Diet considered from the perspective of mastication: focusing on the physical properties of foods

Abstract

The present study investigated the relationship between diet and mastication from the perspective of the physical properties of foods.

Masticatory function changes with life stage; however, inadequate eating experience during early childhood; tooth loss; and decreased tongue, lip, or other oral function result in decreased or delayed development of masticatory function. These consequences are associated with decreased nutrient intake, dietary imbalance, and other issues. Both the nutritional and physical properties of food must be considered when assessing dietary intake. The authors proposed a “chewiness” index as a marker of the physical properties of foods and evaluated food items from the perspective of the amount of masticatory action involved in consumption. Based on the findings, consideration for mastication has been incorporated into dietary assessment. Frailty research by Iijima et al. demonstrated an association between sarcopenia and the physical properties of chewable foods. Based on the results of related studies, foods with high chewiness were added to the “Eleven Check” frailty prevention self-assessment sheet.

Previous studies regarding frailty prevention and the ideal physical properties of baby and infant food for mastication function development have demonstrated the benefit of cooperation between dentistry and nutrition and cookery science. Future research and working cooperation between these fields will hopefully lead to increases in healthy lifespan.