市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討

URI http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/5820
ファイル
タイトル
市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討
別タイトル
Study of Test Foods Made with Commercial Gelling Agents for Videofluoroscopic Examination of Swallowing
著者
氏名 山縣 誉志江
ヨミ ヤマガタ ヨシエ
別名 Yamagata Yoshie
氏名 栢下 淳
ヨミ カヤシタ ジュン
別名 Kayashita Jun
抄録

Objective: Videofluoroscopic examination of swallowing requires barium sulfate. It has been reported that barium sulfate changes the viscosity of thickened liquids. However, there have been few studies of the effect of barium sulfate on the texture of jelly provided for severe dysphagic patients. Moreover, the texture of jelly is affected by temperature. We investigated the effect of barium sulfate on jelly texture, and the effect of temperature on barium jelly. Method: We made test food using liquid barium diluted 50w

v% with ion exchanged water. We used five different commercial gelling agents to make jelly; agar, gelatin, xanthan gum, carrageenan, and pectin. Water jelly was the control. CREEP METER was used to measure hardness, adhesiveness, and cohesiveness. Result: We found that barium has various effects on the texture of jelly. Furthermore, the texture of barium jelly is affected by temperature. Agar and pectin were less affected by temperature than other gelling agents. Conclusion: These results indicate the necessity of standardized test foods for dysphagic patients.

内容記述

原著

Original

国立情報学研究所で電子化

掲載雑誌名
県立広島大学人間文化学部紀要
3
開始ページ
21
終了ページ
32
出版年月日
2008-02
出版者
県立広島大学
ISSN
13467816
NCID
AA12116573
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
出版社版
ソートキー
05
旧URI
区分
pu-hiroshima