Abstract
Recent studies have drawn attention to the fact that a change in the physical properties of food through its preliminary grinding (dispersion) affects the morphogenesis of the alimentary canal wall. The muscular and mucous membranes of the esophagus, jejunum and colon, as well as the stomach undergo structural transformations. Meanwhile, it has been shown that the parotid salivary gland is sensitive to the physical properties of food and the presence of the act of chewing. A positive correlation was found between the amount of stimulated saliva produced during chewing, an increase in the size of parotid salivary gland cells and its weight, as well as body mass index.
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