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The objective was to determine the glycemic index (GI) of Nutritional product for Diabetes Mellitus through measuring glycemic responses to reference food (Glucose) and test among nutritional product 13 participants. The study was a self-controlled clinical trial with 13 qualified participants (8 men and 5 women). They were required to go through the study protocol with reference food and test food. For each individual, seven blood samples were taken in the fasting state and at 15, 30, 45, 60, 90 and 120 minutes after ingestion. Our results show that at all measurement points, the blood glucose levels after consumption of test food were lower than after consumption of reference food. The incremental area under the curve (iAUC) and a GI value of Nutritional product (NP) were calculated for each meal. Mean ± SD of GI value was calculated for test food for the combined group of subjects. Mean iAUC and GI value of Nutritional product were 62,1 ± 12,5 mmol·min/L and 44,9 ± 7,2, significantly lower to those of reference food, which were 132,6 ± 14,8 mmol·min/L and 100, respectively. Finding from the study demonstrated that Nutritional product (GI = 44,9) would be classified as a low – GI food.

Glycemic Index (GI) of six common rice varieties in the local markets of Bangladesh was assessed and categorized in this study to investigate manipulative varietal performance for the time being. After overnight fasting, each of ten selected healthy non-diabetic volunteers (males and females in ratio of 1:1) was fed with reference food (50 g glucose) and test foods (50 g carbohydrate-containing different rice varieties) in every two days intervals. After feeding, glucose levels (mmol/l) were measured at 0, 15, 30, 45, 60, 90 and 120 minutes. Incremental Area Under Curve (IAUC) of reference food and test food (avoiding the area beneath the baseline of reference food) was calculated to measure GI values. Amylose content (%) of different test foods was measured from the standard curve obtained from the spectrophotometric analysis after alcoholic-alkaline gelatinization that was followed by acidification and iodine mixing. The result showed that the GI values were 59.7±3.4; 50.5±2.6; 57.8±2.8; 51.3±2.3; 56.9±3.9 and 44.6±2.1, while the amylose content (%) were 23.6±0.6; 26.7±0.9; 21.3±0.7; 28.3±1.1; 22.2±2.3 and 29.8±1.5 for Nizershail, BRRI Dhan 29, Chinigura, Kalijira, Hybrid Hera Dhan 12 and Sworna, respectively. Moreover, the existing inverse relationship between the GI values and amylose content in this study was similar to other researchers’ findings. Categorization of the test foods based on the observed GI values ranked Sworna, BRRI Dhan 29 and Kalijira as low GI rice varieties that could be beneficial for consumption by diabetics as well as healthy individuals.

Objective To investigate the effects of food hardness on chewing behavior in children compared with adults. Materials and methods Healthy children (3–17 years) were equally divided into five groups based on their dental eruption stages. Each participant ate soft and hard viscoelastic test food models (3 each), while the three-dimensional jaw movements and electromyographic (EMG) activity of the bilateral masseter muscles were recorded. The data from the children were compared with a control group of healthy adults (18–35 years). The data were analyzed with nonparametric tests. Results There was no significant difference in the number of chewing cycles and the duration of the chewing sequence between children groups and adults. Children with primary dentition (3–5 years) showed shorter lateral jaw movement and higher muscle activity at the end of the chewing sequence, compared with adults. Further, children’s age-groups (3–14 years) failed to adapt their jaw muscle activity to food hardness. However, at the late-permanent dentition stage (15–17 years), children were capable of performing adult-like chewing behavior. Conclusions Overall, it seems that children as young as 3-year-old are quite competent in performing basic chewing function similar to adults. Yet, there are differences in the anticipation or adaption of jaw muscle activity and jaw kinematics to food hardness. Clinical relevance The study may have clinical implication in the diagnosis and management of children with chewing impairment associated with dental malocclusions and other orofacial dysfunctions.

Transitional foods are under-utilized in the adult population as they may provide an opportunity to optimize eating pleasure and nutrition for individuals on a modified texture diet. Yet, little is known about the behavioral properties of transitional foods and no research to date has explored the dissolution of known transitional foods in adults. This study aimed to understand the extent of dissolution of five transitional snacks items in relationship to time, tongue pressure, and amount of saliva. Thirty individuals ages 50 to 88 participated in this study (10 with diagnosed xerostomia). The foods tested included shrimp chips, Baby Mum Mums, the EAT bar, and the Savorease cracker with and without dip. Each test food was placed in the mouth for 5 s or 12 s with or without tongue pressure and then expectorated. Benchtop preparation via the International Dysphagia Diet Standardisation Initiative (IDDSI) protocol was also completed. An IDDSI fork pressure test was then performed on all samples. Significant differences between snacks were found in degree of dissolution, with Savorease crackers dissolving more consistently than all others and Baby Mum Mums dissolving least frequently than all others. Tongue pressure positively influenced the dissolution of some foods, particularly those with decreased rates of dissolution. Differences also existed between testing conditions. Overall, there was a wide variability in degree and speed of dissolution across different transitional foods and testing methods. These findings support the need for individual testing to explore post-oral processing consistency when determining the clinical utility of transitional foods.

Statement of problem A clinical assessment of the masticatory performance of edentulous people treated with bimaxillary implant-supported fixed prostheses is lacking. Purpose The purpose of this case-control study was to compare the masticatory performance of edentulous people treated with bimaxillary implant-supported fixed prostheses to that of those with a natural dentition by using a simplified comminution test with hard viscoelastic test food and a mixing ability test. Material and methods Thirty-six participants were recruited and divided into 2 equal groups (n=18) based on their dental status. The experimental group (7 women, mean ±standard deviation age=69.8 ±7.5 years) had bimaxillary implant-supported fixed prostheses, and the control group (9 women, mean ±standard deviation age=68.3 ±5.6 years) had a natural dentition. A hard viscoelastic food comminution test and a mixing ability test with 2-colored chewing gum were performed in both groups. The number and total area of the particles during the comminution test and the variance of hue during the mixing ability test were measured. The data were analyzed with the parametric (paired t test) and nonparametric (Mann-Whitney U) tests to assess differences between the groups (α=.05). Results The experimental group exhibited significantly fewer pieces in the food comminution test than the control group (P=.001). The experimental group also showed significantly higher variance of hue values than the control group (P Conclusions Patients treated with bimaxillary implant-supported prostheses had reduced masticatory performance in comparison to those with a natural dentition, despite having been provided with satisfactory and well-functioning prostheses.

