TiFN, P.O. Box 557, 6700 AN Wageningen, Netherlands; Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands.
Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
Physiol Behav. 2021 Apr 1;232:113284. doi: 10.1016/j.physbeh.2020.113284. Epub 2020 Dec 10.
The aims of the study were (1) to compare oral physiology, anatomy and food oral processing behavior of consumers by age (Chinese young adults vs Chinese older adults) and by ethnicity (Chinese (Asian) vs. Dutch (Caucasian)) and (2) to explore relationships between oral physiology, anatomy and food oral processing behavior of Chinese consumers. Oral physiology (mastication performance, saliva flow rate and dental status) and anatomy (volume of oral cavity, tongue dimensions, facial anthropometry, height and weight) were determined in Chinese (Asian) young adults (n = 32; 18-30 yrs) and Chinese (Asian) older adults (n = 32; 60-85 yrs) and compared to previously determined oral physiology and anatomy of Dutch (Caucasian) young adults (n = 32; 18-30 yrs) and Dutch (Caucasian) older adults (n = 32; 65-85 yrs). Oral processing behavior (consumption time, chews per bite, bite size, eating rate) of solid foods (cooked carrot, sausage and tofu-gan) was quantified using video recordings. Regarding the effect of age on physiology, anatomy and food oral processing behavior, Chinese (Asian) older adults consumed all foods with lower eating rates compared to Chinese (Asian) young adults probably due to changes in oral physiology and anatomy. Regarding the effect of ethnicity on oral physiology, anatomy and food oral processing behavior, Chinese (Asians) had lower percentages of normal occlusion, slightly wider and shorter tongues, lower head height:width ratio and lower BMI compared to Dutch (Caucasians). Overall, Chinese adults displayed similar food oral processing behavior compared to Dutch adults. Consumption time, chews per bite and bite size did not differ between Chinese and Dutch adults. Only a small difference in eating rate were observed between these groups. Body weight and number of teeth were the physiological and anatomical parameters that related the strongest with oral processing behavior of solid foods. We conclude that age and ethnicity impact oral physiology, anatomy and oral processing behavior of solid foods. Oral physiology and anatomy only partially explain the variation in oral processing behavior of solid foods in consumer groups differing in ethnicity and age. Other factors such as culture and consumption habits are suggested to have a stronger influence on oral processing behavior.
(1) 比较不同年龄（中国年轻人与中国老年人）和不同种族（中国人与荷兰人）消费者的口腔生理学、解剖学和食物口腔加工行为；(2) 探讨中国消费者的口腔生理学、解剖学和食物口腔加工行为之间的关系。口腔生理学（咀嚼性能、唾液流量和牙齿状况）和解剖学（口腔容量、舌尺寸、面部人类学、身高和体重）在中国人（亚洲人）年轻人（n = 32；18-30 岁）和中国人（亚洲人）老年人（n = 32；60-85 岁）中进行了测定，并与先前确定的荷兰人（高加索人）年轻人（n = 32；18-30 岁）和荷兰人（高加索人）老年人（n = 32；65-85 岁）的口腔生理学和解剖学进行了比较。使用视频记录对固体食物（煮胡萝卜、香肠和豆腐-干）的口腔加工行为（食用时间、每口咀嚼次数、咀嚼大小、进食速度）进行了量化。关于年龄对生理学、解剖学和食物口腔加工行为的影响，中国（亚洲）老年人食用所有食物的进食速度均低于中国（亚洲）年轻人，这可能是由于口腔生理学和解剖学的变化所致。关于种族对口腔生理学、解剖学和食物口腔加工行为的影响，与荷兰（高加索）人相比，中国人正常咬合的比例较低，舌头略宽略短，头高：宽比和 BMI 较低。总的来说，中国成年人的食物口腔加工行为与荷兰成年人相似。中国和荷兰成年人的食用时间、每口咀嚼次数和咀嚼大小没有差异。仅观察到这些组之间的进食速度略有差异。体重和牙齿数量是与固体食物口腔加工行为关系最强的生理和解剖学参数。我们得出结论，年龄和种族会影响固体食物的口腔生理学、解剖学和口腔加工行为。口腔生理学和解剖学仅部分解释了在种族和年龄不同的消费者群体中固体食物口腔加工行为的变化。其他因素，如文化和消费习惯，被认为对口腔加工行为有更强的影响。
