Impacts of food property and oral wetness on food residue after swallowing

Impacts of food property and oral wetness on food residue after swallowing - Impacts of food property and oral wetness on food residue

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000023381

Enrollment

Registered

2016-07-28

Start date

2016-09-01

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Stroke

Interventions

Eat rice, rice porridge, and pudding under two conditions

normal wetness and dry wetness oral condition

Eligibility

Sex/Gender

Female

Inclusion criteria

Inclusion criteria: Healthy volunteer

Exclusion criteria

Exclusion criteria: Under orthodontic treatment, declined masticatory function due to missing teeth

Design outcomes

Primary

Measure	Time frame
Amount of food residue in the oral cavity after swallowing	—

Countries

Japan

Contacts

Public ContactJunichi Furuya

Graduate School, Tokyo Medical and Dental University Department of Oral Health Care Sciences for Community and Welfare

furuya.ohcw@tmd.ac.jp03-3813-6111

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026