The aim of this cohort study was to evaluate the effect of a therapeutic urinary stress diet on recurrent clinical signs of lower urinary tract disease in cats with idiopathic cystitis. The effects of feeding a therapeutic urinary stress diet were compared with feeding a non‐therapeutic diet for a duration of 5 weeks. The owners selected themselves which food to feed their cat. Of 31 cats with acute non‐obstructive idiopathic cystitis, 17 were fed the test food and 14 the control food. An episode of recurrence was defined as a minimum of one day with at least two clinical signs; i.e. stranguria, periuria, haematuria, dysuria and pollakiuria. The number of cats fed the therapeutic urinary stress diet that had an episode of recurrence (5/17) was significantly lower compared with cats that were fed other commercial diets (11/14). The formulation of the foods fed to the participating cats (dry, moist or a combination of both) was not found significant compared with the recurrence of idiopathic cystitis. Apart from type of diet, no other risk factors affected the short‐term recurrence of FIC. A prospective clinical trial is needed to confirm these findings., Feeding a therapeutic urinary stress diet reduced the short‐term recurrence of FIC. Apart from type of diet, no other risk factors affected the short‐term recurrence of FIC

The aim of this study was to determine the reliability and validity of a new test food for the clinical assessment of masticatory performance. The test food had two overlapping acidic/basic halves. Ten dentate subjects chewed one unit for 10–100 cycles. One subject chewed ten units for the same number of cycles. Differences in the L*, a* and b* colour axes were determined before and after chewing by ANOVA. Colour guides were created based on the values of these axes and matched with the number of cycles. The reliability of the guides was evaluated using 30 images, where three examiners indicated the number of cycles in which the colour closest to that of a chewed material was found. The data were contrasted with the real values of the guides to determine the validity (Kappa coefficients). The equivalence of the guides with the median particle size (X50) was determined using equidimensional curves. The test food progressively changed from green to pink during chewing. As the number of cycles increased, the a* values increased and the b* values decreased (p 0.8 for the intra-examiner and inter-examiner reliability and the validity comparisons. The a* and X50 values were inversely proportional to each other, and the b* values showed a direct relationship with the X50 values. The L* values did not show correspondence. The new test food showed high reliability and validity for the assessment of masticatory performance through clinical colour guides matched with the number of cycles and X50.

We thank AMBIFOOD, Lda, for providing the reagent kits and all the necessary equipment for the PCR methodolog. The online version contains supplementary material available at https://doi.org/10.1007/s12161-021-02114-0. In the European Union (EU), Salmonella was the causative agent responsible for almost one in three (30.7%) of all foodborne outbreaks reported by member states during 2018, causing 11,581 cases of illness, which represented an increase of 20.6% compared to 2017. Considering the importance of this foodborne zoonotic bacterium in food safety and human health, several strategies for the control and consequent detection of Salmonella in foodstuffs are continuously being developed. In this study, we have tested 137 food samples (78 potentially naturally contaminated, 21 artificially contaminated with high levels of Salmonella, and 38 artificially contaminated with low levels of Salmonella) in order to compare the results and performance of three Salmonella detection methods: standard conventional culture (ISO 6579–1), SureFast® Salmonella ONE real-time PCR, and VIDAS® (Vitek Immunodiagnostic Assay System) Easy SLM, an Enzyme Linked Fluorescent Assay (ELFA). Although SureFast® Salmonella ONE real-time PCR was the fastest, it showed more inconclusive results, due to PCR inhibition and false positive results. ISO and VIDAS® protocols gave identical results and proved to be more robust than SureFast® Salmonella ONE real-time PCR when testing different food matrices, despite its longer response times. SureFast® Salmonella ONE real-time PCR may be appropriate to be used when the objective is to test food matrices that are known not to interfere with PCR and expected to be negative for Salmonella. All the analytical tested methods have advantages and limitations and thus, depending on the situation, may be used as the elected method for Salmonella detection in foodstuffs in accordance with the purpose of the laboratorial analysis. This work was funded by Instituto Nacional de Saúde Dr. Ricardo Jorge info:eu-repo/semantics/publishedVersion

The purpose of this study was to clarify the inter-measurement variation of the masticatory performance test. Forty healthy adults were divided into group A (10 males and 10 females), who did not chew the test food before experiment, and group B (10 males and 10 females) who chewed the test food before the experiment. Subjects were asked to chew a gummy jelly for 20 s on the habitual chewing side, and the amount of glucose extraction was measured. The test was repeated three times with an interval of 1 min in both groups (Group A: A1, A2, A3; Group B: B1, B2, B3). In both groups A and B, the difference between the measured values was compared and the reliability between measurements was investigated. In group A, the value of A1 was small, and a statistically significant difference was observed between A1 and other measured values. In group B, the three measured values were similar and no significant difference was observed among the measured values. The intraclass correlation coefficient (ICC) values for determining inter-measurement reliability in group A were 0.758 for A1–A2–A3, 0.708 for A1–A2, and 0.901 for A2–A3. The ICCs in group B were 0.924 for B1–B2–B3, 0.945 for B1–B2, and 0.926 for B2–B3. Based on these results, it can be suggested that high reliability between the measurements can be obtained if the subjects are accustomed to chewing the test food before the experiment, and that the measured values were similar whether it was performed two or three times. Consequently, one measurement was sufficient if subjects were accustomed to chewing the test food before the experiment.

