The influence of oral processing, food perception and social aspects on food consumption: a review - PubMed
Review
doi: 10.1111/joor.12395. Epub 2016 Apr 8.
Affiliations
- PMID: 27061099
- DOI: 10.1111/joor.12395
Review
The influence of oral processing, food perception and social aspects on food consumption: a review
L J Pereira et al. J Oral Rehabil. 2016 Aug.
Abstract
Eating is an essential activity to get energy and necessary nutrients for living. While chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and texture are perceived during chewing and will contribute to the appreciation of the food. The senses of taste and smell play an important role in selecting nutritive food instead of toxic substances. Also visual information of a food product is essential in the choice and the acceptance of food products, whereas auditory information obtained during the chewing of crispy products will provide information on whether a product is fresh or stale. Food perception does not just depend on one individual sense, but appears to be the result from multisensory integration of unimodal signals. Large differences in oral physiology parameters exist among individuals, which may lead to differences in food perception. Knowledge of the interplay between mastication and sensory experience for groups of individuals is important for the food industry to control quality and acceptability of their products. Environment factors during eating, like TV watching or electronic media use, may also play a role in food perception and the amount of food ingested. Distraction during eating a meal may lead to disregard about satiety and fullness feelings and thus to an increased risk of obesity. Genetic and social/cultural aspects seem to play an important role in taste sensitivity and food preference. Males generally show larger bite size, larger chewing power and a faster chewing rhythm than females. The size of swallowed particles seems to be larger for obese individuals, although there is no evidence until now of an 'obese chewing style'. Elderly people tend to have fewer teeth and consequently a less good masticatory performance, which may lead to lower intakes of raw food and dietary fibre. The influence of impaired mastication on food selection is still controversial, but it is likely that it may at least cause adaptation in food choice. Systemic conditions, such as high blood pressure, diabetes and cancer, with or without medicine use, tend to be associated with taste and chewing alterations. However, definite conclusions seem hard to reach, as research protocols vary largely.
Keywords: flavour; food; mastication; perception; saliva; taste; texture.
© 2016 John Wiley & Sons Ltd.
Similar articles
-
The influence of oral health on patients' food perception: a systematic review.
Batisse C, Bonnet G, Eschevins C, Hennequin M, Nicolas E. Batisse C, et al. J Oral Rehabil. 2017 Dec;44(12):996-1003. doi: 10.1111/joor.12535. Epub 2017 Jun 24. J Oral Rehabil. 2017. PMID: 28600840 Review.
-
In-mouth mechanisms leading to flavor release and perception.
Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C. Salles C, et al. Crit Rev Food Sci Nutr. 2011 Jan;51(1):67-90. doi: 10.1080/10408390903044693. Crit Rev Food Sci Nutr. 2011. PMID: 21229419 Review.
-
Tournier C, Grass M, Septier C, Bertrand D, Salles C. Tournier C, et al. Food Funct. 2014 Nov;5(11):2969-80. doi: 10.1039/c4fo00446a. Food Funct. 2014. PMID: 25225783
-
Effect of saliva on physical food properties in fat texture perception.
Kupirovič UP, Elmadfa I, Juillerat MA, Raspor P. Kupirovič UP, et al. Crit Rev Food Sci Nutr. 2017 Apr 13;57(6):1061-1077. doi: 10.1080/10408398.2013.766787. Crit Rev Food Sci Nutr. 2017. PMID: 27172255 Review.
-
NaCl and sugar release, salivation and taste during mastication of salted chewing gum.
Neyraud E, Prinz J, Dransfield E. Neyraud E, et al. Physiol Behav. 2003 Sep;79(4-5):731-7. doi: 10.1016/s0031-9384(03)00187-2. Physiol Behav. 2003. PMID: 12954416 Clinical Trial.
Cited by
-
The Relationship between Music and Food Intake: A Systematic Review and Meta-Analysis.
Cui T, Xi J, Tang C, Song J, He J, Brytek-Matera A. Cui T, et al. Nutrients. 2021 Jul 27;13(8):2571. doi: 10.3390/nu13082571. Nutrients. 2021. PMID: 34444733 Free PMC article.
-
Vermaire JA, Weinberg FM, Raaijmakers CPJ, Verdonck-de Leeuw IM, Terhaard CHJ, Speksnijder CM. Vermaire JA, et al. J Oral Rehabil. 2020 Aug;47(8):961-966. doi: 10.1111/joor.13029. Epub 2020 Jun 20. J Oral Rehabil. 2020. PMID: 32495364 Free PMC article.
-
Omega 3 Fatty Acid and Skin Diseases.
Sawada Y, Saito-Sasaki N, Nakamura M. Sawada Y, et al. Front Immunol. 2021 Feb 5;11:623052. doi: 10.3389/fimmu.2020.623052. eCollection 2020. Front Immunol. 2021. PMID: 33613558 Free PMC article. Review.
-
Consensus on the terminologies and methodologies for masticatory assessment.
Gonçalves TMSV, Schimmel M, van der Bilt A, Chen J, van der Glas HW, Kohyama K, Hennequin M, Peyron MA, Woda A, Leles CR, José Pereira L. Gonçalves TMSV, et al. J Oral Rehabil. 2021 Jun;48(6):745-761. doi: 10.1111/joor.13161. Epub 2021 Mar 29. J Oral Rehabil. 2021. PMID: 33638156 Free PMC article. Review.
Publication types
MeSH terms
LinkOut - more resources
Full Text Sources
Other Literature Sources
Medical