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Association and relevant factors between objective masticatory performance and subjective masticatory ability among community-dwelling older adults.
J Dent Sci
January 2025
Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.
Background/purpose: Dentists often focus on masticatory performance (MP) rather than masticatory ability (MA) and treatment expectations when evaluating older adults. This study aimed to determine if MA aligns with MP and to explore influencing factors.
Materials And Methods: This cross-sectional study utilized a multi-stage stratified cluster sampling, including one thousand community-dwelling adults aged 60 and older.
Transforming tomatoes into GABA-rich functional foods through genome editing: A modern biotechnological approach.
Funct Integr Genomics
January 2025
Department of Plant Biotechnology, Tamilnadu Agricultural University, 641003, Coimbatore, India.
Gamma-aminobutyric acid (GABA) functions as an inhibitory neurotransmitter which blocks the impulses between nerve cells in the brain. Due to the increasing awareness about the health promoting benefits associated with GABA, it is also artificially synthesized and consumed as a nutritional supplement by people in some regions of the world. Though among the fresh vegetables, tomato fruits do contain a comparatively higher amount of GABA (0.
View Article and Find Full Text PDFOral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older Adults.
J Oral Rehabil
January 2025
Department of Oral Hygiene, College of Dental Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.
Background: Oral frailty in older adults can affect their eating efficiency, prolonging meal times, which can compromise food flavour.
Objective: This study explored the association between cooking methods and chewing-to-swallowing time on the basis of different oral functions in older adults.
Methods: This cross-sectional study involved 65 community-dwelling individuals aged ≥ 65 years.
Genetic and Immunological Insights into Tick-Bite Hypersensitivity and Alpha-Gal Syndrome: A Case Study Approach.
Int J Mol Sci
January 2025
Agence Nationale de Sécurité Sanitaire de l'alimentation, de l'environnement et du Travail, l'Institut National de Recherche Pour l'agriculture, l'alimentation et l'environnement, Ecole Nationale Vétérinaire d'Alfort, UMR Biologie Moléculaire et Immunologie Parasitaires, Laboratoire de Santé Animale, F-94700 Maisons-Alfort, France.
Tick-bite hypersensitivity encompasses a range of clinical manifestations, from localized allergic reactions to systemic conditions like alpha-gal syndrome (AGS), an IgE-mediated allergy to galactose-α-1,3-galactose (α-Gal). This study investigated the clinical, molecular, immunological, and genetic features of two hypersensitivity cases. Two cases were analyzed: a 30-year-old woman with fixed drug reaction (FDR)-like hypersensitivity and a 10-year-old girl with AGS exhibiting borderline α-Gal-specific IgE.
View Article and Find Full Text PDFDevelopment and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties.
Food Res Int
February 2025
School of Science, RMIT University, Melbourne, VIC 3083, Australia; The Centre for Advanced Materials and Industrial Chemistry (CAMIC), Melbourne, VIC 3083, Australia. Electronic address:
There is growing interest in developing protein-rich foods for the elderly using plant proteins. The application of soy protein isolate (SPI) as a model protein to create protein-rich, custard-like soft foods presents a unique opportunity for innovative formulations tailored to those within the aging population suffering from swallowing difficulties. This study investigated the physicochemical and textural properties of custard-type soft food formulations developed using SPI for dysphagic elderly individuals, with the goal of achieving characteristics similar to those of optimal milk protein-based counterparts.
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