The influence that a food property gives for swallowing

• Project/Area Number: 25861869
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Prosthodontics/ Dental materials science and
• Research Institution: Nihon University
• Principal Investigator: LEE Jun 日本大学, 歯学部, 助教 (10386055)
• Project Period (FY): 2013-04-01 – 2015-03-31
• Project Status: Completed (Fiscal Year 2014)
• Budget Amount: ¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000); Fiscal Year 2014: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000); Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
• Keywords: NIRS / 高齢者 / 有病者 / 摂食嚥下 / 香 / 味 / 香り / 嚥下 / 味覚 / 若年健常者

Outline of Final Research Achievements

Prefrontal cortical activity was measured in dysphagia patients during swallowing flavored and/or seasoned or non-flavored and/or non-seasoned jelly using near-infrared spectroscopy (NIRS). We measured the change in NIRS activity in the prefrontal cortex during jelly swallowing. Patients showed different pattern of NIRS activity during all jelly swallowing compared with those of healthy volunteers. The present findings suggest that the NIRS activity of the prefrontal cortex may be used to evaluate whether flavor and/or season are necessary for dysphasia patients to swallow bolus smoothly, and it may be involved in modulation of swallowing movement.