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Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice

A videofluorographic (VF) swallowing study was performed on 22 healthy volunteers to observe the complete mastication and swallowing phases for Japanese udon noodles and white rice. The hardness, stickiness, and cohesiveness of food samples were measured using a food texture analyzing system. VF ima...

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Detalles Bibliográficos
Autores principales: Iida, Yukihiro, Katsumata, Akitoshi, Fujishita, Masami
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer-Verlag 2010
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3169762/
https://www.ncbi.nlm.nih.gov/pubmed/20820808
http://dx.doi.org/10.1007/s00455-010-9295-z
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author Iida, Yukihiro
Katsumata, Akitoshi
Fujishita, Masami
author_facet Iida, Yukihiro
Katsumata, Akitoshi
Fujishita, Masami
author_sort Iida, Yukihiro
collection PubMed
description A videofluorographic (VF) swallowing study was performed on 22 healthy volunteers to observe the complete mastication and swallowing phases for Japanese udon noodles and white rice. The hardness, stickiness, and cohesiveness of food samples were measured using a food texture analyzing system. VF images were acquired using a versatile fluoroscopic unit and barium sulfate was used as a contrast medium. Udon noodles had a harder and smoother food texture than white rice. Fewer chewing movements and more stage 2 transport were seen during the consumption of udon noodles than for white rice.
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spelling pubmed-31697622011-09-26 Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice Iida, Yukihiro Katsumata, Akitoshi Fujishita, Masami Dysphagia Original Article A videofluorographic (VF) swallowing study was performed on 22 healthy volunteers to observe the complete mastication and swallowing phases for Japanese udon noodles and white rice. The hardness, stickiness, and cohesiveness of food samples were measured using a food texture analyzing system. VF images were acquired using a versatile fluoroscopic unit and barium sulfate was used as a contrast medium. Udon noodles had a harder and smoother food texture than white rice. Fewer chewing movements and more stage 2 transport were seen during the consumption of udon noodles than for white rice. Springer-Verlag 2010-09-07 2011 /pmc/articles/PMC3169762/ /pubmed/20820808 http://dx.doi.org/10.1007/s00455-010-9295-z Text en © The Author(s) 2010 https://creativecommons.org/licenses/by-nc/4.0/ This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author(s) and source are credited.
spellingShingle Original Article
Iida, Yukihiro
Katsumata, Akitoshi
Fujishita, Masami
Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
title Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
title_full Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
title_fullStr Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
title_full_unstemmed Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
title_short Videofluorographic Evaluation of Mastication and Swallowing of Japanese Udon Noodles and White Rice
title_sort videofluorographic evaluation of mastication and swallowing of japanese udon noodles and white rice
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3169762/
https://www.ncbi.nlm.nih.gov/pubmed/20820808
http://dx.doi.org/10.1007/s00455-010-9295-z
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