Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors: a systematic review
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The study aimed to evaluate the hypothesis that chewing is a mechanical and physiological contributor to swallowing, physiologic/pathologic processes of the gastrointestinal tract (GIT), and nutrition-related factors. A search strategy was applied to three different databases to investigate if chewing function in adults affects the swallowing, physiologic/pathologic processes of the GIT, and nutrition-related factors compared to controls with no exposure. The included studies were evaluated for methodological quality and risk of bias and certainty of evidence. The results showed 71 eligible studies. Overall, the results showed that 46 studies supported the hypothesis while 25 refuted it. However, the GRADE analysis showed low to very low certainty of the evidence to support the hypothesis that chewing is an important contributor in the swallowing process, and physiologic/pathologic processes in the GIT. The GRADE analysis also showed a moderate to very low certainty of the evidence to suggest that chewing function contributes to nutrition-related parameters. The overall results of the current study showed that a majority (64.7%) of the studies (46 out of 71) supported the hypothesis. However, robust studies with proper design, adequate sample size, and well-defined outcome parameters are needed to establish conclusive evidence.
|Journal||Critical Reviews in Food Science and Nutrition|
|Publication status||E-pub ahead of print - 2023|
- Chewing efficiency, chewing performance, gastrointestinal disorders, oral rehabilitation, sensorimotor, videofluorography, narrative synthesis, QUALITY-OF-LIFE, IRRITABLE-BOWEL-SYNDROME, GASTRIC-EMPTYING RATE, FOOD BOLUS FORMATION, MASTICATORY PERFORMANCE, ORAL HEALTH, GLYCEMIC RESPONSE, PARTICLE-SIZE, GUT HORMONES, MEAL SIZE