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The aim of this study was to investigate the effects of carrot shape (cube vs. julienne) and oral processing behaviour, specifically chewing time, on bolus properties and bioaccessibility of ß-carotene in raw carrots. Participants (n = 20) consumed raw carrot cubes (15 × 15 × 15 mm, 4.2 g/bite) and raw carrot julienne (2 × 3 × 90 mm, 4.2 g/bite) with normal (cube: 20 s/bite; julienne: 28 s/bite) and short (cube: 10 s/bite; julienne: 14 s/bite) chewing time. Expectorated boli were collected and characterized for number and mean area of carrot bolus particles. The proportion of easily extractable ß-carotene of the carrot bolus was taken as an approximate indicator of the potentially bioaccessible ß-carotene. Longer chewing time resulted in significantly more and smaller carrot bolus particles, larger particle surface area (p < 0.01) and higher proportion of easily extractable ß-carotene than shorter chewing of raw carrots of both shapes (Cube_Normal vs. Cube_Short: 29 ± 7 % vs. 23 ± 7 %; Julienne_Normal vs. Julienne Short: 31 ± 8 % vs. 26 ± 6 %, p < 0.05). Carrot shape significantly influenced number and size of bolus particles (p < 0.01) with carrot julienne generating more and smaller carrot bolus particles than carrot cubes. These differences in bolus properties between carrot julienne and cubes did not influence the proportion of easily extractable ß-carotene (p > 0.05). We conclude that differences in oral processing behaviour and the corresponding differences in bolus properties produce only modest differences in ß-carotene bioaccessibility of raw carrots regardless of carrot shape.
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Daucus carota , beta Caroteno , Humanos , MasticaciónRESUMEN
BACKGROUND: Improving chewing function of older adults increases the health-related quality of life. Few studies indicated the correlation between tongue, lip strength on masticatory performance in older people. The study aimed to investigate the association between lip, tongue strength on chewing pattern in aging population. METHODS: The older adults had independent daily intake without assistance were enrolled. They had intact dentition and no periodontitis. To estimate the number of chewing strokes and chewing time by consuming a cornstarch cookie were used to represent chewing pattern. Lip and tongue pressure were evaluated with an Iowa Oral Performance Instrument. Linear regression analysis was used to analyze the lip and tongue pressure associated with the chewing time and strokes. Spearman's correlation analysis was utilized to evaluate the associations among chewing time and chewing strokes or lip and tongue pressure. RESULTS: 35 women and 35 men with an average age of 73.2 years were investigated. Tongue pressure was significantly related to the chewing time and the number of chewing strokes (p = 0.01 and 0.03). There was a close association between chewing time and the number of chewing strokes (p < 0.0001). The correlation between lip and tongue pressure was significant (p < 0.0001). CONCLUSION: The tongue strength significantly related to chewing ability in aging population. Increasing the tongue strength greatly reduced the number of chewing strokes and chewing time. Good masticatory ability could increase the motor function of tongue; raising the tongue strength might be able to improve mastication in older adults.
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Masticación , Lengua , Masculino , Humanos , Femenino , Anciano , Labio , Presión , Calidad de Vida , EnvejecimientoRESUMEN
PURPOSE: Oral processing behaviour may contribute to individual differences in glycaemic response to foods, especially in plant tissue where chewing behaviour can modulate release of starch from the cellular matrix. The aim of this study was to assess the impact of chewing time of two starch based foods (brown rice and chickpeas) on bolus properties, in vitro starch digestion and postprandial glycaemic excursion in healthy subjects. METHODS: In a cross-over trial participants (n = 26) consumed two carbohydrates-identical test meals (brown rice: 233 g; chickpeas: 323 g) with either long (brown rice: 41 s/bite; chickpeas: 37 s/bite) or short (brown rice: 23 s/bite; chickpeas: 20 s/bite) chewing time in duplicate while glycaemic responses were monitored using a continuous glucose monitoring device. Expectorated boli were collected, then bolus properties (number, mean area, saliva amylase activity) and in vitro starch digestion were determined. RESULTS: Longer chewing resulted in significantly (p < 0.05) more and smaller bolus particles, higher bolus saliva uptake and higher in vitro degree of intestinal starch hydrolysis (DH_Schewing time%) than shorter chewing for both foods (brown rice: DH_S%23 s = 84 ± 4% and DH_%S41s = 90 ± 6%; chickpeas: DH_S%20 s = 27 ± 3% and DH_%S37s = 34 ± 5%, p < 0.001). No significant effect of chewing time on glycaemic response (iAUC) (p > 0.05) was found for both meals. Brown rice showed significantly and considerably higher in vitro degree of intestinal starch hydrolysis and glycaemic response (iAUC) than chickpeas regardless of chewing time. No significant correlations were observed between bolus properties and in vitro starch hydrolysis or glycaemic response (p > 0.05). CONCLUSION: Differences in the innate structure of starch based foods (brown rice compared to chickpeas) have a larger effect on postprandial glucose response than differences in mastication behaviour although oral processing behaviour showed consistent effects on bolus properties and in vitro starch digestion. Trial registration ClinicalTrials.gov identifier: NCT04648397 (First posted: December 1, 2020).
