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Jianshe Chen - One of the best experts on this subject based on the ideXlab platform.
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development of international terminology and definitions for Texture modified Foods and thickened fluids used in dysphagia management the iddsi framework
Dysphagia, 2017Co-Authors: Julie A. Y. Cichero, Jianshe Chen, Ben Hanson, Peter Lam, Catriona M Steele, Roberto Oliveira Dantas, Janice Duivestein, Jun Kayashita, Caroline LeckoAbstract:Dysphagia is estimated to affect ~8% of the world’s population (~590 million people). Texture-modified Foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for Texture-modified Foods and liquids applicable to individuals with dysphagia of all ages, in all care settings, and all cultures. A multi-professional volunteer committee developed a dysphagia diet framework through systematic review and stakeholder consultation. First, a survey of existing national terminologies and current practice was conducted, receiving 2050 responses from 33 countries. Respondents included individuals with dysphagia; their caregivers; organizations supporting individuals with dysphagia; healthcare professionals; Food service providers; researchers; and industry. The results revealed common use of 3–4 levels of Food Texture (54 different names) and ≥3 levels of liquid thickness (27 different names). Substantial support was expressed for international standardization. Next, a systematic review regarding the impact of Food Texture and liquid consistency on swallowing was completed. A meeting was then convened to review data from previous phases, and develop a draft framework. A further international stakeholder survey sought feedback to guide framework refinement; 3190 responses were received from 57 countries. The IDDSI Framework (released in November, 2015) involves a continuum of 8 levels (0–7) identified by numbers, text labels, color codes, definitions, and measurement methods. The IDDSI Framework is recommended for implementation throughout the world.
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tactile sensitivity and capability of soft solid Texture discrimination
Journal of Texture Studies, 2015Co-Authors: Jianshe Chen, Tugba Aktar, Rammile Ettelaie, Melvin HolmesAbstract:The sensation and perception of Food Texture is regulated by tactile-dominated mechanisms and therefore, it is believed that one's capability in discriminating Food textural properties could be related to one's tactile sensitivity. However, evidence to support this hypothesis is currently not available. This work aims to test this hypothesis by examining tactile sensitivity of individuals' (touch detection threshold and two-point discrimination threshold) and Texture discrimination capability. A range of soft-solid Food samples with controlled firmness and elastic moduli were designed for textural discrimination tests. A total of 32 healthy subjects threshold of touch detection was found to be 0.028 g for the fingertip and 0.013 g for the tongue. Similarly, the mean threshold of two-point discrimination was 1.42 mm and 0.62 mm for the fingertip and tongue, respectively. Threshold for firmness discrimination (compressing until yielding) of the gel samples was 13.3% for the fingertip and 11.1% for the tongue. However, the elasticity discrimination threshold (by gentle pressing) of the population was found to be much smaller at 2.3% and 1.2% for the fingertip and the tongue respectively. Results show that tongue is slightly more sensitive than the fingertip in discriminating Food Texture (P < 0.05). An expected correlation between individual's capability of Texture discrimination and their tactile sensitivity was not observed. Practical Applications Texture discrimination capability is a significant factor for Food Texture preference and appreciation. In order to understand Texture perception, it is essential to identify the relevant factors and define characteristics that govern the processes involved. Having a meaningful and reliable Texture discrimination indicator is critically important for the Food industry in the development and optimization of new Food products, and in particular for specific Food design for individuals' with special needs, e.g., elderly, dysphagic patients, etc. With this study, we illustrate the differential threshold for soft-solid Texture (firmness and elasticity) and also investigate the capabilities of tactile sensation (touch detection and two-point discrimination) and evaluate potential correlations. The results and correlations may provide information about Texture sensitivity and also might provide useful information to R&D researchers. Methodologies could also be applied in general Food sensory studies and also investigating relationships between sensory psychology and sensory physiology.
