Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

Lorieau, Lucie; Septier, Chantal; Laguerre, Aurélie; Roux, Linda Le; Hazart, E.; Ligneul, Amandine; Famelart, Marie-Hélène; Dupont, Didier; Floury, Juliane; Féron, Gilles; Labouré, Hélène

doi:10.1016/j.foodres.2018.05.013

Cited by 23 publications

(23 citation statements)

References 33 publications

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“…Using the “ food comfortability questionnaire ”, volunteers aged 35–64 and seniors aged over 65 years scored three varieties of apples during actually tasting relative to the perceived oral comfort. Generally speaking, apples were rated as more‐than‐average comfortable and demonstrated quite similar levels of mean general comfort than cheese models, meat‐ and cereal‐based products (Lorieau et al, ; Vandenberghe‐Descamps et al, ; Vandenberghe‐Descamps et al, ). From a clinical point of view, Gala demonstrated significantly higher mean score in the perceived general comfort than the other variety of apple and may be considered as the most comfortable one.…”

Section: Discussionmentioning

confidence: 98%

“…Recently, a "food comfortability questionnaire" related to bolus formation, pain while eating, texture and taste was developed to explore comfort sensation during eating in French geriatric populations (Vandenberghe-Descamps, Labouré, Septier, Feron, & Sulmont-Rossé, 2018a). Exploring oral sensation encountered during eating cheese, cereal-based and meat-based products ranging from a negative (including pain or discomfort) to a positive perspective (such as easiness or pleasure) showed that chicken aiguillette (tenderloin), slow cook beef cheek, sponge cake, madeleines, or soft and processed cheese models were the most "comfortable" foods (Lorieau et al, 2018;Vandenberghe-Descamps et al, 2018a, 2018b.…”

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confidence: 99%

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How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults

Symoneaux

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Brasse

et al. 2019

Journal of Texture Studies

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Difficulties encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The present survey aimed at comparing oral comfort experienced during consumption of apples in elderly and younger people. To do this, 122 participants divided into a senior group (65–83 years) and a control group (35–64 years) rated three varieties of apples (Gala, Granny Smith, Honey Crunch) using a “food comfortability” questionnaire related to general comfort, bolus formation, pain, texture, and taste sensations, and were assessed for their oral conditions. Each score of the “food comfortability” questionnaire was then submitted to a global principal component analysis and an analysis of variance. Apple variety was a significant factor for all items of the questionnaire. Age significantly affected dental pain, crunchiness, and melting sensation, with increased scores for pain and melting perception, and decreased scores for crunchiness when aging. Global comfort experienced while eating apple was also impacted by dental status and resting saliva flow rate. Bolus moistening was related to stimulated saliva flow rate, and its fragmentation was dependant on denture use. Painful sensations depended on self‐reported oral quality of life and sweet taste perception was influenced by the presence of oral mucosal disease. Apple variety is a good predictor of oral comfort experienced while eating. Altough age has a little effect on pain and texture perception, oral conditions such as missing teeth or denture use also contribute to oral comfort when consuming apples.

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Section: Discussionmentioning

confidence: 98%

mentioning

confidence: 99%

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults

Symoneaux

Patron

Brasse

et al. 2019

Journal of Texture Studies

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“…This finding was in agreement with the results found by Loret et al (2011) who reported that the moisture content of food boluses was around 50%, regardless of the types of the cereal. Additionally, Lorieau et al (2018) reported that the bolus formation of whipped cheese was harder than soft or processed cheese because it required more saliva for the bolus formation. This type of product was characterized as a dry and sticky texture.…”

Section: Soft Solid Foodmentioning

confidence: 99%

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Hadde

Chen

2020

Journal of Texture Studies

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Thickened fluids and texture‐modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture‐modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture‐modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture‐modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture‐modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture‐modified foods for dysphagia management.

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“…In this context, Assad-Bustillos et al [78] reported that soft aerated cereal foods stimulate the salivary flow rate, the food bolus properties and the perception of oral comfort (the oral sensations perceived when eating a food) in OA, priming over the dental status. In addition, Lorieau et al [79] demonstrated that soft model cheeses tested by OA led to a softer bolus that was more easily formed, the soft cheeses being more comfortable than dryer cheeses as their textures were perceived as soft, fatty and melting.…”

Section: Foods For Oa: the Importance Of Texture And Other Sensorymentioning

confidence: 99%

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

2019

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The population of older adults is growing globally. This increase has led to an accumulation of chronic illnesses, so-called age-related diseases. Diet and nutrition are considered the main drivers of the global burden of diseases, and this situation applies especially to this population segment. It relates directly to the development of coronary heart disease, hypertension, some types of cancer, and type 2 diabetes, among other diseases, while age-associated changes in body composition (bone and muscle mass, fat, sarcopenia) constitute risk factors for functional limitations affecting health status and the quality of life. Older adults present eating and swallowing problems, dry mouth, taste loss, and anorexia among other problems causing “anorexia of aging” that affects their nutritional status. The strategies to overcome these situations are described in this study. The impact of oral food processing on nutrition is discussed, as well as approaches to improve food acceptance through the design of innovative foods. These foods should supply a growing demand as this group represents an increasing segment of the consumer market globally, whose needs must be fulfilled.

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Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

Cited by 23 publications

References 33 publications

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults

How oral health and food sensory properties impact oral comfort during consumption of apples: A comparative approach in seniors and young adults

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

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