食物质地差异对老年人吞相关肌肉活动的影响
Yi-Ying Hsieh1, Chun-Jung Lin2, Chia-Li Chi3
1Cheng Ching Hospital, Taichung, Taiwan.
Journal of oral biosciences
|February 19, 2026
概括
将20%的米粉添加到蒸面包中显著降低了其硬度和老年人吞所需的肌肉活动. 这种饮食变化可以通过减少肌肉努力来提高吞安全性.
科学领域:
- 老年学是一门学科.
- 食品科学 食品科学 食品科学
- 生物力学 生物力学
背景情况:
- 老年人中吞困难很常见,影响营养和生活质量.
- 改变食物质感是帮助吞的潜在策略.
- 蒸面包的质地可以使用米粉混合物进行修改.
研究的目的:
- 调查蒸面包中不同米粉含量对老年人吞相关肌肉活动的影响.
- 为了确定一种特定的面包质地,可以减少吞时的硬度和肌肉努力.
主要方法:
- 68名老年人 (≥65岁) 参加了一项随机对照试验.
- 参与者食用了含有0%,10%,20%,或30%米粉的蒸面包.
- 在吞过程中,用表面电肌图 (sEMG) 测量了甲状腺上腺肌肉活动.
主要成果:
- 用20%的米粉蒸面包表现出最低的硬度,需要最少的上腺肌肉激活.
- 米粉的百分比与吞相关的EMG振幅的峰值有显著的关联.
- 患有吞问题的参与者 (EAT-10分数≥3) 在20%的米粉面包下显示肌肉活化减少.
结论:
- 在蒸面包中使用20%的米粉代替,为老年人创造了有利的质地.
- 这种修改减少了吞时的肌肉需求,可能提高了安全性.
- 这样的简单的饮食调整可以支持老年人更容易,更安全地吞.
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