2022 Fiscal Year Final Research Report
Evaluation of masticatory function from jaw/tongue movement and bolus transfer
| Project/Area Number |
20K10265
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Review Section |
Basic Section 57080:Social dentistry-related
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| Research Institution | Showa University (2021-2022)
Niigata University (2020) |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
井上 誠 新潟大学, 医歯学系, 教授 (00303131)
真柄 仁 新潟大学, 医歯学総合病院, 講師 (90452060)
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| Project Period (FY) |
2020-04-01 – 2023-03-31
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| Keywords | 咀嚼 / 嚥下 / 顎運動 / 舌骨上筋群 / 食塊 / リハビリテーション |
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| Outline of Final Research Achievements |
The activities of supraspinal muscles were recorded by surface electromyography in healthy subjects during the tongue-pressing movement towards the palate, and electromyography, endoscopic images of swallowing, and three-dimensional trajectories of head and mandibular movements were recorded during free intake and unilateral chewing of rice crackers and peanuts of different oil content and hardness. The chewing time was prolonged, the number of chewing times increased and the chewing cycle time was slightly prolonged during unilateral mastication. In the early stage of mastication, when the food was mainly masticated, there was a high positive correlation between the amount of activity of the supralingual muscle group and the amount of mouth opening, which is expected to depend on this activity.
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| Free Research Field |
摂食嚥下リハビリテーション
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| Academic Significance and Societal Importance of the Research Achievements |
高齢者の摂食嚥下障害に対して，安全な食の提供を目的とした介護食の基準が厚生労働省，農林水産省，日本介護食品協議会，日本摂食嚥下リハビリテーション学会などから様々な形で提案されているがその多くはミキサーなどで軟らかい，滑らか，均一，とろみ付などの性状に限られており，物性のバリエーションに乏しいため「食」を生活の中で最も楽しい時間と考えている要介護高齢者にとって不満が残る．本研究は摂食嚥下障害の臨床を行う中で，硬くてバラバラになりやすい食品であることから摂食嚥下機能が低下した患者には不適である思われていた米菓であっても，咀嚼時筋活動の特性を捉えれば摂取できる可能性があることを示した．
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