1999 Fiscal Year Final Research Report Summary
NEW DEVELOPMENT OF ASSESSMENT AND MANAGEMENT FOR SPEECH, MASTICATION AND SWALLOING DISORDERS
| Project/Area Number |
08407067
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Surgical dentistry
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| Research Institution | Showa University |
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Principal Investigator |
MICHI Ken-ichi Showa University, School of Dentistry, Professor, 歯学部, 教授 (40013891)
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| Co-Investigator(Kenkyū-buntansha) |
TAKAHASHI Kohji Showa University, School of Dentistry, Assist. Professor, 歯学部, 講師 (40197140)
YAMASHITA Yukari Showa University, School of Dentistry, Assist. Professor, 歯学部, 講師 (50260906)
MICHIWAKI Yukihiro Showa University, School of Dentistry, Assist. Professor, 歯学部, 講師 (40157540)
YAMAMOTO Reiko Showa University, School of Dentistry, Assist. Professor, 歯学部, 助手 (50297040)
MATSUI Yoshirou Showa University, School of Dentistry, Assist. Professor, 歯学部, 講師 (10181687)
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| Project Period (FY) |
1996 – 1999
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| Keywords | VIDEOFLUOROGRAPHY / SPEECH DISORDERS / SWALLOWING DISORDERS / TEXTURE OF FOOD / NEAR-INFRARED LIGHT |
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| Research Abstract |
1) New equipment for detecting aspiration pneumonia
A experimental study was performed to develop a new diagnostic equipment with light emitted diode (LED). The new system used 9 LEDs with 880nm of wavelength, 900mA of light source and photo diode (PD), including Indocyanine green as dye solution. The Indocyanine solution diluted 20 times than usual was also useful to reduce the electric intensity at the PD. Further improvement of combination of LED and PD would enable to develop a new diagnostic aid for aspiration.
2) Influence of hardness of food on dysphagia
To clarify relationship between texture of the food and swallowing function, the influence of hardness of the test material on the severity of dysphagia was examined. Four test materials with different level of hardness were used for the study, which was made by mixture of agar and iopamidol. The subjects were 24 patients diagnosed as aspiration or penetration using videofluorography. As a result, the softest diet had significantly the highest risk of aspiration, while the hardest material had definitely safer than others. These results revealed that the hardness of diet affected the severity of dysphagia. To divide diets based on easiness of swallow would help patients with dysphagia to eat more safely and satisfactory.
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