2023 Fiscal Year Final Research Report

Development a new sequential masticatory test by using the sound of mastication to support the individual food intake and nutrition

Research Project

PDF

Project/Area Number	20K10079
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Review Section	Basic Section 57050:Prosthodontics-related
Research Institution	Nihon University
Principal Investigator	KAWAI Yaushiko 日本大学, 松戸歯学部, 教授 (50221198)
Co-Investigator(Kenkyū-buntansha)	川上央日本大学, 芸術学部, 教授 (20307888) 堀畑聡日本大学, 松戸歯学部, 教授 (20238801) 伊藤誠康日本大学, 松戸歯学部, 准教授 (80307876)
Project Period (FY)	2020-04-01 – 2024-03-31
Keywords	咀嚼音 / 口腔機能 / オーラルフレイル / 嚥下機能
Outline of Final Research Achievements	In Japan's super-aging society, dietary support for evaluating individual food intake and maintaining its quality is essential for improving patients' quality of life in the dental field. However, current tests related to food intake use foods rarely consumed in daily life and are removed from the mouth for evaluation. This approach fails to assess the continuous process of food intake as it happens during regular eating. Therefore, there is a need for a new testing method for masticatory ability that records processes continuously over time. This study focused on the "sound" produced during the continuous process from chewing to swallowing and examined the reproducibility of the hardness of commonly consumed commercial foods.
Free Research Field	歯科補綴学・老年歯科医学
Academic Significance and Societal Importance of the Research Achievements	超高齢社会になった日本における歯の減少に伴う噛む機能の低下（そしゃくの障害）は、高齢者の健康寿命に負の影響与える。従来の噛む機能の評価は、通常の生活で摂することが少ない試験食品（ピーナッツ、グミゼリー等）を用いて、そしゃくの途中で口の外に取り出し評価を行うため、嚥下までの連続した過程を評価しているとは言い難い状況にある。そこで、本研究は市販食品を口の中に取り込み、飲み込むまでの過程で発生する音から噛む機能の新たな評価の開発に取り組んだ。本研究は、今までの視点を新たにした研究であり、より実態に近い噛む機能と飲み込む機能の評価が可能となり、高齢者の健康寿命にもつながるものと考える。