TY - JOUR

T1 - Chewing and its influence on swallowing, gastrointestinal and nutrition-related factors

T2 - a systematic review

AU - Kumar, Abhishek

AU - Almotairy, Nabeel

AU - Merzo, Juliana Jomaa

AU - Wendin, Karin

AU - Rothenberg, Elisabet

AU - Grigoriadis, Anastasios

AU - Sandborgh-Englund, Gunilla

AU - Trulsson, Mats

PY - 2023

Y1 - 2023

N2 - 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.

AB - 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.

KW - Chewing efficiency

KW - chewing performance

KW - gastrointestinal disorders

KW - oral rehabilitation

KW - sensorimotor

KW - videofluorography

KW - narrative synthesis

KW - QUALITY-OF-LIFE

KW - IRRITABLE-BOWEL-SYNDROME

KW - GASTRIC-EMPTYING RATE

KW - FOOD BOLUS FORMATION

KW - MASTICATORY PERFORMANCE

KW - ORAL HEALTH

KW - GLYCEMIC RESPONSE

KW - PARTICLE-SIZE

KW - GUT HORMONES

KW - MEAL SIZE

U2 - 10.1080/10408398.2022.2098245

DO - 10.1080/10408398.2022.2098245

M3 - Review

C2 - 35837677

VL - 63

SP - 11987

EP - 12017

JO - Critical Reviews in Food Science and Nutrition

JF - Critical Reviews in Food Science and Nutrition

SN - 1040-8398

IS - 33

ER -