Shikama Yuko, Matsuyama Kaede, Kobayashi Hiroko, Suzuki Takahiro, Sato-Boku Aiji, Takaoka Motoko, Shibuya Yasuyuki
Oral and Maxillofacial Surgery, Nagoya City University Graduate School of Medical Sciences, Nagoya, JPN.
Anaesthesiology, Aichi Gakuin University, Nagoya, JPN.
Cureus. 2024 Apr 22;16(4):e58721. doi: 10.7759/cureus.58721. eCollection 2024 Apr.
Introduction Food questionnaire surveys are often used to evaluate masticatory function. In daily clinical practice in Japan, a survey is performed using a list of food groups suitable for the Japanese diet. The foods on the list were categorized into five food groups based on their mastication index. The patient's masticatory function is determined by the food groups that can be eaten. The masticatory index, which indicates chewability, was defined based on the percentage of 110 denture wearers who responded that they could eat food normally. A survey with this list is useful because of its simplicity; however, there is a lack of objective data on the physical properties of food samples. Consequently, to make the results of the food questionnaire survey more objective indicators, we performed a texture analysis of the food samples on the list. Methods We performed a texture analysis of 93 samples from 77 food items on the list. Compression tests were performed using a texture analyzer, and hardness, cohesiveness, adhesiveness, viscosity, and gumminess were calculated by a texture profile analysis. Results Even with the same ingredients, the results differed depending on the presence or absence of food skin, the direction of pressing (vertical or horizontal), cooking methods, and temperature differences. However, the masticatory index was negatively correlated with hardness (-0.4157, p<0.001) and gumminess which is determined as the product of hardness×cohesiveness (-0.4980, p<0.001). Conclusion This study suggests that the masticatory index indicating chewability may be related to the hardness and cohesiveness of food samples. Even for foods with the same hardness, the degree of difficulty in forming a food mass is expected to vary depending on differences in cohesiveness. Moreover, the presence or absence of food skin, the direction of food fibers, cooking methods, and temperature differences change the physical properties of the food. Therefore, the composition and structure of the foods or eating habits of patients should be taken into consideration when conducting a food questionnaire survey.
引言
食物问卷调查常用于评估咀嚼功能。在日本的日常临床实践中，会使用一份适合日本饮食的食物种类清单进行调查。清单上的食物根据咀嚼指数被分为五个食物类别。患者的咀嚼功能由其能够食用的食物类别来确定。咀嚼指数用于表明咀嚼难易程度，它是根据110名义齿佩戴者中表示能够正常进食的人的比例来定义的。使用这份清单进行调查很简便，因而很有用；然而，缺乏关于食物样本物理特性的客观数据。因此，为了使食物问卷调查的结果成为更客观的指标，我们对清单上的食物样本进行了质地分析。
方法
我们对清单上77种食物的93个样本进行了质地分析。使用质地分析仪进行压缩测试，并通过质地剖面分析计算硬度、内聚性、黏附性、黏度和胶黏性。
结果
即使是相同的食材，结果也会因有无食物外皮、按压方向（垂直或水平）、烹饪方法和温度差异而有所不同。然而，咀嚼指数与硬度呈负相关（-0.4157，p<0.001），与由硬度×内聚性得出的胶黏性也呈负相关（-0.4980，p<0.001）。
结论
本研究表明，表明咀嚼难易程度的咀嚼指数可能与食物样本的硬度和内聚性有关。即使对于硬度相同的食物，形成食团的难度程度预计也会因内聚性的差异而有所不同。此外，食物外皮的有无、食物纤维的方向、烹饪方法和温度差异会改变食物的物理特性。因此，在进行食物问卷调查时，应考虑食物的组成和结构或患者的饮食习惯。
