Original Article

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

Seiko Shibata, MD, DMSc, Hitoshi Kagaya, MD, DMSc, Shinichiro Tanaka, MD, Wataru Fujii, DDS, PhD, Kazuharu Nakagawa, DDS, PhD, Koichiro Matsuo, DDS, PhD, Kazumi Abe, MPHARM, Naoto Ishibashi, MPHARM, Yoko Inamoto, SLHT, DMSc, Eiichi Saitoh, MD, DMSc
Jpn J Compr Rehabil Sci 8: 82-87, 2017

Objective: Our goal was to verify the validity and safety of chew-swallow managing food (CSM) for dysphagia patients.
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.
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.
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.

Key words: process model, chewing, swallowing, swallowing disorders, direct training

Contents (volume 8)