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Effects of viscosity on food transport and breathing-swallow pattern during eating of two-phase food in elderly individuals
https://mdu.repo.nii.ac.jp/records/2520
https://mdu.repo.nii.ac.jp/records/2520a6402108-e39b-4e85-91e8-ded800df8225
| 名前 / ファイル | ライセンス | アクション |
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本文 (607.6 kB)
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学位論文審査の結果及び最終試験の結果の要旨 (234.3 kB)
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| Item type | 学位論文 / Thesis or Dissertation正(1) | |||||||
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| 公開日 | 2016-06-15 | |||||||
| タイトル | ||||||||
| タイトル | Effects of viscosity on food transport and breathing-swallow pattern during eating of two-phase food in elderly individuals | |||||||
| 言語 | en | |||||||
| 言語 | ||||||||
| 言語 | eng | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | deglutition/physiology | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | mastication | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | viscosity | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | aging | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | videoendoscopy | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | dysphagia | |||||||
| キーワード | ||||||||
| 言語 | en | |||||||
| 主題Scheme | Other | |||||||
| 主題 | food consistency | |||||||
| 資源タイプ | ||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_db06 | |||||||
| 資源タイプ | doctoral thesis | |||||||
| アクセス権 | ||||||||
| アクセス権 | open access | |||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||
| その他（別言語等）のタイトル | ||||||||
| その他のタイトル | 高齢者における年齢、食物輸送時の粘性および二相性食物の咀嚼時の呼吸―嚥下機能の相互関係への影響 | |||||||
| 著者 |
Yamada, Tsuyoshi
× Yamada, Tsuyoshi
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| 著者別名 |
山田, 剛
× 山田, 剛
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| 抄録 | ||||||||
| 内容記述タイプ | Abstract | |||||||
| 内容記述 | When eating food containing both liquid and solid phases (two-phase food), the liquid component frequently enters the hypopharynx before swallowing, which may increase the risk of aspiration. The aim of this study was to test whether the initial viscosity of two-phase food would alter pre-swallow food transport and breathing-swallowing coordination in elderly persons. Fiberoptic endoscopy was recorded while 18 healthy young and 19 elderly subjects ate 5 g of steamed rice with 3 ml of blue-dye water. Liquid viscosity was set at three levels by adding a thickening agent (0, 2, and 4 wt%, respectively). We measured the timing of swallow initiation and the respiratory phase at swallow initiation. For thin twophase food, the timing of swallow initiation was not significantly different between young and elderly subjects, but swallows more initiated during inspiration in elderly subjects. For thicker two-phase foods, in contrast, the timing of swallow initiation was delayed in elderly subjects, but swallows usually initiated during expiration in both groups. In elderly individuals, for thin two-phase, swallow initiation is reserved but breathing swallowing coupling was declined. For higher viscosities, swallow initiation is delayed during eating food, but breathing swallowing coordination is not perturbed probably due to slow bolus flow into the hypopharynx. Coordination between swallowing and breathing pattern during eating of food would decrease with aging, which may expose a risk of pre-swallow aspiration. | |||||||
| フォーマット | ||||||||
| 内容記述タイプ | Other | |||||||
| 内容記述 | application/pdf | |||||||
| 著者版フラグ | ||||||||
| 出版タイプ | VoR | |||||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||||
| 学位授与年度 | ||||||||
| 内容記述タイプ | Other | |||||||
| 内容記述 | 2015 | |||||||
| 報告番号 | ||||||||
| 内容記述タイプ | Other | |||||||
| 内容記述 | 甲第190号 | |||||||
| 学位授与番号 | ||||||||
| 学位授与番号 | 甲第190号 | |||||||
| 学位授与年月日 | ||||||||
| 学位授与年月日 | 2016-02-05 | |||||||
| 学位名 | ||||||||
| 学位名 | 博士（臨床歯学） | |||||||
| 学位授与大学 | ||||||||
| 学位授与機関名 | 松本歯科大学 | |||||||