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applications of tribology in studying Food oral processing and Texture perception
Food Research International, 2013Co-Authors: Sangeeta Prakash, Jianshe ChenAbstract:Abstract Oral Texture is one of the most important quality attributes that contribute to consumers’ acceptance and preference of a Food product. Oral processing of Food is intricate and involves a series of processes—ingestion, mastication and finally swallowing. The mechanical and rheological properties have been widely applied to understand and describe in-mouth flow properties of a Food and associated sensory perception. However, as the oral processing continues and Food particle size reduces, rheology alone is no longer effective in explaining the textural and mouthfeel properties of Food, but the lubrication behaviour between oral surfaces becomes a dominating mechanism in relation to Food Texture and mouthfeel. For this reason, tribology is emerging as a new discipline for Food Texture studies, where lubricating properties of Food are measured by using an equipment that operates on the same principle used in mechanical engineering for determining the frictional properties of lubricants. While there are many instruments and equipments available for engineering lubrication studies, choice is limited for Food applications. This article will review various tribological systems currently utilised for various Food systems, whether commercially purchased, custom-made, or by use of attachment tools for rheometers. The operation principles, advantages and disadvantages of these devices are discussed. Examples of Food application are also given in each case, where measured frictional properties are used to interpret sensory mouthfeel properties.
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the need for international terminology and definitions for Texture modified Foods and thickened liquids used in dysphagia management foundations of a global initiative
Current Physical Medicine and Rehabilitation Reports, 2013Co-Authors: Julie A. Y. Cichero, Jianshe Chen, Catriona M Steele, Roberto Oliveira Dantas, Janice Duivestein, Jun Kayashita, Caroline Lecko, Pere Clave, Renee Speyer, Peter LamAbstract:Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately 8 % of the world’s population. Dysphagia is associated with malnutrition, dehydration, chest infection and potentially death. While promising treatments are being developed to improve function, the modification of Food Texture and liquid thickness has become a cornerstone of dysphagia management. Foods are chopped, mashed or pureed to compensate for chewing difficulties or fatigue, improve swallowing safety and avoid asphyxiation. Liquids are typically thickened to slow their speed of transit through the oral and pharyngeal phases of swallowing, to avoid aspiration of material into the airway and improve transit to the esophagus. Food Texture and liquid modification for dysphagia management occurs throughout the world. However, the names, the number of levels of modification and characteristics vary within and across countries. Multiple labels increase the risk to patient safety. National standardization of terminology and definitions has been promoted as a means to improve patient safety and inter-professional communication. This article documents the need for international standardized terminology and definitions for Texture-modified Foods and liquids for individuals with dysphagia. Furthermore, it documents the research plan and foundations of a global initiative dedicated to this purpose.
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Rheology and tribology: Two distinctive regimes of Food Texture sensation
Trends in Food Science and Technology, 2012Co-Authors: Jianshe Chen, Jason R StokesAbstract:Oral processing of Food is a dynamic process involving a range of deformation processes. The mechanical properties and the rheology of Food have been widely used to understand and predict in mouth flow properties and to discover relationships with sensory perception. However, only limited success has been realised using such approaches to characterise and to interpret Food Texture. Tribology is emerging as a contributing discipline for understanding oral processing of Food as well as Texture and mouthfeel, since it encompasses both the fluid's (lubricant's) rheological properties as well as the surface properties of the interacting substrates in relative motion. © 2011.
Sophie Nicklaus - One of the best experts on this subject based on the ideXlab platform.
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Factors Associated With Food Texture Acceptance in 4- to 36-Month-Old French Children: Findings From a Survey Study.
