Age-Related Changes in Segmental Body Composition by Ethnicity and History of Weight Change across the Adult Lifespan.

This study assessed age-related changes in body composition (specifically in trunk fat and appendicular lean masses), with consideration of body mass index (BMI) at age 20 years (BMI reference age, "BMIref"), ethnicity and lifetime weight change history. A cross-sectional dual-energy X-ray absorptiometry-based dataset was extracted from the U.S. National Health and Nutrition Examination Survey (NHANES) 1999-2004. Only European-American and African-American subjects were used (2705 men, 2527 women). For each gender and ethnicity, 6 analytic cases were considered, based on three BMIref categories (normal, overweight and obese, being 22, 27 and 30 kg/m², respectively) and two weight contexts (stable weight or weight gain across the lifespan). A nonparametric model was developed to investigate age-related changes in body composition. Then, parametric modelling was developed for assessing BMIref- and ethnicity-specific effects during aging. In the stable weight, both genders' and ethnicities' trunk fat (TF) increased gradually; body fat (BF) remained stable until 40 years and increased thereafter; trunk lean (TL) remained stable, but appendicular lean (APL) and body lean (BL) declined from 20 years. In the weight gain context, TF and BF increased at a constant rate, while APL, TL and BL increased until 40-50 years, and then declined slightly. Compared with European-American subjects of both genders, African-American subjects had lower TF and BF masses. Ethnic differences in body composition were quantified and found to remain constant across the lifespan.

Metabolic syndrome and social deprivation: results of a French observational multicentre survey.

BACKGROUND: Deprivation, a process that prevents people to assume their social responsibilities, is a main cause of inequalities in health. Metabolic syndrome has a growing prevalence in France. OBJECTIVES: To assess the association between deprivation and the metabolic syndrome and to identify the most relevant waist circumference cut-off point. METHODS: A cross-sectional multicentre study was carried out of data extracted from health examination centres of two French areas in 2008. The harmonized definition of the metabolic syndrome contained five criteria with two thresholds for waist circumference. Deprivation was calculated by the Evaluation of Deprivation and Inequalities in Health Examination Centres score (EPICES). Eligible patients were at least 16 years old. The methodology of time to event analysis was used on patients having two criteria to identify the most relevant waist circumference threshold, taking waist circumference as event and computing it as a continuous variable. The median corresponded to the waist circumference threshold for which half of the patients switched from two to three criteria and so metabolic syndrome. RESULTS: Of the 32374 persons included in the study, 39.4% were socially deprived. The prevalence of the metabolic syndrome varied from 16.3% to 22.2% in the overall sample depending on the published waist circumference thresholds chosen. Deprivation was an independent factor associated with the metabolic syndrome. The cut-off point for waist circumference was between 95 and 99 cm for men and 88 and 97 cm for women. CONCLUSION: Deprivation is associated with a higher prevalence of the metabolic syndrome. The most relevant threshold for waist circumference could be 94 cm for men and 88 cm for women.

A multivariate model for predicting segmental body composition.

The aims of the present study were to propose a multivariate model for predicting simultaneously body, trunk and appendicular fat and lean masses from easily measured variables and to compare its predictive capacity with that of the available univariate models that predict body fat percentage (BF%). The dual-energy X-ray absorptiometry (DXA) dataset (52% men and 48% women) with White, Black and Hispanic ethnicities (1999-2004, National Health and Nutrition Examination Survey) was randomly divided into three sub-datasets: a training dataset (TRD), a test dataset (TED); a validation dataset (VAD), comprising 3835, 1917 and 1917 subjects. For each sex, several multivariate prediction models were fitted from the TRD using age, weight, height and possibly waist circumference. The most accurate model was selected from the TED and then applied to the VAD and a French DXA dataset (French DB) (526 men and 529 women) to assess the prediction accuracy in comparison with that of five published univariate models, for which adjusted formulas were re-estimated using the TRD. Waist circumference was found to improve the prediction accuracy, especially in men. For BF%, the standard error of prediction (SEP) values were 3.26 (3.75) % for men and 3.47 (3.95)% for women in the VAD (French DB), as good as those of the adjusted univariate models. Moreover, the SEP values for the prediction of body and appendicular lean masses ranged from 1.39 to 2.75 kg for both the sexes. The prediction accuracy was best for age < 65 years, BMI < 30 kg/m2 and the Hispanic ethnicity. The application of our multivariate model to large populations could be useful to address various public health issues.

