利用食物的感官特性触发吞咽：综述
Using sensory properties of food to trigger swallowing: a review.
作者信息
Loret C
机构信息
a Nestlé Research Center , P.O. Box 44, Vers-Chez-Les-Blancs, CH-1000 Lausanne 26, Switzerland.
出版信息
Crit Rev Food Sci Nutr. 2015;55(1):140-5. doi: 10.1080/10408398.2011.649810.
Abstract
The effect of food consistency on swallowing function has been widely studied, and it is well recognized that by delaying the flow of the food bolus, thickened liquids can help in the management of swallowing dysfunction. However, fewer studies have been carried out on the impact of food sensory properties and related liking on swallowing function. This paper reviews the role of taste, olfaction, and trigeminal perceptions on swallowing function and highlights the need for a deeper investigation of this aspect of patient diet modification.
摘要
食物黏稠度对吞咽功能的影响已得到广泛研究，并且人们普遍认识到，通过延缓食团的流动，增稠液体有助于管理吞咽功能障碍。然而，关于食物感官特性及其相关喜好对吞咽功能影响的研究较少。本文综述了味觉、嗅觉和三叉神经感觉在吞咽功能中的作用，并强调需要对患者饮食调整的这一方面进行更深入的研究。
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