Oral acuity, particle size sensitivity, and food texture preferences in an older adult population

Chaffee, Olivia; Laura Montero, Maria; Keast, Russell; Ross, Carolyn F.

doi:10.1016/j.foodqual.2023.105031

Cited by 7 publications

(7 citation statements)

References 64 publications

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“…Regarding the masticatory score, multiple regression analysis revealed that the factor influencing the masticatory score after the insertion of the prosthetic appliance was the baseline masticatory score. This influence aligns with reports indicating that food preferences are unlikely to change with the placement of new appliances (16) . The significance of nutritional consultation regarding food intake, whether using conventional (17) or implant prosthetic devices (18) , has also been noted.…”

Section: Discussionsupporting

confidence: 90%

Examining the Relationship between Masticatory Indices Improvement and Prosthetic Treatment Difficulty

Suzuki,

Iizuka,

Igarashi

et al. 2024

Int J Oral-Med Sci

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This study examined changes in masticatory function indices, maximum occlusal force, masticatory performance, and masticatory score before and after removable prosthesis treatment, taking into account the prosthetic difficulty level, which assesses factors such as the shape of the residual ridge and properties of the mucous membrane.Participants (n=40, mean age 75.0±6.8 years) seeking prosthetic treatment were evaluated. Significant improvements in maximum occlusal force were observed in Classifications I and III, while masticatory performance improved significantly in Classification III. Multiple regression analysis indicated that posttreatment maximum occlusal force was significantly influenced by pretreatment maximum occlusal force (p = 0.01) , with marginal significance in the number of remaining teeth (p = 0.06) (adjusted R 2 = 0.38) .Factors significantly associated with posttreatment masticatory performance included pretreatment masticatory performance (p = 0.03) (adjusted R 2 = 0.27) . Additionally, the posttreatment masticatory score was significantly associated with the pretreatment masticatory score (p < 0.00) (adjusted R 2 = 0.55) . The findings suggest challenges in improving masticatory indices, particularly at Level IV, the most difficult index.Posttreatment maximum occlusal force, masticatory performance, and masticatory score significantly correlate with the pretreatment status of each index. These results propose the utility of prosthetic difficulty level and masticatory indices (masticatory performance, maximum occlusal force, and masticatory score) as predictive indicators for patients seeking denture treatment.

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Section: Discussionsupporting

confidence: 90%

Examining the Relationship between Masticatory Indices Improvement and Prosthetic Treatment Difficulty

Suzuki,

Iizuka,

Igarashi

et al. 2024

Int J Oral-Med Sci

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“…The ability to discriminate thickness is generally believed to be influenced by the tactile and pressure sensitivities of the oral mucosa. However, several studies have demonstrated that oral tactile sensitivity is not correlated with texture discrimination 8,28–31 . One reason for these discrepancies may be that tactile tests of the oral cavity, such as tests of two‐point discrimination thresholds and filament‐based pressure thresholds, reflect a static state, whereas tests of texture discrimination reflect a dynamic state.…”

Section: Discussionmentioning

confidence: 99%

“…As food texture is an important factor in palatability 6 and influences food intake, 7 a decline in texture perception may have negative effects on appetite, resulting in adverse nutritional and health outcomes. Additionally, recent studies have shown that texture perception is related to food preferences 8,9 …”

Section: Introductionmentioning

confidence: 99%

Relationship between texture perception and oral function: A preliminary study in young, healthy adults

Ito,

Tanaka,

Daidoji

et al. 2024

J of Oral Rehabilitation

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BackgroundOral frailty, characterised by reduced oral function, is associated with systemic health issues in older adults. Although the criteria for diminished oral function often focus on motor and secretory abilities, texture perception also plays a crucial role in health due to its impact on food intake and palatability.ObjectiveThis study aimed to explore the relationship between thickness discrimination ability (TDA) and oral motor and secretory functions in healthy young individuals.MethodsTwenty‐eight adults were assessed for texture perception using eight concentrations of aqueous xanthan gum solutions to determine TDA scores. Measurements of occlusal force, masticatory performance, tongue pressure, stimulated salivary flow rate and tongue–lip motor function were conducted. Spearman's correlation analysis was used to evaluate the relationship between TDA scores and oral functions. Participants were divided into high‐sensitivity and low‐sensitivity groups based on their TDA scores to compare oral function test results.ResultsThe TDA scores varied among the participants, with higher scores correlating with higher masticatory performance (r = 0.41, p < .05). Masticatory performance in the high‐sensitivity group was significantly higher than in the low‐sensitivity group (211.9 ± 59.2 mg/dL vs. 157.9 ± 43.0 mg/dL, p = .013), with no significant differences in other oral functions.ConclusionMasticatory performance was correlated with TDA, suggesting a link between the selection function of mastication and thickness discrimination. These findings highlight the potential relevance of texture perception in oral function and indicate the need for further exploration, particularly in older adults with declining oral health.

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“…Separately, saliva can increase the viscosity of liquid foods, which also can lead to texture perception changes. While many studies have failed to observe associations between salivary flow rate and texture perception [ 46 , 47 , 48 ], this is likely to be highly food-specific. Our data suggest that salivary flow rate may play a greater role in clearing fine particles in a liquid food relative to the null effects seen for larger particles in semi-solid foods.…”

Section: Discussionmentioning

confidence: 99%

What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch

Ma,

Ziegler,

Hopfer

et al. 2024

Foods

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Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants’ salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18–79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles.

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Oral acuity, particle size sensitivity, and food texture preferences in an older adult population

Cited by 7 publications

References 64 publications

Examining the Relationship between Masticatory Indices Improvement and Prosthetic Treatment Difficulty

Examining the Relationship between Masticatory Indices Improvement and Prosthetic Treatment Difficulty

Relationship between texture perception and oral function: A preliminary study in young, healthy adults

What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch

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