascular diseases based on lifestyle questionnaires. Sci Rep 2024; 14:10492. [PMID: 38714730 PMCID: PMC11076536 DOI: 10.1038/s41598-024-61047-w] [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: 10/14/2023] [Accepted: 04/30/2024] [Indexed: 05/10/2024] Open
Abstract
Cardiovascular and cerebrovascular diseases (CCVD) are prominent mortality causes in Japan, necessitating effective preventative measures, early diagnosis, and treatment to mitigate their impact. A diagnostic model was developed to identify patients with ischemic heart disease (IHD), stroke, or both, using specific health examination data. Lifestyle habits affecting CCVD development were analyzed using five causal inference methods. This study included 473,734 patients aged ≥ 40 years who underwent specific health examinations in Kanazawa, Japan between 2009 and 2018 to collect data on basic physical information, lifestyle habits, and laboratory parameters such as diabetes, lipid metabolism, renal function, and liver function. Four machine learning algorithms were used: Random Forest, Logistic regression, Light Gradient Boosting Machine, and eXtreme-Gradient-Boosting (XGBoost). The XGBoost model exhibited superior area under the curve (AUC), with mean values of 0.770 (± 0.003), 0.758 (± 0.003), and 0.845 (± 0.005) for stroke, IHD, and CCVD, respectively. The results of the five causal inference analyses were summarized, and lifestyle behavior changes were observed after the onset of CCVD. A causal relationship from 'reduced mastication' to 'weight gain' was found for all causal species theory methods. This prediction algorithm can screen for asymptomatic myocardial ischemia and stroke. By selecting high-risk patients suspected of having CCVD, resources can be used more efficiently for secondary testing.
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Affiliation(s)
- Riku Nambo
- School of Electrical Information Communication Engineering, College of Science and Engineering, Kanazawa University, Kanazawa, Japan
| | - Shigehiro Karashima
- Institute of Liberal Arts and Science, Kanazawa University, Kanazawa, Japan.
| | - Ren Mizoguchi
- Department of Health Promotion and Medicine of the Future, Kanazawa University, Kanazawa, Japan
| | - Seigo Konishi
- Department of Health Promotion and Medicine of the Future, Kanazawa University, Kanazawa, Japan
| | - Atsushi Hashimoto
- Department of Health Promotion and Medicine of the Future, Kanazawa University, Kanazawa, Japan
| | - Daisuke Aono
- Department of Health Promotion and Medicine of the Future, Kanazawa University, Kanazawa, Japan
| | - Mitsuhiro Kometani
- Department of Health Promotion and Medicine of the Future, Kanazawa University, Kanazawa, Japan
| | - Kenji Furukawa
- Health Care Center, Japan Advanced Institute of Science and Technology, Nomi, Japan
| | - Takashi Yoneda
- Department of Health Promotion and Medicine of the Future, Kanazawa University, Kanazawa, Japan
| | - Kousuke Imamura
- Faculty of Electrical, Information and Communication Engineering, Institute of Science and Engineering, Kanazawa University, Kanazawa, Japan
| | - Hidetaka Nambo
- Institute of Transdisciplinary Sciences, Kanazawa University, Kanazawa, Japan.
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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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Kumar A, Almotairy N, Merzo JJ, Wendin K, Rothenberg E, Grigoriadis A, Sandborgh-Englund G, Trulsson M. Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review. Crit Rev Food Sci Nutr 2023; 63:11987-12017. [PMID: 35837677 DOI: 10.1080/10408398.2022.2098245] [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: 11/03/2022]
Abstract
The study aimed to evaluate the hypothesis that chewing is a mechanical and physiological contributor to swallowing, physiologic/pathologic processes of the gastrointestinal tract (GIT), and nutrition-related factors. A search strategy was applied to three different databases to investigate if chewing function in adults affects the swallowing, physiologic/pathologic processes of the GIT, and nutrition-related factors compared to controls with no exposure. The included studies were evaluated for methodological quality and risk of bias and certainty of evidence. The results showed 71 eligible studies. Overall, the results showed that 46 studies supported the hypothesis while 25 refuted it. However, the GRADE analysis showed low to very low certainty of the evidence to support the hypothesis that chewing is an important contributor in the swallowing process, and physiologic/pathologic processes in the GIT. The GRADE analysis also showed a moderate to very low certainty of the evidence to suggest that chewing function contributes to nutrition-related parameters. The overall results of the current study showed that a majority (64.7%) of the studies (46 out of 71) supported the hypothesis. However, robust studies with proper design, adequate sample size, and well-defined outcome parameters are needed to establish conclusive evidence.
