Peyron M-A, Mishellany A, Woda A
Institut National de la Recherche Agronomique, Theix, Station de Recherches sur la Viande, Saint-Genès-Champanelle, France.
J Dent Res. 2004 Jul;83(7):578-82. doi: 10.1177/154405910408300713.
There is a large variability between and among individuals in the physiology of mastication, but it is not known whether this produces a similar variability in the particle sizes of food boluses at the end of the chewing process. Food boluses obtained just before swallowing were analyzed in ten subjects (aged 36.7 +/- 9.5 yrs) with normal dentition. Food samples of 3 nuts (peanut, almond, pistachio) and 3 vegetables (cauliflower, radish, and carrot) were chewed and expectorated after self-estimated complete mastication. Measurements with sieving and laser diffraction methods indicated that particles were much larger in vegetables than in nuts. Particle size distributions were similar among nuts and among vegetables. Surprisingly, no inter-individual variability was observed in the particle distributions for the 6 foods, although several sequence variables differed markedly. A need for a bolus to be prepared with a precisely determined texture before it can be swallowed may explain the inter-subject variability of the masticatory function.
个体之间以及个体内部咀嚼生理存在很大差异，但尚不清楚这是否会在咀嚼过程结束时导致食物团块颗粒大小产生类似的差异。对十名牙列正常的受试者（年龄36.7±9.5岁）吞咽前获取的食物团块进行了分析。对3种坚果（花生、杏仁、开心果）和3种蔬菜（花椰菜、萝卜和胡萝卜）的食物样本进行咀嚼，在自我估计完全咀嚼后吐出。筛分和激光衍射法测量表明，蔬菜中的颗粒比坚果中的大得多。坚果之间以及蔬菜之间的颗粒大小分布相似。令人惊讶的是，尽管几个顺序变量有显著差异，但在这6种食物的颗粒分布中未观察到个体间差异。在吞咽之前需要准备具有精确确定质地的食物团块，这可能解释了咀嚼功能的个体间差异。
