Evaluates the impact of food characteristics on swallowing and chewing functions in healthy young adults, indicating important considerations for food selection.
Key Points
The aim is to clarify how food properties affect chewing and swallowing in healthy young adults, using both subjective and objective measures.
Participants assessed four types of gummies varying in hardness and acidity.
Subjective evaluations involved sensory assessments of chewing and swallowing.
Objective measures included electromyographic analysis of relevant muscle activity.
Pearson's correlation analysis assessed relationships between subjective and objective evaluation metrics.
Hard gummies without acidity resulted in greater muscle activity and longer chewing times than soft gummies.
Swallowing-related muscle activity and duration showed no significant differences between gummy types.
Strong correlations were found between subjective evaluations and objective parameters related to mastication.