Objective: To identify the ideal and/or most suitable masticatory function assessment methodology or treatment for each group of patients. Material and Methods: A survey was carried out in the MEDLINE, Science Direct, and Embase databases for articles published since 1990. The articles were initially selected by their titles and abstracts, and after application of inclusion and exclusion criteria, some were selected for full text reading. The studies were submitted to qualitative, quantitative, and bias analysis. Results: Of the 1,514 studies retrieved in the initial search, 51 were selected for complete analysis. Advantages of the test foods Optocal and Optosil included reliability and standardization capacity, while their disadvantages included high processing time and hardness. Wax was mentioned for its ease of chewing and testing speed, with the disadvantages of handling and the influence of temperature, in addition to low palatability. Chewing gum exhibited a speedy and easy way of testing, low cost, and reliability, in addition to commercial availability. Conclusion: Among the existing methodologies, those that were used in few studies or not validated require additional data, and for now, their indication is not recommended. Optocal and Optosil should be indicated for patients who do not have impaired chewing function. Chewing gum is a more suitable test food for patients with impaired chewing. Its practicality in being used in tests and evaluation of results makes it a more comprehensive indicator for different types of patients, treatments, or needs to assess masticatory function. Objetivo: Identificar el método ideal o más adecuado de evaluación de la función masticatoria para un determinado tipo de tratamiento o grupo de pacientes. Metodología: Se realizó una búsqueda en las bases de datos MEDLINE, Science Direct y Embase de artículos publicados desde 1990. Inicialmente se seleccionaron artículos en base a sus títulos y resúmenes, y luego de aplicar criterios de inclusión o exclusión, algunos de ellos fueron seleccionados para lectura completa. Los estudios fueron sometidos a evaluación cuantitativa y cualitativa y análisis/riesgo de sesgo. Resultados: De los 1514 estudios realizados en la búsqueda inicial, 51 fueron seleccionados para un análisis completo. Las ventajas de los alimentos de prueba como Optocal y Optosil incluyeron la confiabilidad y la capacidad de estandarización, mientras que sus desventajas fueron el alto tiempo de procesamiento de datos y la dureza del material. La cera fue mencionada por su facilidad de masticación y rapidez en la realización de la prueba, con los inconvenientes de la necesidad de manipular el material y la influencia de la temperatura, además de la baja palatabilidad o mal sabor. La goma de mascar exhibió en la prueba una rápida y fácil aplicación y manejo, con bajo costo y buena confiabilidad, además de estar comercialmente disponible. Otros, como los ositos de goma, las cápsulas de fucsina y los alimentos naturales, aún necesitan una mayor estandarización para su uso rutinario. Conclusión: Entre las metodologías existentes, aquellas que han sido utilizadas en pocos estudios o no han sido validadas o requieren datos adicionales, por el momento no tienen su indicación recomendada. Optocal y Optosil deben estar indicados para pacientes que no tienen limitación de su función masticatoria, debido a la dureza del material. La goma de mascar es un alimento de prueba más apropiado para pacientes con una función masticatoria deteriorada o limitada. Su practicidad para ser utilizado en pruebas y evaluación de resultados lo hace más comprensible y reproducible para diferentes tipos de pacientes y tratamientos que necesitan evaluar su función masticatoria. Objetivo: Identificar o ideal ou o mais apropriado método de avaliação da função mastigatória para um determinado tipo de tratamento ou grupo de pacientes. Metodologia: Uma pesquisa foi realizada nas bases de dados MEDLINE, Science Direct, e Embase para artigos publicados desde 1990. Os artigos foram incialmente selecionados baseados em seus títulos e resumos, e após a aplicação de critérios de inclusão ou exclusão, alguns deles foram selecionados para leitura completa. Os estudos foram submetidos a avaliação quantitativa, qualitativa e análise/risco de viés. Resultados: Dos 1.514 estudos conduzidos na busca inicial, 51 foram selecionados para análise completa. As vantagens de alimentos testem como Optocal e Optosil incluíram confiabilidade e capacidade de padronização, enquanto as suas desvantagens foram um tempo de processamento de dados alto e a dureza do material. A cera foi mencionada por sua facilidade de mastigação, e velocidade na realização do teste, com as desvantagens de necessidade de manuseio do material e a influência da temperatura, além da baixa palatabilidade, ou gosto ruim. A goma de mascar exibiu uma rápida e fácil aplicação e manuseio no teste, com baixo custo e boa confiabilidade, além de ser comercialmente disponível. Outros como as balas de goma, cápsulas de fucsina e alimentos naturais, ainda precisam de maior padronização para utilização rotineira. Conclusão: Dentre as existentes metodologias, aquelas que foram usadas em poucos estudos ou não foram validadas ou requerem dados adicionais, por enquanto não tem a sua indicação recomendada. Optocal e Optosil, devem ser indicados para pacientes que não tem limitação de sua função mastigatória, devido a dureza do material. A goma de mascar é um alimento teste mais apropriado para pacientes com a função mastigatória prejudicada ou limitada. A sua praticidade em ser usada em testes e avaliação dos resultados a torna mais compreensível e reproduzível para diferentes tipos de pacientes e tratamentos que tenham a necessidade de avaliação da sua função mastigatória.

This study aimed to assess the effects of environmental temperature and age of broilers on the energy value of corn. A total of 288 Cobb 500 chicks were distributed in a complete randomized design with a split-plot arrangement and six replications of six chicks each. The main plot consisted of three temperatures (cold: 18 ºC; thermoneutral: 25 ºC; and hot: 33 ºC), while the secondary plot consisted of age (initial: 11 to 14 days; growing: 25 to 28 days; and final: 39 to 42 days). The basal diet was based on corn and soybean meal. The test diet was produced by replacing the basal diet for test food: 40% corn + 60% basal diet. The mean values of AMEn observed for broiler chicks under cold, thermoneutral, and hot temperatures were 3322, 3279, and 3233 kcal/kg of natural matter, respectively, and 3215, 3218, and 3400 kcal/ kg of natural matter for the initial, growing, and final phases, respectively. Overall, the metabolizable energy values of corn and the balance and coefficients of metabolizability of nutrients in the test diet increased with the broiler age, but the true metabolizable energies of corn were not affected by environmental temperature. The balance and coefficients of metabolizability of nutrients in the test diet decreased due to heat exposure during the growing and final phases. Resumo O objetivo deste trabalho foi determinar o efeito da temperatura ambiente e da idade da ave sobre o valor energético do milho. Foram utilizados 288 pintos de corte, da linhagem Cobb 500, distribuídos em delineamento experimental inteiramente casualizado em esquema de parcelas subdivididas no tempo, sendo as parcelas as três temperaturas de criação (fria: 18 ºC; termoneutra: 25 ºC e quente: 33 ºC) e as subparcelas as três idades de avaliação (inicial: 11 a 14; crescimento: 25 a 28 e final: 39 a 42 dias), com seis repetições de seis aves cada. A dieta basal foi composta por milho e farelo de soja. A dieta teste foi produzida substituindo a dieta basal pelo alimento teste: 40% de milho + 60% da dieta basal. Encontraram-se valores médios de energia metabolizável aparente, corrigida pelo balanço de nitrogênio (EMAn) do milho, para aves criadas em 18 ºC; 25 ºC e 33 ºC de 3322, 3279 e 3233 kcal/kg de matéria natural, respectivamente, e para as fases de 11 a 14; 25 a 28 e 39 a 42 dias de 3215, 3218 e 3400 kcal/kg de matéria natural, respectivamente. De um modo geral, os valores de energia metabolizável do milho, os balanços e os coeficientes de metabolizabilidade dos nutrientes da dieta teste aumentam com a idade do frango de corte, porém as energias metabolizáveis verdadeiras do milho não foram afetadas pela temperatura ambiente. Os balanços e os coeficientes de metabolizabilidade dos nutrientes da dieta teste foram reduzidos em estresse por calor para aves na fase de crescimento e final.

This paper presents chewing data analysis based on the new approach of chewing detection for diet monitoring applications. The proposed approach is based on chewing detection using a proximity sensor in capturing the temporalis muscle movement during chewing. The aim is to support the development of non-contact-based chewing detection. A wearable device of eyeglass is used with the sensor mounted at the right side of the eyeglass temple using a 3D printed housing. The main activity involved in this study is resting and eating, three test food that represents different food hardness (carrot, banana, and apple) with a portion of one spoonful. Several upper cut-off frequencies (fc2) of bandpass filters were used during the analyses. The signals were evaluated using accuracy and F1-score for classification and the absolute mean of error for chewing count estimation. In the classification stage, using the setting of a 10-fold cross-validation method and a 3 s segmented window, fc2 of 6 Hz gives the highest accuracy with 97.6%, while, 2.5 Hz gives the lowest accuracy of 92.6%. However, in the chewing count estimation stage, which is based on a 240 s segmented window, 2.4 Hz able to give a smaller percentage absolute error of 2.69%, compare to 6 Hz with 12.11%. It can be concluded that the chewing frequency was under 2.5 Hz, but, the self-reporting labeling approach used in this study reduced the accuracy of the system as fc2 equal to 2.5 Hz is used. Further analysis of chewing count shows that might in relating the total chewing count with different food hardness.

