Effects of texture properties of semi-solid food on the ease of swallowing. - Effects of texture properties of semi-solid food on the ease of swallowing.

Meiji Co.,Ltd.0 个研究点目标入组 20 人开始时间: 2024年2月1日最近更新: 2024年5月27日

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•1) Those who have the following past or current medical history. Cerebrovascular disease. History of swallowing-related tumors. Diseases that affect swallowing function, including neurodegenerative and neuromuscular diseases. Respiratory disease. Upper digestive disorders. Organic diseases of laryngopharyngeal. 2) Subjects who have been diagnosed with a disorder related to eating and swallowing. 3) Subjects who are over 70 years old and also have been diagnosed with pneumonia. 4) Subjects with limited dietary or water intake. 5) Subjects who have no experience with and do not like dry sweets (crackers, cookies, potato chips, rice crackers, etc.) 6) Subjects with milk, wheat and soy allergies. 7) Subjects who need assistance for coming to the facility. 8) Subjects who have difficulty wearing neckbands. 9) Subjects who have difficulty understanding instructions. 10) Any other subject who is judged to be ineligible as a research subject by the research implementation director, research physician, or research representative.

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