Salivary secretion and chewing: stimulatory effects from artificial and natural foods
Autor(a) principal: | |
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Data de Publicação: | 2004 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of applied oral science (Online) |
Texto Completo: | https://www.revistas.usp.br/jaos/article/view/3197 |
Resumo: | The aim of the present study was to determine the relationship between the flow rate of saliva and characteristics of the food. Therefore, we determined the rate of saliva secretion in 16 healthy subjects in rest and while chewing natural and artificial foods (toast with and without margarine, three sizes of breakfast cake, and Parafilm). We also determined the chewing rate, number of chewing cycles until swallowing, and time until swallowing. The physical characteristics of the foods were quantified from force-deformation experiments. The results showed that the average at which mechanical failure occurred (yield force) was 1.86 ± 0.24 N for the breakfast cake and 16.3 ± 1.3 N for the melba toast. The flow rates obtained without stimulation and with Parafilm were significantly lower (P < 0.001) than the flow rates obtained from chewing food. No differences in flow rate occurred between the natural foods. The flow rates of the saliva as obtained without stimulation, with Parafilm stimulation, and with chewing on the various foods were significantly correlated (P < 0.05). There were no significant differences in chewing rate among the foods. The number of chewing cycles and the time until swallowing significantly depended on the type or volume of the food. |
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Salivary secretion and chewing: stimulatory effects from artificial and natural foods Secreção salivar e mastigação: efeitos estimulantes de alimento artificial e natural SalivaFluxo SalivarMastigaçãoAlimentoSalivaFlow RateMasticationFood The aim of the present study was to determine the relationship between the flow rate of saliva and characteristics of the food. Therefore, we determined the rate of saliva secretion in 16 healthy subjects in rest and while chewing natural and artificial foods (toast with and without margarine, three sizes of breakfast cake, and Parafilm). We also determined the chewing rate, number of chewing cycles until swallowing, and time until swallowing. The physical characteristics of the foods were quantified from force-deformation experiments. The results showed that the average at which mechanical failure occurred (yield force) was 1.86 ± 0.24 N for the breakfast cake and 16.3 ± 1.3 N for the melba toast. The flow rates obtained without stimulation and with Parafilm were significantly lower (P < 0.001) than the flow rates obtained from chewing food. No differences in flow rate occurred between the natural foods. The flow rates of the saliva as obtained without stimulation, with Parafilm stimulation, and with chewing on the various foods were significantly correlated (P < 0.05). There were no significant differences in chewing rate among the foods. The number of chewing cycles and the time until swallowing significantly depended on the type or volume of the food. O objetivo deste estudo foi determinar a relação entre o fluxo salivar e características de diferentes alimentos. Avaliou-se a taxa de secreção salivar em 16 indivíduos saudáveis, sem estimulação, na estimulação com Parafilm e na mastigação de alimentos naturais (torrada com e sem margarina e 3 volumes de bolo industrial). Determinou-se também a velocidade, o tempo de mastigação, o número de ciclos mastigatórios até o limiar da deglutição. As características físicas dos alimentos foram quantificadas através da experimentação força-deformação. Os resultados mostraram que a média em que a falha mecânica ocorreu foi 1,86 ± 0,24 N para o bolo industrial e 16,3 ± 1,3 N para a torrada. Os fluxos salivares obtidos sem estimulação e com a estimulação pelo Parafilm foram significativamente menores (P < 0,001) que os fluxos salivares obtidos na mastigação dos alimentos naturais. Não houve diferença significativa no fluxo salivar entre os alimentos naturais. Os fluxos salivares obtidos sem estimulação, com estimulação pelo Parafilm e na mastigação dos vários alimentos foram significantemente correlacionados (P < 0,05). Não houve diferença significativa na velocidade da mastigação entre os alimentos. O número de ciclos mastigatórios e o tempo de mastigação até o limiar da deglutição dependeram do tipo e do volume do alimento. Universidade de São Paulo. Faculdade de Odontologia de Bauru2004-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistas.usp.br/jaos/article/view/319710.1590/S1678-77572004000200015Journal of Applied Oral