title: The influence of oral processing, food perception and social aspects on food consumption: a review.
abstract: Eating is an essential activity to get energy and necessary nutrients for living. While chewing, the food is broken down by the teeth and dissolved by saliva. Taste, flavour and texture are perceived during chewing and will contribute to the appreciation of the food. The senses of taste and smell play an important role in selecting nutritive food instead of toxic substances. Also visual information of a food product is essential in the choice and the acceptance of food products, whereas auditory information obtained during the chewing of crispy products will provide information on whether a product is fresh or stale. Food perception does not just depend on one individual sense, but appears to be the result from multisensory integration of unimodal signals. Large differences in oral physiology parameters exist among individuals, which may lead to differences in food perception. Knowledge of the interplay between mastication and sensory experience for groups of individuals is important for the food industry to control quality and acceptability of their products. Environment factors during eating, like TV watching or electronic media use, may also play a role in food perception and the amount of food ingested. Distraction during eating a meal may lead to disregard about satiety and fullness feelings and thus to an increased risk of obesity. Genetic and social/cultural aspects seem to play an important role in taste sensitivity and food preference. Males generally show larger bite size, larger chewing power and a faster chewing rhythm than females. The size of swallowed particles seems to be larger for obese individuals, although there is no evidence until now of an 'obese chewing style'. Elderly people tend to have fewer teeth and consequently a less good masticatory performance, which may lead to lower intakes of raw food and dietary fibre. The influence of impaired mastication on food selection is still controversial, but it is likely that it may at least cause adaptation in food choice. Systemic conditions, such as high blood pressure, diabetes and cancer, with or without medicine use, tend to be associated with taste and chewing alterations. However, definite conclusions seem hard to reach, as research protocols vary largely.
authors.affiliation: Department of Health Sciences - Physiology Area, Federal University of Lavras - UFLA, Lavras, MG, Brazil.
authors.forename: L J
authors.initials: LJ
authors.lastname: Pereira
authors.affiliation: Department of Oral-Maxillofacial Surgery, Prosthodontics and Special Dental Care, University Medical Center Utrecht, Utrecht, The Netherlands.
authors.forename: A
authors.initials: A
authors.lastname: van der Bilt
mesh_terms: D000161:Acoustic Stimulation; D001307:Auditory Perception / Q000502:physiology*; D003679:Deglutition / Q000502:physiology; D004435:Eating / Q000502:physiology / Q000523:psychology*; D005502:Food; D005518:Food Preferences / Q000502:physiology / Q000523:psychology*; D006801:Humans; D008409:Mastication / Q000502:physiology*; D012463:Saliva; D012472:Salivation / Q000502:physiology*; D013649:Taste / Q000502:physiology*; D055697:Taste Perception / Q000502:physiology*
keywords: flavour; food; mastication; perception; saliva; taste; texture