Frontiers in nutrition, 2021Co-Authors: Carole Tournier, Lauriane Demonteil, Agnes Marduel, Hugo Weenen, Eléa Ksiazek, Sophie NicklausAbstract:Food Texture plays an important role in Food acceptance by young children, especially during the complementary feeding period. The factors driving infant acceptance of a variety of Food Textures are not well known. This study summarizes maternal reports of children’s ability to eat Foods of different Textures (here: acceptance) and associated factors. Mothers of 4- to 36-month-old children (n=2999) answered an online survey listing 188 Food-Texture combinations representing three Texture levels: purees (T1), soft small pieces (T2), hard/large pieces and double Textures (T3). For each offered combination, they reported whether it was spat out or eaten with or without difficulty by the child. A global Food Texture acceptance score (TextAcc) was calculated for each child as an indicator of their ability to eat the offered Textured Foods. The results were computed by age class from 4-5 months to 30-36 months. The ability to eat Foods without difficulty increased with age and was ranked as follows: T1> T2 > T3 at all ages. TextAcc was positively associated with exposure to T2 (in the age classes between 6 and 18 months old) and T3 (6 to 29 months) and negatively associated with exposure to T1 (9 to 36 months). Children’s developmental characteristics, as well as maternal feeding practices and feelings with regard to the introduction of solids, were associated with Texture acceptance either directly or indirectly by modulating exposure. Children’s ability to eat with their fingers, gagging frequency and, to a lesser extent, dentition as well as maternal feelings with regard to the introduction of solids were the major factors associated with acceptance. This survey provides a detailed description of the development of Food Texture acceptance over the complementary feeding period, confirms the importance of exposure to a variety of Textures and identifies a number of additional person-related associated factors.
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longitudinal study on acceptance of Food Textures between 6 and 18 months
Food Quality and Preference, 2019Co-Authors: Lauriane Demonteil, Carole Tournier, Agnes Marduel, Marion Dusoulier, Hugo Weenen, Sophie NicklausAbstract:Abstract The timely complementary Food introduction is important for the development of healthy eating. However, little evidence is available about when to introduce which Texture during this period. This study aims to fill this gap by measuring the evolution of Food Texture acceptance and feeding behaviours between 6 and 18 months. Two groups of healthy children participated in the study: at 6, 8, and 10 months (n = 24) and at 12, 15 and 18 months (n = 25), respectively. They were offered Foods with different Textures (purees, double Textures, cooked pieces, sticky and hard Foods) at an age when few infants were already familiar with these Textures. For each Food Texture, children’s acceptance (ability to process and swallow a Food) and feeding behaviours (sucking and chewing) were assessed by the investigator; liking was assessed by parents. At 6 months, pureed and double Textures were highly accepted (Acceptance Probability AP > 0.8); when offered at 8 months, cooked pieces were highly accepted (AP > 0.8). Up to 10 months, the acceptance of more complex Textures (e.g. cheese, bread crust) increased strongly with age as did chewing behaviour. At 12 months, most Food Textures were accepted (AP > 0.5), except raw vegetable pieces and pasta (AP 0.5 at 18 months. In conclusion, children accepted most Textures at an earlier age than their parents’ feeding practices; their feeding behaviours depended on age and Food Texture and acceptance of hard Textures was related to the development of chewing.
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Patterns and predictors of Food Texture introduction in French children aged 4-36 months.
The British journal of nutrition, 2018Co-Authors: Lauriane Demonteil, Carole Tournier, Agnes Marduel, Marion Dusoulier, Hugo Weenen, Eléa Ksiazek, Sophie NicklausAbstract:The aims of this study were to describe which and when Food Textures are offered to children between 4 and 36 months in France and to identify the associated factors. An online cross-sectional survey was designed, including questions about 188 Food Texture combinations representing three Texture levels: purees (T1), soft small pieces (T2) and hard/large pieces and double Textures (T3). Mothers indicated which combinations they already offered to their child. A Food Texture exposure score (TextExp) was calculated for all of the Texture levels combined and for each Texture level separately. Associations between TextExp and maternal and child characteristics and feeding practices were explored by multiple linear regressions, per age class. Answers from 2999 mothers living in France, mostly educated and primiparous, were analysed. Over the first year, children were mainly exposed to purees. Soft and small pieces were slowly introduced between 6 and 22 months, whereas hard/large pieces were mainly introduced from 13 months onwards. TextExp was positively associated with children’s number of teeth and ability to eat alone with their finger or a fork. For almost all age classes, TextExp was higher in children introduced to complementary feeding earlier, lower for children who were offered only commercial baby Foods and higher for those who were offered only home-made/non-specific Foods during the second year. Our study shows that until 12 months of age the majority of French children were exposed to pieces to a small extent. It provides new insights to further understand the development of Texture acceptance during a key period for the development of eating habits.
