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Characterization of Oral Tactile Sensitivity and Chewing Efficiency Across Adulthood

Grace E. Shupe, Zoe N. Resmondo, View ORCID ProfileCurtis R. Luckett
doi: https://doi.org/10.1101/333674
Grace E. Shupe
1Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, Tennessee
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Zoe N. Resmondo
1Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, Tennessee
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Curtis R. Luckett
1Department of Food Science, Institute of Agriculture, University of Tennessee, Knoxville, Tennessee
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  • ORCID record for Curtis R. Luckett
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Abstract

Texture perception is one of the most important factors in food acceptance, yet population-wide differences in texture sensations are not well understood. The variation in texture perception across populations is thought to depend on oral tactile sensitivity and oral processing behaviors. To address this hypothesis, we aimed to measure tactile acuity with a battery of tests and quantitate the relationship to oral processing. The study was performed on 98 participants, in 3 age groups (20-25, 35-45, or over 62). Two main measures of oral sensitivity were performed: to assess bite force, subjects were asked to discriminate between foam samples of varying hardness. Secondly, to assess lingual sensitivity the subjects were asked to identify 3D printed shapes, ranging from 3mm to 8mm, using their tongue, as well as identify confectionary letters. Additionally, chewing efficiency was measured through assessing each participants ability to mix two-colored chewing gum. In general, we found that sensitivity and chewing efficiency in the younger age groups was superior to that of older adults (p<0.0001). We also found a positive linear trend between bite force sensitivity and chewing efficiency with younger participants, a trend not found in older participants. We found no significant relationship between age groups for bite force and chewing efficiency, suggesting that age-related declines in bite force sensitivity are not a significant cause of altered oral processing ability. These results help bolster evidence that sensitivity and oral processing are related, as well previously reported declines in both as people age.

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The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC 4.0 International license.
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Posted June 01, 2018.
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Characterization of Oral Tactile Sensitivity and Chewing Efficiency Across Adulthood
Grace E. Shupe, Zoe N. Resmondo, Curtis R. Luckett
bioRxiv 333674; doi: https://doi.org/10.1101/333674
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Characterization of Oral Tactile Sensitivity and Chewing Efficiency Across Adulthood
Grace E. Shupe, Zoe N. Resmondo, Curtis R. Luckett
bioRxiv 333674; doi: https://doi.org/10.1101/333674

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