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

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000053442
Enrollment
20
Registered
2024-02-01
Start date
2024-02-01
Completion date
Unknown
Last updated
2026-09-14

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

Conditions

Men and women over 75 years old

Interventions

Semi-solid liquid food. Semi-solid liquid food with physical properties different from intervention 1.

Sponsors

Meiji Co.,Ltd.
Lead Sponsor
National Center for Geriatrics and Gerontology
Collaborator

Eligibility

Sex/Gender
All

Inclusion criteria

Inclusion criteria: 1) Men and women aged 75 years or older on the date of consent for this study. 2) Those who have received sufficient explanation about the purpose and content of this study, have the consent ability and fully understandings, and have agreed voluntarily to participate in this study, and consented to participate in writing.

Exclusion criteria

Exclusion criteria: 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.

Design outcomes

Primary

MeasureTime frame
Swallowing sound data during semi-solid foods ingestion.

Secondary

MeasureTime frame
Compare swallowing sound data, flavor evaluation, and subjective evaluation

Countries

Japan

Contacts

Public ContactTomoko Hisajima

Meiji Co.,Ltd. R&D Division

tomoko.hisajima@meiji.com042-632-5824

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Sep 19, 2026