This cross sectional study investigates how the oral physiological changes during the period of dental transition (6-12 years old) influence on texture preferences, food oral processing behaviour and food bolus properties, for different foods varying in texture and in comparison to the adult population.
Being aged between 6 and 12 years old included or between 25 and 35 years old Being consumers of carrot, comté cheese, rice and biscuit
No French social security coverage
Ongoing orthodontic and/or dental treatment
Oral motor difficulties
Food allergies
Healthy children aged 6-8 (n=30), 8-9 (n=30), 10-12 (n=30) years old and 30 adults aged 25-35 years old.
Cohort
Cross-sectional
Not listed
Oral processing duration (seconds)
Oral processing duration (sec) measured with video recording and automated video analysis
Number of chews (chews/gram)
Number of chews measured with video recording and automated video analysis
Oro-sensory exposure time (second/gram)
Oro-sensory exposure time (s/g) measured with video recording and automated video analysis
Saliva uptake (%) in food bolus
Saliva uptake (%) of bolus collected at swallowing, measured from food and bolus mass (g) and dry matter (g)
Number of Posterior Functional Unit (PFU)
Number of teeth stained after biting down on blue paper (3 times) measured by visual assessment
Number of teeth
Total number of teeth in the mouth measured from visual assessment
Dental transition stage
Stage of primary dentition (first transitional stage, inter-transitional stage and second transitional stage) assessed from teeth photographs by dental professionals
Tongue strength (kPa)
Maximum strength (kPa) measured with the Iowa Oral Pressure Instrument (IOPI)
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