Impact of self-tongue brushing on taste perception in Thai older adults: A pilot study

Madiloggovit, Jirakate; Chotechuang, Nattida; Trachootham, Dunyaporn

doi:10.1016/j.gerinurse.2015.11.004

Cited by 16 publications

(15 citation statements)

References 33 publications

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“…Taste and texture sensations might influence the hedonic experience of apple consumption. Gustatory sensations may be impaired with low saliva secretion (Lugaz et al, 2005), poor oral hygiene (Madiloggovit et al, 2016), oral pain (Braud et al, 2017), mucocutaneous disease (Suter et al, 2017), dental deafferentation (Boucher et al, 2006), and denture use (Yoshinaka et al, 2007). In addition, somatosensory abilities may be impaired with painful diseases affecting the mouth (Puhakka et al, 2016), missing teeth (Hämmerle et al, 1995;Kimoto et al, 2008Kimoto et al, , 2013 and teeth replacement by means of denture (Jang & Kim, 2001), which could in turn modify food texture sensation (Veyrune & Mioche, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Ability of seniors to chew hard foods such as meat or raw vegetable is moreover impaired with periodontal disease (Okada et al, 2014) and low number of teeth and occluding posterior paired teeth (Lamy, Mojon, Kalykakis, Legrand, & Butz-Jorgensen, 1999;Nguyen, Witter, Bronkhorst, Gerritsen, & Creugers, 2011;Sheiham, Steele, Marcenes, Finch, & Walls, 1999). Food taste perception of elders may also be impaired by reduced salivary flow rate (Lugaz, Pillias, Boireau-Ducept, & Faurion, 2005;Vandenberghe-Descamps et al, 2016), poor oral hygiene (Madiloggovit, Chotechuang, & Trachootham, 2016), dental decay (Wrobel, Catalanotto, & Walter, 1978), oral pain (Braud, Descroix, Ungeheuer, Rougeot, & Boucher, 2017;Eliav et al, 2007), tooth loss (Boucher et al, 2006), and denture covering the palate (Yoshinaka, Yoshinaka, Ikebe, Shimanuki, & Nokubi, 2007). These chemosensory impairments are frequently associated with reduced pleasure from eating (Arganini & Sinesio, 2015;Merkonidis et al, 2015).…”

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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

Patron

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: 99%

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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“…For example, a study by Baharuddin and Sharifudin (2015) showed that Malaysian individuals who preferred foods of high taste intensity tended to have higher taste thresholds. Thai population tended to have a high baseline umami threshold due to their high consumption of monosodium glutamate (MSG) from Thai foods and seasonings (Madiloggovit, Chotechuang, & Trachootham, 2016). Decreased sensitivity toward sucrose of African-American was linked to their high consumption of sweet and sweet-fat foods (Sable, Warren, DuFlo, Bartoshuk, & Skarulis, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effects of aging on taste thresholds: A case of Asian people

Wiriyawattana

Suwonsichon

2018

Journal of Sensory Studies

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This research investigated the effects of aging on taste thresholds of Asian people. Ninety subjects were recruited to form three age groups: young (20–39 years), middle‐aged (40–59 years), and elderly (60–85 years). Detection and recognition thresholds of sweet (sucrose, aspartame, acesulfame‐K, sucralose), salty (sodium chloride, potassium chloride), sour (citric acid, acetic acids), bitter (caffeine), and umami (monosodium glutamate, inosine 5ʹ‐monophosphate) taste compounds were measured using the 3‐alternative forced choice ascending concentration series method of limits. Significant (p ≤ .05) increases in both threshold values with age were found for all of the salty, sour, bitter, and umami taste compounds, indicating a decline in sensitivity toward these tastes. To detect or recognize the taste compound dissolved in water the elderly needed 2.1–4.5 (salty), 1.7 (sour), 2.3–3.4 (umami), and 2.5–2.7 (bitter) folds higher concentration than young subjects. Threshold values of most sweet compounds were not significantly (p > .05) affected by aging except sucralose. Practical applications Understanding changes in taste sensitivity of the elderly is necessary for product developers and manufacturers in designing foods for aging populations. Information on the extent of the decline in sensitivity toward various taste compounds revealed in this study could be useful for formulating food recipes for the elderly.

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“…After duplicates removal, abstract article record and backward searching yielded 169 articles. After full‐text record, a total of 111 articles remained for complete data extraction . Among them, we identified 23 studies as having a controlled protocol (including two studies with a randomisation process .…”

Section: Resultsmentioning

confidence: 99%

Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

Boucher

2019

J of Oral Rehabilitation

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In humans, food intake behaviour includes selecting, purchasing and cooking foods, organising meal patterns and actual ingestion. 1 Decisions concerning what, when and how much to eat may depend on physiological mechanisms (hunger and satiety), environmental influences, 2 social behaviour, 3,4 cognitive tasks, psychological attitudes and food sensory perception. Food perception is a multimodal sensation which implies cross-modal interplays, including aroma/ taste and texture/flavour interactions. 5During oral processing, food products are comminuted by the teeth and the tongue into small particle size, humidified and dissolved in saliva in order to form a swallowable food bolus. 3 Food's perceived flavour result from the simultaneous stimulation of three principal sensory processes: retronasal olfaction, taste and trigeminal sense. The sense of taste is closely related to food bolus formation and tastant dissolution by the combined action of saliva and mastication. Gustatory signals arise from tastant-mediated chemical stimulation of taste buds and are transduced by G-protein coupled receptors and ion channels constituting the molecular basis for basic tastes (ie sweet, bitter, salty, sour, umami and fatty acid taste). 6 Taste signals are then conveyed by the chorda tympani (CT), a branch of the facial nerve, the glossopharyngeal nerve (IX) and the vagus nerve (X) to the central nervous system. Taste, retronasal olfaction and oropharyngeal somatosensory modalities contribute to food flavour perception. Chemosensory impairments are frequently associated with reduced pleasure from eating 7 and can also cause unhealthy eating habits and unbalanced nutritional status. 8 Besides taste, oral somatosensory sensations related to food and oral conditions are generated during eating through Aβ, Aδ and C mechanosensory, chemosensory, thermosensory, proprioceptive and nociceptive trigeminal afferents innervating the mouth, oro-facial Abstract Food perception is a multimodal sensation which implies cross-modal interplays. Tactile, thermal, painful and kinaesthetic stimuli arising from food intake may impact on flavour perception, especially taste perception. The influence of oral somatosensory signals on food taste perception remains unclear. The aim of the present systematic review was to appraise the effects of oral mechanical, thermal, chemical and pain sensations on taste perception. In accordance with the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) statement, a search of the literature from 1968 to 2018 was conducted using MEDLINE via PubMed, EMBASE and clinical trials (PROSPERO registration reference: CRD42018100176). A total of 105 articles were included for analysis. The results from this review suggest that taste abilities and taste perception are frequently modified by food textural and chemical properties. Furthermore, saliva features, dental and prosthetic status and oral pain can also modulate taste perception. Biological and physiological phenomena underlying these results may be ...

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Impact of self-tongue brushing on taste perception in Thai older adults: A pilot study

Cited by 16 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

Effects of aging on taste thresholds: A case of Asian people

Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

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