2021 Fiscal Year Final Research Report
Analysis of objective indexes of masticatory and swallowing ability that affect the dynamics of ingesting nursing care foods
| Project/Area Number |
20K18631
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| Research Category |
Grant-in-Aid for Early-Career Scientists
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| Allocation Type | Multi-year Fund |
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| Review Section |
Basic Section 57050:Prosthodontics-related
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| Research Institution | Niigata University |
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Principal Investigator |
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| Project Period (FY) |
2020-04-01 – 2022-03-31
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| Keywords | 高齢者歯科 / 摂食嚥下 / 食品工学 / 顎口腔機能学 |
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| Outline of Final Research Achievements |
The purpose of this study is to clarify the effects of oral functions and mechanical properties of foods on bioinstrumentation data during food ingestion. Tongue pressure, the contact pressure that tongue compresses against the hard palate) and peri-oral muscles were measured during food ingestion in a total of 44 healthy young and healthy elderly participants. As a result, we found that the maximum tongue pressure (the tongue pressure which is generated by the maximum effort; one of the oral functions) of the participants was related to the number of squeezing until swallowing and the magnitude of each tongue pressure during squeezing of the gels. We also revealed that the maximum tongue pressure and the fracture properties of gels which can be crushed by tongue compression were positively correlated.
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| Free Research Field |
歯科補綴学
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| Academic Significance and Societal Importance of the Research Achievements |
近年，高齢化に伴い，摂食嚥下障害者のための介護食の開発や提供が発展してきた．その結果，歯による咀嚼以外にも舌のよる押し潰しや歯茎での押し潰しといった代償的な咀嚼を考慮する必要が出てきた．しかし，これら代償的な咀嚼に関しては不明な点が非常に多い．本研究で得られた「最大舌圧は舌押し潰し嚥下時の舌押し潰し行動に影響を与える」という知見は，食品の摂食嚥下様相を口腔機能から予測できることを示唆し，今後，摂食嚥下障害を有する高齢者に対して，摂食嚥下能力に応じた介護食を提供する際に有益な基礎的知見になると考えられる．
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