Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Dairy Products in Elderly People
- Conditions
- Old Person
- Interventions
- Other: Two samples of salivaOther: Chewing behaviourOther: Study of the food bolus
- Registration Number
- NCT03227913
- Lead Sponsor
- Centre Hospitalier Universitaire Dijon
- Brief Summary
The aim of this study is to understand how dairy products enriched in minerals and proteins are broken down in the mouth. More specifically, investigators wish to evaluate the link between oral physiology (salivation and mastication) and formation of the food bolus during the consumption of enriched cheese, that is to say the way in which the food is broken down to be swallowed.
The study will take place at the INRA in Dijon during 2 one-hour sessions spread over 4 months. These two sessions will allow investigators to characterise the chewing behaviour of the subjects and their salivation, and the structure of the food bolus formed when eating the four products of the project.
For each of the four foods in each session:
* Two samples of saliva will be taken
* A video will be made of subjects eating one of the study products
* Subjects will chew the study foods and spit them out.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- UNKNOWN
- Sex
- All
- Target Recruitment
- 80
- Persons who have provided written consent
- Age ≥ 65 years old
- Persons living at home
- Persons who can travel independently
- Adults under guardianship
- Persons without health insurance cover
- Persons in hospital
- Persons in institutions
- Persons whose Mini-Mental State Examination (MMSE) is < 24
- Persons requiring enteral or parenteral nutrition
- Persons who in the previous 12 months received € 4500 for taking part in clinical trials, including the present study
- Persons in a period of exclusion of a previous study
- Food allergies (dairy products in particular)
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- PARALLEL
- Arm && Interventions
Group Intervention Description Impaired chewing ability Chewing behaviour - Impaired chewing ability Study of the food bolus - Impaired chewing ability Two samples of saliva - Good chewing ability Chewing behaviour - Good chewing ability Study of the food bolus - Good chewing ability Two samples of saliva -
- Primary Outcome Measures
Name Time Method Frequency of chewing Change from baseline at 4 months Rheology test Change from baseline at 4 months calculation of insanity rate Change from baseline at 4 months Duration of chewing Change from baseline at 4 months
- Secondary Outcome Measures
Name Time Method
Trial Locations
- Locations (1)
CHU Dijon Bourgogne
🇫🇷Dijon, France