Relationship between "Taste" Stimulation and Voluntary Swallowing Function: Verification of a Feeding Approach

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K22748
• Research Category: Grant-in-Aid for Challenging Research (Exploratory)
• Allocation Type: Multi-year Fund
• Review Section: Medium-sized Section 58:Society medicine, nursing, and related fields
• Research Institution: Niigata University
• Principal Investigator: Uchiyama Mieko 新潟大学, 医歯学系, 教授 (10444184)
• Co-Investigator(Kenkyū-buntansha): 飯島 淳彦 新潟大学, 自然科学系, 教授 (00377186) ; 奥田 明子 (田所明子) 新潟大学, 医歯学系, 講師 (60454584) ; 小山 諭 新潟大学, 医歯学系, 教授 (10323966) ; 黒瀬 雅之 岩手医科大学, 歯学部, 教授 (40397162) ; 佐藤 大祐 新潟大学, 研究推進機構, 助教 (70778703)
• Project Period (FY): 2019-06-28 – 2022-03-31
• Keywords: 美味しさ / 随意性嚥下機能 / 摂食アプローチ

Outline of Final Research Achievements

This study examines whether there is a difference in 'swallowing' with and without the sense of 'deliciousness.' From the validation work we have carried out so far, we identified the possibility of quantifying 'deliciousness' using biological reactions. We also attempted to formulate a sample that would serve as a 'taste' stimulus and quantify the voluntary swallowing function. The initially planned evaluation using an atmospheric pressure sensor in the pharyngeal cavity was replaced by a less invasive method of image analysis around the laryngeal ridge, which was then verified. As a result, it was confirmed that there were changes in swallowing speed depending on the taste differences. The results of this project can be used as basic data for taste stimulation to support feeding.

Free Research Field

看護学

Academic Significance and Societal Importance of the Research Achievements

研究代表者と研究分担者は3年前から「美味しさ」の客観的指標の策定が必要だと考え，検証した結果，味刺激による瞳孔の縮尺に変動があることや唾液内のタンパク質の１種が特異的に変動する可能性の示唆があった．これらの成果を用いて嚥下機能の定量化で評価ができる可能性を見出した．本研究は，今成果を基にすることで，嚥下機能の低下にある対象の「口から楽しみながら食べる」という摂食ケアへの積極的な介入につながる「芽生え期」の研究といえる．今成果から嚥下機能の低下にある高齢者や知覚障害者への研究応用が可能となり，摂食ケアの技術向上につながるものと考える．