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Affiliation(s)
- Abhishek Kumar
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
| | - Nabeel Almotairy
- Department of Orthodontics and Pediatric Dentistry, College of Dentistry, Qassim University, Buraidah, Saudi Arabia
| | | | - Karin Wendin
- Food and Meal Science, Kristianstad University, Kristianstad, Sweden
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - Elisabet Rothenberg
- Food and Meal Science, Kristianstad University, Kristianstad, Sweden
- Facutly of Health Sciences, Kristianstad University, Kristianstad, Sweden
| | - Anastasios Grigoriadis
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
| | - Gunilla Sandborgh-Englund
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
- Academic Center for Geriatric Dentistry, Karolinska Institutet, Stockholm, Sweden
| | - Mats Trulsson
- Division of Oral Diagnostics and Rehabilitation, Department of Dental Medicine, Karolinska Institutet, Huddinge, Sweden
- Academic Center for Geriatric Dentistry, Karolinska Institutet, Stockholm, Sweden
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Sari KI, Rafisa A. Chewing and Swallowing Patterns for Different Food Textures in Healthy Subjects. Int J Dent 2023; 2023:6709350. [PMID: 37361412 PMCID: PMC10290560 DOI: 10.1155/2023/6709350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 05/25/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023] Open
Abstract
Aims This study aimed to determine the patterns of chewing and swallowing in healthy subjects with different food textures. Methods This cross-sectional study included 75 subjects who were asked to video record themselves while chewing different food samples of varying textures, including sweet and salty food. The food samples were coco jelly, gummy jelly, biscuit, potato crisp, and roasted nuts. A texture profile analysis test was used to measure the hardness, gumminess, and chewiness of the food samples. Chewing patterns were investigated by measuring the chewing cycle prior to the first swallow (CS1), the chewing cycle until the last swallow (CS2), and the accumulation of chewing time from the first chewing to the last swallowing (STi). Swallowing patterns were evaluated by calculating the swallowing threshold, which is the chewing time/duration prior to the first swallow (STh). The number of swallows for each food sample was also recorded. Results There was a statistically significant difference in the CS2 of potato crisps, as well as the STi of coco jelly, gummy jelly, and biscuits between male and female subjects. A significant positive correlation was found between hardness and STh. There was a significant negative correlation between gumminess and all chewing and swallowing parameters, as well as chewiness and CS1. This study also found s significant positive correlation between dental pain, CS1, CS2, and STh of gummy jelly, as well as dental pain and CS1 of biscuits. Conclusions Females require longer chewing time for harder foods. Food hardness is positively related to the chewing duration prior to the first swallow (swallowing threshold/STh). Food chewiness has a negative correlation with the chewing cycle prior to the first swallow (CS1). Food gumminess is inversely related to all the chewing and swallowing parameters. Dental pain is associated with an increased chewing cycle and swallowing time of hard foods.
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Affiliation(s)
- Kartika Indah Sari
- Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
| | - Anggun Rafisa
- Department of Oral Biology, Faculty of Dentistry, Universitas Padjadjaran, Bandung, Indonesia
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Masticaticatory muscles characteristics in relation to adiposity and general muscular fitness: a population-based study. Odontology 2023:10.1007/s10266-023-00785-1. [PMID: 36694084 DOI: 10.1007/s10266-023-00785-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Accepted: 01/12/2023] [Indexed: 01/25/2023]
Abstract
There is still considerable controversy surrounding the impact of mastication on obesity. The aim of this study was to identify the interplay between the masticatory muscles, teeth, and general muscular fitness and how they contribute to body adiposity in a general German population. This cross-sectional study included 616 participants (300 male, 316 female, age 31-93 years) from the population-based Study of Health in Pomerania. The cross-sectional areas of the masseter, medial and lateral pterygoid muscles were measured using magnetic resonance imaging (MRI), muscular fitness assessed by hand grip strength (HGS) and body fat distribution was measured by bioelectrical impedance analysis (BIA) and MRI. The overall prevalence of obesity was high in our cohort. The cross-sectional area of the masseter muscles was positively associated with the number of teeth, body mass index (BMI) and HGS, and negatively associated with the BIA-assessed body fat when adjusted for age, sex, teeth, and BMI. Especially the correlation was strong (p < 0.001). Analogous relationships were observed between the masseter, HGS and MRI-assessed subcutaneous fat. These associations were most pronounced with masseter, but also significant with both pterygoid muscles. Though the masticatory muscles were affected by the number of teeth, teeth had no impact on the relations between masseter muscle and adiposity. Physical fitness and masticatory performance are associated with body shape, controlled and directed by the relevant muscles.
