Efficacy of a novel training food based on the process model of feeding for mastication and swallowing: A study among dysphagia patients

DOI Web Site 4 Citations 13 References
  • Shibata Seiko
    Department of Rehabilitation Medicine I, School of Medicine, Fujita Health University
  • Kagaya Hitoshi
    Department of Rehabilitation Medicine I, School of Medicine, Fujita Health University
  • Tanaka Shinichiro
    Department of Rehabilitation Medicine I, School of Medicine, Fujita Health University
  • Fujii Wataru
    Department of Dentistry, Fujita Health University Nanakuri Memorial Hospital
  • Nakagawa Kazuharu
    Department of Dentistry, School of Medicine, Fujita Health University
  • Matsuo Koichiro
    Department of Dentistry, School of Medicine, Fujita Health University
  • Abe Kazumi
    Product Design Laboratory, Medical Foods Research Institute, OS-1 Division, Otsuka Pharmaceutical Factory, Inc.
  • Ishibashi Naoto
    Product Design Laboratory, Medical Foods Research Institute, OS-1 Division, Otsuka Pharmaceutical Factory, Inc.
  • Inamoto Yoko
    Fuculty of Rehabilitation, School of Health Science, Fujita Health University
  • Saitoh Eiichi
    Department of Rehabilitation Medicine I, School of Medicine, Fujita Health University

Abstract

<p>Shibata S, Kagaya H, Tanaka S, Fujii W, Nakagawa K, Matsuo K, Abe K, Ishibashi N, Inamoto Y, Saitoh E. Efficacy of a novel training food based on the process model of feeding for mastication and swallowing: A study among dysphagia patients. Jpn J Compr Rehabil Sci 2017; 8: 82-87.</p><p>Objective: Our goal was to verify the validity and safety of chew-swallow managing food (CSM) for dysphagia patients.</p><p>Methods: We conducted a study on 14 inpatients diagnosed with dysphagia and judged to be capable of ingesting pureed foods. We instructed each participant to ingest and freely swallow 4-g samples of CSM and pureed food. For each sample, we measured the number of chewing cycles, number of swallows, position of the leading edge of the bolus at the time of swallowing initiation, amount of residue in the oral cavity and pharynx, and occurrence of laryngeal penetration or aspiration.</p><p>Results: The number of chewing cycles was significantly higher for the CSM. The position of the leading edge of the bolus at the time of swallowing initiation was primarily in the valleculae for both the CSM and pureed food, and the rate of laryngeal penetration did not significantly differ between the two test foods. There was a high rate of residue on the dorsum of tongue with the CSM and in the valleculae with the pureed food.</p><p>Conclusion: The CSM induced chewing in dysphagia patients, and the prevalence of penetration did not differ from the pureed food. Therefore, we concluded that the CSM could be used in chewing exercises with the same level of safety as the pureed food.</p>

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