Division of Comprehensive Prosthodontics, Niigata University Faculty of Dentistry & Graduate School of Medical and Dental Sciences, Niigata, Japan.
J Oral Rehabil. 2023 Jan;50(1):69-75. doi: 10.1111/joor.13389. Epub 2022 Nov 11.
The state of food comminution caused by chewing is an important factor triggering the swallowing reflex. However, the impact of retronasal aroma released from comminuted food to the nose upon swallowing during food intake is poorly understood.
The present study investigated the relationship between aroma concentration and swallowing threshold while chewing a standardised test food.
Twenty healthy participants took part in this study. Concentration of retronasal aroma was measured over time through the nostrils using an odour sensor. The aroma concentration was measured while chewing an orange-flavoured gummy jelly until swallowing, and the number of chewing strokes was measured to determine the swallowing threshold. Next, the aroma concentration was measured while chewing the gummy jelly for 30 strokes, and 100% and 200% of swallowing threshold without swallowing. The surface area increase in the expectorated gummy jelly pieces was calculated using image analysis and defined as masticatory performance at 30 strokes.
The average number of chewing strokes until the swallowing threshold was 45.1 ± 14.2. Higher masticatory performance was associated with a smaller number of chewing strokes at swallowing threshold, and a greater increase in surface area at the swallowing threshold. The number of chewing strokes and the aroma concentration were similar between the swallowing threshold and at the maximum aroma concentration while chewing at 200% of the swallowing threshold.
The findings suggested that the swallowing threshold might be influenced by retronasal aroma concentration as well as the state of food comminution.
咀嚼导致的食物粉碎状态是触发吞咽反射的一个重要因素。然而，人们对于摄入食物时粉碎食物经鼻后释放的气味对吞咽的影响知之甚少。
本研究旨在探讨咀嚼标准化测试食物时，气味浓度与吞咽阈值之间的关系。
20 名健康参与者参与了这项研究。通过鼻腔中的气味传感器，随时间测量鼻后气味的浓度。在咀嚼橙子味软糖直至吞咽的过程中，测量 retronasal 气味的浓度，同时测量咀嚼次数以确定吞咽阈值。接下来，在咀嚼软糖 30 次时测量气味浓度，并在不吞咽的情况下咀嚼 100%和 200%的吞咽阈值。使用图像分析计算吐出的软糖块的表面积增加量，并将其定义为 30 次咀嚼时的咀嚼性能。
吞咽阈值时的平均咀嚼次数为 45.1±14.2。较高的咀嚼性能与吞咽阈值时的咀嚼次数较少以及吞咽阈值时的表面积增加较大相关。在吞咽阈值和咀嚼 200%吞咽阈值时最大气味浓度时的咀嚼次数和气味浓度相似。
研究结果表明，吞咽阈值可能受到鼻后气味浓度以及食物粉碎状态的影响。
