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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...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Springer-Verlag
2010
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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. |
format | Online Article Text |
id | pubmed-3169762 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2010 |
publisher | Springer-Verlag |
record_format | MEDLINE/PubMed |
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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