质地调整食品的玻尿酸类风湿学-年龄的影响
Mats Stading1,2, Ana Miljkovic1, Johanna Andersson1
1Bioeconomy and Health, RISE Research Institutes of Sweden, Gothenburg, Sweden.
Journal of texture studies
|July 18, 2023
概括
质地修改食品有效地改变了吞障碍 (吞障碍) 患者的玻尿酸性质. 年长的成年人表现出唾液和减少,但玻尿酸粘度较高,表明食物质地对吞功能的影响.
科学领域:
- 食品科学 食品科学 食品科学
- 老年学是一门学科.
- 生物医学工程 生物医学工程
背景情况:
- 吞障碍 (吞障碍) 很普遍,许多人因衰老,疾病或药物而受到影响.
- 目前的消化不良管理依赖于质地修改的食物,从更软的质地发展到更光滑的质地.
- 了解这些转基因食品的气质和生理性质对于有效管理至关重要.
研究的目的:
- 在老年人中研究质地修改食品的气质和生理性质.
- 将这些特性与年轻人队列进行比较,以确定与年龄相关的差异.
- 评估食物质感的修改如何影响与吞相关的玻尿酸特征.
主要方法:
- 五名老年人 (平均年龄74岁) 消费了经过质地修改的食物 (面包,奶酪,番茄三明治,凝食品,timbale).
- 在之后,囊被吐,以分析唾液含量,线性粘弹性和剪切粘度.
- 生理学评估包括手/舌力和平衡测试;结果与较年轻的组 (平均年龄38岁) 相比.
主要成果:
- 年长的成年人表现出较低的唾液流量和囊唾液含量,但令人惊的是更少的-吞.
- 与年轻人相比,老年人群的玻尿酸模量和粘度在老年人群中更高.
- 显而易见的趋势显示,玻尿酸模量,粘度,唾液含量以及从常规到timbale到凝食物的吞吞下度下降.
结论:
- 质地修改食品在老年人中显著改变了rheological和生理玻尿酸的特性.
- 尽管与年龄相关的生理变化,食物质感的修改仍然是一个可行的策略来管理食障碍.
- 这项研究证实,越来越软和光滑的食物质地减少了玻尿酸的复杂性,有助于吞.
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