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Cicer , Oryza , Humanos , Amilasas , Glucemia , Automonitorización de la Glucosa Sanguínea , Digestión , Comidas , Oryza/química , Almidón , Estudios CruzadosRESUMEN
Oral processing behaviour can affect the bioavailability of macronutrients. The aim of the present study was to determine the influence of oral processing behaviour on bolus properties and in vitro protein digestion of chicken and soya-based vegetarian chicken. Natural chewing time and chewing frequency of both foods were determined in healthy adults (n 96). While natural chewing time differed considerably between consumers (chicken: 7·7-39·4 s; soya-based vegetarian chicken: 7·8-46·2 s), chewing frequency (1·4 chews/s) did not differ considerably between consumers and was independent of product type. Natural chewing times of 11 and 24 s were found for clusters of consumers showing shortest and longest chewing time for both products. Chicken and soya-based vegetarian chicken were chewed for 11 and 24 s and boli expectorated by n 16 consumers to determine in vitro gastric digestion and by n 7 to determine in vitro intestinal digestion. For both foods, longer chewing time resulted in the formation of significantly (P < 0·05) more and smaller bolus fragments and higher in vitro degree of protein hydrolysis (DH%) than shorter chewing time (chicken: DH%11s = 7 ± 23 % and DH%24s = 89 ± 26 %; soya-based vegetarian chicken: DH%11s = 57 ± 18 % and DH%24s = 70 ± 21 %, P < 0·001). In vitro degree of protein hydrolysis was higher for chicken than that for soya-based vegetarian chicken regardless of chewing time. We conclude that naturally occurring longer chewing time leads to more and smaller bolus particles of chicken and soya-based vegetarian chicken and thereby increases in vitro protein hydrolysis compared with shorter chewing time.
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Proteínas Dietéticas Animales/metabolismo , Digestión , Masticación , Proteínas de Soja/metabolismo , Animales , Disponibilidad Biológica , Humanos , Productos Avícolas , Proteolisis , Glycine maxRESUMEN
OBJECTIVES: This study aims to investigate the impact of occluding pairs (OPs) on chewing strokes, chewing time, mealtime duration, and bite force in an aging population. METHODS: The 100 participants included 52 women and 48 men with average age of 71.2 years. The subjects were restricted to those who can eat what they wanted and had no temporomandibular joint disorder (TMD) and dysphagia history; their OPs were counted in the posterior occlusal support zone in accordance with the Eichner classification. Free habitual mastication of a cornstarch cookie was analyzed by recording the number of chewing strokes and the amount of time needed for complete mastication. Strokes were counted by considering the opening and closing mandibular movements. Mealtime was defined as the time spent to finish a lunchbox and accomplish swallowing. Bite force was estimated with a T-Scan III®. A linear regression analysis was used to evaluate the impact of the OPs on the chewing strokes, chewing time, mealtime duration, and bite force. RESULTS: In this study, 76% of the participants had 4 OPs and 12% participants had 3 OPs. Increasing the OPs significantly shortened the chewing time and mealtime duration (P = 0.02). The mealtime duration did not notably affect the chewing time (P = 0.237). There was significant association between OPs and bite force (P < 0.0001). CONCLUSIONS: In elderly, increasing OPs significantly raised the bite force and shortened the chewing time and strokes. More OPs might be the key to maintain good chewing function. CLINICAL SIGNIFICANCE: Among the elderly, increasing OPs significantly raised the bite force and shortened the chewing time and mealtime duration. To provide better chewing function, good oral hygiene is important to maintain as many OPs as possible; how to gain more OPs is essential concern in the prosthodontic treatment plan making.
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Masticación , Trastornos de la Articulación Temporomandibular , Anciano , Fuerza de la Mordida , Femenino , Humanos , Masculino , MandíbulaRESUMEN
Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 °C. All rice was served warm at 65 °C. Chewing time was recorded. Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05). Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance.
