嚥下障害者に対して誤嚥を防ぐための食品物性

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It's difficult for dysphagia patients of nutrition support using mouse. Because there is few evidence of adaptable food properties for dysphagia patients. It may be one of the causes of malnutrition. There is report that serum albumin concentration is lower in dysphagia patients. In this study, we researched food properties for dysphagia patients in Seirei Mikatahara General Hospital. The hospital is classified the five-grade system according to adapt patients level. We selected the severely three-grade system of diet for dysphagia patients. Exactly we selected beginning diet of dysphagia 10 items and next stage (swallowing stage I) 26 items and next stage (swallowing stage II) 31 items. We investigated the textures of these stage diets. The hardness values were suitable 2000~7000 N/m2 for beginning diet of dysphagia, 1000~10000 N/m2 for swallowing stage I and 12000 N/m2 or less for swallowing stage II. The cohesiveness values were suitable 0.2~0.5 for beginning diet of dysphagia, 0.2~0.7 for swallowing stage I and 0.2~0.7 for swallowing stage II. The adhesiveness values were suitable 200 J/m3 or less for beginning diet of dysphagia. For swallowing stage I, the adhesiveness values were suitable 200 J/m3 or less. In addition, in case of 200~500 J/m3 of the adhesiveness values, the cohesiveness values should be about 0.4. For swallowing stage II, the adhesiveness values were suitable 300 J/m3 or less. In addition, in case of 300~800 J/m3 of the adhesiveness values, the cohesiveness values should be about 0.4. There results suggest that physical properties of classified diet for dysphagia.
日本バイオレオロジ-学会の論文

嚥下障害者に対して誤嚥を防ぐための食品物性

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