Xu, F, Laguna, L and Sarkar, A orcid.org/0000-0003-1742-2122 (2019) Ageing related changes in quantity and quality of saliva: Where do we stand in our understanding? Journal of Texture Studies, 50 (1). pp. 27-35. ISSN 0022-4901
Abstract
Saliva is crucial to oral processing of food and consequently is also related to the sensory and textural experience. It is often assumed that the secretion and properties of saliva change with age, which can result in dry mouth conditions, taste aberrations. Such changes may result in reduced nutrient intake and malnutrition besides adversely affecting the quality of life. Based on some recent research findings, this paper reviews our current understandings on age‐dependent changes on quantity (bulk salivary flow rate) as well as quality of saliva (e.g. composition, viscosity, lubrication) in healthy elderly individuals. The review begins with a short introduction to histological changes of salivary glands upon ageing. This is followed by covering different aspects of salivary changes with key articles highlighting decreased flow rate, increased ionic concentration, decreased calcium and mucin content in saliva of elderly subjects consequently affecting the oral coating and flavour perception. We also highlight issues in data associated with respect to variance in saliva collection protocols as well as factors influencing such results other than age, such as health conditions and polypharmacy. Clear gaps in literature have been highlighted with respect to lack of quantitative data in viscoelasticity, rheology and lubrication properties of saliva in healthy elderly population and the potential impact of changes in these material properties on sensory and textural perception of food and consequently food intake. Such insights will not only have clinical implications for maintaining optimal oral health in elderly population but also serve to optimize food for elderly population.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | This article is protected by copyright. All rights reserved. This is the peer reviewed version of the following article: Xu, F., Laguna, L. and Sarkar, A. (2018), Ageing related changes in quantity and quality of saliva: Where do we stand in our understanding?. J Texture Stud. Accepted Author Manuscript., which has been published in final form at https://doi.org/10.1111/jtxs.12356. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Ageing; Saliva; Dry mouth; Rheology; Tribology |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Funding Information: | Funder Grant number EU - European Union 757993 |
Depositing User: | Symplectic Publications |
Date Deposited: | 07 Aug 2018 11:45 |
Last Modified: | 08 Aug 2019 00:42 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/jtxs.12356 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:134255 |