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Castro MCZ, dos Santos CM, Lucas RE, de Felício CM, Dantas RO. Oral motor function in obesity. J Oral Rehabil 2022; 49:529-534. [DOI: 10.1111/joor.13313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 02/01/2022] [Accepted: 02/08/2022] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Claudia Maria de Felício
- Department of Ophtalmology, Otorhynolaryngology and Head and Neck Surgery Ribeirão Preto Medical School University of São Paulo Ribeirão Preto SP Brazil
| | - Roberto Oliveira Dantas
- Department of Medicine Ribeirão Preto Medical School University of São Paulo Ribeirão Preto SP Brazil
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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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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: 7] [Impact Index Per Article: 2.3] [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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10
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Flores-Orozco EI, Pérez-Rodríguez PM, Flores-Mendoza EA, Flores-Ramos JM, Rovira-Lastra B, Martinez-Gomis J. Nutritional status and masticatory function of the indigenous compared with non-indigenous people of Nayarit, Mexico. Arch Oral Biol 2020; 115:104731. [PMID: 32446997 DOI: 10.1016/j.archoralbio.2020.104731] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 04/10/2020] [Accepted: 04/10/2020] [Indexed: 12/20/2022]
Abstract
OBJECTIVE The objective of this study was to compare the nutritional statuses and masticatory function of the non-indigenous and indigenous adult people of the state of Nayarit, Mexico. DESIGN Forty-two indigenous (Cora or Huichol ethnic group) and 100 non-indigenous people, all adults with natural dentition, participated in this cross-sectional study. They performed a free-style masticatory test consisting five trials of chewing silicon pieces for 20 cycles. Masticatory performance was determined by sieving the silicon particles, masticatory laterality was determined by calculating the asymmetry index, and the cycle duration was also recorded. Weight and body fat mass were measured using a portable digital weighing machine and height and body circumferences were recorded to calculate the body mass index (BMI), body fat percentage, and the waist-hip ratio. Each aspect of masticatory function and each nutritional variable were compared using T-test, analysis of variance, and Kruskal-Wallis or Mann-Whitney tests, as appropriate. RESULTS Body fat percentage, BMI, and waist-hip ratio were higher (P < 0.0005) in the indigenous group compared to the non-indigenous. The indigenous group had a significantly shorter stature than the non-indigenous group. Cora group had a higher BMI and higher percentage of body fat than the Huichol group (P < 0.05). No significant differences were detected between the groups for any aspect of masticatory function. CONCLUSIONS Indigenous people from the Nayarit, especially the Cora ethnic group, are more obese, have more total body fat, and more abdominal fat than non-indigenous people. Indigenous people show similar masticatory function.
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Affiliation(s)
| | | | | | - José María Flores-Ramos
- Department of Prosthodontics, Faculty of Dentistry, Autonomous University of Nayarit, Mexico
| | - Bernat Rovira-Lastra
- School of Dentistry, Faculty of Medicine and Health Sciences, University of Barcelona, Catalonia, Spain; Oral Health and Masticatory System Group (Bellvitge Biomedical Research Institute) IDIBELL, L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain
| | - Jordi Martinez-Gomis
- School of Dentistry, Faculty of Medicine and Health Sciences, University of Barcelona, Catalonia, Spain; Oral Health and Masticatory System Group (Bellvitge Biomedical Research Institute) IDIBELL, L'Hospitalet de Llobregat, Barcelona, Catalonia, Spain.
