2002 Fiscal Year Final Research Report Summary
Basic research on the properties of the foods that are necessary to maintain chewing and swallowing function in elderly
| Project/Area Number |
13672028
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
補綴理工系歯学
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| Research Institution | NIIGATA UNIVERSITY |
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Principal Investigator |
IGARASHI Atsuko NIIGATA UNIVERSITY Graduate School of Medical and Dental Sciences, Assistant, 大学院・医歯学総合研究科, 助手 (90168097)
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| Co-Investigator(Kenkyū-buntansha) |
UEDA Koichiro Graduate School of Medical and Dental Sciences, Associate Professor, 大学院・医歯学総合研究科, 助教授 (80313518)
YAMADA Yoshiaki Graduate School of Medical and Dental Sciences, Professor, 大学院・医歯学総合研究科, 教授 (80115089)
NOMURA Shuichi Graduate School of Medical and Dental Sciences, Professor, 大学院・医歯学総合研究科, 教授 (40018859)
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| Project Period (FY) |
2001 – 2002
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| Keywords | food property / supplementary food for swallowing / surface electromyogram / swallowing function |
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| Research Abstract |
Recently according to an innovation of the social mechanism with the rapidly advanced aging population, extensive countermeasures have been tried in the field of nursing care for those with various systemic diseases, especially with dysphagia. Necessity of the diet care for those with dysphagia is rapidly elevated. Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Three samples was prepared with and without orange flavor. After determination of their properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavor, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60~70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders.
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