The effect of aging on mastication and swallowing parameters according to the hardness change of solid food

Abstract

In Korea, the aging population is rapidly increasing. According to recent surveys, a large number of elderly Koreans have reported chewing difficulties and many of them are in the state of under-nutrition. As aging progresses, multiple physiologic changes occur in mastication and swallowing functions. These changes may cause individuals to reduce their food intake or switch to soft food products. Therefore, the development of texture-modified food products for the elderly is needed and they should be developed based on the understandings of the physiology of mastication and swallowing according to different rheological properties of food products consumed in Korea, which are quite different from those of the western countries. In this study, we compared the differences of mastication and swallowing parameters between the young adults and the elderly depending on the varying hardness of rice food product.

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

“…The third hardness level (under 2 × 10 4 N/m 2 and viscosity over 1500 mPa·s) refers to foods that can be broken up by tongue. Finally, the fourth hardness level (under 5 × 10 3 N/m 2 and viscosity over 1500 mPa⋅s) refers to foods that do not require chewing (Eom, Lee, Chun, Kim, & Park, ; Park et al., ). These levels are used here to evaluate the texture of foods treated with selected processing technologies.…”

“…Abbreviations: HDP, high hydrodynamic pressure; HPP, high‐pressure processing; PEF, pulsed electric field; US, ultrasound.Diet levels are referred to those defined by the Universal Design Food (Park et al., ).…”

“…Finally, the fourth hardness level (under 5 × Foster et al, 2011;Stokes et al, 2013;Witt & Stokes, 2015). Table 1-Textural properties of dysphagia diets of various levels (modified from Yoshioka et al, 2016 andPark et al, 2017). 1.0 × 10 3 to 1.5 × 10 4 1.0 × 10 3 or less 2.0 to 0.9 -III 3.0 × 10 2 to 2.0 × 10 4 1.5 × 10 3 or less -…”

“…Under 5 × 10 3 -->1500 10 3 N/m 2 and viscosity over 1500 mPas) refers to foods that do not require chewing (Eom, Lee, Chun, Kim, & Park, 2015;Park et al, 2017). These levels are used here to evaluate the texture of foods treated with selected processing technologies.…”

“…Irradiation can result in modification of physicochemical, textural, or rheological property of starch. This may include an Abbreviations: HDP, high hydrodynamic pressure; HPP, high-pressure processing; PEF, pulsed electric field; US, ultrasound.Diet levels are referred to those defined by the Universal Design Food (Park et al, 2017).…”