Pathogenic bacterial contamination in food is a public health concern. It represents a health and safety consumer risk that could cause several diseases and even death. Currently, the food industry uses culture-based assays to determine the presence of pathogens as a gold standard method. Although this method is highly accurate, it is often time-consuming and expensive.[1,2] In this regard, the development of biosensing platforms results as an alternative for the reduction of time and cost of pathogenic bacteria detection in food.[2] In this work, we report the development of a single-step bacterial detection platform based on graphene oxide. Non-radiative energy transfer between graphene oxide coated microplates (GOMs) and photoluminescence bioprobes (PLBs) is presented in absence of the target analyte, but in presence of analyte, PLBs exhibit strong photoluminescence due to the distance between GOMs and PLBs. These PLBs are a quantum dot- antibody complex, thereby resulting as a biorecognition and interrogation element. Escherichia coli was used as model analyte. In optimal conditions, the bacterial detection platform reached a limit of detection around 2 CFU mL-1 in 30 minutes, enabling a fast and sensitive alternative for bacterial detection. The biosensing platform was also used to test food industry samples achieving a qualitative response, that allows determining the presence of E. coli during the first 45 minutes of the assay. This biosensing strategy potentially offers a low-cost and quick option for the food industry to assure the quality of the product and consumer safety.[3] References [1] M. Majdinasab, A. Hayat, J. L. Marty, TrAC Trends Anal. Chem. 2018, 107, 60. [2] Y. Wang, T. V. Duncan, Food Biotechnol. • Plant Biotechnol. 2017, 44, 74. [3] M. D. Avila-Huerta, E. J. Ortiz-Riano, D. L. Mancera-Zapata, E. Morales-Narvaez, Anal. Chem. 2020, DOI 10.1021/acs.analchem.0c02200.

The challenges to food safety in Lebanon are numerous and have coalesced to pose a serious public health concern. This is evident in well-documented food poisoning outbreaks and adulteration cases. In response, the Lebanese government initiated an unprecedented food safety campaign (2015&ndash, 2017) that aimed to test food samples that were randomly collected from foodservices and industries across the country. The data were made available publicly, but they were never analyzed to prioritize and determine high risk foods and most prevalent contaminants nationally or across governorates. To answer these questions, we performed an in-depth statistical analysis of the data, which included 11,625 individual food samples. Our analysis showed that water (55% of tested water samples), spices (49.3%), red meat (34.4%), poultry (30.9%) and dairy (28.3%) were the main foods associated with the highest rejection rates. The most common biological contaminants detected in rejected foods were sulfate-reducing bacteria (34.7%), Escherichia coli (32.1%), coliforms (19.6%), Staphylococcus aureus (12.8%), and Salmonella (11.6%). We conclude that Lebanon needs rigorous and sustainable programs to monitor the quality and safety of foods. Given the lack of resources, we recommend putting emphasis on extensive outreach programs that aim at enhancing food safety knowledge from farm to fork.

Objectives Following chewing a solid food, the median particle size, X50, is determined after N chewing cycles, by curve-fitting of the particle size distribution. Reduction of X50 with N is traditionally followed from N ≥ 15–20 cycles when using the artificial test food Optosil®, because of initially unreliable values of X50. The aims of the study were (i) to enable testing at small N-values by using initial particles of appropriate size, shape and amount, and (ii) to compare measures of chewing ability, i.e. chewing efficiency (N needed to halve the initial particle size, N(1/2-Xo)) and chewing performance (X50 at a particular N-value, X50,N). Design 8 subjects with a natural dentition chewed 4 types of samples of Optosil particles: (1) 8 cubes of 8 mm, border size relative to bin size (traditional test), (2) 9 half-cubes of 9.6 mm, mid-size; similar sample volume, (3) 4 half-cubes of 9.6 mm, and 2 half-cubes of 9.6 mm; reduced particle number and sample volume. All samples were tested with 4 N-values. Curve-fitting with a 2nd order polynomial function yielded log(X50)-log(N) relationships, after which N(1/2-Xo) and X50,N were obtained. Conclusions Reliable X50-values are obtained for all N-values when using half-cubes with a mid-size relative to bin sizes. By using 2 or 4 half-cubes, determination of N(1/2-Xo) or X50,N needs less chewing cycles than traditionally. Chewing efficiency is preferable over chewing performance because of a comparison of inter-subject chewing ability at the same stage of food comminution and constant intra-subject and inter-subject ratios between and within samples respectively.

The study determines the influences of breakfast in school on the cognitive abilities of pupils including the factors age, breakfast at home and SES. One thousand one hundred eighty-one children and adolescents aged 8 to 18 years (9 primary and 4 secondary schools in Germany) participated in a crossover design. Seven different foods were examined according to the German diet. The test measures used were cognitive domain information processing, memory (KAI: General intelligence) and concentration (KT 3-4 R). The comprehensive evaluation of all assigned test foods shows a significant improvement in the mental performance for all test parameters. The measured improvement of mental performance increases with the age of the subjects. This is based on the decreasing percentage of children having breakfast at home. Breakfasting at home proves generally more effective compared with breakfast at school. The test food consumed suggests an important difference in the increase of mental performance as a function of their composition. Based on the results obtained, it is highly recommended to offer breakfast at school, particularly at the secondary school level.

Objective To develop reference data for young men/women on the variability of parameters used for the evaluation of masticatory function with an artificial test food. Methods Subjects included were...

Studies on relationships between chewing ability (CA) and flavor perception that use different test foods to determine both functions, include three assumptions: (1) inter-subject ratios of any CA measure are invariant to the test food, (2) CA is invariant to the subject’s amount of attention to the food, and (3) the value of CA is invariant to the nature of the flavor released. The present study used chewing efficiency (CE), the number of chewing cycles needed to halve the initial particle size, as a measure of CA with specific inter-subject ratios. The aim was to examine whether CE is affected by perceiving solely the release of flavor during habitual chewing, and by the combination of perceiving the release and its scoring of Time Intensity (TI), with attention to TI anyhow. CE was determined for 12 subjects in three sessions, using Optosil® as an artificial solid model food. Unflavored taste-less Optosil was used in session-1, with habitual chewing. Optosil flavored with 0.3% of the sweetener Neotame was used in session-2, with habitual chewing without TI scoring of flavor release. Flavor was released and TI was scored in session-3. The effect of flavor release and TI scoring on CE was highly significant (p = 0.0008; one-way ANOVA; paired observations). With respect to unflavored Optosil, CE improved 14.0% for habitual chewing on flavored Optosil, and 23.2% for additionally scoring TI of flavor release. Common conditions of test food, flavor and scoring are required for determining unbiased relationships between CE and perceived flavor release.