Fat-free mass predictions through a Bayesian Network enable body composition comparisons in various populations.

The respective contribution of fat-free mass (FFM) and fat mass to body weight (Wgt) is a relevant indicator of risk for major public health issues. In an earlier study, a Bayesian Network (BN) was designed to predict FFM from a DXA database (1999-2004 NHANES, n = 10,402) with easily accessible variables [sex, age, Wgt, and height (Hgt)]. The objective of the present study was to assess the robustness of these BN predictions in different population contexts (age, BMI, ethnicity, etc.) when covariables were stochastically deduced from population-based distributions. BN covariables were adjusted to 82 published distributions for age, Wgt, and Hgt from 16 studies assessing body composition. Anthropometric adjustments required a surrogate database (n = 23,411) to get the missing correlation between published Wgt and Hgt distributions. Published BMI distributions and their predicted BN counterparts were correlated (R(2) = 0.99; P < 0.001). Predicted FFM distributions were closely adjusted to their published counterparts for both sexes between 20 and 79 y old, with some discrepancies for Asian populations. In addition, BN predictions revealed a very good agreement between FFM assessed in different population contexts. The mean difference between published FFM values (61.1 ± 3.44 and 42.7 ± 3.32 kg for men and women, respectively) and BN predictions (61.6 ± 3.11 and 42.4 ± 2.76 kg for men and women, respectively) was <1% when FFM was assessed by DXA; the difference rose to 3.6% when FFM was assessed by bioelectric impedance analysis or by densitometry methods. These results suggest that it is possible, within certain anthropometric limitations, to use BN predictions as a complementary body composition analysis for large populations.

Body composition predicted with a Bayesian network from simple variables.

The relative contributions of fat-free mass (FFM) and fat mass (FM) to body weight are key indicators for several major public health issues. Predictive models could offer new insights into body composition analysis. A non-parametric equation derived from a probabilistic Bayesian network (BN) was established by including sex, age, body weight and height. We hypothesised that it would be possible to assess the body composition of any subject from easily accessible covariables by selecting an adjusted FFM value within a reference dual-energy X-ray absorptiometry (DXA) measurement database (1999-2004 National Health and Nutrition Examination Survey (NHANES), n 10 402). FM was directly calculated as body weight minus FFM. A French DXA database (n 1140) was used (1) to adjust the model parameters (n 380) and (2) to cross-validate the model responses (n 760). French subjects were significantly different from American NHANES subjects with respect to age, weight and FM. Despite this different population context, BN prediction was highly reliable. Correlations between BN predictions and DXA measurements were significant for FFM (R2 0·94, P < 0·001, standard error of prediction (SEP) 2·82 kg) and the percentage of FM (FM%) (R2 0·81, P < 0·001, SEP 3·73 %). Two previously published linear models were applied to the subjects of the French database and compared with BN predictions. BN predictions were more accurate for both FFM and FM than those obtained from linear models. In addition, BN prediction generated stochastic variability in the FM% expressed in terms of BMI. The use of such predictions in large populations could be of interest for many public health issues.

Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects.