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Frío , Almacenamiento de Alimentos , Calor , Oryza/química , Periodo Posprandial , Respuesta de Saciedad , Adulto , Glucemia , Femenino , Humanos , Masculino , Tamaño de la Partícula , Gusto , Adulto JovenRESUMEN
Previously, a linear relationship has been found between net energy intake (NEI) and dietary chewing index (CI) of the diet for different types of cattle. Therefore, we propose to generalize and calibrate this relationship into a new model for direct prediction of NEI by dairy cows from CI values (CINE; min/MJ of NE). Furthermore, we studied the forage-to-concentrate substitution rate in this new NEI model. To calibrate the model on a diverse set of situations, we built a database of mean intake from 14 production experiments with a total of 986 primi- and multiparous lactating dairy cows of different breeds fed 136 different diets ad libitum. The NEI were estimated by the Nordic feed evaluation system. The CINE value of diets was estimated from the intake of concentrate, intake of forage neutral detergent fiber (NDFf), particle length of forage, indigestible NDFf/NDFf, body weight, NDFf/body weight, and the content of NE in DM. We show that the slope values in this regression are proportional to the squared intercepts, giving the nonlinear equation NEI=NEI0-k×NEI0a×CINE, where the parameter k represents the decline in NEI with the increasing CINE of the diet and a was estimated to have a value of 2, implying a constant maximum daily chewing time. The intercept NEI0 in the regression of NEI on CINE may be interpreted as metabolic net energy intake capacity of the cows fed without physical constraints on intake. Based on experimental data, the maximum chewing time was estimated as 1/(4 × k). The NEI0 values were parameterized as a linear function of metabolic body size, energy-corrected milk yield (kg/d), days in milk, and days in milk squared. Prediction accuracy was evaluated by mean square prediction error (MSPE) and its decomposition into central tendency, regression, and disturbance, across and within experiments on independent data from 19 experiments including 812 primi- and multiparous lactating dairy cows of different breeds fed 80 different diets ad libitum. The NEI model predicted NEI with an MSPE of 8% of observed, and across the 19 experiments the error central tendency, error regression, and error disturbance were 4.2, 40.6, and 84.9% of MSPE, respectively. The described intake model implies a variable forage-to-concentrate substitution rate as a nonlinear function of NEI0, CINE of forage, and supplementation of concentrate.
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Ingestión de Energía , Masticación , Animales , Bovinos , Dieta/veterinaria , Fibras de la Dieta/metabolismo , Digestión , Femenino , Lactancia , Leche , Rumen/metabolismo , EnsilajeRESUMEN
For the first time this study has shown a direct effect of food textural complexity on satiation. Independent of oral processing time, increasing the textural complexity of a food significantly decreased food intake. Foods with complex textures stimulate many sensory perceptions during oral processing, with a succession of textures perceived between first bite and swallow. Previously the impact of texture on satiation (commonly tested by increasing viscosities of semi-solids) has been explained by texture's influence on oral processing time; a long oral processing time enhances satiation. The results of the current study show that subjects in a randomised cross-over trial who consumed a "starter" (preload) model food with high textural complexity went on to eat significantly less of a two course ad libitum meal. Subjects who consumed a "starter" model food with low textural complexity, but with the same flavour, energy density and oral processing time, ate significantly more of the same ad libitum meal. The results show that increasing the number of textures perceived during chewing of a solid food triggers the satiation response earlier than when chewing a less texturally complex food. Increasing textural complexity of manufactured foods, to allow for greater sensory stimulation per bite, could potentially be used as a tool to enhance the satiation response and decrease food intake.
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Alimentos Especializados , Masticación , Modelos Químicos , Respuesta de Saciedad , Sensación , Regulación hacia Arriba , Regulación del Apetito , Estudios Cruzados , Dieta Reductora/métodos , Ingestión de Energía , Conducta Alimentaria , Femenino , Manipulación de Alimentos , Alimentos Especializados/análisis , Humanos , Almuerzo , Masculino , Nueva Zelanda , Sobrepeso/prevención & control , Autoinforme , Propiedades de SuperficieRESUMEN
PURPOSE: We investigated the influence of chewing time on salivary stress markers. METHODS: Participants performed arithmetic calculations for 30min as stress loading, followed by chewing for 0, 5, 10, or 15min. All experiments finished at 25min after stress loading. With 0-min chewing, saliva was collected before stress loading (BS), immediately after stress loading (R0), and at 5, 10, 15, and 25min after stress loading (R5, 10, 15 and 25). With 5, 10, or 15min chewing, saliva was collected at BS and R0, immediately after chewing (Ch5, 10 and 15, respectively), and 25min after stress loading (Ch5R25, Ch10R25 and Ch15R25, respectively). Salivary alpha-amylase activity and cortisol levels were measured to evaluate stress. Change in stress markers between R0 and Ch5, 10 and 15 or R25, Ch5R25, Ch10R25 and Ch15R25 were calculated. RESULTS: No significant differences were observed in rate of change in alpha-amylase activity among the chewing conditions. Rate of decrease in cortisol levels was significantly greater at 15-min chewing than at 5-min chewing. Rate of decrease in cortisol levels was significantly greater at 10 and 15-min chewing than at 0-min chewing. CONCLUSION: The present results indicate that chewing time affects the reaction of the endocrine system to mental stress, and that continuous chewing for more than 10min is effective in reducing stress.