| Project/Area Number |
25750027
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Prefectural University of Hiroshima |
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Principal Investigator |
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| Research Collaborator |
KAYASHITA Jun 県立広島大学, 人間文化学部, 教授 (40312178)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 嚥下調整食 / 離水 / 嚥下障害 / 食品物性 |
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| Outline of Final Research Achievements |
Some gel-like dysphagia diet foods exhibit syneresis. Syneresis of foods included in gel-like dysphagia diets is associated with a high risk of aspiration in dysphagic patients because the pharyngeal flow for liquids is faster than that for solid food. However, methods to measure syneresis of these diets have not been established based on objective assessments. In this study, we evaluated methods for the measurement of surface and internal syneresis for gel-like dysphagia diet foods and determined a suitable method that is consistent with our senses. Furthermore, eight samples, which had different surface and internal syneresis, were selected for sensory evaluation by 87 medical staff members. They assessed the level of syneresis for grade of severity of dysphagia. This suggested that the suitable area of internal syneresis for severe to moderate grade of dysphagia is lower than 8% when surface syneresis is around 1%.
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