Edmund T Rolls - One of the best experts on this subject based on the ideXlab platform.
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Mechanisms for Sensing Fat in Food in the Mouth ∗ Presented at the Symposium “The Taste for Fat: New Discoveries on the Role of Fat in Sensory Perception, Metabolism, Sensory Pleasure and Beyond ” held at the Institute
2013Co-Authors: Edmund T RollsAbstract:Abstract: The brain areas that represent taste including the primary taste cortex and the orbitofrontal cortex also provide a representation of oral Texture. Fat Texture is represented by neurons independently of viscosity: some neurons respond to fat independently of viscosity, and other neurons encode viscosity. The neurons that respond to fat also respond to silicone and paraffin oil, indicating that the sensing is Texture-specific not chemo-specific. This fat sensing is not related to free fatty acids such as linoleic acid, and a few other neurons that respond to free fatty acids typically do not respond to fat in the mouth. Complementary human functional neuroimaging studies show that the pleasantness of Food Texture is represented in the orbitofrontal cortex. These findings have implications for the design of Foods that mimic the pleasant Texture of fat in the mouth but have low energy content, and thus for the prevention and treatment of obesity
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taste olfactory and Food Texture reward processing in the brain and the control of appetite
Proceedings of the Nutrition Society, 2012Co-Authors: Edmund T RollsAbstract:Complementary neuronal recordings and functional neuroimaging in human subjects show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature and Texture (including fat Texture) of Food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex (OFC), these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode Food reward in that they only respond to Food when hungry, and in that activations correlate with subjective pleasantness. Cognitive factors, including word-level descriptions, and attention modulate the representation of the reward value of Food in the OFC and a region to which it projects, the anterior cingulate cortex. Further, there are individual differences in the representation of the reward value of Food in the OFC. It is argued that over-eating and obesity are related in many cases to an increased reward value of the sensory inputs produced by Foods, and their modulation by cognition and attention that over-ride existing satiety signals. It is proposed that control of all rather than one or several of these factors that influence Food reward and eating may be important in the prevention and treatment of overeating and obesity.
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Taste, olfactory and Food Texture reward processing in the brain and obesity
International Journal of Obesity, 2011Co-Authors: Edmund T RollsAbstract:Complementary neuronal recordings and functional neuroimaging in humans, show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature and Texture (including fat Texture) of Food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex (OFC), these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode Food reward in that they only respond to Food when hungry, and in that activations correlate with subjective pleasantness. Cognitive factors, including word-level descriptions, and attention, modulate the representation of the reward value of Food in the OFC. Further, there are individual differences in the representation of the reward value of Food in the OFC. It is argued that overeating and obesity are related in many cases to an increased reward value of the sensory inputs produced by Foods, and their modulation by cognition and attention, which overrides existing satiety signals. It is proposed that control of all rather than one or several of these factors that influence Food reward and eating may be important in the prevention and treatment of overeating and obesity.
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taste olfactory and Food Texture processing in the brain and the control of Food intake
Physiology & Behavior, 2005Co-Authors: Edmund T RollsAbstract:Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature, and Texture (including viscosity and fat Texture) of Food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs. Different neurons respond to different combinations, providing a rich representation of the sensory properties of Food. In the orbitofrontal cortex, feeding to satiety with one Food decreases the responses of these neurons to that Food, but not to other Foods, showing that sensory-specific satiety is computed in the primate (including human) orbitofrontal cortex. Consistently, activation of parts of the human orbitofrontal cortex correlates with subjective ratings of the pleasantness of the taste and smell of Food. Cognitive factors, such as a word label presented with an odour, influence the pleasantness of the odour, and the activation produced by the odour in the orbitofrontal cortex. These findings provide a basis for understanding how what is in the mouth is represented by independent information channels in the brain; how the information from these channels is combined; and how and where the reward and subjective affective value of Food is represented and is influenced by satiety signals. Activation of these representations in the orbitofrontal cortex may provide the goal for eating, and understanding them helps to provide a basis for understanding appetite and its disorders.