The addition of desiccated beef liver to infant and young child complementary foods can be used to overcome nutrient deficits, however its acceptability is unknown. We conducted a series of studies to test the acceptability of complementary foods fortified with either powdered beef liver, beef meat, beef liver + meat or placebo among 96 Indonesian children aged 12 to 23 mo. This was achieved by determining liking of a single test food with added study powder, followed by a 2-wk home trial and focus group discussions to assess liking during repeated consumption of the study powders added to daily meals. The test food with added beef powders were well liked by mothers, with liking scores never falling below neutral on a 7-point scale. After home use, mothers reported that their children moderately liked their meals with added powder, with scores ranging between 3.3 and 3.5 on a 5-point scale. With the exception of lower liking for the combination beef liver + meat powder, there were no detectable differences in mothers' overall perception of child's liking between the placebo and any of the study powders. The low disappearance rate of the study powders during the home trial was a concern, with mothers reporting a strong smell and fishy odor as the major reason why children did not like their meals. Nonetheless, mothers declared they would continue using the powder on account of the nutritional value and perceived health benefits. Strategies are underway to minimize the level of fishy odor in the beef liver powder.

A probable human carcinogen—acrylamide—was discovered about a decade ago to form naturally in potato products cooked at high temperatures. Using incentive compatible lab auctions and adult consumers from three distant U.S. locations, we test food labeling and information effects on willingness-to-pay (WTP) for conventional and genetically engineered potatoes, fries, and chips to reduce acrylamide levels. These new potato products are the first biotech products to have enhanced food safety for a popular food in the American and European diets. Relative to an environmental group’s perspective, scientific and industry information significantly increase WTP for biotech relative to conventional potato products. In addition, we find significant location-specific fixed effects of information treatments. Scientific and industry information can be used to nudge consumers towards improved decision making and healthy diets.

Lubrication is an important factor in the sensory evaluation of food products. Tribology provides a theoretical framework and instrumental methods for evaluating frictional properties between two moving surfaces and the lubrication behavior of products between these surfaces. Relating frictional measurements to sensory properties detected during oral processing requires careful and pertinent choices in surface materials and testing conditions. The aims of this study were to investigate: (a) differences in lubrication behavior of a range of food textures and (b) the differences between linear and elliptical movement and added saliva to understand the contribution of food structure to friction. Six whey protein model food samples, ranging in texture from fluid to semisolid to soft solid, were analyzed using a pin on disk tribometer to determine the coefficient of friction (COF) across a range of sliding speeds. The samples were analyzed in their initial form and post-oral processing (n = 4) in both linear and elliptical movements. Elliptical movement slightly decreased coefficients of friction and extended the shape of the friction curve. Increases in test food viscosity decreased the COF but differences in viscosity were not apparent when test foods were mixed with saliva. Data correction for viscosity shifted the friction curves horizontally, indicating that lubrication had a greater impact upon friction than viscosity. This study provides initial insights for further comparison of linear and elliptical movement with a variety of sample compositions. Practical applications Sensory perception of smoothness and creaminess are often major contributors to overall hedonic food liking and are a major reason why products high in fat and sugar are more highly preferred over other foods. These parameters are influenced by friction and lubrication between the tongue, palate, teeth, food products, and saliva during oral processing. Tribology provides an instrumental method to evaluate friction between moving surfaces that mimic oral surfaces and the lubrication behavior of foods. Trends in frictional measurements can be correlated with sensory ratings of the same foods to better understand why preferences exist for certain foods or food compositions and how to effectively improve the acceptability and enjoyment of healthier foods.

Glycaemic index (GI) and glycaemic load (GL) values of some commonly consumed foods in the United Arab Emirates were determined with an aim of adding these values to the existing international table of GI and GL values. In all, eighteen test foods categorised into breads (n5), entrée dishes (n3), main dishes (n5) and sweet dishes (n5) were tested. For each test food, at least fifteen healthy participants consumed 25 or 50 g available carbohydrate portions of a reference food (glucose), which was tested three times, and a test food after an overnight fast, was tested once, on separate occasions. Capillary blood samples were obtained by finger-prick and blood glucose was measured using clinical chemistry analyser. A fasting blood sample was obtained at baseline and before consumption of test foods. Additional blood samples were obtained at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI value of each test food was calculated as the percentage of the incremental area under the blood glucose curve (IAUC) for the test food of each participant divided by the average IAUC for the reference food of the same participant. The GI values of tested foods ranged from low (55 or less) to high (70 or more). The GI values of various breads and rice-containing dishes were comparable with previously published values. This study provides GI and GL values of previously untested traditional Emirati foods which could provide a useful guide on dietary recommendations for the Emirati population.

Food and feed products derived from animal materials have a long history of being adulterated. Methods for the identification of animal samples based on DNA barcoding are very potent tools to reveal species substitution. Since numerous DNA barcoding methods are available for different taxa, it is challenging to choose an appropriate and verified method for each sample in question. To overcome this obstacle the working group "Molecular biological methods for plant and animal species differentiation" developed the "Barcoding Table of Animal Species". This working group is established through the German food and feed law and is mandated to validate standard methods, especially for the official food and feed control laboratories in Germany. In this paper, a collection of currently available and verified DNA barcoding methods for the identification of animal species is presented as a Microsoft Excel® file-"The Barcoding Table of Animal Species (BaTAnS)". It consists of several components: The method collection, the results collection and a section for reporting new entries and problems. It is focusing on the validity and applicability of DNA barcoding methods to test food and feed products for correct species declaration. Each method is listed with its reference and is verified by at least two laboratories for their applicability. Since additional information will be available in future, this table will be updated regularly. The BaTAnS is an easy tool that helps to choose the right verified method to identify a certain specimen to taxon, genus or species level in food samples.

Objective: To investigate the effect of sudden deprivation of sensory inputs from the periodontium on jaw kinematics and time-varying activation profile of the masseter muscle. Methods: Fourteen (age range: 22-26 years; four men) healthy and natural dentate volunteers participated in a single experimental session. During the experiment, the participants were asked eat six hard visco-elastic test food models, three each before and after an anesthetic intervention. The movements of the jaw in three dimensions and electromyographic (EMG) activity of the masseter muscle on the chewing side were recorded. Results: The results of the study showed no significant differences in the number of chewing cycles (P=0.233) and the duration of chewing sequence (P=0.198) due to sudden deprivation of sensory inputs from the periodontium. However, there was a significant increase in the jaw opening velocity (P=0.030) and a significant increase in the duration of occlusal phase (P=0.004) during the anesthetized condition. The EMG activity of the jaw closing phase was significantly higher during the control condition (116.5 arbitrary units (AU)) than anesthetized condition (93.9 AU). The temporal profile of the masseter muscle showed a biphasic increase in the excitatory muscle drive in the control condition but this increase was virtually absent during the anesthetized condition. Conclusion: Sudden deprivation of sensory inputs from the periodontium affects the jaw kinematics and jaw muscle activity, with a clear difference in the time-varying activation profile of the masseter muscle. The activation profile of the masseter muscle show that periodontal mechanoreceptors contribute to approximately twenty percent of the EMG activity during the jaw closing phase.

