Original Article

Efficacy of a novel training food based on the process model of feeding for mastication and swallowing \ A preliminary study in elderly individuals living at a residential facility \

Kazuharu Nakagawa, DDS, PhD, Koichiro Matsuo, DDS, PhD, Seiko Shibata, MD, DMSc, Yoko Inamoto, SLHT, DMSc, Yuriko Ito, DDS, Kazumi Abe, MPHARM, Naoto Ishibashi, MPHARM, Wataru Fujii, DDS, DMSc, Eiichi Saitoh, MD, DMSc
Jpn J Compr Rehabil Sci 5: 72-78, 2014

Purpose: We examined the validity and safety of a newly developed chew-swallow managing food (CSM) as a training material for chewing and swallowing.
Methods: Twenty-three elderly individuals (mean age: 82.8 } 8.6 years) who followed a regular diet at a residential facility were enrolled in this study. The subjects ate 4 g each of CSM and puree 3 times while bolus transport and swallowing were recorded with a fiberoptic endoscope. For each trial, the number of chewing and swallowing movements was counted. We also identified the location of the leading edge of the food at swallow initiation, the amount of food residue in the oral cavity and pharynx, and the incidence of aspiration. The differences in measurements between CSM and puree trials were then compared statistically.
Results: With the CSM, the number of chewing and swallowing movements was significantly higher than that with puree and the leading edge of the food was deeper in the pharynx at swallow initiation. There were no significant differences in food residue or aspiration between the 2 foods.
Conclusion: Our findings suggest that CSM has an initial consistency that requires chewing but changes to a texture equivalent to puree at the time of swallowing. We are currently planning to verify the safety and efficacy of CSM in individuals with dysphagia.

Key words: process model of feeding, mastication, swallowing, dysphagia, direct therapy

Contents (volume 5)