Publications by authors named "Eri Takei"
Article Synopsis
- The study investigates how reduced saliva production (hyposalivation) affects jaw and throat muscle activity during chewing, and how this is influenced by the fat content in food.
- 18 healthy male volunteers ate different test foods while muscle activities were recorded before and after inducing hyposalivation.
- Results showed that hyposalivation increased the time spent chewing and altered muscle activity, particularly for soft foods, while the fat content and seasoning in foods helped mitigate the effects of reduced saliva.
Background: Modification of foods or liquids is commonly administered as part of dysphagia treatment. However, no consensus exists on the parameters for defining texture-modified food for patients with dysphagia.
Objectives: The aim of this study was to evaluate the effect of food/liquid material on swallowing physiology in patients with dysphagia and to discuss the optimal food choice for direct swallowing therapy.
Mastication is controlled by central pattern generator in the brainstem and can be modulated by volition. The aim of this study was to investigate the effect of chewing well on swallowing. Twenty-six healthy participants were instructed to eat 8, 12, and/or 16 g of steamed rice with barium sulphate under the following two conditions: chewing freely task (CF; chewing naturally in their usual manner) and chewing well task (CW; chewing the food with a request to "chew well").
View Article and Find Full Text PDFThere is wide variation in chewing behaviours, even among healthy humans. Further, the way in which humans determine swallowing initiation when chewing solid foods remains unclear. The current study sought to investigate how the bolus properties change over time during chewing, and to clarify which factors affect chewing and swallowing behaviours, including swallowing initiation, in healthy humans.
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- Few guidelines exist for modifying food consistency to suit the oral functions of older adults in nursing care settings.
- This study examined the relationship between the oral, swallowing, and cognitive abilities of 37 nursing home residents and their ability to handle different food consistencies.
- Results showed that while most could eat pudding easily, only a minority could manage rice crackers, indicating a link between food swallowing ability and the need for assistance at mealtime.
We investigated how the physical properties of food affect chewing kinematics, and examined the effects of aging on behavior. Twenty young and 21 older volunteers were asked to freely chew rice crackers and spit the food out at their average chewing duration. We compared chewing characteristics among the conditions (age × rice cracker), and examined the area of rectified masseter and suprahyoid electromyographic bursts per chewing cycle.
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- The study examined variations in chewing behaviors among healthy individuals, focusing on the rheological properties of food (specifically a bolus of steamed rice) and the swallowing process.
- Researchers found that while the time taken to chew varied significantly among participants, the hardness of the bolus decreased consistently over time.
- Ultimately, the study concluded that the differences in bolus properties based on chewing duration do not impact the actual swallowing process or the initiation of swallowing.
Article Synopsis
- Researchers studied how the temperature and carbonation of different liquids affect the swallowing behaviors of healthy individuals, using 29 volunteers who drank various types of water and cider.
- The study found that participants swallowed significantly less carbonated water compared to natural water and cider, with natural water being the easiest to hold and swallow.
- EMG readings showed that muscle activity involved in swallowing was lower for natural water compared to carbonated water, indicating carbonation may complicate swallowing and could have potential benefits for treating swallowing disorders.
Key Points: Afferents carried by the superior laryngeal nerve play a primary role in the initiation of laryngeal mechanically evoked swallows in anaesthetized rats. Amiloride and its analogues inhibit swallowing evoked by mechanical stimulation, but not swallowing evoked by chemical and electrical stimulation. The epithelial sodium channel is probably involved in the initiation of laryngeal mechanically evoked swallows.
View Article and Find Full Text PDFWe examined how attention alters chewing and swallowing behaviors. Twenty-one healthy volunteers were asked to freely eat 8 g of steamed rice in three separate trials, and we obtained the average number of chewing cycles (N) and chewing duration (T) prior to the first swallow in each trial. We also conducted an N-limited test, in which participants chewed the food while independently counting the number of chewing cycles and swallowed the food when they reached N, and a T-limited test, in which they chewed the food for T sec and then swallowed.
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