BACKGROUND: The rate of protein digestion affects protein utilization in elderly subjects. Although meat is a widely consumed protein source, little is known of its digestion rate and how it can be affected by the chewing capacity of elderly subjects. OBJECTIVES: We used a [1-(13)C]leucine balance with a single-meal protocol to assess the absorption rate of meat protein and to estimate the utilization of meat protein in elderly subjects with different chewing efficiency. DESIGN: Twenty elderly volunteers aged 60-75 y were involved in the study. Ten of them had healthy natural dentition, and the other 10 were edentulous and wore complete dentures. Whole-body fluxes of leucine, before and after the meal (120 g beef meat), were measured with the use of a [1-(13)C]leucine intravenous infusion. RESULTS: A rapid increase in plasma aminoacidemia and plasma leucine entry rate was observed after meat intake in dentate subjects. In complete denture wearers the increase in leucine entry rate was delayed (P<0.05), and the amount of leucine appearing in peripheral blood during the whole postprandial period was lower than in dentate subjects (P<0.01). Postprandial whole-body protein synthesis was lower in denture wearers than in dentate subjects (30% compared with 48% of leucine intake, respectively; P<0.05). CONCLUSION: Meat proteins could be classified as fast digested proteins. However, this property depends on the chewing capacity of elderly subjects. This study showed that meat protein utilization for protein synthesis can be impaired by a decrease in the chewing efficiency of elderly subjects.

Impaired mastication modifies the dynamics of bolus formation.

Mastication is a complex sensory-motor activity whereby a food product is transformed into a bolus. Consumers mainly perceive the sensory properties of the food during the intra-oral manipulation of the product. Consequently, the quality of the chewing process could have consequences on the perception of sensory properties and food choice. By focusing on meat products, this study aimed to analyze the influence of dental status on (i) dynamic adaptation of the chewing behavior (evaluated by electromyography) to the changes in texture during bolus formation and (ii) bolus properties (mechanical resistance and saliva incorporation) obtained from meat of different initial textures. Two groups of subjects (dentate subjects and denture wearers), known to present highly different chewing efficiency, were compared. For both groups, salivary flow rates were evaluated at rest and after stimulation by chewing (paraffin and meat). The salivary flow rates, assessed during chewing of a nonedible matrix (paraffin), were a good predictor of salivary flow rates induced by meat chewing for both groups of subjects. Salivary flow rates were not affected by the dental status. In contrast, the chewing behavior varied between groups. For denture wearers, the chewing pattern was strongly impaired and not adapted to the changes in meat structure during bolus formation. Denture wearers swallowed less fragmented boli than dentate subjects, but boli had a similar level of moisture for both groups of subjects.

Meat bolus properties in relation with meat texture and chewing context.

During chewing the meat sample is fragmented by compressive and shear bite forces while saliva is incorporated. At the end of this process meat is transformed into a bolus with specific properties, which elicit deglutition. This study aims to analyze the mechanical properties of the boli and juice-saliva interactions in different chewing contexts. Two groups of subjects with different chewing efficiencies participated in the study: healthy dentate (n=9) and denture wearers (n=7). Meat boli were obtained from two beef samples exhibiting different textures obtained by varying aging time and cooking temperature. Variables linked to saliva-food matrix interactions (boli volume and weight, dry matter content) were not dependent on muscle fiber disorganization evaluated using shear tests. No texture effect was observed from the mechanical properties of the boli, whatever the chewing context. Denture wearers swallowed less disorganized boli but with a similar water content as dentate. Between subjects variability was the highest for saliva-food interactions and the lowest for mechanical properties. The variations obtained in meat boli characteristics could have consequences on sensory properties perception and on the digestion process.

Changes in jaw muscles activity with age: effects on food bolus properties.

Bolus formation depends on chewing process that evolves with age. This study aims to analyze the effect of age on chewing behavior (recorded by EMG) and the consequences on bolus formation for meat products. Twenty-five young adults (age range: 25-30) and 20 healthy elderly (age range: 68-73) having at least six pairs of natural postcanine teeth participated. From two different textures of bovine meat, boli were characterized by shear force measurements. Saliva incorporated into the bolus was quantified. Chewing duration was significantly longer in the elderly group for both textures, but muscle activity was significantly lower for the toughest texture only. Moreover, muscle activity was less accurately adapted to food texture in elderly than in young. In order to control that changes in EMG reflect changes in bite force, EMG was recorded during static bite forces. Slopes were fairly similar for both groups suggesting that EMG/bite force relationships do not vary with age. Elderly subjects could partly compensate for a weaker chewing efficiency by increasing the number of chewing cycles before swallowing. It is hypothesized that lengthening of chewing duration results from a decrease in muscle activity during healthy aging. After chewing, the mechanical resistance of the bolus was always higher for the elderly than for the young subjects. No significant age effect was found on the amount of saliva incorporated in the bolus. Elderly subjects, despite the lengthening of the chewing sequence, were less efficient to comminute a meat bolus than young subjects and swallowed less comminuted boli.

