2012 Fiscal Year Final Research Report
Development of new type of thickener on the basis of relationship between food texture and swallowing function.
| Project/Area Number |
21592447
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Prosthetic dentistry
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| Research Institution | Osaka University |
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Principal Investigator |
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| Project Period (FY) |
2009 – 2012
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| Keywords | レオロジー / 口蓋帆挙筋 / 筋電図 / 粘度 / 口腔相 / 咽頭相 |
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| Research Abstract |
The purpose of this study is to clarify requirements of thickened food for aged and disabled persons suffering from dysphagia using electromyography of the levator veli palatini muscle, which is the primary muscle to open and close the isthmus during swallowing. The obtained conclusion are as follows: the opening of the isthmus is influenced by shear rate depending viscosity of intake food in the mouth, not by the viscosity measured through rotation viscometer of the B type. It is suggested that EMG study of the levator veli palatini muscle activity should be essential for development of thickened food.
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[Journal Article] Primary treatment for clleft lip and/or cleft palate in children in Japan2012
Author(s)
T Uchiyama, Y Yamashita, T Susami, S Kochi, S Suzuki, R Takagi, T Tachimura, Y Nakano, T Shibui, K Michi, J Nishio, Y Hata
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Journal Title
The Cleft Palate-Craniofacial Journal
Volume: 49(2012),3
Pages: 291-298
Peer Reviewed
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