Science; Vol. 12 No. 2 (2004); 159-163 Journal of Applied Oral Science; Vol. 12 Núm. 2 (2004); 159-163 Journal of Applied Oral Science; v. 12 n. 2 (2004); 159-163 1678-77651678-7757reponame:Journal of applied oral science (Online)instname:Universidade de São Paulo (USP)instacron:USPenghttps://www.revistas.usp.br/jaos/article/view/3197/3886Copyright (c) 2004 Journal of Applied Oral Scienceinfo:eu-repo/semantics/openAccessGavião, Maria Beatriz DuarteBilt, Andries Van der2012-04-27T11:47:37Zoai:revistas.usp.br:article/3197Revistahttp://www.scielo.br/jaosPUBhttps://www.revistas.usp.br/jaos/oai||jaos@usp.br1678-77651678-7757opendoar:2012-04-27T11:47:37Journal of applied oral science (Online) - Universidade de São Paulo (USP)false |
dc.title.none.fl_str_mv |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods Secreção salivar e mastigação: efeitos estimulantes de alimento artificial e natural |
title |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods |
spellingShingle |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods Gavião, Maria Beatriz Duarte Saliva Fluxo Salivar Mastigação Alimento Saliva Flow Rate Mastication Food |
title_short |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods |
title_full |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods |
title_fullStr |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods |
title_full_unstemmed |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods |
title_sort |
Salivary secretion and chewing: stimulatory effects from artificial and natural foods |
author |
Gavião, Maria Beatriz Duarte |
author_facet |
Gavião, Maria Beatriz Duarte Bilt, Andries Van der |
author_role |
author |
author2 |
Bilt, Andries Van der |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Gavião, Maria Beatriz Duarte Bilt, Andries Van der |
dc.subject.por.fl_str_mv |
Saliva Fluxo Salivar Mastigação Alimento Saliva Flow Rate Mastication Food |
topic |
Saliva Fluxo Salivar Mastigação Alimento Saliva Flow Rate Mastication Food |
description |
The aim of the present study was to determine the relationship between the flow rate of saliva and characteristics of the food. Therefore, we determined the rate of saliva secretion in 16 healthy subjects in rest and while chewing natural and artificial foods (toast with and without margarine, three sizes of breakfast cake, and Parafilm). We also determined the chewing rate, number of chewing cycles until swallowing, and time until swallowing. The physical characteristics of the foods were quantified from force-deformation experiments. The results showed that the average at which mechanical failure occurred (yield force) was 1.86 ± 0.24 N for the breakfast cake and 16.3 ± 1.3 N for the melba toast. The flow rates obtained without stimulation and with Parafilm were significantly lower (P < 0.001) than the flow rates obtained from chewing food. No differences in flow rate occurred between the natural foods. The flow rates of the saliva as obtained without stimulation, with Parafilm stimulation, and with chewing on the various foods were significantly correlated (P < 0.05). There were no significant differences in chewing rate among the foods. The number of chewing cycles and the time until swallowing significantly depended on the type or volume of the food. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistas.usp.br/jaos/article/view/3197 10.1590/S1678-77572004000200015 |
url |
https://www.revistas.usp.br/jaos/article/view/3197 |
identifier_str_mv |
10.1590/S1678-77572004000200015 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://www.revistas.usp.br/jaos/article/view/3197/3886 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2004 Journal of Applied Oral Science info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2004 Journal of Applied Oral Science |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade de São Paulo. Faculdade de Odontologia de Bauru |
publisher.none.fl_str_mv |
Universidade de São Paulo. Faculdade de Odontologia de Bauru |
dc.source.none.fl_str_mv |
Journal of Applied Oral Science; Vol. 12 No. 2 (2004); 159-163 Journal of Applied Oral Science; Vol. 12 Núm. 2 (2004); 159-163 Journal of Applied Oral Science; v. 12 n. 2 (2004); 159-163 1678-7765 1678-7757 reponame:Journal of applied oral science (Online) instname:Universidade de São Paulo (USP) instacron:USP |
instname_str |
Universidade de São Paulo (USP) |
instacron_str |
USP |
institution |
USP |
reponame_str |
Journal of applied oral science (Online) |
collection |
Journal of applied oral science (Online) |
repository.name.fl_str_mv |
Journal of applied oral science (Online) - Universidade de São Paulo (USP) |
repository.mail.fl_str_mv |
||jaos@usp.br |
_version_ |
1800221671366328320 |