1. In vivo aroma release during eating of a model cheese: relationships with oral parameters.

This study aims to follow the kinetics of aroma compound release during model cheese consumption in order to clarify the relationships between flavor release and some oral parameters. Eight subjects participated in the study. Breathing, salivation, chewing, and swallowing were monitored during the eating process. Temporal nosespace analyses were performed using on-line atmospheric pressure ionization-mass spectrometry (API-MS) and off-line solid-phase Micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Flavor release profiles were obtained only for ethyl hexanoate, heptan-2-one, and heptan-2-ol. Among them, only the concentrations of ethyl hexanoate and heptan-2-one could be determined by API-MS. Absence of competition between the aroma compounds was checked for both techniques. In-nose maximum concentration (C(max)) varied with aroma compounds. However, C(max) was reached at the same time (T(max)) for the three compounds. Interindividual differences were observed for most of the parameters studied and for all of the aroma compounds. They were related to the interindividual differences among the oral parameters. The aroma release parameters C(max) and AUC (area under the curve) could be related to respiratory and masticatory parameters. In most cases, the same relationships were observed whatever the nature of the aroma compound.

2. In vivo nonvolatile release during eating of a model cheese: relationships with oral parameters.

This study deals with the release kinetics of nonvolatile compounds (NVC) (leucine, phenylalanine, glutamic acid, citric acid, lactic acid, propanoic acid, sodium, potassium, calcium, magnesium, chloride, and phosphates) during the eating of a model cheese and the relationships to some oral (salivary and masticatory) parameters. The aroma release has previously been characterized in similar conditions [Pionnier, E.; Chabanet, C.; Mioche, L.; Le Quéré, J.-L.; Salles, C. J. Agric. Food Chem. 2004, 52, xxx-xxx (1)]. Saliva samples were collected from the tongues of eight assessors at different times during and after the chewing sequence. Atmospheric pressure ionization-mass spectrometry and/or high-performance liquid chromatography analyses have been performed on these samples in order to quantify the 12 NVC released in saliva. The maximum concentration (C(max)) in saliva varied significantly according to the compound. However, there was no significant effect of the compound on the time to reach maximum concentration (T(max)). Interindividual differences were observed for most of the parameters and for all of the NVC studied. The parameters extracted from the release profiles of the NVC were closely correlated. High T(max) and AUC (area under the curve) values could be related to high chewing time and low saliva flow rates, low chewing rates, low masticatory performances, and low swallowing rates.

Influence of age on mastication: effects on eating behaviour.

The present review covers current knowledge about the ageing of oral physiology related to mastication and its effects on eating behaviour. Mastication is the first process undergone by a food during feeding. It has a key role in the maintenance of nutritional status in two respects. First, the perceptions of food's sensory properties elicited during chewing and swallowing are one of the major determinants of the pleasure which drives us to eat; second, the properties of the swallowed bolus are affected by oral conditions and this may modulate the subsequent phases of digestion. Ageing in healthy dentate subjects induces moderate changes in oral physiology. Changes in neuromuscular activity are partly compensated by changes in chewing behaviour. No clear age effect is seen in texture perception, although this does impact on food bolus properties. In contrast, great alterations in both chewing behaviour and food bolus properties are observed when ageing is associated with a compromised dentition, general health alterations and drug intake. Eating behaviour is far more complex than just chewing behaviour and the concerns of the elderly about food cannot be explained solely by oral physiology. Discrepancies are often noticed with older subjects between various objective measurements of oral performance and corresponding measures of self-perception. In addition, although more foods are recognised as hard to chew with increasing age, there is no clear shift in preference towards food that is easy to chew. Food choices and food consumption are also driven by memory, psychology and economic factors. Advances in the understanding of food choice in the elderly need a sustained collaborative research effort between sensory physiologists, nutritionists, and food scientists.

