Verification of the aging-related swallowing functional decline prevention by the red pepper addition food

2013 Fiscal Year Final Research Report

• Project/Area Number: 23792740
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Community health/Gerontological nurisng
• Research Institution: Oita University of Nursing and Health Sciences
• Principal Investigator: SHIN Satoko (小野 さと子) 大分県立看護科学大学, 看護学部, 講師 (10443897)
• Project Period (FY): 2011 – 2012
• Keywords: 嚥下反射 / 機能低下予防 / トウガラシ添加食品 / 加齢性

Research Abstract

The swallowing function of the elderly people decreases in aging. Before the intervention, the elderly people had decreased reserve force of the swallowing function in comparison with young people. However, the swallowing function improved both together when I had the elderly people and the young people took in Chinese cabbage pickles using the red pepper in a manufacturing process for 20 days, and a difference disappeared for the swallowing function between both. However, the function of the elderly people decreased in a near state before the intervention when I did not take in red pepper addition food for seven days. The elderly people may have a decline in the power to maintain an improved function. Therefore it was thought that the intake interval should not be over more than seven days. Health instruction getting a function maintenance action from youth is necessary.