Effect of food texture on brain activity

2016 Fiscal Year Final Research Report

• Project/Area Number: 25350105
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Eating habits
• Research Institution: Tokyo Health Care University
• Principal Investigator: KOJO Akiko 東京医療保健大学, 医療保健学部, 教授 (30412927)
• Project Period (FY): 2013-04-01 – 2017-03-31
• Keywords: 嚥下調整食 / テクスチャー / 咀嚼 / 口腔内刺激 / 脳神経活動

Outline of Final Research Achievements

Texture modified diets are often used for the elderly with swallowing disorders or dental problems. With generally decreasing cognitive function, activation of the brain by frequent and regular eating is effective in maintaining or improving cognitive function. This study aimed to examine the differences in the effect on brain activity by consuming meals of different textures and to clarify the relation between individual oral function and brain activity. For young healthy adults, improvement of short-term memory ability and performance function could not be observed. For the normal diets, higher oral functions were related to greater brain activity.

Free Research Field

摂食嚥下リハビリテーション