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Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently
- Source :
- Food Research International 119 (2019), Food Research International, 119, 143-151
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- Food oral processing depends on food properties and consumer characteristics. The aim of this study was to determine the effect of age, gender, ethnicity and eating capability on oral processing behaviour of liquid, semi-solid and solid foods. Oral processing behaviour of 18 commercially available foods, ranging from liquids, semi-solids to solids, was compared between Dutch, Caucasian adults (18-30 yrs), Chinese, Asian adults (18-30 yrs), Dutch, Caucasian elderly (60-80 yrs), and consumers with mild swallowing problems and/or low mastication efficiency (18-80 yrs). Participants were video recorded during food consumption and six oral processing parameters extracted. Elderly consumed all foods with lower eating rates (g/s) than young adults by increasing consumption time (s). Females consumed solid foods with lower eating rates (g/s) than males by reducing bite size (g). Chinese, Asian consumers consumed liquid and solid foods with lower eating rates (g/s) than Dutch, Caucasian consumers by reducing bites size (g). Chinese, Asian consumers consumed semi-solid foods with lower eating rates (g/s) than Dutch, Caucasian consumers by reducing bite size (g) and increasing consumption time (s). Consumers with decreased mastication efficiency or mild swallowing problems showed similar oral processing behaviour than healthy consumers, probably because reduction in eating capability was limited in the group. This demonstrates that different consumer groups adapt eating rate (g/s) in different ways by modifying bite size (g), consumption time (s) or both. To conclude, age, gender and ethnicity influence oral processing behaviour of liquid, semi-solid and solid foods differently. Understanding differences in oral processing behaviour of specific consumer groups can assist in steering sensory perception, food choice and energy intake of specific consumer groups such as the elderly.
- Subjects :
- Male
Physics and Physical Chemistry of Foods
030309 nutrition & dietetics
Ethnic group
WASS
Inter-individual variation
Eating
Food choice
Ethnicity
Medicine
Young adult
Sensory Science and Eating Behaviour
Aged, 80 and over
0303 health sciences
Eating capability
digestive, oral, and skin physiology
Age Factors
04 agricultural and veterinary sciences
Middle Aged
040401 food science
Health & Consumer Research
Food Quality and Design
Solid food
Swallowing problems
Bite size
Female
Marktkunde en Consumentengedrag
Semi solid
Marketing and Consumer Behaviour
Adult
Adolescent
Sensation
Bite Force
Food Preferences
Young Adult
03 medical and health sciences
Sex Factors
Age
0404 agricultural biotechnology
Environmental health
Humans
Oral processing
Mastication
VLAG
Food, Health & Consumer Research
Aged
Foods, Specialized
business.industry
Gender
Feeding Behavior
Deglutition
Sensoriek en eetgedrag
Food
Energy Intake
business
Food Science
Subjects
Details
- ISSN :
- 09639969
- Volume :
- 119
- Database :
- OpenAIRE
- Journal :
- Food Research International
- Accession number :
- edsair.doi.dedup.....28e403d551d5debfe6d03b2c4b8ccdf2