Old Person
Conditions
Brief summary
The aim of this study is to understand how foods such as Sponge cake or Brioche are broken down in the mouth. More specifically, investigators wish to evaluate the link between oral physiology (salivation and mastication) and (i) formation of the food bolus during the consumption of Sponge cake or Brioche, that is to say the way in which the food is broken down to be swallowed (ii) mouthfeel during the consumption of Sponge cake or Brioche, meaning the sensations that participant feel when they eat these products. The study will take place at the INRA in Dijon during 7 one-hour sessions spread over 3 months. The first session will allow us to characterise the chewing behaviour of the subjects and their salivation, and will enable us to train them in the instructions for the following sessions. The 6 other sessions will allow us to study the structure of the food bolus while being formed and the mouthfeel of the foods in the project. In the first session: * Two samples of saliva will be taken * A video will be made of subjects eating Sponge cake or Brioche * Subjects will be trained in exercises for the following sessions - this will consist in chewing the study foods and spitting them out on the experimenter's signal. During the 6 other sessions, subjects will be asked to: * Chew one of the study foods and spit it out on the signal of the experimenter. * Evaluate the mouthfeel while eating Sponge cake or Brioche by answering different questions. This test will be done during 4 of the 6 sessions.
Interventions
1. Without stimulation : the 1st will be used to measure the flow of naturally secreted saliva 2. With stimulation: The 2nd will be used to measure the flow and viscosity of the saliva secreted after stimulation
OTHERChewing behaviour
Measure the time taken by the subjects to chew the food and the number of bites they use before swallowing The test will be done twice.
2 tests: 1. Evaluate using a compression test the structure of each bolus to determine their degree of destructuration over time Measure the quantity of the saliva incorporated 2. The bolus will be analysed visually
OTHERMouthfeel
Describe the mouthfeel by answering a paper questionnaire after consumption of the cereal products
Sponsors
Centre Hospitalier Universitaire Dijon
Study design
Allocation
NON_RANDOMIZED
Intervention model
PARALLEL
Primary purpose
OTHER
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
65 Years to No maximum
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 (cereal products in particular)
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Duration of chewing during consumption of cereal products | At baseline |
| Frequency of chewing during consumption of cereal products | At baseline |
| Rheology test | Up to 3 months |
| Calculation of insalivation rates | Up to 3 months |
Countries
France
Outcome results
None listed