Abstract
The authors are grateful to the Spanish Ministry of the Economy, Industry and Competitiveness (AGL-2016-75403-R), and to the regional government (Generalitat Valenciana Project Prometeo 2017/189), for financial support. Author Laura Laguna thanks the Spanish “Juan de la Cierva” program for her contract (IJCI-2016-27427).
Highlights
With advancing age, the loss of dental pieces, lower muscle force or a lack of coordination can hinder oral processing, making ordinary eating difficult
The loss of dental pieces, lower muscle force or a lack of coordination can hinder oral processing, making ordinary eating difficult. This situation usually gets worse over time, leading to unhealthy food choices and bad culinary practices. It was first reported some years ago that individuals with incomplete dentures had a low intake of raw vegetables [1]; the participants in that study reported avoiding vegetables because they were difficult to eat, resulting in a vitamin-deficient diet
To cast light on new solutions for individuals with difficulties in eating, the present paper reviews some bioengineering tools to measure and characterize the oral process during food intake, which might be useful for tailoring food on the basis of these parameters
Summary
The loss of dental pieces, lower muscle force or a lack of coordination can hinder oral processing, making ordinary eating difficult. This review surveys the bioengineering tools available to measure and characterize the oral process during food intake. The human oral forces applied whilst eating constitute a research gap and some of these tools help to characterize the different actions involved in both mastication and swallowing.
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