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representation in the human brain of Food Texture and oral fat
The Journal of Neuroscience, 2004Co-Authors: Ivan E. De Araujo, Edmund T RollsAbstract:Important factors that influence Food palatability are its Texture and fat content. We investigated their representation in the human brain using event-related functional magnetic resonance imaging. It was shown that the viscosity of oral stimuli is represented in the (primary) taste cortex in the anterior insula, in which activation was proportional to the log of the viscosity of a cellulose stimulus (carboxymethyl cellulose), and was also produced by sucrose. Oral viscosity was also represented in a mid-insular region that was posterior to the taste cortex. Third, it was found that oral delivery of fatty vegetable oil activates both of these insular cortex regions, the hypothalamus, and the dorsal midanterior cingulate cortex. Fourth, it was found that the ventral anterior cingulate cortex, where it borders the medial orbitofrontal cortex, was activated by oral fat independently of its viscosity and was also activated by sucrose taste. This ventral anterior cingulate region thus represents two indicators of the energy content and palatability of Foods. These are the first investigations of the oral sensory representation of Food Texture and fat in the human brain, and they start to reveal brain mechanisms that may be important in Texture-related sensory properties of Foods that make them palatable and that may accordingly play a role in the hedonic responses to Foods, the control of Food intake, and obesity.
Lauriane Demonteil - One of the best experts on this subject based on the ideXlab platform.
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Factors Associated With Food Texture Acceptance in 4- to 36-Month-Old French Children: Findings From a Survey Study.
Frontiers in nutrition, 2021Co-Authors: Carole Tournier, Lauriane Demonteil, Agnes Marduel, Hugo Weenen, Eléa Ksiazek, Sophie NicklausAbstract:Food Texture plays an important role in Food acceptance by young children, especially during the complementary feeding period. The factors driving infant acceptance of a variety of Food Textures are not well known. This study summarizes maternal reports of children’s ability to eat Foods of different Textures (here: acceptance) and associated factors. Mothers of 4- to 36-month-old children (n=2999) answered an online survey listing 188 Food-Texture combinations representing three Texture levels: purees (T1), soft small pieces (T2), hard/large pieces and double Textures (T3). For each offered combination, they reported whether it was spat out or eaten with or without difficulty by the child. A global Food Texture acceptance score (TextAcc) was calculated for each child as an indicator of their ability to eat the offered Textured Foods. The results were computed by age class from 4-5 months to 30-36 months. The ability to eat Foods without difficulty increased with age and was ranked as follows: T1> T2 > T3 at all ages. TextAcc was positively associated with exposure to T2 (in the age classes between 6 and 18 months old) and T3 (6 to 29 months) and negatively associated with exposure to T1 (9 to 36 months). Children’s developmental characteristics, as well as maternal feeding practices and feelings with regard to the introduction of solids, were associated with Texture acceptance either directly or indirectly by modulating exposure. Children’s ability to eat with their fingers, gagging frequency and, to a lesser extent, dentition as well as maternal feelings with regard to the introduction of solids were the major factors associated with acceptance. This survey provides a detailed description of the development of Food Texture acceptance over the complementary feeding period, confirms the importance of exposure to a variety of Textures and identifies a number of additional person-related associated factors.
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longitudinal study on acceptance of Food Textures between 6 and 18 months
Food Quality and Preference, 2019Co-Authors: Lauriane Demonteil, Carole Tournier, Agnes Marduel, Marion Dusoulier, Hugo Weenen, Sophie NicklausAbstract:Abstract The timely complementary Food introduction is important for the development of healthy eating. However, little evidence is available about when to introduce which Texture during this period. This study aims to fill this gap by measuring the evolution of Food Texture acceptance and feeding behaviours between 6 and 18 months. Two groups of healthy children participated in the study: at 6, 8, and 10 months (n = 24) and at 12, 15 and 18 months (n = 25), respectively. They were offered Foods with different Textures (purees, double Textures, cooked pieces, sticky and hard Foods) at an age when few infants were already familiar with these Textures. For each Food Texture, children’s acceptance (ability to process and swallow a Food) and feeding behaviours (sucking and chewing) were assessed by the investigator; liking was assessed by parents. At 6 months, pureed and double Textures were highly accepted (Acceptance Probability AP > 0.8); when offered at 8 months, cooked pieces were highly accepted (AP > 0.8). Up to 10 months, the acceptance of more complex Textures (e.g. cheese, bread crust) increased strongly with age as did chewing behaviour. At 12 months, most Food Textures were accepted (AP > 0.5), except raw vegetable pieces and pasta (AP 0.5 at 18 months. In conclusion, children accepted most Textures at an earlier age than their parents’ feeding practices; their feeding behaviours depended on age and Food Texture and acceptance of hard Textures was related to the development of chewing.
