当前位置: X-MOL 学术J. Texture Stud. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Optimizing a determination of chewing efficiency using a solid test food
Journal of Texture Studies ( IF 3.2 ) Pub Date : 2019-10-07 , DOI: 10.1111/jtxs.12477
Hilbert W van der Glas 1 , Ting Liu 1 , Yifan Zhang 1 , Xinmiao Wang 1 , Jianshe Chen 1
Affiliation  

A test using a solid food is relevant to measure chewing ability (CA) as (1) it includes an integrated functioning of all oral structures involved, (2) an impairment of chewing a solid food causes inevitably diet restrictions, and (3) chewing efficiency (CE) can easily be defined. CE is the number of chewing cycles, N[1/2-Xo], needed to attain a particular chewing outcome (a median particle size, X50 , which is half the initial particle size Xo) whereas chewing performance (CP) is a state of chewing outcome (X50 ) at an arbitrary number of chewing cycles. The use of CE is preferable for CA because inter-subject ratios are constant regardless of the initial conditions of the test food. Furthermore, the inter-subject variation is two times larger for CE values than for CP ones, yielding a better inter-subject differentiation of CA. However, a determination of CP needs only one N-value, and that of CE at least two N-values for enabling an interpolation of N[1/2-Xo]. Using samples of only 2 half-cubes (9.6x9.6x4.8 mm; limiting test load) of Optosil® (an artificial test food), and detailed previous information on log(X50 )-log[N] relationships (Liu et al., 2018) as a "gold standard", a short procedure has been developed for a priori choosing two appropriate N-numbers, and the subsequent determination of a subject's CE. This procedure has been developed using results from 20 young adults (23.7 years, SD 1.1) and was validated in 10 middle-aged and older adults (52.3 years, SD 10.1), where impairments in the dentition were reflected in the CE-values. Our short procedure to determine chewing efficiency will improve studies on relationships between chewing ability and food preference, or between chewing ability and dental factors and/or physiological factors. The first type of relationship may be of interest for food industry whereas the second type may be of interest for population studies in rapidly aging societies and for clinical studies in dentistry. Results can be compared between subjects and studies without bias by using chewing efficiency rather than chewing performance as a measure of chewing ability. This article is protected by copyright. All rights reserved.

中文翻译:

使用固体测试食物优化咀嚼效率的测定

使用固体食物的测试与测量咀嚼能力 (CA) 相关,因为 (1) 它包括所有涉及的口腔结构的综合功能,(2) 咀嚼固体食物的障碍不可避免地导致饮食限制,以及 (3) 咀嚼效率 (CE) 可以很容易地定义。CE 是达到特定咀嚼结果所需的咀嚼周期数 N[1/2-Xo](中值粒径 X50,是初始粒径 Xo 的一半),而咀嚼性能 (CP) 是一种状态在任意数量的咀嚼循环中咀嚼结果 (X50) 的影响。对于 CA 最好使用 CE,因为无论测试食物的初始条件如何,受试者之间的比率都是恒定的。此外,CE 值的主体间变异是 CP 值的两倍,从而产生更好的 CA 主体间差异。然而,CP 的确定只需要一个 N 值,而 CE 的确定需要至少两个 N 值来实现 N[1/2-Xo] 的插值。使用 Optosil®(一种人工测试食品)的仅 2 个半立方体(9.6x9.6x4.8 毫米;限制测试负载)的样本,以及之前关于 log(X50)-log[N] 关系的详细信息(Liu 等人., 2018) 作为“黄金标准”,已经开发了一个简短的程序,用于先验选择两个合适的 N 数,并随后确定受试者的 CE。该程序是使用 20 名年轻人(23.7 岁,SD 1.1)的结果开发的,并在 10 名中年和老年人(52.3 岁,SD 10.1)中得到验证,其中牙列的损伤反映在 CE 值中。我们确定咀嚼效率的简短程序将改进对咀嚼能力与食物偏好之间或咀嚼能力与牙齿因素和/或生理因素之间关系的研究。第一种关系可能对食品工业感兴趣,而第二种关系可能对快速老龄化社会的人口研究和牙科临床研究感兴趣。通过使用咀嚼效率而不是咀嚼性能作为咀嚼能力的衡量标准,可以在没有偏见的情况下比较受试者和研究之间的结果。本文受版权保护。版权所有。第一种关系可能对食品工业感兴趣,而第二种关系可能对快速老龄化社会的人口研究和牙科临床研究感兴趣。通过使用咀嚼效率而不是咀嚼性能作为咀嚼能力的衡量标准,可以在没有偏见的情况下比较受试者和研究之间的结果。本文受版权保护。版权所有。第一种关系可能对食品工业感兴趣,而第二种关系可能对快速老龄化社会的人口研究和牙科临床研究感兴趣。通过使用咀嚼效率而不是咀嚼性能作为咀嚼能力的衡量标准,可以在没有偏见的情况下比较受试者和研究之间的结果。本文受版权保护。版权所有。
更新日期:2019-10-07
down
wechat
bug