Electromyographic study on relationship between food texture and jaw and tongue muscle activity

Electromyographic study on relationship between food texture and jaw and tongue muscle activity - Electromyographic study on relationship between food texture and jaw and tongue muscle activity

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000026316

Enrollment

Registered

2017-02-27

Start date

2017-03-01

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

Adult

Interventions

Three times of mastication and swallowing of lower dry, crumbling food texture Three times of mastication and swallowing of higher dry, crumbling food texture

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 20 years old <=

Exclusion criteria

Exclusion criteria: 20 years old > Eating and swallowing dysphagia Less than 28 remaining teeth Taste disorder

Design outcomes

Primary

Measure	Time frame
Duration of suprahyoid muscles activity during swallowing	—

Countries

Japan

Contacts

Public ContactSoshi Hanawa

Tohoku University Graduate School of Dentistry Advanced prosthetic dentistry

s-hanawa@umin.ac.jp0227178369

Outcome results

None listed

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