Evaluate the Link Between the Characteristics of Oral Physiology and the Formation of the Food Bolus During the Consumption of Cheese Products in Elderly People
Trial Snapshot
- Phase
- Not Applicable
- Enrollment
- 80
- Locations
- 1
- Primary Endpoint
- Frequency of chewing
Study Overview
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.
Study Design
- Study Type
- Interventional
- Allocation
- Non Randomized
- Intervention Model
- Parallel
- Primary Purpose
- Other
- Masking
- None
Eligibility Criteria
- Ages
- 65 Years to — (Older Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Persons who have provided written consent
- •Age ≥ 65 years old
- •Persons living at home
- •Persons who can travel independently
Exclusion Criteria
- •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)
Arms & Interventions
Good chewing ability
Intervention: Two samples of saliva (Other)
Good chewing ability
Intervention: Chewing behaviour (Other)
Good chewing ability
Intervention: Study of the food bolus (Other)
Impaired chewing ability
Intervention: Two samples of saliva (Other)
Impaired chewing ability
Intervention: Chewing behaviour (Other)
Impaired chewing ability
Intervention: Study of the food bolus (Other)
Outcomes
Primary Outcomes
Frequency of chewing
Time Frame: Change from baseline at 4 months
Rheology test
Time Frame: Change from baseline at 4 months
calculation of insanity rate
Time Frame: Change from baseline at 4 months
Duration of chewing
Time Frame: Change from baseline at 4 months
Secondary Outcomes
No secondary outcomes reported