Food Oral Processing, Texture Preference
Conditions
Keywords
Food texture Food oral processing Food bolus Chewing Dentition Texture prfrence Eating behaviour
Brief summary
This cross sectional study investigates how the oral physiological changes during the period of dental transition (6-12 years old) influence on texture preferences, food oral processing behaviour and food bolus properties, for different foods varying in texture and in comparison to the adult population.
Detailed description
Rationale: Eating behaviour develops during childhood, shaping dietary habits that, in the long term, contribute to growth and health. The development of masticatory function during this period plays an important role in food preferences for different textures and in consumption during meals. Furthermore, chewing transforms food into a bolus for swallowing, and the physical properties of this bolus play a role in digestion and nutrient release. To date, very little data exists on bolus formation in children. The period from 6 to 12 years of age is an important period of maturation of masticatory function, during which the 20 primary teeth are gradually replaced by 28 permanent teeth. The impact of this dental transition on children's eating behavior and nutrition is currently poorly understood. Objective: The purposes of this study will to determine (1) how food texture preference, oral processing behaviour and food bolus properties evolve in children during the dental transition period and in comparison to adults (2) how these variables are associated with each other (3) how they are predicted from individual oral physiology (dentition, tongue strength, masticatory performance), food familiarity and parent-reported appetitive traits parameters. Study design : Ninety children (n=30 per theoretical stage of mixed dentition (first transitional stage: 6-8 years, inter-transitional stage: 8-10 years, and second transitional stage: 10-12 years)) and 30 adults (25-35 years) will be recruited . Their dentition and oral abilities (tongue strength and masticatory performance) will be characterized. Their oral processing behaviour (duration, number of chews and Oro-sensory exposure time) while consuming different foods (standard pieces of carrot, rice, cheese and biscuit) will be studied using video recordings. Food boluses will then be collected at the time of corresponding to swallowing (swallowing threshold) and characterized for their particles size and number, saliva uptake, and hardness. Texture preferences of all participants, as well as familiarity with the studied foods and the children's appetitive traits will be characterized using questionnaires. Study population: Healthy children aged 6-8 (n=30), 8-9 (n=30), 10-12 (n=30) years old and 30 adults aged 25-35 years old. Exclusion criteria : dental and orthodontic treatment ongoing
Interventions
None listed
Sponsors
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
Study design
Observational model
COHORT
Time perspective
CROSS_SECTIONAL
Eligibility
Sex/Gender
ALL
Age
6 Years to 12 Years
Healthy volunteers
Yes
Inclusion criteria
* Being aged between 6 and 12 years old included or between 25 and 35 years old Being consumers of carrot, comté cheese, rice and biscuit
Exclusion criteria
* No French social security coverage * Ongoing orthodontic and/or dental treatment * Oral motor difficulties * Food allergies * Diabetes
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Oral processing duration (seconds) | Baseline (single timepoint only) | Oral processing duration (sec) measured with video recording and automated video analysis |
| Number of chews (chews/gram) | Baseline (single timepoint only) | Number of chews measured with video recording and automated video analysis |
| Oro-sensory exposure time (second/gram) | Baseline (single timepoint only) | Oro-sensory exposure time (s/g) measured with video recording and automated video analysis |
| Saliva uptake (%) in food bolus | Baseline (single timepoint only) | Saliva uptake (%) of bolus collected at swallowing, measured from food and bolus mass (g) and dry matter (g) |
| Bolus hardness (Newton) | Baseline (single timepoint only) | Hardness (N) of bolus collected at swallowing obtained from simple compression test with texturometer compression test |
| Average size of bolus particles (mm) | Baseline (single timepoint only) | Size of the particles (mm) measured from a scan of the bolus diluted in glycerol and automated image analysis |
| Number of particles in the food bolus | Baseline (single timepoint only) | Number of bolus particles measured from a scan of the bolus diluted in glycerol and automated image analysis |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Number of Posterior Functional Unit (PFU) | Baseline (single timepoint only | Number of teeth stained after biting down on blue paper (3 times) measured by visual assessment |
| Number of teeth | Baseline (single timepoint only | Total number of teeth in the mouth measured from visual assessment |
| Dental transition stage | Baseline (single timepoint only) | Stage of primary dentition (first transitional stage, inter-transitional stage and second transitional stage) assessed from teeth photographs by dental professionals |
| Tongue strength (kPa) | Baseline (single timepoint only | Maximum strength (kPa) measured with the Iowa Oral Pressure Instrument (IOPI) |
| Masticatory performance (index) | Baseline (single timepoint only) | Ability to mix two colored chewing gum after 15 chewing cycles, measured with gum scan and automated image analysis |
| BMIz | Baseline (single timepoint only) | BMI z-scores (BMIz) obtained from body weight (kg; measured using a weighing scale) and height (cm; measured using a stadiometer) transformed into corrected for age and sex according to the WHO child growth reference for school-aged children and adolescents |
| Food frequency consumption (child report) | Baseline (single timepoint only) | Child oral self-report of consumption frequency of offered food consumption ('not at all'; 'from time to time'; 'often'; 'very often') |
| Food frequency consumption (parental report) | Baseline (single timepoint only) | Parent report on the consumption frequency by the child for the offered food. Report collected in questionnaire ('never'; 'less than once a month'; 'two to three times a month'; 'once a week'; 'two to four times a week'; 'once a day'; and 'two or more times a day') |
| Food familiarity | Baseline (single timepoint only) | Oral self-report of the familiarity with the offered food (0 : not familiar/1 : familiar) |
| Food chewing difficulty | Baseline (single timepoint only) | Oral self-report whether the offered foods is or not difficult to eat (0 : not difficult/1 : difficult) |
| Food texture preferences | Baseline (single timepoint only) | Self-report on a food texture preference questionnaire. The questionnaire is composed of 17 pairs of soft/smooth and hard/particulate foods. For each pair, the participant chose the preferred one (forced-choice). Soft/Smooth versions will have a value of 1 and hard/particulate version a value of 2. Cumulation of the values provides a Texture preference index. Higher score means higher preference for textured foods. |
| Children chewing abilities | Baseline (single timepoint only) | Parent-reports of their child chewing abilities using a questionnaire (Schwartz et al., 2021). The questionnaire is composed of 5 questions. Parents answer by one of the 'yes', 'no' and 'I don't know'. Questions are grouped in two dimensions : 'difficulty of coping with hard/difficult textures' (higher score means lower difficulty) 'extend to which children chew their food before swallowing' (the higher the score, the better the child chews the food before swallowing) |
| Child Eating Behaviour and Appetitive traits | Baseline (single timepoint only) | Parent-reports on the Child Eating Behaviour Questionnaire (CEBQ) will be used to characterize the appetitive traits of the participants (Wardle et al., 2001). The questionnaire is composed of 35 items. Parent answers to each item using 5- point Likert scale ranging from never (1) to always (5) (never, rarely, sometimes, often, always. The items are then grouped to define 8 dimensions: 'food responsiveness', 'enjoyment of food', 'emotional over-eating', 'desire to drink', 'satiety responsiveness', 'slowness in eating', 'emotional undereating' and 'food fussiness'. Higher scores mean higher behaviours. |
Countries
France
Contacts
CONTACTCarole Tournier, PhD
Outcome results
None listed