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11
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Dias CB, Zhu X, Thompson AK, Singh H, Garg ML. Effect of the food form and structure on lipid digestion and postprandial lipaemic response. Food Funct 2019; 10:112-124. [PMID: 30566166 DOI: 10.1039/c8fo01698d] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
As the food matrix is a determinant of the rate of fat digestion and absorption, it is important for the modulation of postprandial triglyceridaemia. High postprandial triglyceride levels are associated with an increase in inflammation, oxidative stress, an imbalance in the lipoprotein profile and an increase in the risk of developing chronic diseases. This study was designed to assess the in vitro digestion patterns and the postprandial lipaemic responses to test foods with the same nutrient composition but differing in the form and structure. A liquid, a semi-solid and a solid test food with the same nutrient and energy composition were designed. The digestion profiles of the three foods were assessed using a dynamic in vitro model. The foods were also consumed by healthy young adults who donated blood samples after an overnight fast and again 0.5, 1, 2, 3, 4 and 6 h after consuming each of the test foods and who were also assessed for appetite sensations. The solid food showed phase separation during gastric digestion and a lower release of fatty acids during intestinal digestion than the liquid and semi-solid foods. During the postprandial feeding experiments, the solid food caused a lower increase in serum triglycerides than the liquid food and produced higher fullness and satisfaction. In conclusion, the food form and structure modulated fat release, postprandial triglyceridaemia and appetite sensations independent of the nutrient and energy content. Thus, manipulation of the food structure and form may be used in designing strategies for improving metabolic markers and satiety.
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Affiliation(s)
- Cintia B Dias
- Riddet Institute, Massey University, Palmerston North, New Zealand
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12
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Okubo H, Murakami K, Masayasu S, Sasaki S. The Relationship of Eating Rate and Degree of Chewing to Body Weight Status among Preschool Children in Japan: A Nationwide Cross-Sectional Study. Nutrients 2018; 11:E64. [PMID: 30597981 PMCID: PMC6356605 DOI: 10.3390/nu11010064] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 12/10/2018] [Accepted: 12/24/2018] [Indexed: 11/24/2022] Open
Abstract
There is growing recognition that eating slowly is associated with a lower risk of obesity, and chewing well might be an effective way to reduce the eating rate. However, little is known about these relationships among children. We therefore investigated the associations of eating rate and chewing degree with weight status among 4451 Japanese children aged 5⁻6 years. Information on eating rate (slow, medium, or fast), degree of chewing (not well, medium, or well), and nutrient intake of children were collected from guardians using a diet history questionnaire. Weight status was defined using the International Obesity Task Force cut-offs based on BMI calculated from guardian-reported height and weight. The prevalence of overweight and thinness was 10.4% and 14.3%, respectively. A higher eating rate and a lower degree of chewing were associated with being overweight (both p < 0.001). Eating slowly was associated with being thin (p < 0.001), but no association was observed between chewing degree and thinness. These associations were still evident after controlling for potential confounders including parental educational attainment, weight status, and the child's nutrient intake. In conclusion, this cross-sectional study suggested that chewing well, rather than eating slowly, might be a more effective way for healthy weight management among Japanese preschool children.
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Affiliation(s)
- Hitomi Okubo
- Department of Health Promotion, National Institute of Public Health, Saitama 351-0197, Japan.
| | - Kentaro Murakami
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo 113-0033, Japan.
| | | | - Satoshi Sasaki
- Department of Social and Preventive Epidemiology, School of Public Health, University of Tokyo, Tokyo 113-0033, Japan.
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Paphangkorakit J, Kanpittaya K, Pawanja N, Pitiphat W. Effect of chewing rate on meal intake. Eur J Oral Sci 2018; 127:40-44. [PMID: 30378710 DOI: 10.1111/eos.12583] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Fast eating has been shown to increase the risk of overweight in both children and adults. The objectives of the present study were to investigate the correlation between chewing rate and the number of chews per mouthful and to evaluate if they were associated with the weight of meal intake. Thirty healthy subjects, aged 18-24 yr, ate a test lunch at their habitual speed until they felt satiated. The activities of masseter and suprahyoid muscles were recorded to determine the number of chews and the moment of swallowing. The weight of meal intake was recorded along with body mass index (BMI), chewing rate, number of chews per mouthful, meal duration, ingestion rate, hunger, and food preference levels. The mean weight (±SD) of meal intake, chewing rate, and number of chews per mouthful were 261.4 ± 78.9 g, 94.4 ± 13.5 chews min-1 , 19.2 ± 6.4 chews per mouthful, respectively. Chewing rate was not correlated with the number of chews per mouthful. The multivariable linear regression showed that meal intake was significantly positively associated with chewing rate, meal duration, and BMI, but inversely associated with the number of chews per mouthful (adjusted R2 = 0.42). It was concluded that the number of chews was not associated with chewing rate but meal intake was explained by both reduced number of chews and increased chewing rate.
