引言食物问卷调查通常用于评估咀嚼功能。在日本的日常临床实践中,使用适合日本饮食的食物组列表进行调查。清单上的食物根据咀嚼指数分为五个食物组。患者的咀嚼功能取决于可以食用的食物组。咀嚼指数,这表明了咀嚼性,是根据110名假牙佩戴者的百分比定义的,他们回答说他们可以正常吃食物。使用此列表的调查很有用,因为它很简单;但是,缺乏有关食品样品物理性质的客观数据。因此,为了使食品问卷调查的结果更加客观的指标,我们对清单上的食物样本进行了质地分析。方法我们对清单上77种食品中的93种样品进行了质地分析。使用纹理分析器进行压缩测试,和硬度,凝聚力,粘附性,粘度,和胶粘性通过纹理轮廓分析计算。结果即使使用相同的成分,结果取决于食物皮肤的存在或不存在,按压方向(垂直或水平),烹饪方法,和温度差异。然而,咀嚼指数与硬度(-0.4157,p<0.001)和胶粘性呈负相关,胶粘性是硬度×粘结性的乘积(-0.4980,p<0.001)。结论该研究表明,表明咀嚼性的咀嚼指数可能与食品样品的硬度和粘结性有关。即使是同样硬度的食物,预计形成食物团块的困难程度会根据粘结性的差异而变化。此外,食物皮肤的存在与否,食物纤维的方向,烹饪方法,温度的差异改变了食物的物理特性。因此,在进行食物问卷调查时,应考虑食物的组成和结构或患者的饮食习惯。
Introduction Food questionnaire surveys are often used to evaluate masticatory function. In daily clinical practice in Japan, a survey is performed using a list of food groups suitable for the Japanese diet. The foods on the list were categorized into five food groups based on their mastication index. The patient\'s masticatory function is determined by the food groups that can be eaten. The masticatory index, which indicates chewability, was defined based on the percentage of 110 denture wearers who responded that they could eat food normally. A survey with this list is useful because of its simplicity; however, there is a lack of objective data on the physical properties of food samples. Consequently, to make the results of the food questionnaire survey more objective indicators, we performed a texture analysis of the food samples on the list. Methods We performed a texture analysis of 93 samples from 77 food items on the list. Compression tests were performed using a texture analyzer, and hardness, cohesiveness, adhesiveness, viscosity, and gumminess were calculated by a texture profile analysis. Results Even with the same ingredients, the results differed depending on the presence or absence of food skin, the direction of pressing (vertical or horizontal), cooking methods, and temperature differences. However, the masticatory index was negatively correlated with hardness (-0.4157, p<0.001) and gumminess which is determined as the product of hardness×cohesiveness (-0.4980, p<0.001). Conclusion This study suggests that the masticatory index indicating chewability may be related to the hardness and cohesiveness of food samples. Even for foods with the same hardness, the degree of difficulty in forming a food mass is expected to vary depending on differences in cohesiveness. Moreover, the presence or absence of food skin, the direction of food fibers, cooking methods, and temperature differences change the physical properties of the food. Therefore, the composition and structure of the foods or eating habits of patients should be taken into consideration when conducting a food questionnaire survey.