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Patterns and predictors of Food Texture introduction in French children aged 4-36 months.
The British journal of nutrition, 2018Co-Authors: Lauriane Demonteil, Carole Tournier, Agnes Marduel, Marion Dusoulier, Hugo Weenen, Eléa Ksiazek, Sophie NicklausAbstract:The aims of this study were to describe which and when Food Textures are offered to children between 4 and 36 months in France and to identify the associated factors. An online cross-sectional survey was designed, including questions about 188 Food Texture combinations representing three Texture levels: purees (T1), soft small pieces (T2) and hard/large pieces and double Textures (T3). Mothers indicated which combinations they already offered to their child. A Food Texture exposure score (TextExp) was calculated for all of the Texture levels combined and for each Texture level separately. Associations between TextExp and maternal and child characteristics and feeding practices were explored by multiple linear regressions, per age class. Answers from 2999 mothers living in France, mostly educated and primiparous, were analysed. Over the first year, children were mainly exposed to purees. Soft and small pieces were slowly introduced between 6 and 22 months, whereas hard/large pieces were mainly introduced from 13 months onwards. TextExp was positively associated with children’s number of teeth and ability to eat alone with their finger or a fork. For almost all age classes, TextExp was higher in children introduced to complementary feeding earlier, lower for children who were offered only commercial baby Foods and higher for those who were offered only home-made/non-specific Foods during the second year. Our study shows that until 12 months of age the majority of French children were exposed to pieces to a small extent. It provides new insights to further understand the development of Texture acceptance during a key period for the development of eating habits.
Takefumi Ogawa - One of the best experts on this subject based on the ideXlab platform.
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virtual Food Texture by electrical muscle stimulation
International Symposium on Wearable Computers, 2016Co-Authors: Arinobu Niijima, Takefumi OgawaAbstract:We have previously proposed a novel method to present virtual Food Texture by using electrical muscle stimulation (EMS) to the masseter muscle, which is one of the muscles of mastication. Our system is "Electric Food Texture System" consisting of "bite detection part", "Food Texture database", and "electric stimulation part". We use a photoreflector to measure motion of user's lower jaw for "bite detection", electromyography sensors to measure Food Texture for "Food Texture database", and a medical electrical stimulator for "electric stimulation". In this paper, we present an application which presented virtual Food Texture of a gummy candy, a chocolate, a potato chip, and a rice cracker by using EMS and chewing sound. A user study showed that the reality of it was increased by using both EMS and chewing sound.
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a proposal of virtual Food Texture by electric muscle stimulation
International Conference on Multimedia and Expo, 2016Co-Authors: Arinobu Niijima, Takefumi OgawaAbstract:We propose a novel method to present virtual Food Texture by using electrical muscle stimulation to the masseter muscle. In this paper, we describe our proposal system; “Electric Food Texture System” consisting of “bite detection part”, “Food Texture database”, and “electric stimulation part”. We used a photoreflector to measure motion of user's lower jaw for “bite detection”, electromyography sensors to measure Food Texture for “Food Texture database”, and a medical electrical stimulator for “electric stimulation”. We conducted some preliminary studies to verify the feasibility of our proposed method. The results suggest that the photoreflector can detect bite, peak amplitude and pulse width of EMG are useful to represent Food Texture, and users feel hardness and elasticity of virtual Food Texture by presenting EMS to the masseter muscle. Our contribution is to show the system and investigate the feasibility to present various Food Texture for improving dining experience.