2011 Fiscal Year Final Research Report

Food Texture and Swallowing Analysis

Research Project

Project/Area Number	22700550
Research Category	Grant-in-Aid for Young Scientists (B)
Allocation Type	Single-year Grants
Research Field	Rehabilitation science/Welfare engineering
Research Institution	Jikei University School of Medicine
Principal Investigator	MOMOSAKI Ryo 東京慈恵会医科大学, 医学部, 助教 (70439800)
Project Period (FY)	2010 – 2011
Keywords	リハビリテーション医学
Research Abstract	To determine the texture of semi-solid foods appropriate for post-stroke dysphagic patients. The patients were asked to swallow food and the texture, pharyngeal residue, penetration into the larynx, and aspiration were evaluated. We observed and noted the association between the texture of foods and swallowing movements by videoendoscopy. We found that evaluating food texture by endoscopy revealed significant differences in adhesiveness according to residue deposition and significant differences in gumminess according to aspiration. We identified semi-solid foods' textures appropriate or inappropriate based for post-stroke dysphagic patients.

(4 results)