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Affiliation(s)
- Jarin Paphangkorakit
- Department of Oral Biology, Faculty of Dentistry, Khon Kaen University, Khon Kaen, Thailand.,Neuroscience Research and Development Group, Khon Kaen University, Khon Kaen, Thailand
| | - Kasama Kanpittaya
- Department of Oral Biology, Faculty of Dentistry, Khon Kaen University, Khon Kaen, Thailand
| | - Nattawipa Pawanja
- Department of Oral Biology, Faculty of Dentistry, Khon Kaen University, Khon Kaen, Thailand
| | - Waranuch Pitiphat
- Department of Community Dentistry, Faculty of Dentistry, Khon Kaen University, Khon Kaen, Thailand.,Chronic Inflammatory Diseases and Systemic Diseases Associated with Oral Health Research Group, Khon Kaen University, Khon Kaen, Thailand
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Langlet B, Tang Bach M, Odegi D, Fagerberg P, Ioakimidis I. The Effect of Food Unit Sizes and Meal Serving Occasions on Eating Behaviour Characteristics: Within Person Randomised Crossover Studies on Healthy Women. Nutrients 2018; 10:nu10070880. [PMID: 29986529 PMCID: PMC6073387 DOI: 10.3390/nu10070880] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 07/02/2018] [Accepted: 07/05/2018] [Indexed: 12/27/2022] Open
Abstract
Manipulating food properties and serving environment during a meal can significantly change food intake at group level. However, the evaluation of the usefulness of such manipulations requires an understanding of individual behavioural changes. Three studies were conducted to explore the effect of unit size and meal occasion on eating behaviour characteristics (food intake, meal duration, number of bites and chews). All studies used a randomised crossover design, with a one-week wash-out period, starting with a familiarisation meal, with the participation of healthy, normal weight females between the ages of 18–35 years. In Study 1 (n = 19) three cube sizes (0.5, 1.0 and 1.5 cm3) of vegetable hash and chicken were compared. In Study 2 (n = 18) mashed potatoes and mincemeat were compared to whole potatoes and meatballs. In Study 3 (n = 29) meals served at lunch time (11:00–13:00) were compared to identical meals served at dinner time (17:00–19:00). The largest food unit size lead to significantly increased meal duration in Study 2 (mean difference 0.9 min, 95% confidence interval (CI) 0.0–1.8), but not in Study 1 (mean difference 1 min, 95% CI 0.1–2.0). There was a significant increase in number of chews in the large unit size condition of both Study 1 (mean difference 88, 95% CI 12–158) and Study 2 (mean difference 95, 95% CI 12–179). Different serving occasions did not significantly change any of the eating behaviours measured. Except for number of bites in Study 2 (R2 = 0.60), most individuals maintained their eating behaviour relative to the group across unit sizes and serving occasions conditions (R2 > 0.75), which suggests single meal testing can provide information about the behavioural characteristics of individual eating styles under different conditions.
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Affiliation(s)
- Billy Langlet
- Innovative use of mobile phones to promote physical activity and nutrition across the lifespan (the IMPACT) research group, Department of Biosciences and Nutrition, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Mona Tang Bach
- Division of Applied Neuroendocrinology, Department of Neurobiology, Care sciences and Society, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Dorothy Odegi
- Division of Applied Neuroendocrinology, Department of Neurobiology, Care sciences and Society, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Petter Fagerberg
- Innovative use of mobile phones to promote physical activity and nutrition across the lifespan (the IMPACT) research group, Department of Biosciences and Nutrition, Karolinska Institutet, 14152 Stockholm, Sweden.
| | - Ioannis Ioakimidis
- Innovative use of mobile phones to promote physical activity and nutrition across the lifespan (the IMPACT) research group, Department of Biosciences and Nutrition, Karolinska Institutet, 14152 Stockholm, Sweden.
