Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.
Industrial and Materials Science, Chalmers University of Technology, Gothenburg, Sweden.
J Texture Stud. 2023 Dec;54(6):824-834. doi: 10.1111/jtxs.12789. Epub 2023 Jul 18.
Swallowing disorders, or dysphagia, affect a large part of the population due to factors such as degenerative diseases, medication side effects or simply age-related impairment of physiological oropharyngeal function. The management of dysphagia is mainly handles through texture-modified foods of progressively softer, smoother, moister textures, depending on the severity of the disorder. Rheological and physiological-related properties of boluses were determined for a group of five older persons (average age, 74) for a set of texture-modified foods: bread, cheese and tomato and the combination into a sandwich. The softest class was gel food, after which came a smooth timbale; both were compared to boluses of regular food. The subjects chewed until ready to swallow, at which point the bolus was expectorated and measured regarding saliva content, linear viscoelasticity and shear viscosity. The results were compared to those of a previously studied younger group (average age, 38). The general physiological status of the subjects was determined by hand and tongue strength, diadochokinesis and one-legged standing and showed that all subjects were as healthy and fit as the younger group. Age-related properties such as one-legged standing with closed eyes and salivary flow plus bolus saliva content were lower for the older group, but the average chews-until-swallow was surprisingly also lower. Consequently, bolus modulus and viscosity were higher than for the younger group. Overall, the intended texture modification was reflected in bolus rheological and physiological-related properties. Bolus modulus, viscosity, saliva content and chews-until-swallowed all decreased from regular food to timbale food to gel food.
吞咽障碍，又称吞咽困难，由于退行性疾病、药物副作用或仅仅是与年龄相关的口咽生理功能障碍等因素，影响了很大一部分人群。吞咽障碍的管理主要通过质地改良的食物进行，这些食物的质地逐渐变软、变光滑、更湿润，具体取决于障碍的严重程度。研究人员针对一组五名老年人（平均年龄 74 岁）的一组质地改良食物（面包、奶酪和番茄以及将它们组合成的三明治），确定了食团的流变学和生理相关特性。最软的一类是凝胶食品，其次是光滑的油酥面团；这两种都与普通食物的食团进行了比较。参与者咀嚼至准备吞咽，此时将食团吐出并测量唾液含量、线性粘弹性和剪切粘度。结果与之前研究的年轻组（平均年龄 38 岁）进行了比较。通过手和舌的力量、交替发音和单腿站立来确定参与者的一般生理状况，结果表明所有参与者都像年轻组一样健康和健康。与年龄相关的特性，如闭眼单腿站立和唾液流量以及食团唾液含量，在老年组中较低，但平均咀嚼至吞咽时间也出人意料地较低。因此，食团的模量和粘度高于年轻组。总体而言，预期的质地改良反映在食团的流变学和生理相关特性中。从普通食物到油酥面团食物再到凝胶食物，食团的模量、粘度、唾液含量和咀嚼至吞咽的次数都有所减少。