The objective was to study masticatory function of 8 to 10-year-old children with Down syndrome (DS) through the evaluation of maximum occlusal force and masticatory performance (via medium particle size) and compare it to that of children of the same age without DS.A convenience sample of eight, 8-10-year-old children with DS were included in this cross-sectional study. The study had ethical approval and parents provided informed consent. Exclusion criteria were large carious lesions, dental pain or previous orthodontic/orthopedic treatment. Masticatory performance was evaluated with an artificial test food (Optosil Comfort®) after 20 cycles and at swallowing threshold. The chewed material was collected, dried and sieved. The material on each sieve was weighed; the weights were used to calculate medium particle size. Maximum occlusal force (1st permanent molars) was determined using the GM10 Nagano Keiki Co.™ portable transducer. The number of cycles until swallowing threshold, cycle and sequence durations were also compared. The data for the reference group (n = 32) came from a previous study in children of the same age. Descriptive statistics as well as comparisons with Mann-Whitney tests and simple and multiple regression analysis were performed. Cutoff was set at p≤.05.Medium particle size is larger by 44% after 20 chewing cycles and 75% at swallowing threshold (p.05) in children with DS. Median maximum occlusal force was 254 kN in DS children and 499 kN in children without the syndrome (p.001). 48% of the variance in maximum occlusal force is explained by having DS. There were also significant differences in sequence and cycle durations. All significant differences had large effect sizes (˃1). Although the children with DS chewed more cycles before swallowing threshold the difference was not significant.Children with DS have approximately 50% of the masticatory performance and maximum occlusal force of children of the same age without DS. These findings can be associated to the feeding problems reported in children with DS.

The effect of monetary reward amount and test food type as factors of triangle test accuracy and assessment time for untrained panelists was explored. Monetary compensation is commonly used to reward panelists for their time and effort. While studies have documented that paying panelists can influence hedonic ratings, research on its possible influence on triangle test accuracy or time to assess products is lacking. Relatedly, some studies suggest that assessment time influences accuracy. Furthermore, little research has been conducted on the effect of the test food itself, and its general likeability, on biasing panelist accuracy or assessment time. Pairs of two liked foods – chocolate chip cookies and cheddar cheese, and two not-as-liked-foods – green olives and lima beans, were tested. In addition to correlating the two response variables with the main effects, interactions of overall expected hedonic liking of the test foods, panelist age, gender, time of day of the test, and day of the week the test were analyzed. Results indicate monetary compensation amount did not influence panelist accuracy or assessment time. However, accuracy increased significantly with longer assessment times; the effect of the “liked” vs. “not-as-well-liked” food categorizations were inconclusive. Expected hedonic liking, gender, age, and time of day of the test, were significant, suggesting that test accuracy and assessment time are likely influenced by multiple intrinsic and extrinsic factors. Overall results suggest that the use of broad demographics of untrained consumers for triangle tests results in data not consistently or strongly biased by payment amount or food type.

Aim This study aimed to examine the accuracy of the estimated portion size (EPS) of foods required to reach satiation, and how food characteristics influence food portion estimation in healthy adults. Methods This was a randomised, cross-over feeding trial with eight test sessions. The visual, olfactory and rheological characteristics of common foods were manipulated. Participants determined the portion sizes of eight test foods that need to be consumed to reach satiation, which were then compared with the actual intake (AI) of the same foods. During each session, participants also rated their appetite before and after food consumption, as well as the palatability and acceptability of the test foods. Results Thirty-five healthy young adults completed the study. The EPSs were not significantly different from AI of test foods, although there was a tendency to overestimate the amount required to reach satiation. AI of test foods correlated with energy density but not food palatability or acceptance. Hunger and desire-to-eat reduced, and fullness increased significantly after test food ingestion. Significant differences were found in hunger (P = 0.041) and desire-to-eat (P = 0.007) suppression between test foods. Apple juice suppressed desire-to-eat less than solid apple, albeit ingestion of these foods were isoenergetic. Food forms were used to guide portion selection of apple and apple juice. Conclusion Although the mean predicted portion was not different from AI, individual discrepancies were large, and a tendency to over-portion foods may pose a challenge in body weight maintenance.

Glycemic index (GI), a measure of blood glucose level as influenced by foods has become a concern due to the increasing cases of diabetes in Ghana. In spite of this, little is known of the GI of commonly consumed carbohydrate‐rich foods of the Ghanaian diet. The GI of five Ghanaian staples: fufu (locally pounded), kenkey (Ga), banku, Tuo Zaafi (TZ), and fufu (Processed powder) were determined in a crossover trial among 10 healthy nondiabetics. Participants were given 50 g portions of pure glucose on two different occasions and subsequently the test foods containing 50 g available carbohydrates. Capillary blood glucose levels of the subjects at fasting and after ingestion of the glucose and test foods were measured within a 2‐hour period. The GI of the test foods were calculated by dividing the incremental area under the glucose response curve (IAUC) of the test food by the IAUC for the reference food and multiplying the result by 100. Processed‐powdered fufu had the least glycemic response (31), followed by Ga kenkey (41) and locally pounded fufu (55), all recording low GI. Tuo Zaafi (68) had a medium GI and banku (73), moderately high GI. Comparison of GI between the foods using ANOVA revealed a significant difference between GIs of locally pounded fufu versus I‐fufu (industrially processed fufu flour) (p = 0.026). This study showed that the five major Ghanaian staples showed low to moderately high GI. These should be considered in recommendations for diabetics.

In this study, swallow simulation, Swallow Vision ®, was used to estimate the velocity, shear rate, and viscosity of food during swallowing. The subjects were a healthy young person and an elderly patient with aspiration. The test food was a Newtonian fluid (viscosity 2.5 mPa･ s) and a non-Newtonian fluid (viscosity 300 mPa･s at a shear rate of 50 [1/s]). A realistic numerical organ model was created based on Computed Tomography and Video-fluorography while swallowing the test food, and the bolus flow was analyzed using a numerical model whose validation was evaluated. Consequently, in the analysis of a model in which a healthy person swallowed the Newtonian fluid, the median velocity of the bolus flow changed in the range of 0.2–0.6 m/s, and there was a bimodal peak. The median shear rate ranged from 75 to 200 [1/s], and there were three peaks. In the swallowing of the non-Newtonian fluid, the flow velocity smoothly changed between 0.1 and 0.5 m/s, the shear rate varied between 50 and 100 [1/s], and the average of the median values during the entire swallowing process was 78 [1/s]. The trajectory analysis of the simulation model of the dysphagia patient demonstrated that the aspirated particles flowed faster than the non-aspirated particles. These results indicate that the numerical simulation based on medical images can analyze the bolus flow during swallowing, although there are still issues to be solved.

