Towards human well-being through proper chewing and safe swallowing: multidisciplinary empowerment of food design

Abstract

This review article provides an overview of the physiology and biomechanics of food oral processing, with a wider view towards the development of wellness foods that facilitate proper chewing and safe swallowing. The complexity of food oral processing is well recognized, involving food-mouth-gut-brain interplay. This process requires precise coordination of chewing, oro-sensing, neural control, saliva secretion, bolus formation, swallowing and respiration, involving central and peripheral nervous systems, sensors and muscles of the oral cavity, pharynx, larynx and oesophagus. Oral processing of an ingested food leads to its fragmentation, hydration, breakdown, transformation and reconstruction, and provides simultaneous oro-sensory perception and preliminary food digestion via mechanical fracture and chemical/enzymatic reactions. There exists a complex food structure-property-processing relationship from the first bite of a food through to bolus formation for swallowing. Achieving maximal deformability of a bolus is a key criterion for successful swallow-aided food development. Food structure is the main variable affecting food breakdown, food sensory perception and bolus formation. More research is needed to better understand the food structure-oral processing relationship, which guides the tailoring of foods/diets for individuals with chewing and swallowing difficulties to achieve balanced nutrition and an enjoyable eating experience.

Keywords

• Chewing
• Swallowing
• Food structure
• Nutrition
• Health
• Eating experience