味道对吞功能的重要性
Masahiko Okubo1, Motoyoshi Morishita2, Tomoko Odani3
1Department of Dentistry and Oral Surgery, Ongata Hospital, Hachioji, Tokyo, Japan.
Frontiers in nutrition
|February 22, 2024
概括
老龄化人口面临肺炎风险增加,特别是由于吞困难而引起的吸入性肺炎. 基于味道的新干预措施,包括碳酸饮料和乌玛米受体刺激,有望改善老年人的吞功能和营养状况.
科学领域:
- 老年学是一门学科.
- 神经科学是一个神经科学.
- 胃肠病学 胃肠病学
背景情况:
- 全球人口老龄化,导致与年龄相关的疾病发病率上升.
- 肺炎,特别是吸气性肺炎,是老年人死亡的主要原因,通常与吞功能下降 (吞障碍) 相关.
- 目前的消化不良治疗方法,如用于吞肌肉的抵抗训练,有效性有限,需要新的治疗策略.
研究的目的:
- 探索口味,口味偏好,碳化和吞功能之间的关系.
- 审查针对失消症的新兴干预措施,重点关注感官刺激和营养支持.
- 为了研究乌玛米味觉受体超越味觉的潜力,用于治疗失调症的治疗应用.
主要方法:
- 文献综述检查食品和饮料的感官特性对吞的影响.
- 对碳酸饮料和加厚剂在消化不良管理中的研究分析.
- 探索乌玛米味觉受体在骨肌肉和肠道中的作用.
主要成果:
- 味道和偏好显著提高吞功能.
- 碳酸饮料与加厚剂相结合,可以改善吞功能.
- 在骨肌肉和肠道中发现的乌玛米味觉受体可能在氨基酸代谢和肌肉平衡中发挥作用.
结论:
- 基于感官的干预措施,特别是那些涉及味道和碳化的干预措施,为改善乱症患者的吞功能提供了一个有希望的途径.
- 乌玛米味觉受体刺激为增强营养状况和肌肉质量提供了一个新的治疗标,可能有助于消化不良的恢复.
- 考虑味道,偏好和视觉线索的整体方法对于优化吞障碍的食品和饮料干预至关重要.
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