Chewing behaviour and bolus formation during mastication of meat with different textures.

During chewing, meat is mashed under compression and shear bite forces whilst saliva is incorporated. The resulting mixture is shaped into a cohesive bolus by agglomeration of small particles, and triggers a swallow. This study aimed to investigate the relationship between chewing behaviour and bolus formation of meat with different textures. Twenty-five consenting young adults participated in this study. Electromyographic activity was recorded from surface electrodes on the elevator muscles (masseter and temporalis) during mastication of cold beef. Two different textures (T(1): tough and dry; T(2): tender and juicy) were studied, and subjects were asked to chew the beef and then spit out the bolus either: (1) after a constant chewing period of 7s or (2) when the bolus was ready to be swallowed. Meat samples were weighed before and after chewing to determine weight changes due to saliva incorporation and the release of meat juice. Cutting tests were applied to measure the maximum shear force. The mechanical shear force was maximal for meat before chewing (T(1)=124 N/cm(2); T(2)=83 N/cm(2)) and decreased with increased chewing duration. Texture differences analysed from mechanical measurements remained significant even when the boli were ready for swallowing (T(1)=39 N/cm(2); T(2)=32 N/cm(2)); the toughest meat gave the toughest bolus. Muscular activity adapted to the texture of the meat as soon as chewing began, and remained constant over the observed chewing period. Mean muscular activity was higher during the chewing of tough meat than during the chewing of tender meat. As a consequence, by the time a bolus was ready to be swallowed, more saliva had been incorporated into the tough meat samples (mean weight increase: 36%) than the tender meat samples (mean weight increase: 30%).

A postero-anterior videofluorographic study of the intra-oral management of food in man.

Recent studies of the manipulation and reduction of food in the human mouth have used lateral-projection videofluorography (VFG) and so have concerned antero-posterior food movement. To determine the degree to which (a) food was chewed bilaterally as opposed to unilaterally, (b) the frequency of side changes, (c) the contribution of tongue and cheek activity to food manipulation, and (d) the effect of food consistency on these activities, nine young adults were recorded eating 7g cubes of four foods (banana, biscuit [cookie] and two types of meat: "tender" and "tough") in the postero-anterior projection. Videotapes recorded at 30 frames/s were acquired to disk; data were analysed as single frames and in slow-motion. As expected, the meat samples, being fibrous, required more chewing and manipulation, allowing details of the process to be established. Food was ingested in the midline; the tongue then positioned the cube on the occlusal plane of one side by a combination of pushing, tilting and twisting movements before any occlusal contact (stage I transport). During processing, food was kept on the occlusal surface by a combination of rhythmic tongue-pushing moving the food buccally (41% of cycles), and cheek-pushing (28% of cycles) returning it in the lingual direction. This reciprocating movement ensured that different parts of the food were subjected to occlusal force in successive cycles. Bilateral chewing was common and associated with either: (a) a near-symmetrical closing movement with tooth-food-tooth contact occurring almost simultaneously on both sides, or (b) an identifiable "active side" but a jaw movement extended medially to carry the lower molars through a power stroke on the "balancing" side. During the sequence, food requiring further chewing might be moved to the erstwhile balancing-side (balancing-side shift); or across the mouth to the tooth row or vestibule on the other side and "stored" for later reduction (segregation shift). Towards the end of the sequence, triturated material was moved to the midline (aggregation shift) for bolus formation and deglutition. While distinct patterns of mediolateral and vertical jaw movements seem to be associated with shift and transport cycles, these connections have not yet been established with sufficient robustness to support predictions of intra-oral events from jaw movement profiles alone.