How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Abstract

Saliva plays an important role in food oral processing. From the breakdown of food structures to the binding of flavor compounds and the formation of a swallowable bolus, saliva is essential for the perception and appreciation of foods. Identifying the factors that affect saliva composition is, therefore, necessary to understand the differences in eating behavior, food perception, and preference across different consumer groups. This article aims to highlight the importance of considering saliva variability when designing food products that meet the needs of specific consumer groups.

Exquisitely heterogeneous : Combining different food textures to boost palatability

“…Caucasian and Chinese, Asian participants ( Table 7.2). Similar results were obtained also by Mosca et al (2019) and Pedrotti et al (2019) as no differences in saliva flow rate were observed between groups with the same ethnicity and nationality (i.e. Dutch, Caucasian and Chinese, Asian).…”

“…Considering that the two groups tested were homogeneous in their age and sex, this study focused on potential differences related to nationality and ethnicity. To the best of our knowledge, minimal research has been conducted to date addressing possible differences in oral physiology between participants of different ethnicities Mosca et al, 2019;Pedrotti et al, 2019;Xue & Hao, 2006). Similarly, a few studies have investigated whether possible cross-cultural differences influence food texture perception.…”

“…Nevertheless, few studies have investigated potential variation in oral physiology and texture perception between consumers who differ in terms of ethnicity. With growing business opportunities of the Asian food market, the interest in better understanding how Western and Asian consumers differ in terms of sensory perception and oral processing behaviour is currently increasing (Ketel et al, 2019;Mosca et al, 2019;Pedrotti et al, 2019). To date, it has been reported that Asian subjects from China have a larger oral volume and consume foods and beverages at higher eating rate than Caucasian subjects from the Netherlands and USA, although it is not known whether such differences can lead to differences in food perception (Ketel et al, 2019;Xue & Hao, 2006).…”

Saliva and Food Oral Processing

“…Biomarkers present in saliva can be used to differentiate individuals (Lucas, Barbosa, Castelo, & Gavião, ). The quantification of salivary differences/similarities between different consumer groups can provide useful information for the design of products targeting specific markets (Mosca et al, ).…”

Determination of the Oral and Dental Health Profile in Athletes Prepared to the Olympics by Gender in Turkey

“…Kadınlardaki tükürük akış oranının erkeklere göre %32 daha az olduğu gösterilmiştir. 17 Tükürük akışında azalma ağız sağlığını etkileyen bir durumdur ve tükürük akış miktarının azalması ile ortaya çıkan ağız kuruluğu en sık görülen oral hastalık olan diş çürüğü ile ilişkilidir. 16 Ayrıca, sporcularda egzersiz sırasında da tükürük akış hızının azaldığı, pH değerinin düştüğü ve ağız kuruluğunun arttığı ve bu durumun da çürük oluşumu için yüksek risk oluşturduğu tespit edilmiştir.…”