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15
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Hollis JH. The effect of mastication on food intake, satiety and body weight. Physiol Behav 2018; 193:242-245. [PMID: 29684415 DOI: 10.1016/j.physbeh.2018.04.027] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2017] [Revised: 04/17/2018] [Accepted: 04/18/2018] [Indexed: 11/19/2022]
Abstract
As mastication is the major component of the oral processing of solid foods a better understanding of its influence on ingestion, digestion and metabolism may lead to new approaches to improve health. A growing number of studies provide evidence that mastication may influence energy balance through several routes: activation of histaminergic neurons, reducing eating rate, altered digestion kinetics, and changes in macronutrient availability. Indeed, accumulating evidence indicates that increasing the number of masticatory cycles before swallowing reduces food intake and increases satiety. However, while slowing eating rate has been shown to limit weight gain in children and adolescents it is not clear that slowing eating rate by increasing the number of masticatory cycles or slowing mastication rate is a viable method to aid weight management ([10], [15]). Further research is required to determine the influence of mastication on energy balance and how it could be manipulated to aid weight management. This narrative review will provide a brief overview of the effect of mastication on food intake, satiety and body weight.
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Affiliation(s)
- James H Hollis
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50312, United States.
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16
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Ahmed HO, Hama Marif MA, sabah abid abdulhakim, Ali Omer MA, majeed nuri DA, Hamasur AF, Ahmed SH, Abddalqadir KM. The life styles causing overweight or obesity: Based on 5 years of experience in two centers in Sulaimani Governorate, Kurdistan Region/Iraq. INTERNATIONAL JOURNAL OF SURGERY OPEN 2018. [DOI: 10.1016/j.ijso.2018.04.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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17
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Kreisler A, Garcia M, Spierling S, Hui B, Zorrilla E. Extended vs. brief intermittent access to palatable food differently promote binge-like intake, rejection of less preferred food, and weight cycling in female rats. Physiol Behav 2017; 177:305-316. [DOI: 10.1016/j.physbeh.2017.03.039] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/08/2017] [Accepted: 03/27/2017] [Indexed: 01/16/2023]
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18
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Fogel A, Goh AT, Fries LR, Sadananthan SA, Velan SS, Michael N, Tint MT, Fortier MV, Chan MJ, Toh JY, Chong YS, Tan KH, Yap F, Shek LP, Meaney MJ, Broekman BFP, Lee YS, Godfrey KM, Chong MFF, Forde CG. A description of an 'obesogenic' eating style that promotes higher energy intake and is associated with greater adiposity in 4.5year-old children: Results from the GUSTO cohort. Physiol Behav 2017; 176:107-116. [PMID: 28213204 DOI: 10.1016/j.physbeh.2017.02.013] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 01/23/2017] [Accepted: 02/12/2017] [Indexed: 01/23/2023]
Abstract
Recent findings confirm that faster eating rates support higher energy intakes within a meal and are associated with increased body weight and adiposity in children. The current study sought to identify the eating behaviours that underpin faster eating rates and energy intake in children, and to investigate their variations by weight status and other individual differences. Children (N=386) from the Growing Up in Singapore towards Healthy Outcomes (GUSTO) cohort took part in a video-recorded ad libitum lunch at 4.5years of age to measure acute energy intake. Videos were coded for three eating behaviours (bites, chews and swallows) to derive a measure of eating rate (g/min) and measures of eating microstructure: eating rate (g/min), total oral exposure (min), average bite size (g/bite), chews per gram, oral exposure per bite (s), total bites and proportion of active to total mealtime. Children's BMIs were calculated and a subset of children underwent MRI scanning to establish abdominal adiposity. Children were grouped into faster and slower eaters, and into healthy and overweight groups to compare their eating behaviours. Results demonstrate that faster eating rates were correlated with larger average bite size (r=0.55, p<0.001), fewer chews per gram (r=-0.71, p<0.001) and shorter oral exposure time per bite (r=-0.25, p<0.001), and with higher energy intakes (r=0.61, p<0.001). Children with overweight and higher adiposity had faster eating rates (p<0.01) and higher energy intakes (p<0.01), driven by larger bite sizes (p<0.05). Eating behaviours varied by sex, ethnicity and early feeding regimes, partially attributable to BMI. We propose that these behaviours describe an 'obesogenic eating style' that is characterised by faster eating rates, achieved through larger bites, reduced chewing and shorter oral exposure time. This obesogenic eating style supports acute energy intake within a meal and is more prevalent among, though not exclusive to, children with overweight. Clinical Trial Registry Number: NCT01174875; https://clinicaltrials.gov/.