Objectives Food comminution during chewing is due to intra-oral particle selection and subsequent breakage. Under conditions of habitual chewing and a nearly complete selection, the influence of initial breakage on particle size reduction was studied in trials with a first chewing cycle (N = 1) from a sequence of randomized trials with various cycle numbers. Furthermore, relationships were examined between degree of fragmentation from breakage (r-fr), molar maximal bite force (MBF) and chewing efficiency (the number of cycles needed to half the initial particle size, N(1/2-Xo)). Design Thirty-one subjects with a natural dentition chewed samples of 2 half-cubes (9.6 × 9.6x4.8 mm) of Optosil®, using sequences with 1-7 cycles, in 2-10 randomized trials; 10 trials with one cycle. Particle size distributions by underweight, characterized by median particle size, X50, were obtained using sieving. N(1/2-Xo) was derived from the log(X50)-log(N) relationship. and r-fr from the cumulative distribution of underweight fractions of damaged particles for N = 1. MBF was determined on both sides of the jaw using a force transducer and averaged. Conclusions A strong, decreasing regression occurred in X50 at N = 1 with r-fr (R2 = 0.934, p

A test using a solid food is relevant to measure chewing ability (CA) as (a) it includes an integrated functioning of all oral structures involved, (b) an impairment of chewing a solid food causes inevitably diet restrictions, and (c) chewing efficiency (CE) can easily be defined. CE is the number of chewing cycles, N(1/2-Xo), needed to attain a particular chewing outcome (a median particle size, X 50 , which is half the initial particle size Xo) whereas chewing performance (CP) is a state of chewing outcome (X 50 ) at an arbitrary number of chewing cycles. The use of CE is preferable for CA because inter-subject ratios are constant regardless of the initial conditions of the test food. Furthermore, the inter-subject variation is two times larger for CE values than for CP ones, yielding a better inter-subject differentiation of CA. However, a determination of CP needs only one N-value, and that of CE at least two N-values for enabling an interpolation of N(1/2-Xo). Using samples of only two half-cubes (9.6 x 9.6 x 4.8 mm; limiting test load) of Optosil (an artificial test food), and detailed previous information on log(X 50 )-log(N) relationships (Liu et al., Archives of Oral Biology, 2018, 91, 63-77) as a "gold standard," a short procedure has been developed for a priori choosing two appropriate N-numbers, and the subsequent determination of a subject's CE. This procedure has been developed using results from 20 young adults (23.7 years, SD 1.1) and was validated in 10 middle-aged and older adults (52.3 years, SD 10.1), where impairments in the dentition were reflected in the CE-values. Our short procedure to determine CE will improve studies on relationships between CA and food preference, or between CA and dental factors and/or physiological factors. The first type of relationship may be of interest for food industry whereas the second type may be of interest for population studies in rapidly aging societies and for clinical studies in dentistry. Results can be compared between subjects and studies without bias by using CE rather than CP as a measure of CA.

In Cambodia, existing food products for treating or preventing undernutrition have met with limited success. Therefore, in 2014, alternative ready-to-use foods were developed. This trial aimed to assess the acceptability of the novel ready-to-use supplementary food (RUSF) as a snack or mixed with borbor (white rice porridge), compared with corn–soy blend plus plus (CSB++) and borbor fortified with micronutrient powder (MNP). The nonblinded, randomised 4 × 4 crossover trial recruited 95 children aged 9–23 months from communities in peri-urban Phnom Penh. Small quantities (100 g for porridges, 42 g for snack) of each food were offered for three consecutive days at testing sites (homes of health volunteers). Main outcomes were children's consumption, caregivers' assessment of children's preferences, and caregivers' ranking of the foods. Median percentage consumed of the test food servings ranged from 21 to 50% (p = 0.003). The odds of children consuming over 50% were greatest for borbor fortified with MNP versus RUSF snack (unadjusted OR = 6.79, CI = 2.80–16.47, p borbor (57 kcals) or as a snack (48 kcals) was greater than with CSB++ (15 kcals) or borbor fortified with MNP (18 kcals; p borbor fortified with MNP. Caregivers themselves ranked the novel RUSF snack highest. Thus, the innovative RUSF was considered sufficiently acceptable to proceed to an effectiveness trial.

Accreditation refers to the formal recognition that a conformityassessment body (laboratory) is competent to conduct conformity assessmentactivities according to internationally accepted rules. The accreditation ofconformity assessment bodies in Bosnia and Herzegovina (B&H) is implemented bythe Institute for Accreditation of B&H (BATA). Accreditation provides confidence inthe laboratory test results and it is carried out according to the standard BAS EN ISO/ IEC 17025: 2006. Test laboratories for food in a wider sense include laboratoriesdealing with food, animal feed, drinking and swabs. The aim of the test is to determinethe capacities of accredited test laboratories for food in B&H in relation to the fieldof examination or the field of accreditation. This enables a clear insight into thereadiness of test food labs to respond to food control requirements in order to protectthe health of animals and humans. During 2017, 29 food laboratories were accreditedin Bosnia and Herzegovina, 8 in Republika Srpska, and 21 in the Federation ofB&H. Out of 13 accredited testing areas in B&H, laboratories in Republika Srpskaaccredited 10 fields (76.90%), while laboratories in the Federation of B&H accredited13 areas (100%). When it comes to different food testing fields, B&H has capacities inthe form of accredited laboratories to respond to these requirements, and especiallyimportant capacities are those for physicochemical food and water testing andmicrobiological food testing (over 55% of accredited laboratories). They are followedby microbiological testings of animal feed and water and toxicological testing ofresidues and contaminants in food (over 30% of accredited laboratories).

BACKGROUND: To compare the masticatory performance in complete denture patients before and after application of soft liner and to assess the effect of aging of soft liner on masticatory performance at different intervals of time. METHODS: A total of 30 complete denture wearers between age of 64 and 80 years, were selected from both the sex (20 men, 10 women). This study evaluated the effect of before and after application of chair-side soft liner on masticatory performance of complete denture wearers by using raw carrots and roasted peanut as the test food. This study further evaluated the cushioning effect of chair-side soft liner material at the interval period of 1week, 4 weeks, 8 weeks, 12 weeks and 16 weeks. RESULTS: There were significant differences in masticatory performance without soft liner as compared to with soft liner at different intervals of time. The performance was found to be significantly higher for raw carrot as compared to roasted peanut (p

Glycemic index is defined as the incremental area under the blood glucose response curve of a 50 g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. This study investigated glycemic index of maize stiff porridges consumed as staple food in Malawi and a large majority of other countries in sub‐Saharan Africa to identify areas for improvement in consumer diets. Stiff porridges were prepared using flour from whole maize, maize grits, and fermented maize grits. The porridges were served to 11 healthy volunteers for 3 weeks, with two serving sessions a week. Glucose was served as a reference food during weekly serving sessions. Results from descriptive analysis revealed that glycemic responses varied across subjects and porridge types. Porridge prepared from fermented maize grits had moderate glycemic index of 65.49 and was comparable in nutrient composition and sensory characteristics with the other test porridges. Glycemic indices of the porridges prepared from whole maize flour and grits were high at 94.06 and 109.64, respectively, attributed to the effect of traditional maize flour processing, preparation, and cooking methods used. The study also calculated glyaemic load of the porridges and drew recommendations to inform diet planning and modifications for healthy and diabetic individuals.

