Exploring the Relationship Between Food Oral Processing and Sensory Perception in Older Adults

Abstract

Food oral processing (FOP) and sensory perception (SP) are interconnected processes that change across the lifespan. Additional investigations of the interaction between FOP and SP are required to delineate this relationship, especially in older adults.

Twenty-six adults over 64 years were recruited to participate in FOP measures —salivary flow rate, maximum isometric anterior and posterior tongue pressure, Test of Mastication and Swallowing Solids (TOMASS); and a SP measure — Temporal Check-All-That-Apply (TCATA). Four foods were assessed, cracker, toast, banana, and peach.

Descriptive analyses and Pearson’s correlations were conducted. There were few significant correlations found between OP and SP measures and no patterns between food items that would support a robust conclusion about the relationship between processes. There were also no significant impacts of age or gender on OP or SP.

This research offers novel experimental findings on the relationship between FOP and SP in older adults.