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Affiliation(s)
- Anna Fogel
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), National University Health System, Singapore
| | - Ai Ting Goh
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), National University Health System, Singapore
| | | | | | - S Sendhil Velan
- Singapore Institute for Clinical Sciences, A*STAR, Singapore; Singapore Bio-Imaging Consortium, A*STAR, Singapore
| | - Navin Michael
- Singapore Institute for Clinical Sciences, A*STAR, Singapore
| | - Mya Thway Tint
- Department of Obstetrics and Gynaecology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Marielle Valerie Fortier
- Department of Diagnostic and Interventional Imaging, KK Women's and Children's Hospital, Singapore
| | - Mei Jun Chan
- Singapore Institute for Clinical Sciences, A*STAR, Singapore
| | - Jia Ying Toh
- Singapore Institute for Clinical Sciences, A*STAR, Singapore
| | - Yap-Seng Chong
- Singapore Institute for Clinical Sciences, A*STAR, Singapore; Department of Obstetrics and Gynaecology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | | | - Fabian Yap
- KK Women's and Children's Hospital, Singapore
| | - Lynette P Shek
- Singapore Institute for Clinical Sciences, A*STAR, Singapore; Department of Paediatrics, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Michael J Meaney
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), National University Health System, Singapore; Douglas Mental Health University Institute, McGill University, Montréal, Canada
| | - Birit F P Broekman
- Singapore Institute for Clinical Sciences, A*STAR, Singapore; Department of Psychological Medicine, Yong Loo Lin School of Medicine, National University of Singapore, National University Health System, Singapore
| | - Yung Seng Lee
- Singapore Institute for Clinical Sciences, A*STAR, Singapore; Department of Paediatrics, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| | - Keith M Godfrey
- Medical Research Council Lifecourse Epidemiology Unit, University of Southampton, Southampton, United Kingdom; National Institute for Health Research Southampton Biomedical Research Centre, University Hospital Southampton NHS Foundation Trust, Southampton, United Kingdom
| | - Mary Foong Fong Chong
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), National University Health System, Singapore; Saw Swee Hock School of Public Health, National University of Singapore, Singapore
| | - Ciarán G Forde
- Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), National University Health System, Singapore; Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore.
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Flores-Orozco EI, Tiznado-Orozco GE, Osuna-González OD, Amaro-Navarrete CL, Rovira-Lastra B, Martinez-Gomis J. Lack of relationship between masticatory performance and nutritional status in adults with natural dentition. Arch Oral Biol 2016; 71:117-121. [DOI: 10.1016/j.archoralbio.2016.07.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2016] [Revised: 07/15/2016] [Accepted: 07/27/2016] [Indexed: 01/31/2023]
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Chronic Powder Diet After Weaning Induces Sleep, Behavioral, Neuroanatomical, and Neurophysiological Changes in Mice. PLoS One 2015; 10:e0143909. [PMID: 26630494 PMCID: PMC4668096 DOI: 10.1371/journal.pone.0143909] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2015] [Accepted: 11/11/2015] [Indexed: 12/23/2022] Open
Abstract
The purpose of this study is to clarify the effects of chronic powder diet feeding on sleep patterns and other physiological/anatomical changes in mice. C57BL/6 male mice were divided into two groups from weaning: a group fed with solid food (SD) and a group fed with powder food (PD), and sleep and physiological and anatomical changes were compared between the groups. PD exhibited less cranial bone structure development and a significant weight gain. Furthermore, these PD mice showed reduced number of neurogenesis in the hippocampus. Sleep analysis showed that PD induced attenuated diurnal sleep/wake rhythm, characterized by increased sleep during active period and decreased sleep during rest period. With food deprivation (FD), PD showed less enhancement of wake/locomotor activity compared to SD, indicating reduced food-seeking behavior during FD. These results suggest that powder feeding in mice results in a cluster of detrimental symptoms caused by abnormal energy metabolism and anatomical/neurological changes.
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Zhu Y, Hollis JH. Differences in chewing behaviors between healthy fully dentate young and older adults assessed by electromyographic recordings. Int J Food Sci Nutr 2015; 66:452-7. [DOI: 10.3109/09637486.2015.1038222] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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