Effect of "Jelly-Shokunomoto" for Postoperative Oral Center in Patients with Dysphagia.

概要

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Dysphagia due to surgical treatment for oral cancer is the di sorder, which may mostsignificantly affect "the quality of life" (QOL) of the patients. For the purpose of this study improving postoperative deglutition, "Jelly-shokunomoto" is used on trial. It is a new type of material, has characteristics that can be mix with other chopped foods and cooled to become just like a jelly, and canb e melted finally to becoming like a liquid by the oral or pharynge al temperature, and as a result of its character, it can be swallowed very sily.<BR>Videofluoroscopic observation during swallowing the bolus, made by mixing with "Jelly-okunomoto"and radiopaque material, were performed in three patients with various degree s of swallowing disorders. Questionnaires were carried out for five patients including these former three subjects for the ssessment to evaluate the effectiveness of using it in their diet.<BR>As a result of this investigation, the bolus is ropelled easily and more swallowable Videofluoroscopically in patients with oral-pharyngeal dysphagia.<BR>Its advantages in diet, such as obtained variation of food, shortened feeding time, and increased in calorie are onfirmed by uestionnaires. From these results, we conclude that "Jelly-shokunomoto" can be effective for ostoperative dysphagic patients in oral carcinoma.
特定非営利活動法人日本口腔科学会の論文