Pereira L J, van der Bilt A
Department of Health Sciences - Physiology Area, Federal University of Lavras - UFLA, Lavras, MG, Brazil.
Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, Utrecht, The Netherlands.
J Oral Rehabil. 2016 Aug;43(8):630-48. doi: 10.1111/joor.12395. Epub 2016 Apr 8.
Eating is an essential activity to get energy and necessary nutrients for living. While chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and texture are perceived during chewing and will contribute to the appreciation of the food. The senses of taste and smell play an important role in selecting nutritive food instead of toxic substances. Also visual information of a food product is essential in the choice and the acceptance of food products, whereas auditory information obtained during the chewing of crispy products will provide information on whether a product is fresh or stale. Food perception does not just depend on one individual sense, but appears to be the result from multisensory integration of unimodal signals. Large differences in oral physiology parameters exist among individuals, which may lead to differences in food perception. Knowledge of the interplay between mastication and sensory experience for groups of individuals is important for the food industry to control quality and acceptability of their products. Environment factors during eating, like TV watching or electronic media use, may also play a role in food perception and the amount of food ingested. Distraction during eating a meal may lead to disregard about satiety and fullness feelings and thus to an increased risk of obesity. Genetic and social/cultural aspects seem to play an important role in taste sensitivity and food preference. Males generally show larger bite size, larger chewing power and a faster chewing rhythm than females. The size of swallowed particles seems to be larger for obese individuals, although there is no evidence until now of an 'obese chewing style'. Elderly people tend to have fewer teeth and consequently a less good masticatory performance, which may lead to lower intakes of raw food and dietary fibre. The influence of impaired mastication on food selection is still controversial, but it is likely that it may at least cause adaptation in food choice. Systemic conditions, such as high blood pressure, diabetes and cancer, with or without medicine use, tend to be associated with taste and chewing alterations. However, definite conclusions seem hard to reach, as research protocols vary largely.
进食是获取能量和维持生命所需营养物质的基本活动。咀嚼时，食物被牙齿分解并被唾液溶解。在咀嚼过程中会感知到味道、风味和质地，这有助于对食物的欣赏。味觉和嗅觉在选择营养食物而非有毒物质方面起着重要作用。此外，食品的视觉信息在食品的选择和接受方面也至关重要，而在咀嚼酥脆食品时获得的听觉信息将提供有关产品新鲜或陈旧的信息。食物感知不仅仅取决于一种个体感官，而是似乎是单峰信号多感官整合的结果。个体之间口腔生理参数存在很大差异，这可能导致食物感知的差异。了解个体群体咀嚼与感官体验之间的相互作用对于食品行业控制其产品的质量和可接受性很重要。进食时的环境因素，如看电视或使用电子媒体，也可能在食物感知和摄入食物量方面发挥作用。用餐时分心可能导致对饱腹感和饱足感的忽视，从而增加肥胖风险。遗传和社会/文化因素似乎在味觉敏感性和食物偏好方面起着重要作用。男性通常比女性表现出更大的咬口尺寸、更大的咀嚼力和更快的咀嚼节奏。肥胖个体吞咽颗粒的尺寸似乎更大，尽管到目前为止还没有“肥胖咀嚼方式”的证据。老年人往往牙齿较少，因此咀嚼性能较差，这可能导致生食和膳食纤维摄入量较低。咀嚼功能受损对食物选择的影响仍存在争议，但很可能至少会导致食物选择的改变。全身性疾病，如高血压、糖尿病和癌症，无论是否使用药物，往往与味觉和咀嚼改变有关。然而，由于研究方案差异很大，似乎很难得出明确的结论。