Purpose Rehabilitation of masticatory function is inherent to prosthodontics; however, despite the various techniques for evaluating oral comminution, the methodological suitability of these has not been completely studied. The aim of this study was to determine the reproducibility, reliability, and validity of a test food based on fuchsin beads for masticatory function assessment. Materials and Methods Masticatory performance was evaluated in 20 dentate subjects (mean age, 23.3 years) using two kinds of test foods and methods: fuchsin beads and ultraviolet-visible spectrophotometry, and silicone cubes and multiple sieving as gold standard. Three examiners conducted five masticatory performance trials with each test food. Reproducibility of the results from both test foods was separately assessed using the intraclass correlation coefficient (ICC). Reliability and validity of fuchsin bead data were measured by comparing the average mean of absolute differences and the measurement means, respectively, regarding silicone cube data using the paired Student's t-test (α = 0.05). Results Intraexaminer and interexaminer ICC for the fuchsin bead values were 0.65 and 0.76 (p < 0.001), respectively; those for the silicone cubes values were 0.93 and 0.91 (p < 0.001), respectively. Reliability revealed intraexaminer (p < 0.001) and interexaminer (p < 0.05) differences between the average means of absolute differences of each test foods. Validity also showed differences between the measurement means of each test food (p < 0.001). Conclusions Intra- and interexaminer reproducibility of the test food based on fuchsin beads for evaluation of masticatory performance were good and excellent, respectively; however, the reliability and validity were low, because fuchsin beads do not measure the grinding capacity of masticatory function as silicone cubes do; instead, this test food describes the crushing potential of teeth. Thus, the two kinds of test foods evaluate different properties of masticatory capacity, confirming fushsin beads as a useful tool for this purpose.

Purpose Evaluate how clinical factors related to conventional complete denture (CCD) wearers, can influence masticatory function (MF) of totally edentulous patients before and after one-year transitioning to implant-retained mandibular overdentures (IMO). Methods Forty patients using CCD were rehabilitated with IMO and their MF was evaluated by: (i) ST_X50: theoretical aperture through which 50 % of the weight of the particles would pass; (ii) STB: distribution homogeneity of the crushed particles. The clinical parameters analyzed were: atrophy, retention, stability, facial type, anteroposterior skeletal discrepancy, and type of loading. The statistical association was tested through crude and adjusted logistic regression. Results IMO promoted improvements in the MF, irrespective of the clinical parameters. CCD wearers with poor retention had 86 % less chance of achieving a good ST_X50. STB was associated with stability, facial type, and anteroposterior discrepancy. Subjects with poor mandibular CCD stability had a 76 % lower chance of achieving a good test food homogenization, whereas brachyfacial individuals were 1.3 times more likely to have a good STB. Class II patients had an 89 % lower chance of having a good homogenization of the particles as CCD users and after transition to IMO. Conclusions CCD users with poor retention achieved an inferior ST_X50. The STB performance can be compromised by poor stability or Class II characteristics, while brachyfacial individuals achieve better homogenezation of the food bolus. Although the transition to IMO improved the masticatory function, the anteroposterior discrepancy still maintained an association with STB, as Class II individuals still presented difficulties homogenizing food.

Purpose The purpose of this study was to examine the hypothesis that in the process from food ingestion to swallowing, intentional decrease in the muscle activity during mastication would affect the number of chewing strokes, and thus the occurrence of Stage II transport (St2Tr) or the number of swallowing. Methods Twenty adults with healthy dentition were instructed to make (1) normal mastication and (2) mastication with 50% muscle activity (50% mastication), controlled by visual feedback with electromyogram. Gummy jelly was selected as a test food. The oropharynx was observed during the sequence of events from the start of mastication until swallowing using a nasal endoscope. The number of chewing strokes was calculated by rhythmical masseter muscle activity on electromyogram. Results The number of chewing strokes increased with 50% mastication. There was a particularly noticeable increase in the number of pre-St2Tr strokes. No effect on the number of additional swallows was seen as a result of 50% mastication. Conclusions The present study supported the hypothesis that intentional decrease in the muscle activity during mastication affected the number of chewing strokes and the occurrence of St2Tr. Particularly, this tendency was noticeable during the mastication before the start of St2Tr. However, our results did not support a question as to the number of swallowing.

The videofluoroscopic swallowing study (VFSS) is commonly considered the gold standard for assessing a patient’s swallowing ability. Most dysphagic patients arrange food to make it thicker or softer and thus easier and safer to swallow. A popular point of discussion, even argument, about VFSS among clinicians is whether to use barium sulfate in isolation or in combination with real food. No firm answer has emerged from these discussions, and proponents of both perspectives have seemingly valid points. The aim of the present study was to review whether there were differences between the results using liquid or solid foods in VFSS. We performed a literature search and interpreted the data acquired according to a systematic method. After data extraction and interpretation, we were left with 14 publications that were considered relevant. Most of the research showed that the rate of aspiration was higher with liquids than with solid foods. According to the results of VFSS by using the various textured-foods, the aspiration risk was highest with two-phase food diet such as the mixtures of liquid and solid foods. However, descriptions of their results were often inadequate although many test foods were used for the VFSS. There were a few publications containing the detailed information of the food textures. As the VFSS images provide valuable data, the methods and the results should be described in as much detail as possible to help readers of the articles. Most patients make allowances for the differences in thin liquids, thick liquids, and solid foods. Hence, writing the details of test food textures would lead to improve the quality of the VFSS in the future.

New food commodities, particularly pasta, bread and cookies, made with mixed flours containing ancient wheat species and other cereals, have become popular in recent years. This calls for analytical methods able to determine authenticity of these products. Most DNA-based methods for the authentication of foodstuff rely on qPCR assays specifically targeting each plant species, not allowing the identification of unsearched ingredients. Moreover, the discrimination among closely related plant species, particularly congeneric ones like Triticum spp, remains a challenging task. DNA fingerprinting through tubulin-based polymorphism (TBP) and a new assay, TBP light, have been optimized for the authentication of different wheat and farro species and other cereals and tested on a set of commercial food products. The assay has a sensitivity of 0.5-1% w/w in binary mixtures of durum wheat in einkorn or emmer flour and was able to authenticate the composition of test food samples and to detect possible adulterations.